Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls


(1 vote) 5 1

Cinnamon rolls are a classic breakfast pastry, but pumpkin cinnamon rolls are your new obsession! Taste for yourself and give this recipe a try.

Shared by

Time needed

2 hour preparation + 45 min cooking

Serving Size / Yield

12 servings


  • For the dough:
  • 1 3/4 tsp. active dry yeast
  • 3/4 C. coconut milk, room temperature
  • 1 1/4 C. pumpkin puree
  • 1/2 C. margarine, melted
  • 1/4 C. granulated sugar
  • 1 T. vanilla
  • 4 C. unbleached all-purpose flour
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground allspice
  • For the filling:
  • 1/2 C. pumpkin puree
  • 2 T. brown sugar
  • 2 T. granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/8 tsp. nutmeg
  • 1/8 tsp. ground allspice
  • 1/4 C. pecans, chopped
  • For the topping:
  • 3/4 C. margarine
  • 1 1/2 C. brown sugar
  • 1/3 C. full fat coconut milk
  • 1 C. pecans, coarsely chopped

Our Readers Also Loved


In a large bowl, mix together yeast and coconut milk. Let stand for 10 minutes. In another bowl, combine pumpkin puree, margarine, granulated sugar, and vanilla. Slowly add flour, cinnamon, salt, ginger, nutmeg, and allspice. Slowly add flour mixture to yeast and stir to create soft dough. Turn out onto a lightly floured surface and knead until smooth. Roll into a ball and transfer to an oiled bowl. Cover and let stand for two hours. In a small bowl, combine pumpkin puree, brown sugar, granulated sugar, and cinnamon. Mix until smooth before adding ginger, nutmeg, and allspice. Set filling aside. In a medium saucepan, melt remaining margarine and brown sugar. Pour in coconut milk and bring to a simmer, whisking frequently. Remove from heat once mixture is thick. Pour into a 13x9-inch baking dish, sprinkle with one cup of pecans, and set aside. Turn out dough onto a lightly floured surface and roll to form a 16x12-inch rectangle. Spread evenly with pumpkin filling and sprinkle with remaining pecans. Tightly roll up and slice into 12 pieces. Arrange in the topping-filled baking dish, cut side down. Cover and let rise for one hour. Preheat your oven to 350°F and bake rolls for 45 minutes. Let cool for five minutes before inverting rolls onto a platter. Scoop remaining toppings from the baking dish over the buns and serve.

Around The Web