Last updated on July 1st, 2016
On a crisp autumn morning, nothing excites my senses like Pumpkin-Spiced Cinnamon Rolls. These are light and fluffy in texture, and perfectly perfumed with cinnamon, clove, and nutmeg. Are you swooning yet? Here’s the step-by-step recipe:
These buns of bliss are highly addictive.
Honestly, I can’t be trusted alone with them.
To start, dissolve 2 1/4 teaspoons yeast and 1/2 cup warm water in the work-bowl of your standing mixer.
No standing mixer for you?
You can mix and knead the dough entirely by hand.
And 6 tablespoons softened, unsalted butter…
And 3/4 cup canned or homemade pumpkin puree.
Did you know that pumpkin puree is high in fiber? That’s right — we’re making healthy cinnamon rolls!
Next, add the following “aromatherapy”…
Nutmeg (1/4 teaspoon), which rejuvenates the senses…
And a pinch of ground clove, which warms and comforts…
And 1/2 teaspoon cinnamon, which reduces irritability.
Wanna know what irritates me?
Running out of Pumpkin-Spiced Cinnamon Rolls.
Finally, add 3 1/2 cups all-purpose flour. Increase flour to 4 cups if you are mixing and kneading by hand.
Using the dough hook attachment on your mixer, knead at low speed until moistened — about 30 seconds. Then increase the tempo to medium-high (that’s number 6 on my KitchenAid mixer), and knead for 4-5 minutes.
Kneading is complete when the dough is smooth and elastic, and only slightly sticky.
Lightly grease a big blue bowl, add the dough, and cover with plastic wrap. Set someplace warm until double in volume — about 1 1/2 hours. Since my house is cold, I set the bowl on a common heating pad.
While the dough is rising, butter and sugar two cake pans.
You might as well prepare the cinnamon-sugar filling, too. You won’t need a lot of cinnamon here, since we already added this spice to the dough. I used 1/2 cup sugar and just 1 teaspoon cinnamon.
Violently punch down the dough…
Then scoop it onto your lightly-floured work-surface (a marble board for me), and roll it into a 9×15 rectangle.
Slather the rectangle with 1/2 cup softened butter…
And then sprinkle the butter with the cinnamon-sugar mixture.
Working from the 15-inch side, roll the rectangle up as tightly as you can.
As pictured above, use the back of your hand to gently flatten each end of the roll.
Using a knife (or a length of dental floss), cut the roll into 1-inch slices…
And place them in the prepared pans. Cover with plastic wrap, and let rise until double — about 30 minutes.
Or, let one (or both) pans rise, ever-so-slowly, in the warmest part of your fridge overnight. This way, you can bake them off the following morning.
And what a memorable morning that will be.
Bake for 25-30 minutes on the lower-middle rack of your preheated 350°F oven.
While the rolls are still warm, drizzle generously with a simple glaze (2 cups confectioners’ sugar mixed with just enough water to make it pourable).
Now pour yourself a cup of coffee…
Add a fork if you must, and then dive into this sensationally-scented, fabulously-flavored, perfect-for-anytime treat.
Think you’ll make this autumn deliciousness? You can let me know by leaving a comment.
Meanwhile, here’s the recipe in a handy-dandy copy-and-paste format:
Pumpkin-Spiced Cinnamon Rolls
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 15 rolls
The “Sweet Roll” Dough:
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm (110°F) water
1/2 cup warm (110°F) milk
1/3 cup sugar
6 tablespoon unsalted butter, softened to room temperature
1 teaspoon salt
3/4 cup pumpkin puree
1/4 teaspoon ground nutmeg
scant 1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
3 1/2 cups all-purpose flour (plus a little more for dusting)The filling:
1/2 cup butter, softened
1/2 cup sugar mixed with 1 teaspoon ground cinnamonThe glaze:
2 cups confectioner’s sugar blended with just enough water to make it pourableSpecial Equipment — 2 cake pans, 9 inches in diameter, and 2 inches deep; a standing mixer outfitted with the dough hook (or, mix and knead the dough by hand).
