This may be the final pumpkin item I share for 2010, though I refuse to make any promises just in case I change my mind later. I had been sitting on this idea for a while, wanting to try a pumpkin cinnamon roll. I wasn’t sure if I’d try a recipe found elsewhere or make up my own. In the end I did a little comparing and decided to adapt the apple cinnamon sticky bun recipe that I made a while back. It was delicious so I figured it was worth a shot attempting to alter it to be a pumpkin recipe. I knew the final product wouldn’t be identical to the original as the ingredients would be different.

I’m happy with how they turned out. Though they weren’t as light and fluffy as the apple cinnamon sticky buns, they had a nice light pumpkin flavor with other added spices. Add in items can range greatly for these, just as the original recipe. I opted to use dried cranberries (or craisins), but you could also choose to use raisins or apples. Cranberries are a wonderful fall item, plus they go really well with pumpkin so it just seemed like a perfect fit.

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Pumpkin Cinnamon Rolls

Prep Time: 2 hours 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes
Soft and fluffy homemade spiced pumpkin cinnamon rolls. A perfect addition to any Fall breakfast or brunch!


Dough Ingredients:

  • 3 1/2 C all purpose flour
  • 1/4 C brown sugar
  • 1/4 tsp salt
  • 2 1/4 tsp instant yeast, rapid rise
  • 2 Tbsp unsalted butter, melted
  • 2 large eggs
  • 1/4 C warm milk
  • 3/4 C canned pumpkin
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves

Filling Ingredients:

  • 1/2 C granulated sugar
  • 1/2 C brown sugar
  • 2 1/2 tsp cinnamon
  • 1/2 C unsalted butter, softened
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1 C dried cranberries, raisins or apples


  • In a large bowl or stand mixer, stir together flour, sugar, salt and yeast. Melt butter and warm milk. Add to your bowl, butter, warm milk, eggs and room temperature canned pumpkin. Sprinkle with spices and mix just until combined. Add in remaining flour, 1/2 cup at a time until all flour has been encorporated into the dough. Keep mixing until the dough begins to pull away from the sides of your bowl. Add additional flour if needed, using only 1/4 cup at a time.
  • Transfer to a lightly floured workspace. Knead dough by hand for 5-10 minutes. Form into a ball. Cover with a clean kitchen towel and let rise for at least an hour or doubled in size.
  • In a small bowl combine sugars, butter and spices. Mix until smooth. Set aside.
  • Prepare a 9x13 pan by greasing with your favorite method.
  • When dough has doubled in size, punch down and begin to roll into a large rectangle. For reference, you want the dough to roughly be the size of your rolling pin or a tad larger than your pan. Spread filling out to within 1/2 of the sides. Sprinkle with optional dried cranberries, raisins or apples.
  • Roll from one of the shorter ends, pinching and sealing the open ends.
  • Slice into 12 equal pieces. Place each piece into the prepared baking pan. Cover with plastic wrap and let rise in a warm location for 60 minutes.
  • Bake in a 350F oven for 25 minutes. Cool for at least 5-10 minutes in pan before slicing and serving. Store in an airtight container for up to several days.


An original recipe from Baked by Rachel
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Course: Breakfast
Cuisine: American
Keywords: Pumpkin