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    Home » Fall » Fall Baking

    Pumpkin Cinnamon Rolls

    By: Kita · Published Oct 11, 2012 · Updated: Sep 29, 2013 · This post may contain affiliate links

     So yeah, these cinnamon rolls are all over the internet right now, along with anything else pumpkin. I was flipping through my new copy of Baked Elements and trying to figure out what recipes I would test for my review and the entire chapter on pumpkin caught my eye. Fall is here and apples and pumpkin are pretty much on every food blog out there. I'm pretty sure I would have been blacklisted from the food blogging community had I not posted something pumpkin related.

    When I was making these, I didn't think I was going to love them. None of the ingredients jumped out at me. Even when they were baking and the warm cinnamon roll smell filled my house, I wasn't in love. I iced them and prepped the pictures and still was only mildly curious about them.

    Then I took a bite.... and another... and another. Then I wrapped those babies up and drove to work and gave the rest away.

    Let me just say. OMFG.

    These are that good. I took them to work and gave them away because the only other option was to eat the rest all by myself one forkful at a time and that was going to happen.

    Pumpkin Cinnamon Rolls

    from Baked Elements

    Ingredients:

    For the Pumpkin Dough:

    • 3 ½ cups bread flour
    • ¼ cup granulated sugar
    • ¼ cup firmly packed dark brown sugar
    • 1 packet (¼ oz or 1 tbs) instant dry yeast
    • 1 teas salt
    • ½ teas cinnamon
    • ¼ teas ground ginger
    • ¼ teas ground cardamom
    • ¾ stick unsalted butter, softened, and cut into ½" cubes
    • ⅔ cup while milk
    • 1 large egg
    • ⅔ cup pumpkin puree
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    For the Cinnamon Filling:

    • ¾ cup firmly packed light brown sugar
    • ¼ cup granulated sugar
    • ½ teas cinnamon
    • ¼ teas ground cloves
    • ¼ teas freshly grated nutmeg
    • ¼ teas salt
    • ¼ stick unsalted butter, melted

    For Assembly:

    • ¼ stick unsalted butter, melted

    For the Cream Cheese Frosting:

    • 2 oz cream cheese, softenend
    • 3 tbs well-shaken buttermilk
    • 1 ¼ cups confectioners' sugar

    Preparation:

    Make the pumpkin dough: Butter a 10" round cake pan, line with parchment paper and butter the parchment. Dust with flour and knock out any excess flour.

    In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed. Add the butter and mix until incorporated, about 1 minute. Ad the milk and egg and mix on low speed until incorporated. Add the pumpkin puree and mix on medium speed for 3 minutes. The dough will be a light orange color and feel soft and sticky.

    Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place it on a clean, lightly greased bowl. Cover with plastic wrap and let rest for 30 minutes.

    Meanwhile, make the filling: In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt. Add the melted butter and stir until combined.

    Assemble the rolls: On a lightly floured work surface, using a rolling pin, roll the dough into a large rectangle approximation 20 x 10". Brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a ¼" boarder around the edges. Using the palms of your hands, press the filling lightly into the dough.

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    Starting with a long end, roll up the dough to create a tight log and place it seam side down. Slice into ten 2" long rolls. Arrange rolls in the cake pan and brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.

    Preheat the oven to 350 degrees F and double check that your rack is in the center position.

    Bake for 25 to 30 minutes, or until the tops of the rolls are browned.

    In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture  is lump free. Add the confectioners' sugar and beat on  medium-low speed until a smooth, fluid mixture forms.

    Pour the frosting over the rolls and serve.

     

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    Reader Interactions

    Comments

    1. Blog is the New Black says

      October 11, 2012 at 7:35 am

      I used to not LOVE pumpkin, but I've totally turned a corner!!!!

      Reply
    2. Mary at n00bcakes says

      October 11, 2012 at 7:55 am

      Ooo, now there's a good recommendation: "So good I had to immediately get them out of my house!" In my opinion, that's what day jobs are actually for - a repository for a hobbyist baker's overflow. 😀 What's extra awesome is that looking over the recipe...I have ALL of those ingredients. Yeeesss....myeess...../rubs hands together

      Reply
    3. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

      October 11, 2012 at 8:08 am

      Isn't that something. I'm a huge pumpkin fan, but I have to admit that the title of the goodies doesn't rock my boat either. They look amazing though; and if they're so good that you had to whisk them out of the house, that's a good enough recommendation for me. With all the amazing things you cook, I'm surprised you don't have fat co-workers.

      Reply
    4. RavieNomNoms says

      October 11, 2012 at 8:36 am

      Be still my beating heart! Totally wish I was eating that for breakfast, possibly lunch, and then a snack after dinner 😉

      Reply
    5. Kate@Diethood says

      October 11, 2012 at 9:43 am

      HOLY YUM! The Fat Kid in me just started to SING! And BEG for a pan of this deliciousness!

      Reply
    6. Danielle says

      October 11, 2012 at 10:00 am

      I'd love to have a whole plate of these right now! Pumpkin and cinnamon rolls are 2 of my favorite things!

      Reply
    7. Cassie says

      October 11, 2012 at 10:17 am

      They might be all over, but for good reason. I love the sound of these. Wish we were neighbors so you could share!

      Reply
    8. Erin @ The Spiffy Cookie says

      October 11, 2012 at 11:10 am

      Hahah work people are so good for getting rid of delicious things. I've been meaning to make these too after seeing them everywhere, but I never have the motivation to make cinnamon rolls.