Preliminary step: Butter the cake pans; sprinkle the bottom of each pan with 1 tablespoon sugar
Making the dough – In the work-bowl of a standing mixer, dissolve yeast in warm water, and let it proof for 5 minutes. Add the milk, sugar, butter, salt, pumpkin, spices, and flour.
Mix the dough at low speed just until moistened — about 30 seconds. Then increase speed to medium-high, and knead until smooth and elastic — 4-5 minutes.
Scoop the dough into a big, lightly-greased bowl. Cover with plastic wrap and let rise until double — about 1 1/2 hours.
Filling and rolling the dough – Punch down the dough, turn it onto a floured surface, and then roll it out to form a 15″ x 9″ rectangle. Spread the dough with the softened butter; sprinkle with cinnamon and sugar. Then roll it up tightly, beginning at the 15-inch side. Flatten ends with the back of your hand, and, if necessary, pinch the ends to seal.
Cut the dough into 1-inch slices. Place the slices slightly apart in the buttered and sugared cake pans. I managed to fit 8 slices in one pan, and 7 in another.
Let rise until doubled in volume – 30-40 minutes.
Baking – 25-30 minutes in a preheated 350°F. oven. Set the pans on the lower middle oven rack, and bake for 25-30 minutes, or until the rolls have browned lightly. Don’t over-bake, or you’ll have crispy cinnamon rolls (this isn’t necessarily a bad thing). Set pans on a wire rack to cool slightly.
Glazing the rolls – Pour the confectioners’ sugar into a medium bowl. Whisk in hot water, one tablespoon at a time, until the glaze is thin enough to pour. Drizzle the glaze in between and all over the rolls.
Folks, promise me you’ll make these beauties some cold autumn day, okay? They are delightfully decadent.
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Heidi Haas says
Not to be a dunce but when do you put the puree in? With the milk? Or do you add that after it’s blended?
Mary says
Damm Kevin you have to stop this. Obviously you are way more active than I, and work it all off or else you have one of those photoshop people who make you look normal. I can’t take this anymore. I am old, and a bit sedentary sp? but as movable as I can be. This is downright decadent…and I cant wait to make them!
Kevin Lee Jacobs says
Heidi – Fixed now!
Mary – Pumpkin puree is good for you. So you can eat as many of these rolls as you like!
Kim Goff says
Never thought of using a heating pad! Great idea esp if my oven is in use for other purposes. I sometimes use its proofing function….
Dianne says
Kevin, I must be late to the party, because I only found your blog a few months ago…and now it is my favorite! (I was doing a search about how to use newspaper under mulch to suppress weed growth.) Your home and gardens are beautiful, and I really appreciate you sharing all your great recipes and tips! I live in GA, right on the line between zone 7a and 7b, but the difference between our gardening seasons doesn’t seem to be as drastically different as I would have imagined. Happy (almost) Fall!
Kevin Lee Jacobs says
Hi Kim – The $20 heating pad is one of my most-used kitchen appliances!
Dianne – Lovely to meet you!
Vicki says
Positively decadent! Can’t wait to make them…. Now to just win the raffle the next time you offer a beautiful standing mixer, since my current one (a 1928 Kitchen Aid mixer) finally stopped working after 86 years of service to the family….
Debi C says
My co workers are drooling and begging me to make these.
Carolyn says
Kevin, I love your website and regularly both drool over the recipes and feel inadequate and lazy when I read your chore lists. However, I’m writing because I hold you personally responsible for the purchase of a food processer and tart pan. (That’ll be $108.95, please.) Then I spent 20 minutes in the produce section trying to find the elusive, medium-sized, 4.5 ounce lemon required for the Best Lemon Tart in the World. The accountant in me was thrilled at the information that a 4.5 ounce lemon was required. But apparently the store ony had giants and munchins in stock. I think I weighed every lemon that was not clearly a giant (or which was wrinkled or generally looked nasty) and they did not have a single lemon that was the right size. So I took a deep breath, and picked one that was close. Fortunately the tart was FABULOUS, and all is forgiven. I have since made your Apple Pizza, and while I had a temporary meltdown when I realized you did not state how much brown sugar to use, (I may have invented a few new swear words) I winged it, and someone asked for seconds. So thank you for everything except the weight I gained while eating the afore mentioned items.
