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    Home » Breakfast

    Pumpkin Spice Cinnamon Rolls

    Published: Nov 14, 2010 Last updated: Oct 22, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Pumpkin Spice Cinnamon Rolls are tender, delicious, and full of pumpkin flavor!
    Jump to Recipe

    Pumpkin Spice Cinnamon Rolls are soft and tender yeast buns with pumpkin puree in the roll dough. A sweet brown sugar mixture is spiced with pumpkin pie spice and rolled up with raisins inside. A baked fall treat drizzled with a rum icing made with confectioners sugar and rum. I love this recipe and will make it every fall!

    Jump to:
    • Pumpkin Cinnamon Rolls
    • Top Tips
    • How To Make Pumpkin Spice Cinnamon Rolls
    • Variations
    • Other Pumpkin Recipes you may like
    • 📖 Recipe
    • 💬 Comments
    Pumpkin Spice Cinnamon Rolls

    Whether you're looking for something to enjoy at brunch with your family, or an afternoon treat to enjoy with a hot cup of coffee or tea, these Pumpkin Spice Cinnamon Rolls will be sure to please! This recipe makes very large, soft and tender rolls that are full of pumpkin flavor.

    Pumpkin Cinnamon Rolls

    I love pumpkin! Because of this, when I knew I had a friend coming to visit for the weekend, I wanted to have something special for her. I had had a Pumpkin Cinnamon Roll recently and decided it was the perfect time to try making them myself.

    The very first time I made this recipe, I made a vegan version. The last time I made this recipe, I used an egg and real butter. Both versions were absolutely delicious. As a matter of fact, it was the vegan version that made me fall in love with the recipe and had me making it often!

    Because we don't necessarily eat vegan all the time, I decided to try this recipe with an egg instead of the flax egg. I found that the rolls were super puffy this last time, but other than that, I could not tell the difference between the two.

    Overhead view of Pumpkin Cinnamon Rolls with Icing Drizzle

    Top Tips

    • Make sure the yeast is fresh. I'm pretty sure that is why my roll dough was so much nicer this last time.
    • If you are unsure if your yeast good to use, add a little bit of sugar to your yeast after it has dissolved in the warm water. If it foams and bubbles up, it is active and ok to use.
    • 1 tablespoon of flax meal and 6 tablespoons of water is equal to 1 egg. You can use either for this recipe.
    • Make sure your roll dough has proofed long enough and is doubled in size before baking.
    • Feel free to make your own favorite icing. I will sometimes make a cream cheese icing instead of the rum flavored confectioners sugar one.
    Pumpkin Spice Cinnamon Rolls

    How To Make Pumpkin Spice Cinnamon Rolls

    Prepare the yeast per instructions. Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Then, add the yeast and pumpkin mixture to the kitchenaid mixer with a dough hook attachment.

    wet mixture for pumpkin dough

    Gradually add the flour mixture, 1 cup flour at a time, to the pumpkin mixture. Scrape the sides of the mixing bowl to be sure all ingredients are incorporated.

    Dough mixing in the Kitchenaid

    Once dough mixture is smooth, turn out onto a floured surface and knead a few times.

    pumpkin roll dough ready to place in a bowl to rise

    Place in a well greased bowl and set aside to rise until dough rises to double its size.

    dough after proofing and is doubled in size

    While the dough is rising, mix together the walnuts, raisins, cinnamon, and brown sugar. Set aside until ready to fill the roll dough.

    When the has doubled in size, remove from bowl and roll out to size.

    Spread softened butter over the pumpkin cinnamon roll dough. Then, sprinkle with the sugar, cinnamon, walnut, raisin mixture.

    Cinnamon Sugar Mixture for filling spread on top of dough

    Roll the dough lengthwise, then cut into 12 equal sized bun sized pieces. I always use my secret roll cutting device. Dental floss!

    Dough has been rolled lengthwise and is now ready to slice

    As you cut the buns, place them in a baking dish that has been sprayed with cooking spray. Cover, and let rise for 30 minutes or until almost doubled in size.

    Bake the rolls in a 350 degree oven for 30 minutes, or until lightly browned. Remove from oven and let cool for 15 minutes. Drizzle icing on top if desired.

    Pumpkin Cinnamon Roll on a plate with an orange and green napkin next to it

    Variations

    • Substitute chopped toasted pecans in place of the walnuts.
    • Chocolate chips can replace the raisins.
    • Use dark brown sugar for a deeper caramel like flavor.
    • Omit the icing and top with a drizzle of caramel syrup.

    Other Pumpkin Recipes you may like

    • Pumpkin Patch Cake
    • Pumpkin Spice Cake Roll
    • Chocolate Pumpkin Baked Donuts
    • Pumpkin Chocolate Chip Muffins
    • Mini Pumpkin Toffee Cream Pie

    *If you made this recipe, please give it a star rating!*

    📖 Recipe

    Pumpkin Spice Cinnamon Rolls

    Shelby Law Ruttan
    Pumpkin Spice Cinnamon Rolls are tender, delicious, and full of pumpkin flavor!
    5 from 2 votes
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 2 hrs
    Cook Time 40 mins
    Total Time 2 hrs 40 mins
    Course Breads
    Cuisine American
    Servings 12
    Calories 247 kcal

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Roll Dough:

