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Pumpkin Cinnamon Rolls


* Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency.
* The pumpkin puree in these Pumpkin Cinnamon Rolls make them a bit more dense when compared to a traditional cinnamon roll.
* According to King Arthur Flour, you can substitute the White Whole Wheat Flour for All-Purpose, you will just need to decrease the amount of water needed by about 2 teaspoons.
* If you are unsure what the dough should look like, definitely check out this post on KAF for an in-depth photo tutorial.
*If you prefer more maple flavor in your frosting, just play around with the proportions until it meets your needs.
*The frosting pictured above is a bit on the thick side because I made it the night before and refrigerated it until the next day. Ideally, it should be a bit thinner.

Adapted from King Arthur Flour via Good Life Eats.


For the Dough:
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 unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons Red Star Quick Rise Yeast or instant yeast

*Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, 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 always add more. (I needed the full 1/4 cup in my rolls).

For the Filling:
3 tablespoons unsalted butter, melted
2/3 cup light brown sugar, packed
1 tablespoon pumpkin pie spice
1/2 cup chopped pecans

For the Frosting:
4 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/4 cup pure maple syrup (I used Grade A)
1/2 cup confectioners’ sugar, sifted (see recipe notes)
1/2 teaspoon pumpkin pie spice



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