Beverly, zone 6, eastern PA says
Is there anything that doesn’t look good on that china?
Fabulous finished product, so enticing.
Kevin Lee Jacobs says
Carolyn – Check is in the mail (tee-hee). Mortified to learn that I omitted the brown sugar quantity from the Apple Pizza recipe. It’s there now.
Molly says
Hi Kevin. This looks delicious. Can you freeze one b4 last rising or after. Can’t wait to try. I make sticky buns every Christmas and most of the time use frozen bread dough (shhh don’t tell anyone)
Lynne says
I bought a seed starting kit from Burpee which includes a heating mat that I now also use to raise bread and give my regular heating pad an honorable retirement!
betsy says
Looks soooo good, I am sure this is one more thing that I will be wearing on my waist. Now what do you have in mind for lunch? Love your recipes !!!
Annie Hogsett says
In the unlikely event that these survive the first 15 minutes out of the oven, could I freeze them? And if so, what happens post freezer and pre-table? Unlikely, as I said, but just in case.
Also love the site. My garden is 3/4 acre of obstreperousness. (So had to look that up.) When it knows I’ve been reading about yours, it mocks me cruelly. With Bishop’s Weed and nutsedge. Yeesh. More newspapers!
Pat Hindley says
I have made your cinnamon buns and they were super delicious. These sound divine and I will be making them very soon.
Pat H
Melfort, Sask. Canada
Michelle says
Kevin, I love your blog – I look forward to each new post! Keep up the great work and have a beautiful day! Oh, and I will be making these rolls VERY soon!
Christine Zipps says
Hi, Kevin —
I SO love most of what you put out — your lovely home, gardens, decorating, passion for life, nature, animals, plants and great food and friends. You are highly creative with your menu ideas and this is no exception…
HOWEVER, these are NOT ‘healthy’. I know you were being tongue in cheek with your comment about pumpkin puree and fiber, but unless this is made with all organic ingredients and use low glycemic, organic coconut palm sugar or even maple syrup with some stevia for sweetener and I would also suggest substituting egg substitute and vegan “butter” for those ingredients – now, that would be “HealthIER”, IMHO. — Without using organic, you are risking adding toxic ingredients like GMOs (think RoundUp) and carcinogens (think refined white sugar) — I’m a huge fan of adding organic pumpkin puree (esp in the PCB-A–free cans) to everything possible and combining with the “aromatherapy (cute!)” organic ingredients has to be a winning combo. I will be seriously tweaking the ingredients and trying very soon! Thanks for the inspiration! Hugs (seriously)… Christine in Denver
cathy a fox says
cant wait to make the rolls. they are beautiful.
Alicia says
Yum! I have all the ingredients to make these! Can’t wait!!!
Kip Morrissette says
If we end up refrigerating the dough to rise over night, in the morning do we have to let the dough come to room temperature prior to baking or bake a bit longer? I am trying to avoid burning them so thought I’d ask for your recommendation. Although, if they burn, they will still be eaten and enjoyed; and if I find my family doesn’t care for them burned…they will be burned every time I make them. 😉
Gloria @ glutenfreepoodlehome says
That looks so delicious and your pictures and descriptions are even better than usual! I ate it with my eyes! My house is on a house walk this fall and I bought a bunch of pumpkins and things from my neighbor for decorations. As I am cheap, about half were edible and I will slowly eat them! One of the pie pumpkins might have to turn into rolls.
Kevin Lee Jacobs says
Hi Kip – I refrigerated one pan of rolls overnight. The next morning I set the pan on my heating pad (any warm location in your house will work as well) and let them rise for about 90 minutes. They baked up beautifully!
