LH Recipe Book: Pumpkin Cinnamon Rolls


Greta Stanier

Freshly baked pumpkin cinnamon rolls are glazed with icing.

Greta Stanier, Features Editor

Jump into your holiday baking with these pumpkin cinnamon rolls. Full of spices, and topped with maple cinnamon icing, these treats are perfect to warm up with on a chilly fall morning.



⅓ cup milk of choice

2 TBSP unsalted butter

½ cup canned pumpkin

¼ cup sugar

¼ tsp nutmeg

½ tsp salt

1 egg

1 packet yeast 

2 and ⅔ cups all purpose flour


6 tbs softened butter

½ cup dark brown sugar

1 tbsp cinnamon

½ tsp nutmeg

½ tsp allspice

¼ tsp ginger

¼ tsp cloves


⅔ cup powdered sugar

1 tbsp maple syrup

1 tbsp milk

½ tsp cinnamon



Step 1: Warm the milk and butter together until the butter is melted and the mixture is lukewarm. Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl. Add in the warmed milk/butter, egg, and yeast and mix until combined. 

Step 2: Using the dough hook attachment or mixing by hand with a spatula, mix in 1 cup of flour. Mix for 1 minute, scraping down the sides as needed. Add 1 and ⅔ cups more flour and beat for 1 more minute. Knead the dough for 3 minutes, either by hand or in the mixer.

Step 3: Put dough in a greased bowl and let dough rise in a warm place for two hours, or until about doubled in size.

Step 4: Punch down dough to release the air. On a lightly floured surface, roll the dough into an evenly thick 10×14-inch rectangle. Grease a 9-inch baking dish.

Step 5: Spread softened butter evenly over rolled out dough. Combine the brown sugar, cinnamon, and spices into a small bowl, and sprinkle it all over the butter. Roll it up tightly, and cut into 10-12 rolls. Arrange rolls into prepared pan.

Step 6: Cover rolls tightly and allow to rise until doubled in size, about one hour. Preheat oven to 350 degrees Fahrenheit. Bake rolls for about 22-28 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.

Step 7: In a bowl, whisk together the powdered sugar, milk, maple syrup, and cinnamon until smooth. Drizzle over the cinnamon rolls. Serve warm, or store covered for up to two days.

Recipe from sallysbakingaddiction.com