Pumpkin cinnamon rolls

Debra Russell


A sweet delight for thanksgiving at coffee time.


★★★★★ 3 votes

45 Min
25 Min


  • ·
    2 tablespoons active dry yeast
  • ·
    1/2 cup warm water (110° to 115°)
  • ·
    4 eggs
  • ·
    1 cup shortening
  • ·
    1 cup canned pumpkin
  • ·
    1 cup warm milk (110° to 115°)
  • ·
    1/2 cup sugar
  • ·
    1/2 cup packed brown sugar
  • ·
    1/3 cup instant vanilla pudding mix
  • ·
    1/3 cup instant butterscotch pudding mix
  • ·
    1 teaspoon salt
  • ·
    7 to 8 cups all-purpose flour

  • ·
    1/4 cup butter, melted
  • ·
    1 cup packed brown sugar
  • ·
    2 teaspoons ground cinnamon
  • ICING:

  • ·
    3 tablespoons water
  • ·
    2 tablespoons butter, softened
  • ·
    1 teaspoon ground cinnamon
  • ·
    2 cups confectioners' sugar
  • ·
    1-1/2 teaspoons pure vanilla extract

How to Make Pumpkin cinnamon rolls


  1. In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
    Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
    Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
    Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
    Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Printable Recipe Card

About Pumpkin cinnamon rolls

Course/Dish: Sweet Breads

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