Arden Rembert Brink says
Hi, Kevin,
Well, since my husband *adores* cinnamon rolls (and I never make them) *and* loves pumpkin (and the accompanying spices), I can see this recipe in my very near future. Especially since we were just in Yellowstone and ventured out of the park to a nearby town for breakfast based on all the reviewers raving about their cinnamon rolls. Wouldn’t you know, they’d sold out. So that will make these be doubly-well received, I know!! I’m especially glad for the instructions to make them the day before and leave them in the fridge overnight to bake in the morning.
Thanks for everything you do!
–arden–
Annie says
These sound divine!! Will be making these soon….Thanks Kevin!!
Jamie Shafer says
Anyone who substitutes egg substitute is totally and completely insane. By all means use organic eggs (I do) but to give up the marvelous nutrients in real eggs is a gross mistake that will have a bad effect on your health. Look it up! Avoiding eggs is an old idea now discredited.
http://www.cholesterol-and-health.com/Egg_Yolk.html.
Kevin – love the new pic of you – looks just like the man I saw on Garden Conservancy open house day. One would never know your house is in the middle of a town – granted it’s a small town – and it is in one of the prettiest parts of New York state. Thanks for all your tips and recipes – they are truly appreciated.
Amy S says
SAVED! I have vacation time coming up and see these on the vacation menu one morning. Oh My! Yum!
Tawni says
Hi Kevin! Your recipes have always turned out perfectly for me. Can’t wait to try these “buns of bliss”!
John in Indiana says
I made the rolls right after I read your post this morning. Hoo Boy — they are better than GREAT. Me, my wife, and my 5 year old son gobbled up the first pan — 8 rolls. We put the other pan (7 rolls) in the refrigerator, but none of us are pretending it will last until tomorrow.
Rebecca says
Kevin, I feel like licking my computer screen! Yum!
Gail says
Jamie, I agree with you on the “egg substitute”. Such substitutes are processed foods, which are unhealthy. It is best to find foods in nature. The best eggs are not just organic, but those that come from local farms where the chickens run free outdoors and feed off grubs and bugs (as opposed to grain). Vegan butter is another processed food. Again, the best butter is that found in nature, which is raw – not homogenized and not pasteurized, coming from cows that are grass fed and finished. If one cannot get access to such eggs or butter, the next best bet is organic eggs/butter, available in most local grocery chains. See Weston A. Price Foundation website for more information. There are many alternative sugar substitutes that low glycemic, which is preferred over conventional white processed cane sugar. Most recipes using conventional ingredients can easily be converted to organic ingredients. Thanks for all you do, Kevin!
Kevin Lee Jacobs says
Jamie and Gail – I’m with you on “egg substitutes.” I’ve never tried them, and likely never will. I’m lucky to live in a place where eggs from local, free-range chickens are readily available. Even my lousy local supermarket carries them!
Eliza J says
I love pumpkin ~ just about anything…Yes, I’m swooning. I will definitely give this a try ~
Constance says
Oh my God! I am Drooling! Thanks Kevin! My favorite time of year!
Ardelle says
YUMMMM!! What can be better? Cinnamon rolls and pumpkin. These will have to wait until next baking escapade in the kitchen – I just cleaned the kitchen after baking bread, some luscious bars, freezing some more green beans…. Will have to mix these up for my weekend guests on Thursday – daughter will be SURPRISED at the birthday party we are having on Saturday :-0 Right now I’m going to take my corgi for a 3 mile walk along the Mississippi River – it is so beautiful today.
Judith says
Kevin: went to my cupboard and — no pumpkin purée. I am in the wiles of the Upper Peninsula of Michigan so must wait to go to town. However, wanted to share with you that one morning a while ago, I entered my kitchen and discovered my oven light had been left on over night. Don’t know why I opened the oven, but when I did, I discovered a warm place to let bread rise. I have been using it ever since and works beautifully. Maybe my bulb puts out more heat than most, but if you have no other warm place for rising, check out your oven light! Anyway, looking forward to the rolls. They look wonderful. Thanks once again.
Anne says
Thank you!