      Reply
    9. Katrina @ Warm Vanilla Sugar says

      October 11, 2012 at 1:00 pm

      What a lovely recipe! Yum!

      Reply
    10. amanda @ fake ginger says

      October 11, 2012 at 6:34 pm

      oooh! I do pumpkin cinnamon rolls every Christmas morning but I'm thinkin' I will be using this recipe this year!

      Reply
    11. Rachel @ Baked by Rachel says

      October 11, 2012 at 8:36 pm

      Yes please! I love a good cinnamon roll... the more icing the better 🙂

      Reply
    12. Jen @ Savory Simple says

      October 12, 2012 at 7:53 am

      I just bought that cookbook! Isn't it amazing? I've been eying these rolls, glad to know they're as good as they look!

      Reply
    13. Anita at Hungry Couple says

      October 12, 2012 at 9:40 am

      OMG! I can tell just from the photos and the description that I would have to give them away immediately or I would eat every last one!

      Reply
    14. CJ at Food Stories says

      October 12, 2012 at 11:10 am

      Saw you on Huffington Post & thought I'd stop by 🙂

      Reply
    15. carolyn says

      October 12, 2012 at 12:49 pm

      Cinnamon rolls are one of my great weaknesses. I am supposed to be watching what I eat since I have two children getting married next year - however, I will have to make the exception to my rules and I WILL be making these tomorrow. Nothing better than the smell of pumpkin and cinnamon on a crisp fall morning.

      Reply
    16. nicole @ I am a Honey Bee says

      October 12, 2012 at 2:04 pm

      if there was ever a cinnamon roll eating contest these would have to be the ones to eat. ha!

      Reply
    17. Alice @ Hip Foodie Mom says

      October 12, 2012 at 6:04 pm

      Fat kid approved? 🙂 Freaking love this! I was a fat kid. . I should know! 😛

      Reply
    18. Samantha @ Ferraro Kitchen says

      October 12, 2012 at 6:10 pm

      I need to make this!

      Reply
    19. movita beaucoup says

      October 14, 2012 at 6:22 am

      Mother. Of. Pearl. I haven't even had my morning coffee and then you put THESE in front of me. Honesty, Kita. (sigh)

      Reply
    20. Lora @cakeduchess says

      October 16, 2012 at 6:19 am

      I can't get enough of cinnamon rolls and now is the time to enjoy them with pumpkin. Yours look fantastic, Kita:)Save me one?

      Reply
    21. Javelin Warrior says

      October 19, 2012 at 12:10 am

      I would stand in line for these babies 🙂 It's like a celebration of autumn on a plate covered with icing! I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution as always). Thanks for continuing to inspire me with your creations...

      Reply
    22. Nicole says

      October 21, 2012 at 9:39 am

      Made these this morning - worried about the amount of butter for dough. it only lists 3/4 butter is this stick or cups? iused cup have a feeling it was toooooo much butter. dough was very sticky and did roll up well. Any tips would be appreciated!

      Reply
    23. Nicole says

      October 21, 2012 at 10:15 am

      sorry - dough didn't roll up well at all.

      Reply
    24. Becca says

      October 22, 2012 at 7:43 pm

      most impossible cinnamon roll recipe ever. i'm sure they'll taste alright but the dough was horrible to work with...didn't roll up well at all. if i was the yelling and cursing type that's what i would have been doing while trying to roll up these cinnamon rolls.

      Reply
      • Nicole says

        October 23, 2012 at 10:17 pm

        How much butter did you use? I think that may have been my problem. The dough was impossible to work with.

        Reply
        • Kita says

          October 24, 2012 at 7:22 am

          Do you mean butter in the dough or butter in the filling? My dough was super tacky. I dusted a teaspoon more flour into it and was able to get it to form a ball and then roll it out after resting.

          Reply
          • Nicole says

            October 28, 2012 at 9:05 pm

            Hi,
            I was wondering about the butter for the dough. I used cups not sticks. I wonder if that would have helped a bit. I could barely roll and cut them. It also took almost an hour to cook and they still came out very doughy 🙁 Want to give this recipe another try, it looks too good to give up on! Suggestions would be greatly appreciated 🙂

            Reply
    25. LoveAffair says

      November 04, 2012 at 10:36 am

      Looove, love love! these look awesome!

      Reply
    26. Jessi says

      March 27, 2013 at 11:56 pm

      I made these today and they turned out really nicely. I made a few changes, though:

      -I doubled the cardamom (I'm a Scandinavian. We can't help these things).
      -I used 3/4 cup of butter instead of 3/4 stick...mainly because I didn't read the recipe. It worked just fine, and may have helped with these dough issues you all are talking about. The dough DID come out really sticky--too much so. I added more flour and that solved everything. Next time, I'll probably add more cinnamon and reduce the milk a little bit.
      -I also added raisins. No need for frosting on these for me, since they were sweet enough already!

      These did take a bit longer than expected to bake. Could have been the pumpkin...could have been my oven. Either way, I know what we'll be eating for breakfast tomorrow!

      Reply
    27. Chung-Ah | Damn Delicious says

      November 24, 2013 at 7:09 pm

      I NEED this, stat!

      Reply

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    Hi, I'm Kita! The mountain biking, travel junkie, professional freelance photographer, and creator behind the scenes.

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