Pumpkin Cinnamon Rolls

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4.4 from 69 votes

Pumpkin Cinnamon Rolls feature a soft yeasted dough enriched with pumpkin puree and coconut oil, rolled with a spiced cinnamon sugar filling and topped with a simple almond milk glaze. The dough rises until doubled for a tender crumb with a subtle pumpkin flavor, while the filling adds warm sweetness. These rolls bake to a golden brown with a moist interior, perfect for a cozy breakfast or brunch.

Prep Time

2 hrs

Cook Time

20 mins

Total Time

2 hrs 20 mins

Servings: 12

Calories: 270 kcal

Course: Breakfast

Cuisine: American

Ingredients

Pumpkin Dough

1 .25-oz. active dry yeast pkg
⅔ cup water divided, warm
3 ⅓ cups bread flour plus more for rolling dough
2 Tablespoons coconut sugar or cane sugar
1 ½ teaspoons salt sea salt
⅔ cup pumpkin puree canned or homemade
3 Tablespoons coconut oil plus more for greasing, melted

Cinnamon Sugar Filling

⅓ cup light brown sugar packed
2 teaspoons ground cinnamon
2 Tablespoons coconut oil melted

Frosting

2 Tablespoons almond milk
1 cup confectioners' sugar

Instructions

Cup of Yum

Stir yeast into 1/3 cup warm (105°–115°F) water until dissolved. Let stand 10 minutes.
Combine flour, sugar, and salt in bowl of your stand mixer and combine using the dough hook on low speed for about 1 minute.
In a medium bowl, whisk together wet ingredients: pumpkin, coconut oil and 1/3 cup warm water. With mixer running at low speed, add yeast mixture and pumpkin mixture to your dry ingredients by pouring them down the inside of the bowl. Increase speed to medium-low, and mix 2 minutes.
Let dough rest 5 minutes. Mix at medium-low speed 5 minutes, or until dough is smooth. Increase speed to medium and mix 2 minutes. Kneading is done when dough makes a slapping sound as it hits the side of the bowl. Dough temperature should be close to 90°F.
Once combined, place dough in oiled bowl and cover. Let rise 1 hour, or until doubled in volume.
While dough is rising, make cinnamon sugar filling by stirring together brown sugar, cinnamon and coconut oil in a bowl. Grease 13 x 9-inch baking sheet or round 9.5-inch pie pan with coconut oil.
Sprinkle extra flour on your surface and rolling pin and roll dough into 14 x 12-inch rectangle.
Sprinkle cinnamon sugar mixture over dough and smear it all over the surface with your fingers.
Starting at the top, roll the dough toward you into a large log, moving back and forth down the line of dough (in a "typewriter" motion) and always rolling toward you. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Cut roll crosswise into 12 1-inch-thick pieces and place on prepared baking sheet or pie pan.
Cover, and let rise in warm place 45 minutes, or until doubled in size.
Preheat oven to 375°F. Bake cinnamon rolls for 18 to 20 minutes, or until golden in color and cooked through and no longer doughy.
To make frosting, combine confectioners’ sugar and almond milk in a small bowl. Spread frosting over warm cinnamon rolls and serve.

Notes

The dough should reach about 90°F and make a slapping sound during kneading to indicate proper texture.
Ensure the dough is covered during rising to prevent drying out and to double in volume adequately.
The filling relies on coconut oil, brown sugar, and cinnamon for a moist and flavorful swirl inside the rolls.
The frosting is a simple glaze of almond milk mixed with confectioners' sugar to drizzle over cooled rolls.
This recipe is adapted and inspired by Vegetarian Times.

Nutrition Information

Serving 1roll Calories 270kcal (14%) Carbohydrates 48g (16%) Protein 5g (10%) Fat 6g (9%) Sodium 298mg (12%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 270

% Daily Value*

Serving	1roll
Calories	270kcal	14%
Carbohydrates	48g	16%
Protein	5g	10%
Fat	6g	9%
Sodium	298mg	12%
Fiber	2g	8%
Sugar	19g	38%

* Percent Daily Values are based on a 2,000 calorie diet.