Smooshy Gooey Pumpkin Cinnamon Rolls

Smooshy Gooey Pumpkin Cinnamon Rolls

This is my go to cinnamon bun recipe.  They’re pretty much foolproof and always turn out super soft and gooey (as they should be).

I think the secret is spreading the butter on the dough then sprinkling the cinnamon on top rather than mixing them together first.  I don’t know why, but after trying it both ways I’ve found this is a surefire way to get the sticky delicious filling that makes cinnamon rolls so good.  This recipe is also easily vegan adaptable because there are no eggs or dairy in the bread dough.   Just swap the butter with something dairy free like Earth Balance and the milk to whatever non dairy alternative you prefer and presto!

Scroll to the bottom for video instructions…


Pumpkin Cinnamon Rolls

November 12, 2017
: 12 Rolls
: 1 hr 30 min
: 30 min
: 2 hr
: Easy/Moderate


  • Bread:
  • 2 1/2 tsp Active dry or rapid rise yeast
  • 1/4 c Sugar or honey
  • 1 1/4C Water, warm (110F)
  • 1C Pumpkin puree
  • 1/4C Oil
  • 4-5C All purpose flour, plus more for rolling
  • 2 tsp Salt
  • 2tsp Pumpkin pie spice
  • Filling:
  • 1/2C Sugar
  • 2.5T Cinnamon
  • 1/3C Butter
  • Icing:
  • 2C Powdered sugar
  • 1/4C Whole milk or 1/2 & 1/2
  • 2T Butter
  • 1-2tsp Vanilla extract (optional)
  • Step 1 Mix the water and sugar/honey together in a bowl, sprinkle the yeast over top and cover with a towel.
  • Step 2 Let it stand for 10 minutes until the yeast bubbles up.
  • Step 3 Once the yeast is hydrated and bubbly add the oil, salt and pumpkin puree then stir.
  • Step 4 Using a stand mixer fitted with a dough hook mix on low while adding flour a little at a time.
  • Step 5 If you want pumpkin pie spice in the dough add it between scoops of flour.
  • Step 6 Continue adding flour until the mixture pulls away from the bowl and forms a slightly
  • Step 7 sticky dough.
  • Step 8 Cover the bowl with cling wrap and a towel then set aside for about 30-40 minutes until the dough
  • Step 9 doubles in size.
  • Step 10 To prepare the filling, mix cinnamon and sugar together.
  • Step 11 Roll the dough out on a well floured surface until it is about .5 cm thick. Gently spread the dough with softened butter then sprinkle the cinnamon mixture over top.
  • Step 12 Starting a the bottom, roll the dough into a log shape.
  • Step 13 Cut the rolled dough into 1.5-2 inch sections then place in a greased pan or dish. Cover again and let rise for another 20-30 minutes. Preheat your oven to 350F.
  • Step 14 Remove the cling wrap and bake at 350 for 30 minutes until they are bubbly and golden brown.
  • Step 15 While your rolls bake, prepare your icing: Add the milk and melted butter to the powdered sugar and stir until smooth. If you like you can add a bit (1-tsp) vanilla extract to the frosting for some extra flavour. Keep stirring until the icing forms ribbons when you lift the spoon. If it’s too thick just
  • Step 16 add a tsp or 2 more milk until it’s the right consistency.
  • Step 17 Remove the rolls from the oven and drizzle with icing while they are still warm.

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