Cinnamon-Swirl Pumpkin Rolls

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 9 rolls

Recipe photo

These cinnamon-roll lookalikes are made with a golden, pumpkin-scented dough and lots of spice.

Read our blog about these rolls, with additional photos, at Flourish.

Cinnamon-Swirl Pumpkin Rolls

star rating (55) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 9 rolls
Published: 01/01/2010



  • 1 cup canned pumpkin or squash
  • 2 large eggs
  • 2 tablespoons to 1/4 cup lukewarm water*
  • 1/4 cup soft butter
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 3/4 cups King Arthur White Whole Wheat Flour
  • 1/4 cup Baker's Special Dry Milk or nonfat dry milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves, optional
  • 3 tablespoons brown sugar, light or dark
  • 1 1/2 teaspoons salt
  • 2 teaspoons instant yeast
  • *Adjust the amount of water by the time of year or your climate. For summer, or in a humid enivronment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It's always best to start with the lesser amount; you can


  • 3/4 cup Baker's Cinnamon Filling*
  • 3 tablespoons water
  • 1/2 cup minced crystallized ginger, raisins, or dried cranberries, optional
  • *Substitute 3/4 cup granulated sugar and 1 tablespoon ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.


  • 1 cup glazing or confectioners' sugar
  • 1 tablespoon butter
  • 1 1/2 tablespoons milk, or enough to make a "drizzlable" glaze

Tips from our bakers

  • For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.


see this recipe's blog »

1) Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.

2) Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.

3) Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

4) Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.

5) Sprinkle with crystallized ginger or dried fruit (or both), if desired.

6) Starting with the short end that's covered with filling, roll the dough into a log.

7) Cut the log into nine 1 ½"-thick rolls.

8) Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

9) Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.

10) To make the glaze: Heat the butter and milk together till the butter melts. Whisk into the sugar.

11) Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Yield: 9 rolls.


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  • star rating 11/23/2014
  • Mark from Winooski, VT
  • Straight forward and delicious recipe. Didn't have White Whole Wheat and used regular Whole Wheat flour with great results. Nice spin on a traditional cinnamon bun recipe.
  • star rating 11/15/2014
  • DeedeeF from KAF Community
  • THESE ROLLS helped me win a bake-off at work! They were perfect! I used a cinnamon cream cheese frosting and sprinkled pecans on top. Gorgeous! Thank you KAF :)
  • star rating 11/02/2014
  • Kim from Texas
  • I wanted to like these after reading all of the reviews. I normally make the CinnaBun recipe from this site and they're wonderful. However, after making these, I just don't care for the texture. The dough was nice to work with and they smelled great while baking but I found the texture a bit too dense like some other reviewers. The rolls were definitely golden and baked through but they still weren't great.
    I'm sorry this recipe did not meet your expectations. We'd love to help you troubleshoot this or any recipe at the Baker's Hotline 855-371-2253. Barb@KAF
  • star rating 09/18/2014
  • Valerie from KAF Community
  • Easy to make and well received. These tasted like fall and scented my House when they were baking. Brought them to work for a fundraiser and everyone loved them. Thank you KAF : ).
  • star rating 06/23/2014
  • member-jennifercrowell from KAF Community
  • These were absolutely incredible! I was worried about them not being pumpkin-y enough, so I added a teaspoon of natural pumpkin pie flavoring to the dough, since that has a good amount of pumpkin notes and not just the pie spices. I don't know how easy that is to get; but my local and rather famous kitchen shop in Philly's Italian market has it. Other than that, I didn't change the dough, and it was a wonderful dough to work with. It rolled really easily. I made mine smaller, by rolling out half the dough at a time, and ended up with skinny 2 inch diameter logs. I put 7 little ones in a 6 inch cake pan, and froze 2 more batches ready to cook the same way (21 rolls total, could've gotten a few more if I didn't waste the scraps). For that, I put 2 layers of plastic wrap into a 6 inch pan, nestled the unrisen dough inside, folded the plastic over, and stuck the pans in the freezer. Once they were solid, I moved the whole plastic wrapped disk to a ziploc bag. Last night I took one out and unwrapped it, and put them in the pan to thaw and rise covered overnight on the counter, and they're still perfect! I topped them with leftover cream cheese frosting from making carrot cake on Saturday, and I've been recommending this recipe to everyone I know.
  • star rating 09/29/2013
  • katieten8 from KAF Community
  • I made these rolls yesterday and they are fantastic! I LOVE pumpkin and these had just the right flavor balance and subtle sweetness. I used a 9" cake pan for this batch, gave away some of these to a friend, and decided that next time I'm making a full batch for each household! I used 2 TB of cake enhancer in the dough and Vietnamese cinnamon with sugar for the filling. Like many others, I also made a cream cheese icing instead of the glaze and topped the rolls with chopped toasted pecans. The cake enhancer was probably unnecessary since these got eaten so fast. Thanks for another wonderful recipe!
  • star rating 11/20/2012
  • MyThy as in "Mighty" from Royal Oak, MI
  • Taste-wise it wasn't sweet but I like the spices. Used 3 1/2 cups APF and then 3/4 cup WWF. No dried milk so used 1/2 cup 1% milk for the liquid Took longer to rise the first time and left it out overnight to get a big 2nd rising Filled with 1/2 Trader Joe's Almond Cocoa and pecans on one side and did the cinnamon sugar, dried cranberries and pecans on the other half. Used a Maple sugar sour cream glaze instead. It was good but surprisingly not sweet!
  • star rating 12/13/2011
  • smitasg460 from KAF Community
  • First off...absolutely wonderful recipe. I have been making this over and over. All of us prefer this one over regular cinnamon rolls and I use a cream cheese icing.. Last couple of times though I am not pulling it out of the oven quite right. Is there an internal temp I could measure to know its baked just right? I often do the first rise in the fridge ON which actually tastes much better. But if I form the rolls (sugar in between the layers) and leave it the fridge to do the last proofing to bake in the morning there is a puddle of syrup in the pan. The sugar seems to draw water out of the dough over time and the rolls are a little hard. Proofing the rolls in the fridge does not seems to be working for me. Yet I hear of people proofing formed cinnamon rolls ON ref, all the time. Do you have a comment on this? Is there any way around it? Thank you for such great recipes!
    Please call our baker's hotline and we would be happy to assist you with this recipe. ~Amy
  • star rating 11/15/2011
  • JanelleS from KAF Community
  • Big hit with my family. Forgot the nonfat milk powder and it was fine. Dough was hard to roll with the fullsize rolling pin, but the Pampered Chef mini roller was perfect.
  • 09/19/2011
  • jw1853 from KAF Community
  • I'd like to try this recipe as loaves rather than rolls. What adjustments, if any, would you make? I'm an experienced bread baker, and I don't foresee any problems, but I want to be sure I'm not missing something.
    This should be just fine as a large loaf, or two smaller loaves. Just take care with the bake time and tent if you need to, to avoid over-browning. ~ MJ
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