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Streusel Pumpkin Sweet Rolls Recipe

Streusel Pumpkin Sweet Rolls Recipe

My sons love anything that tastes like pumpkin-including these yummy rolls. I can't think of an easier way to get vitamin A into them! —Julie Fehr, Martensville, Saskatchewan
TOTAL TIME: Prep: 45 min. + rising Bake: 20 min. YIELD:24 servings


  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm milk (110°-115°)
  • 1 cup solid-pack pumpkin
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 4-3/4 to 5-3/4 cups all-purpose flour
  • 1-1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 3/4 cup cold butter
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1 to 2 tablespoons milk
  • 1/2 teaspoon vanilla extract


  • 1. In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • 3. Punch dough down; divide in half. Roll each portion into a 12-in. x 10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup. Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  • 4. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
  • 5. Bake at 375° for 20-25 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm. Yield: 2 dozen.

Nutritional Facts

1 each: 285 calories, 10g fat (6g saturated fat), 26mg cholesterol, 176mg sodium, 45g carbohydrate (19g sugars, 1g fiber), 4g protein.

Reviews for Streusel Pumpkin Sweet Rolls

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Reviewed Feb. 28, 2015

"This is so awesome. Beats any sticky buns"

Reviewed Oct. 30, 2014

"These are an excellent fall dessert or breakfast!"

Nana Tami
Reviewed Nov. 13, 2012

"I haven't actually made this yet, but would like to know the answer to the question listed earlier - Is it possible to make these the night before and refrigerate until morning and then let the roles rise?

I'd love to make them for breakfast on Thanksgiving morning, but have so much to do that day before lunch that was hoping I could do part of it the night before. Thanks. They sound delicious!! Can't wait to try."

Reviewed Nov. 27, 2011

"Very good! I followed the directions exactly and they were delicious."

Reviewed Nov. 26, 2011

"I was hoping there would be a pumpkin flavor to this recipe, but, unfortunately, I was greatly disappointed. I enjoyed the dough better than the final product."

Reviewed Oct. 22, 2011

"With it being fall, I was wanting to make something using pumpkin, and after reviewing many pumpkin recipes decided on this one. Unfortunately I was disappointed by the lack of pumpkin flavor in the final product."

Reviewed Oct. 19, 2011

"Takes quite a bit of time to make but the results are totally worth it. Delicious!"

Reviewed Nov. 14, 2010

"Awesome! So soft and delicious! Not too sweet! Perfect for a fall morning! The recipe works well cut in half too. Did take 30 minutes to bake."

Reviewed Oct. 26, 2010

"I made these and can't seem to make enough! They are now everyone's favorites! I highly recommend these. I did add some ginger and cloves because I felt the spices complimented these. Don't hesitate to make these!!!! :-)"

Reviewed Oct. 5, 2010


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