Cinnamon Rolls With Pumpkin Pie Filling

Cinnamon Rolls With Pumpkin Pie Filling

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Pumpkin Pie Cinnamon Rolls — Del's cooking twist
Pumpkin Pie Cinnamon Rolls — Del's cooking twist from


Looking for a way to spice up your morning routine? Look no further than these mouth-watering cinnamon rolls with pumpkin pie filling! With the perfect blend of sweet and spicy, these rolls are the perfect way to start your day. Not only are they easy to make, but they’re also packed with nutritional goodness, making them a guilt-free indulgence. So grab your apron and get ready to bake up a batch of these delicious treats!


  • For the dough:
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup warm milk
  • 1 egg, room temperature
  • 1 package instant yeast
  • 1/2 tsp salt
  • For the filling:
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • For the icing:
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla extract


  1. In a large mixing bowl, combine the flour, sugar, yeast, and salt.
  2. Add the melted butter, warm milk, and egg to the dry ingredients and mix until the dough comes together.
  3. Knead the dough on a floured surface until it’s smooth and elastic. Form it into a ball and place it in a greased bowl. Cover with a damp cloth and let it rise for 1 hour in a warm place.
  4. While the dough is rising, make the pumpkin pie filling by combining all the ingredients in a mixing bowl and stirring until smooth.
  5. Once the dough has risen, roll it out into a rectangle shape on a floured surface.
  6. Spread the pumpkin pie filling evenly over the dough.
  7. Roll the dough up tightly and cut it into 12 equal pieces.
  8. Place the rolls in a greased baking dish and let them rise for another 30 minutes.
  9. Bake the rolls in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes or until golden brown.
  10. While the rolls are baking, make the icing by combining all the ingredients in a mixing bowl and whisking until smooth.
  11. Once the rolls are done, drizzle the icing over them and serve warm.
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Nutritional Information

Each serving of cinnamon rolls with pumpkin pie filling contains approximately:

  • Calories: 365
  • Protein: 5g
  • Fat: 9g
  • Carbohydrates: 65g
  • Fiber: 2g
  • Sugar: 35g
  • Sodium: 215mg

Cooking Time

Preparation time: 20 minutes

Cook time: 25-30 minutes

Total time: 1 hour 50 minutes


  • Large mixing bowl
  • Measuring cups and spoons
  • Mixing spoon
  • Rolling pin
  • Baking dish
  • Oven

Serving Suggestions

Cinnamon rolls with pumpkin pie filling are the perfect breakfast treat, but they can also be served as a dessert or a snack. Pair them with a hot cup of coffee or tea for the ultimate indulgence.

Variations and Substitutions

Feel free to experiment with different spices in the pumpkin pie filling, or add nuts, raisins, or other ingredients to the dough. You can also use a different type of flour, such as whole wheat or gluten-free flour, for a healthier twist. If you don’t have pumpkin puree, you can substitute with sweet potato or butternut squash puree.


Cinnamon rolls with pumpkin pie filling can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply microwave for 30 seconds or warm in the oven at 350 degrees Fahrenheit for a few minutes.

Tips and Notes

  • Make sure your milk is warm, but not too hot, or it will kill the yeast.
  • Let the dough rise in a warm, draft-free area to ensure it doubles in size.
  • If the rolls are browning too quickly, cover them with foil halfway through baking.
  • For a vegan version, substitute the milk and butter with plant-based alternatives and use vegan icing.
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Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge overnight. Just make sure to let it come to room temperature before rolling it out and adding the filling.

Can I freeze the cinnamon rolls?

Yes, you can freeze the cinnamon rolls before baking them. Simply wrap them tightly in plastic wrap and store them in the freezer for up to 3 months. To bake, let them thaw in the fridge overnight and then follow the baking instructions.

Can I use store-bought pumpkin pie filling?

Yes, you can use store-bought pumpkin pie filling instead of making your own. Just make sure it’s the same consistency as the homemade filling.

Personal Thoughts

These cinnamon rolls with pumpkin pie filling are a game-changer! The combination of warm spices and sweet pumpkin puree is simply irresistible. Plus, they’re so easy to make and perfect for sharing with friends and family. I love how versatile they are, too – you can customize the filling and dough to suit your taste. Overall, this recipe is a winner in my book and I highly recommend giving it a try!

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