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Comforting Pumpkin Cinnamon Rolls

Brown sugar and warming spices wrapped within a soft pumpkin dough, topped with a sweet and sticky glaze.
Prep Time 3 hrs
Cook Time 25 mins
Total Time 3 hrs 25 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 rolls


Pumpkin Dough

  • 80 ml milk (preferably whole but not essential)
  • 30 g butter
  • 120 g tinned pumpkin
  • 50 g light brown sugar
  • ¼ tsp nutmeg ground
  • ½ tsp salt
  • 1 egg
  • 1 packet dried yeast instant
  • 335 g plain flour sifted


  • 86 g butter
  • 1 tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¼ tsp mixed spice


  • 250 g icing sugar sifted
  • 100 ml water
  • 4-5 tbsp apricot jam


To make the dough...

  • On a low heat, melt the butter in a pan with the milk. Remove from the heat once the butter has JUST melted. Ensure that the mixture is not hotter than lukewarm.
  • Using a mixer, beat together the pumpkin, brown sugar, nutmeg and salt until combined.
  • Add the milk mixture and mix until combined (you may need to scrape down the sides with a spatula to ensure it's evenly mixed).
  • Mix in the egg and yeast.
  • On a low speed, add in half of the flour and mix until combined. Then add the other half and mix. The dough will be soft.
  • Grease a large bowl with olive oil (spray oil works best for this) and place the dough in. Turn the dough over in the bowl and make sure the whole outside of the dough is covered in the oil. Place clingfilm over the top of the bowl and leave in a warm, draft-free place allowing it to rise. Leave for 1-1.5 hours.
  • Gently press on the top of the dough to deflate it. Then turn it out onto a floured surface and knead until smooth.

To make the filling...

  • Roll the dough into a rectangle that's 18x10 inches. Spread the butter evenly on top.
  • In a small bowl, mix together the brown sugar, cinnamon, nutmeg, clove and mixed spice. Then sprinkle over the top of the butter evenly.
  • Tightly roll up the dough (long side to long side) and cut into 12 rolls.
  • Assemble rolls in a greased tin (I used a 9 inch cake tin). Cover with clingfilm and leave to rise again in a warm, draft-free place for about an hour or until doubled in size.
  • Preheat your oven to 180°C (160°C Fan) 350°F
  • Bake the rolls for 20-25 minutes (after 15 minutes cover with foil so the tops don't burn). Remove from the oven and allow to cool in the tin.

To make the icing...

  • With the icing sugar and water, you can make a thin, simple icing to glaze over the warm rolls or you can add warmed apricot jam (melted in the microwave) to make it sticky with a citrus zing.
Keyword Autumn, cinnamon, pumpkin, pumpkin spice, rolls