    • 1 package package fast-acting active dry yeast
    • 1-¼ cups white whole wheat flour
    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 teaspoon pumpkin pie spice
    • ⅔ cup warmed nut milk 120 degrees (or cows milk)
    • 1 tablespoon butter
    • 1 tablespoon ground flax meal plus 6 tablespoon water or 1 egg
    • ¾ cup pumpkin puree

    For the Filling:

    • ½ cup brown sugar
    • 1 teaspoon cinnamon
    • ½ cup chopped walnuts optional
    • ¼ cup raisins optional
    • 2 tablespoons earth balance margarine or butter

    Instructions
     

    • Preheat oven to 350 degrees
    • In a small bowl, sprinkle yeast over top of warm water. Let dissolve. Sprinkle 1 teaspoon sugar over yeast and let sit for 1-2 minutes. The yeast should bubble and foam. If it does not, it is not active and should not be used.
    • In a large bowl, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
    • In separate bowl, mix pumpkin puree, butter, almond milk and flaxseed meal mixture together. Or, use 1 large egg.
    • Pour wet ingredients into kitchenaid mixer along with activated yeast. Turn on mixer and combine yeast and pumpkin mixture.
    • Gradually add the flour mixture to the kitchenaid, one cup at a time, mixing and scraping down the sides in between addition of flour.  
    • Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
    • Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. 
    • Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
    • Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside.
    • Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.Roll the dough into a log the long way. 
    • Next, using what I call my “dental floss trick”, cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
    • Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes. 
    • Bake for 30-40 minutes until they turn golden brown across the center.Remove from oven and let cool about 15 minutes. 
    • Drizzle with your favorite confectioners frosting. I used Rum frosting I put on my Banana fosters Snack Cake.

    Notes

    Tips
    • Make sure the yeast is fresh. I'm pretty sure that is why my roll dough was so much nicer this last time.
    • If you are unsure if your yeast good to use, add a little bit of sugar to your yeast after it has dissolved in the warm water. If it foams and bubbles up, it is active and ok to use.
    • 1 tablespoon of flax meal and 6 tablespoons of water is equal to 1 egg. You can use either for this recipe.
    • Make sure your roll dough has proofed long enough and is doubled in size before baking.
    • Feel free to make your own favorite icing. I will sometimes make a cream cheese icing instead of the rum flavored confectioners sugar one.

    Nutrition

    Serving: 1gCalories: 247kcalCarbohydrates: 39gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 18mgSodium: 218mgFiber: 3gSugar: 12g
    Keyword Pumpkin Cinnamon Buns, Pumpkin Spice Cinnamon Rolls
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Breakfast

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    • Pumpkin Cranberry Chip Muffins
    • Banana Coffee Cake with Praline Topping
    • Pumpkin Cookie Butter Cinnamon Rolls

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Ellen H.

      December 31, 2013 at 4:26 pm

      These are AMAZING!!! Used egg instead of flax, and they didn't rise much, but baked up nicely. Total YUM!! New favorite cinnamon rolls.

      Reply
    2. Ellen H.

      December 31, 2013 at 4:21 pm

      These are incredible!! My new favorite cinnamon rolls! I used egg instead of flax and was worried when they didn't rise as I thought they should. However, they baked up nicely and tasted soooo good!!

      Reply
    3. Anonymous

      February 26, 2013 at 2:12 am

      Approx how much yeast? I dont do packages I get fresh in a bag. 🙂 I HAVE to make these lolol

      Reply
    4. L.K.R.H.

      October 19, 2012 at 9:44 pm

      Rats. Just lost what I tried to post. Here we go again: I would like to print off the recipe to make these today, but I can't figure out how. There isn't a print button, and I can't cut and paste on this site. Is there a trick? I'd rather not try to cook while looking off a screen. These buns look so good!

      Reply
    5. Johanna GGG

      October 18, 2012 at 12:51 pm

      Great recipe! Made an adaption of these and loved them - very pleased to find a healthier version of the recipe - http://gggiraffe.blogspot.com.au/2012/10/pumpkin-spice-scrolls.html

      Reply
    6. debbie ellis

      October 15, 2012 at 12:29 am

      i love cinnamon rolls and i love pumpkin. i bet these are amazing. cant wait to try them!

      Reply
    7. honeyb

      October 09, 2012 at 1:09 am

      Yes! I did! Thank you for letting me know. I reformatted the recipe and must have overlooked the flour. I will definitely fix this now! Should be 2 cups white flour (approximately)

      Reply
    8. Julie Bird

      October 09, 2012 at 12:53 am

      I was wondering if you left a flour measurement out of the list of ingredients. It says 1 1/4 c whole wheat white flour but doesn't say anything about all-purpose. Just wondering if I missed something. Thanks! So anxious to try these!

      Reply
    9. Kita

      November 30, 2010 at 2:29 pm

      This looks amazing. I would have to be slick and not mention the word pumpkin before making my BF try it but Im sure he would love it if he did!

      Reply
    10. Kristin

      November 17, 2010 at 4:21 pm

      I just made a batch last night. They really are quite delicious, and so simple to make! My boyfriend was skeptical of any cinnamon roll not from Cinnabon, but he even agreed that they are awesome. No, they didn't come out chewy and doughy like Cinnabon, but I don't regret not being to replicate something so over-processed and unhealthy.
      My only not-positive remark is that the dough was a little tough. But I think that had something to do with my rising time...
      Either way, this is going into my recipe book! Do try these!

      Reply
    11. Debbie

      November 17, 2010 at 3:32 am

      I'm only going to say YUM! I want some.

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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