Kelsandra's Pumpkin Cinnamon Rolls

Kelsandra's Pumpkin Cinnamon Rolls

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"I made these up for a friend who loves pumpkin. I looked at a few pumpkin pie recipes and tried to include some of the same ingredients. Here is the delicious result."


1 h 50 m servings 514 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 514 kcal
  • 26%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 90.7g
  • 29%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar with 2 tablespoons of pumpkin pie spice in a small bowl, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
  4. Bake in the preheated oven until lightly golden brown, 30 to 40 minutes.
  5. While the rolls are baking, mix vanilla extract, cream cheese, 2 tablespoons of melted butter, confectioners' sugar, and milk together to make a glaze. Spread the glaze over the rolls as soon as they come out of the oven.


  • Cook's Note:
  • If you would prefer a slightly lighter texture, allow the rolls to rise (covered) 30 minutes after placing in the baking pan before putting them in the oven.
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  1. 79 Ratings


This is an outstanding cinnamon roll recipe. I highly recommend this one. I followed the recipe just as it's written, with the exception of two minor additions and one omission: I added raisins ...

After looking over this recipe and reading it's reviews, I decided I was feeling adventurous enough to take it on. This is certainly not a typical cinnamon roll recipe, from the ingredients righ...

We enjoyed these, but I did feel they were missing something. I think chopped pecans would be a wonderful addition to the filling. I expected more pumpkin flavor with this recipe, but enjoyed th...

These were good cinnamon rolls although I felt I tasted more of the spices rather than the pumpkin (ginger and cloves especially). I prefer 'regular' cinnamon rolls - but these ARE fun for the ...

Holy cow these were so yummy! I used half whole wheat flour just because that's what I had on hand and they were still moist and light. The dough WAS very sticky and required more flour than the...

Very good Recipe, the dough is moist. I added my own Spice Cinnamon, Allspice, Cloves & nutmeg. I made texas Pumpkin Cinnamon Rolls

I did not care for this recipe as written. I had to add an extra 2 cups of flour which is almost 50% more than the recipe calls for. (Looks like other reviews have had the same problem.) Tha...

Not for me.

This recipe has left much to be desired. The cinnamon rolls texture wise were good, but the flavor was a big miss. For some reason pumpkin mixed with yeast has a very odd flavor that just isn'...