Happy Autumn
Carol says
These look amazing – I’m thinking I will have to try to adapt these to a gluten-free vegan version so that we can enjoy the amazingness!
Kenneth says
Kevin I will not be waiting for a cool autumn morning here in Texas. Today it was 92. I will be trying these right soon. Can you have to much pumpkin? I think not! I’m loaded with Pears the next few days. I may drop your pumpkin spiced cinnamon roll into my cast iron dutch oven. With luck I’ll fit all of them in the pot. Baking outdoors and Thanks for sharing.
Brenda Johnson says
How thankful to you I am Kevin for sharing a pan of these delicious treats!! Sugar, spice and oh so nice !!! Super moist…so fragrant from the cinnamon, clove and nutmeg…and still warm from the oven- they didnt stand a chance!!! So good folks! I promise you’ll love them readers!!!
Deb Lee says
That heating pad is a great tip and the rolls look wonderful. I have about 20 pumpkins from the garden so this is one more way I can use pumpkin puree. Thanks Kevin
Joann DeLeury says
Kevin I will be in my kitchen making these delicious rolls as soon as possible. I hope you have some recipes for apples as I just picked a few baskets of them this last weekend. Going to can some applesauce with lots of them.
Thanks again for all the good recipes!!
Barb says
Wow! Just ate breakfast and still full, fortunately! Otherwise I would be making a batch right now. They look so good. Can’t wait to make a batch or 2 or 3! Just got back from a 12 day cruise and only gained 1.7 lbs.! Not bad. However, these rolls will put that and more back on but who cares? I know how to lose it quickly! Totally irrestible! Thanks for the recipe.
Sandra says
Hi Kevin,
I saw you use a knife to divide your dough. Try a piece of string instead. Slide it under and cross it over on top and pull. Neat slices without any squishing, which can happen with a knife. I love this method now and won’t go back to any knife.
PS. Thanks for another lovely recipe.
s
Gail Bowman says
I have guests coming this weekend from Knoxville, Tn….the Mother-in-law…:) Want to bake these. If I make them today or tomorrow, can I freeze them , thaw them out the night before or early the morning of and bake them for our brunch Saturday morning? WoW!!!! I love Autumn….and I think I’m in love with your pumpkin cinnamon rolls.
Lisa says
Kevin,
We plan to move to a house w/ 70-some acres. It is in zone 5. Right now it doesn’t have any plants (except for ~15-20 blueberry bushes) It has SANDY soil. This is alot of land, and it would almost be a shame not to have a garden! My question is: what grows well in sandy soil that does not require alot of maintenance?
Perveez says
Kevin what can I say about those brownies ! They are beyond delicious ! I just baked a batch,oh the heavenly smells from the oven ! We are driving to my daughter’s place in Amherst Mass. in a couple of days, so I baked the brownies for them. My grandsons would love them. My daughter would grumble and say” Mom why do you bring things that are so fattening, then she will peck at one and then go on pecking some more till the piece is all demolished,and she’ll say, “oh ! Sooo good.” After I made them, I had to keep slapping my husbad’s hand from going into the cooling tray, reminding him that it’s for the boys, but he did get to taste one. Tomorrow I am planning to make the apple pizza, but I’ll make it in a pie pan, so as to keep it safe while travelling, I’ll make a little change by adding some cinnamon .
Thanks Kevin for the recipes. I am new to your site , but I have learnt so much.
Veez.
Susie says
I will use Butternut squash in this recipe as I have used it for 60 years in New England Squash Pie. Deeee-licious!
Donna Dunbar says
Do any of your recipes have “High Altitude” adjustments ? I live above 5600 ft. I found out the hard way that everything from boiling water to baking takes longer or some sort of adjustment to the recipe. Thanks.
David H says
Made these last night and they are WONDERFUL and so easy to make, Shared the recipe with two others so far and will make another batch before the pumpkin puree in the fridge goes bad. What a great recipe, Kevin, and thanks for sharing.
Kevin Lee Jacobs says
David H – So glad you tried — and liked — the rolls.
