Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls



Hello Fall! 🍂  It's time to pull out the pumpkin puree, cinnamon, and your apron.  This tasty, fiber-filled recipe for Pumpkin Cinnamon Rolls is sure to make your family happy and your tummy asking for more.



Makes 12 rolls 

Preparation Time: 1 ½ hours

Bake at 375°F for 20 minutes




1 Tbsp. Active dry yeast

¼ c. Water, warm

½ c. Milk, skim

¼ c. Sugar

¼ c. Butter, unsalted 

1 tsp. Salt

¼ tsp. Cinnamon

½ tsp. Nutmeg

¾ c. Pumpkin puree

½ c. Wheat germ

3 ½ c. Bread flour



¼ c. Butter, unsalted

½ c. Brown sugar

2 Tbsp. Cinnamon

½ tsp. Nutmeg



½ c. Powdered sugar

2 Tbsp. Milk, skim

½ tsp. Vanilla extract



  1. Combine the yeast and warm water in a mixing bowl fitted with a dough hook.  
  2. On the stove, heat milk until warm but not scalding.  Add butter, sugar, salt cinnamon, and nutmeg to the warm milk.
  3. Add the milk mixture with the yeast in the mixing bowl.  Stir in the pumpkin puree and wheat germ.  Turn the mixer on low speed and gradually add the bread flour.  A ball will form; continue mixing on low speed for 2 additional minutes.
  4. Remove the dough from the bowl and placed in a lightly greased bowl.  Cover and let rise in a warm area for 1 hour.
  5. Preheat oven to 375°F.
  6. On a lightly floured surface, roll the dough out into a rectangle about 18”x8”.  
  7. In a small bowl, mix together the butter, brown sugar, cinnamon, and nutmeg with a fork until crumbly.  Spread the filling on the dough.  Roll the dough to form a long tube, pinching the seam together. Cut dough at 1 ½” intervals to form the rolls.  Place the rolls on a lightly greased pan.
  8. Bake for 20 minutes.  Remove the rolls and let sit while preparing the frosting.  
  9. Stir together the powdered sugar, milk, and vanilla in a small bowl. Drizzle over the warm rolls just before ready to serve.