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Best Pumpkin Cinnamon Buns

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5 from 12 reviews

  • Author: Living the Gourmet
  • Total Time: 4 hours
  • Yield: 8 rolls 1x


Units Scale


  • 2 1/4 teaspoon yeast
  • 1/2 teaspoon sugar
  • 1 cup warm water (100-110 degrees F.)
  • 6 tablespoons butter
  • 2 tablespoons pumpkin puree
  • 1 extra large egg
  • 4 1/2 cups AP flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt


  • 4 tablespoons butter, melted
  • 1/4 cup dark brown sugar
  • 1/8 cup cane sugar
  • 1 1/2 teaspoons saigon cinnamon

Icing & Cinnamon Sugar Topping:

  • 4 ounces cream cheese, room temp
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • *1 cup confectioner's sugar
  • 3 tablespoons cane sugar
  • 1 teaspoon saigon cinnamon


  1. Start by proofing your yeast.  Combine yeast, ½ teaspoon sugar, and warm water.  Let stand for 10 minutes until the yeast has bubbled and is foamy.
  2. In a small saucepan over medium-low heat, melt down butter with pumpkin puree.  Whisk until combined.  Remove from the heat once the butter has completely melted.  Transfer to a bowl and whisk in egg, until the mixture is creamy and smooth.
  3. In a large bowl, combine flour, 1/3 cup sugar, and salt.  Add the proofed yeast and pumpkin butter mixture.  Mix by hand or with a dough hook attachment, until a soft dough comes together and pulls from the sides.
  4. Cover and place in a warm dark spot for the first rise.  I heat my oven to 170 degrees F. turn it off and wait about 5 minutes.  I then place my dough in the warm oven to rise.  Let the dough rise until it has doubled, about two hours.
  5. Once the dough has risen, transfer over to a lightly floured surface and roll out into a 14x8 rectangle.
  6. In a small saucepan, melt down butter.  You can even brown your butter here if you want an extra layer of flavor to your filling.  Browning butter offers a rich, slightly nutty flavor.
  7. Once the butter has melted, whisk together with sugars and cinnamon.  Spread evenly over the rolled out dough.  Roll the dough into a log.  Divide the log in half and then slice each half into fours.  You should have a total of 8 rolls.
  8. Place in a lightly greased baking pan.  Cover with cling film and a towel, and leave for its second rise until the rolls have puffed and filled the gaps, about 1-2 hours depending on the temperature of the room.
  9. Preheat oven to 350 degrees F.  Place the risen rolls in the oven and bake for 35 minutes or until the rolls are nice and golden.
  10. Remove and let cool on a wire rack.
  11. Prepare the toppings:  For the icing, beat together cream cheese, milk, vanilla, and confectioner's sugar.  If you find the icing is still a little too thick, add a tablespoon more milk.  Alternatively if the icing is too loose for your liking, add extra confectioner's sugar until the desired consistency is reached.
  12. After I iced each roll, I topped them off with a sprinkle of cinnamon sugar.  To do this simply mix together 3 tablespoons granulated sugar and 1 teaspoons cinnamon.  Serve and enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
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