Pumpkiny Cinnamon Rolls

pumpkin-cinnamon-rolls-1So you like Cinnamon rolls?

I know that you do.

And so do I.

And so it’s fall and all.

And pumpkins are in the air.

Well, actually they aren’t, but we are sure thinking about them.

And carving them.

And finding new ways to eat them.

So, make these babies and sit back and watch the leaves fall.

And eat them.


For the filling:
    • 3/4 cup pumpkin puree
    • 1/4 cup brown sugar
    • 2 teaspoons pumpkin pie spice*
    • 1/4 cup chopped pecans or walnuts, optional
For the dough:
    • 2 1/2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 1/4 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 1/4 cups buttermilk
    • 6 tablespoons unsalted butter (divided), melted and cooled
For the icing:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • dash salt
  • 1/4 cup to 1/3 cup powdered sugar


    1. Preheat oven to 425 degrees. Spray a 9-inch round cake pan with non-stick cooking spray.
For the filling:
    1. Combine pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.
To make your dough:
    1. Whisk together dry ingredients in a large bowl. Add 2 tablespoons melted butter to the buttermilk and whisk to combine. Add milk mixture to the flour mixture and stir with a wooden spoon until the liquid is absorbed. Transfer the dough to a lightly floured work surface and knead until the dough becomes smooth. This took about 10 kneads for me.
    2. Using your hands, pat the dough into a 12 x 9 rectangle. Brush with 2 tablespoons of the melted butter, then spoon the pumpkin filling mixture on top, leaving 1/2-inch border around the edges. Sprinkle nuts over the top, if desired. Press the filling down lightly so it will stick to your dough.
    3. Starting with the long side of your dough, roll dough to form a tight cylinder. Pinch the edge to seal. Using a sharp knife or dental floss, cut the dough into 8 equal segments. Slightly flatten each bun to seal your open edges and keep your filling inside. Put one roll in the center of a 9-inch cake pan. Place the remaining 7 buns around the perimeter of the pan. Brush the tops with the remaining 2 tablespoons melted butter.
    4. Bake until the edges of the buns are golden brown, 23 to 25 minutes. If desired, remove buns from pan to a wire rack. Allow to cool for 5 minutes before icing.
To make the icing:
  1. Melt butter in a small saucepan. Stir in the brown sugar and milk. Cook over medium heat for 1 minute, then add in vanilla, salt, and powdered sugar. Whisk until well blended. If needed, whisk in additional powdered sugar until you reach your desired consistency. Remove from heat and drizzle over buns.


NOTES: This dough is really great and very quick to run up, so I would use this dough recipe and vary the fillings as you desire. Just start out with the butter and then add whatever else you might get a desire for. I can imagine even using apple butter, jam of any kind, and then nuts that go with your innards. You can get these together in a jiffy, so do try them. Make a double batch and freeze one!

SOURCE: Kitchen Meets Girl

OVEN: 425°

OVEN TIME: 23-25 minutes


5 thoughts on “Pumpkiny Cinnamon Rolls

  1. Hi, thanks for featuring me in the related articles section. Your cinnamon rolls look amazing!! Next time I’m going to try your icing recipe!

  2. Pingback: Pumpkin and Cream Cheese Cinnamon Rolls | Rufus' Food and Spirits Guide

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