Gail Bowman – To freeze the rolls, proceed this way: Par-bake for 10-15 minutes, or just until they puff. Let cool completely. Cover in 2 layers of plastic wrap, then freeze overnight (or for several days). Thaw overnight in the fridge, then bake off the following morning.
Sheri says
I love making and baking bread. When I need something to yeast rise I also use a heating pad but have a box I put over it to hold the heat in. This looks wonderful! Can’t wait to try it and maybe add some just harvested apples!
Cat says
I would make these just for the way it makes the house smell alone. And they taste wonderful. Love your newsletter. So many recipes. So little time.
Phyllis says
Oh, my. I posted this on my Facebook page and my grandgirl, who is in college clicked “like”. I can take a hint. I am making these today and/or tomorrow and will share them with her on Sunday when I will just happen to see her. Thanks, Kevin!
Phyllis says
I did it. Not as pretty as yours but as you see we have already dug in! The smaller pan will go to my grand girl and her roommate this Sat. Can’t see how I would attach a picture so you’ll just have to imagine.
Kevin Lee Jacobs says
Hi Phyllis – So glad the rolls worked out for you!
Hannah says
Great recipe – my family is enjoying them! I did add the sugar to the yeast in the initial 5 min. rising stage. I love the heating pad idea– mine was stagnant as well, so I put the bowl on top of my dryer! Whatever works, right?! Glad to have found your site!
John says
Thanks for this recipe. Easy to follow and easy to make.
It was an absolute smash at my wife’s bood club, and also another dinner we had here. It freezes well.
A definite keeper. I really like the addition of the pumpkin to make an extra light and smooth dough. Love it. Love it. Love it.
maurine says
Heaven! I had a few problems because of multi tasking. Needed to add more flour after dough was finished raising, but I got it to work. Ended up not putting on the glaze because I really don’t like things super sweet. With all that butter and sugar filling who needed it anyway! They were so light and fluffy and just plain awesome. Cant wait to make them again and this time pay attention to how it looks while kneading in the Kitchen Aid!
Lainey says
I made 2 small changes:
first, made the dough in my bread machine (I admit, I’m lazy…)
two, instead of using water in the glaze, I used…(wait for it)…RUM!
pumpkin and rum are made for each other. honest. try it.
Sheila says
Kevin I made these yesterday and they are to die for, the family dived in and there’s not a crumb left. A new yearly tradition for sure( and anytime of year as well ) Thanks for sharing,
Angela Willis says
Making these today… YUM!
Denise T says
We’re due for that snow Kevin so will be making them in the morning. Thanks!
Sharon Annis says
I am the only one in our family that likes pumpkin so these have to be made to take to a potluck or shared dinner. Next invite these are what will go. Thanks
Theresa says
Hi Kevin. I’m visiting my sister, brother-in-law, and my dad; and I thought I would make these for them. My sister kindly bought the ingredients that she didn’t have already. However, instead of pumpkin puree, she bought pumpkin pie mixture. I’m thinking that I can use this instead, and eliminate or reduce the seasonings in the recipe. What are your thoughts on that? It was so good of her to drive into town to get everything, I don’t want to tell her it’s not the right pumpkin mixture… if you know what I mean. 🙂
Kevin Lee Jacobs says
Hi Theresa – Ha ha — I know exactly what you mean! The pumpkin pie puree should already contain enough spices for the rolls. If you get the chance, let me know how they turn out for you.
Marie says
Gotta try this one Kevin!! They look just so yummy!!! <3
S says
Hi! Would it be possible to make the dough in a bread machine???
Linda says
I’m wondering, and maybe google can tell me, is there any way to make these and freeze before the refrigerator rising overnight? I’d like to make them as an easy go-to for someone who will be laid up (me, haha), but as something you could bake in a week or so.
Christa Kirkey says
Hi Kevin,
I just found this recipe of yours, I can’t wait to make it!
Kevin Lee Jacobs says
Hi Christa – Let me know how the rolls turn out for you!