Pumpkin Cinnamon Roll Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin cinnamon rolls made with pumpkin puree in a yeast dough, filled with cinnamon sugar, and topped with cream cheese icing. Soft, aromatic, and perfect for autumn breakfasts or as a sweet treat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 9- ¼ ounce active dry yeast (2 ¼ teaspoon total)
- 1 teaspoon granulated sugar
- ¼ cup warm water (about 115°F)
- 4 cups all-purpose flour (plus more for rolling)
- ½ cup granulated sugar
- ¾ teaspoon kosher salt
- ¾ cup pumpkin puree (canned )
- ¼ cup whole milk (room temperature)
- 6 tablespoons unsalted butter (melted)
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ¼ cup unsalted butter (room temperature)
- ¾ cup dark brown sugar
- 1 ½ tablespoon ground cinnamon
- ¼ teaspoon kosher salt
- 4 ounces cream cheese (slightly softened, but still chilled)
- ½ cup unsalted butter (room temperature)
- 1 ½ cup powdered sugar
- 1/8 teaspoon kosher salt
- 1-2 tablespoons milk
- 2 teaspoons vanilla extract
At a glance
PER SERVING · TIME 220M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 3h
- Cook
- 20m
- Sodium
- 284mg
- Total sugar
- 48g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 248mg
- Calcium
- 69mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 180M
- SODIUM
- 284MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.