Healthier Pumpkin Cinnamon Rolls with a Pumpkin Spice Glaze.
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls 1x
Description
These healthier pumpkin cinnamon rolls are a delightful fall treat, featuring a soft, spiced dough and a rich pumpkin spice glaze that perfectly complements the cozy flavors.
Ingredients
- 2 1/4 tsp dry active yeast
- 1/4 cup (60 ml) warm water (not hot or boiling)
- 3 cups (720 ml) all-purpose flour, divided
- 1/2 cup (120 ml) pumpkin puree
- 1/2 cup (120 ml) low-fat milk (1% or 2%)
- 1/4 cup (60 ml) I Can't Believe It's Not Butter
- 1/4 cup (60 ml) granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup (120 ml) brown sugar, packed
- 1 tbsp (15 ml) ground cinnamon
- 1/4 cup (60 ml) unsalted butter, melted
- 1 cup (240 ml) powdered sugar
- 2 tbsp (30 ml) pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 2-3 tbsp (30-45 ml) milk
Instructions
- To prepare the buns, dissolve yeast in warm water in your Kitchenaid stand mixer or large bowl. Let this proof for 5 minutes. If the yeast doesn’t get foamy, throw out and start over. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with your mixer, paddle attached at medium speed until smooth. Then change the paddle for your dough hook and add the additional cup of flour. Knead until smooth and elastic. This dough will be sticky, be forewarned. (If you don’t have a stand mixer, you can knead the dough on a flat surface adding the additional flour slowly.)
- Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, for 45 minutes. I always place my dough to rise in my microwave. After the 45 minutes has passed, press a finger into the dough, if it bounces back, it’s ready.
- Combine 3 tbsp granulated sugar, brown sugar, 2 tbsp flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or use two knives to cut it in.
- Punch dough down and roll it into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture to cover. Make sure you reach each end, not leaving any surface without the mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 1-inch slices. Place slices in a baking dish that has been coated with cooking spray. At this point you can refrigerate overnight or bake right away.
- Preheat oven to 375°. Bake the rolls at 375° for 25 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.
- To prepare the glaze, combine the powdered sugar, 1 tbsp water, vanilla extract and pumpkin spice mix in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.
Notes
- These rolls are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat in the microwave for a few seconds before serving.
- You can substitute whole wheat flour for a portion of the all-purpose flour for added nutrition.
- If you prefer a sweeter glaze, add more powdered sugar to taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 18
- Sodium: 180
- Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
- Gluten Free Mini Pumpkin Cake
- 10 Things to Make with Pumpkin Spice this Fall
- Spiked Pumpkin Spice Latte
- Pumpkin Spice Cupcakes
Frequently Asked Questions
What makes this dough “easy to work with” compared to typical cinnamon roll dough?
The pumpkin puree (1/2 cup) adds moisture that keeps the dough pliable and forgiving. The excerpt notes this is perfect for cooks who have been apprehensive about cinnamon rolls. That said, the instructions warn the dough will be sticky — that is normal and expected, not a sign of a mistake.
How do I know if the yeast has proofed successfully?
The instructions say to dissolve the 2 1/4 tsp of dry active yeast in 1/4 cup warm water (not hot or boiling) and wait 5 minutes. If the yeast does not get foamy, throw it out and start over — you cannot proceed with inactive yeast and expect the dough to rise. 
Can these rolls be assembled ahead of time and baked the next morning?
Yes — after cutting the rolls into 1-inch slices and placing them in the baking dish, the instructions explicitly say you can refrigerate overnight before baking. Bake at 375°F for 25 minutes straight from the fridge (allow a few extra minutes if cold), then drizzle with the pumpkin spice glaze while warm.
