Pumpkin Cinnamon Rolls Using Bread Maker

Barbara Kavorkian


Break out the Bread Machine again for this wonderful treat!! I had some pumpkin left over and immediately thought of my cinnamon rolls. Why not bring something special during the holidays that is just for the kids (old and young) These rolls are so good. You take the basic recipe for the cinnamon rolls, and add pumpkin filling and some spices. A cream cheese icing is the kicker in this one, although it can stand by its own.


★★★★★ 2 votes

8 large rolls
10 Min
20 Min



  • 1 c
  • 1
    beaten egg
  • 4 Tbsp
    butter melted
  • 4 Tbsp
  • 1/4 c
    dry vanilla instant pudding mix (about 2 slightly rounded tbsp)
  • 4 c
    bread flour
  • 1 Tbsp
    white sugar
  • 1/2 tsp
  • 1 Tbsp
    active dry yeast

  • 2 Tbsp
    butter, softened
  • 3/4 c
    brown sugar
  • 1/2 can(s)
    walnuts, rough chop (optional)
  • 1/2 c
    golden raisins (optional)
  • 3/4 c
    solid pack pumpkin canned
  • 2 tsp
  • 3 tsp
    pumpkin pie spices
  • 1 large
    egg yolk

  • 1 tsp
    vanilla extract
  • 1 pkg
    (4 oz) cream cheese
  • 1/4 c
    butter, melted
  • 2 c
    (2 to 3 cups) confectioners sugar
  • 3/4 tsp
    lemon juice

How to Make Pumpkin Cinnamon Rolls Using Bread Maker


  1. Add the first 9 ingredients to your bread machine in the order listed. My machine requires the wet ingredients first. Just check your manual if not sure on the order. Set aside the Pumpkin, Brown Sugar, Cinnamon, Pumpkin Pie Spice, Egg Yolk, raisins and walnuts for the filling.
    Program bread machine for the dough setting. My dough cycle takes about 1 1/2 hours.
  2. While waiting for the dough cycle to complete, prepare the filling by combining the pumpkin, cinnamon, pie spice and yolk in a small bowl. Mix well. Store in refrigerator until ready to use.
    When dough has risen completely, remove from bread pan. Place on a floured surface and knead slightly. (about 2-3 minutes)
    Roll dough into a large rectangle.
  3. With a spatula or clean hand, spread out the 1/4 cup butter onto the dough, making sure that all areas have some butter on it. Sprinkle on brown sugar and gently pat down, adding on top of this the pumpkin mixture spreading evenly, and top this with raisins and walnuts as an optional ingredient.
  4. Roll into a log like a jelly roll and cut into 8 equal pieces.
    Place the eight rolls in a prepared 13x9 inch baking pan. I use a glass pan that I have buttered the inside. You can use a non stick spray if you like.
  5. Cover rolls with a clean towel and place in a warm area to rise. (about an hour).
  6. Preheat oven to 350° Fahrenheit.
    When rolls have doubled in size place on middle oven rack and bake for 15 to 20 minutes.
  7. When finished remove to wire rack to cool, or serve warm.
    Icing is optional.

    If you choose to freeze these, do not ice them before freezing. Let the rolls cool completely, wrap 1 or 2 in cling wrap and then place into freezer bag. Then you can pull the two out without having to defrost the whole thing to have one, and you can frost or not frost.

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