Fall-la-la!!! Pumpkin Cinnamon Rolls with Butter Cream Frosting



Who has made cinnamon rolls before?  I had not by myself {only with my Grandma Millie growing up} and I had told my kids for years it was on my bucket list to find and perfect the perfect cinnamon roll receipt.  They joked I actually had to start making cinnamon rolls…haha! As my new year’s resolution in January 2017, my quest began {with assistance from my kiddos} and my love of making cinnamon rolls now runs strong.  Making cinnamon rolls is a labor of love, almost a baking art form. So much fun!!!


A couple of our family favorites include a traditional recipe {adaptations from the Pioneer Woman recipe…so really you can imagine how yummy!}, a red velvet recipe {that I like to make around Valentine’s Day and it is my son’s favorite of all} and this is our favorite to make in the Fall – pumpkin cinnamon rolls.  I top all of my cinnamon roll recipes with my famous butter cream cheese frosting {because it really is the best!} and pipe on for my signature This New Old House fancy finish {and of course display on one of my cake stand collections!}

Let’s get this cinnamon roll party started!




  • 1 package yeast

  • ¼ cup warm water

  • ¼ cup scalded milk

  • ¼ cup sugar

  • 1/3 cup melted butter

  • 1 tsp salt

  • 1 cup canned pumpkin puree

  • 1 tsp pumpkin pie spice

  • ¼ tsp ground nutmeg

  • ¼ tsp ground clove

  • 1 egg

  • 5 cups all-purpose flour

Dough instructions:

  1. Dissolve the package of yeast in ¼ cup warm water until frothy {which means the yeast is activated}.

  2. Warm the milk on the stove until just before boiling to scald.

  3. In a mixer with the paddle attachment, stir together milk, sugar, butter, salt, pumpkin puree, egg and spices until well mixed, about 2 minutes.

  4. Switch to the dough hook attachment.  Start adding in the flour cup by cup. After 2 cups are in, put in the yeast mixture.  Keep adding the remaining flour until the dough starts forming into a ball.

  5. Kneed with the dough hook for about 5 minutes.

  6. Place into a well-greased bowl, cover and let raise for about 1 ½ - 2 hours until doubles in size.

Filling ingredients:

  • ½ cup softened butter

  • 1 cup sugar

  • ½ cup brown sugar

  • 2 tbs cinnamon

  • 2 tsp pumpkin spice

Filling/Rolling/Baking instructions:

  1. While your dough is rising mix together sugars and spices for your filling.

  2. After the dough has risen, place on a floured surface and roll into approximately a 10” x 16” rectangle.

  3. Spread softened butter over the dough leaving about a ½ inch around the outside edge.  

  4. Sprinkle with your sugar + spice mixture.

  5. Start rolling the long way tightly and pinch at the ends once your roll is complete.

  6. I cut the cinnamon rolls with dental floss to not squish the cinnamon rolls {my Grandma Millie’s tip}.

  7. Place in a buttered 9” x 13” pan sprinkled with sugar or you can also use metal pie tins to have more outside rolls {a tip from my fellow cinnamon roll baking mentor Teresa W.!}.  

  8. As a side suggestion for experimenting next time, when I was taste testing with the kids we talked about adding in a little bit of brown sugar and pecans on the bottom of the pan next time for some extra yumminess {this has not been tested in the kitchen yet…but sounds yummy, doesn’t it!}.

  9. Cover and let rise for about 45 min. – 1 hour longer.

  10. Bake at 350 degrees for 30 minutes or until lightly browned.

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Frosting ingredients:

  • ½ cup softened butter

  • ½ cup white shortening

  • 1 - 8 oz. block softened cream cheese

  • 4 cups of powdered sugar

  • 1 tsp. vanilla

  • 1 splash of almond flavoring

  • 1 tsp. salt

Frosting instructions:

  1. Beat together butter, shortening and cream cheese until well mixed.

  2. Add in the powdered sugar cup by cup until well mixed.

  3. Add in flavoring and salt.

  4. Mix for 1-2 minutes longer.

  5. I like to pipe my frosting on the cinnamon rolls for an extra fancy finished cinnamon roll look!

Enjoy with a cup of pumpkin spiced coffee!!!

Rebecca Zoet