Pumpkin Cinnamon Rolls


  • 3 C whole milk

  • 1 C vegetable oil

  • 1 C sugar

  • 4 1/2 t yeast

  • 3 C canned pumpkin

  • 10 C bread flour

  • 1/4 c cinnamon

  • 1 T ginger

  • 1 T nutmeg

  • dash of allspice

  • 1 t baking powder

  • 1 T salt

  • 1 t baking powder


  • 1 C melted butter

  • 1 C brown sugar

  • 1/4 C cinnamon

  • 2 T ginger

  • 2 T nutmeg

  • Dash of allspice


  • 16 ounces cream cheese

  • 2 sticks unsalted butter, softened

  • 6 C powdered sugar

  • 2 t vanilla

  • pinch of salt

  • 1/2 c milk



Measure out 3 C whole milk, 1 C vegetable oil and 1 C sugar.


Pour the milk, vegetable oil and sugar in a sauce pan.


Warm milk, vegetable oil and over low heat until milk is luke warm, stirring with a wooden spoon to dissolve the sugar. The milk-vegetable oil-sugar mixture should be the temperature of bath water for a baby.


Take the milk-vegetable oil-sugar mixture off of the heat. Add the yeast. Stir.


Let the yeast sit in the milk- vegetable oil- sugar mixture until it gets "swampy."


Pour the milk-vegetable oil- sugar mixture in the bowl of an electric mixer fitted with a dough hook attachment. Add the bread flour.


Add the pumpkin.


Turn on the mixer and mix until dough comes together.


Once the dough comes together, cover it with a clean dry towel and let the dough rise until it's doubled in size, approximately 1 hour.

Punch down the dough.

Add the additional 2 C bread flour, baking powder, baking soda and salt. Turn on mixer and mix with dough hook until all ingredients are incorporated.


Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle.


Divide the dough in half.


Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.


Drizzle melted butter all over the dough.


Sprinkle brown sugar, cinnamon, ginger, nutmeg and allspice all over the inside of the dough.


Starting at the short end of the dough, roll the dough up towards the opposite end.


Pinch the seam together so none of the yummy filling oozes out.

Cut the whole log in half, and then cut each half into thirds.


Place in round pan, cut side up.
Let rise until doubled in size.
Bake at 350 for 15-18 minutes.


While the cinnamon rolls are baking, make the frosting. In a bowl of an electric mixer fitted with a paddle attachment, mix cream cheese, butter and powdered sugar together. Add vanilla, salt and milk and mix until creamy.

Spread over warm cinnamon rolls and ENJOY.

BreakfastHeather White