Holiday Recipe: Pumpkin Cinnamon Rolls

We’ve got more pumpkin yumminess today with Laura Chapman’s favorite holiday recipe, Pumpkin Cinnamon Rolls! Laura’s short story, Twelve Drummers Drumming, is a reader favorite in our Christmas anthology, Merry & Bright, which is just 99 cents through the holidays.  And we’re pretty sure these cinnamon rolls will also be a reader favorite. Read on for some serious sweetness.

Laura's Pumpkin Cinnamon Rolls

From mid-September through the end of the holiday season, my culinary thoughts turn to pumpkins. I’m talking sweet treats like pumpkin pies and pumpkin breads and more savory foods like pumpkin ravioli and pumpkin pasta bakes. This year I have a new favorite to add to the list: pumpkin cinnamon rolls. I tried these out for the first time this fall and they were a big hit with my guests when I served them alongside chili. (That’s a Nebraska thing—and I highly recommend it.) Because this recipe involves yeast, it does take some time to make, but the finished baked goodies are well worth the investment.

Pumpkin Cinnamon Rolls

  • 1 package dry yeast
  • 1/4 cup warm water
  • 2 3/4 cups all-purpose flour
  • 1/2 cup pumpkin puree
  • 1/2 cup milk (I used almond, because that’s what I keep in stock)
  • 1/4 cup melted butter
  • 1 tablespoon granulated sugar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon pumpkin pie spice
  • No-stick spray
  • 3 tablespoons granulated sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 2 tablespoons chilled butter

Cream Cheese Pumpkin Frosting

  • 1/2 cup whipped cream
  • 1/4 teaspoon vanilla
  • 2 ounces softened cream cheese
  • 1/4 cup powdered sugar
  • 1/4 cup pumpkin puree
  • 1/4 teaspoon pumpkin spice

Dissolve yeast in warm water letting it stand for five minutes. Add two cups of flour, pumpkin puree, milk, melted butter, sugar, salt, and pumpkin pie spice. Beat with a mixer until smooth. Turn dough onto a floured surface, kneading until elastic. This takes a while, so brace yourself. Add additional flour until the dough no longer sticks to your hands. Coat a large bowl with no-stick spray and place dough in it covering with plastic wrap. Store it in a warmish place and allow it to rise for 45 minutes. It should be about twice its size.

In another bowl, combine granulated sugar, brown sugar, flour, and cinnamon. Cut in butter until the mixture becomes coarse.

Punch dough, recover, and allow to rest for five minutes. Roll the dough into a rectangle on a floured surface. Sprinkle brown sugar mixture on top. Roll the rectangle tightly, pinching the ends to keep it from unwrapping. Cut into 12 1-inch slices. Spray 9-inch pan with no-stick spray and place cinnamon rolls in it. Cover and allow to rise for an additional 25 minutes. The rolls should be twice as big before baking in a preheated oven at 375 degrees. Bake for 20 minutes.

Combine frosting ingredients with a mixer. Allow the cinnamon rolls to cool before glazing with pumpkin cream cheese frosting.


MERRY-BRIGHT-SALE Sip your eggnog, linger under the mistletoe, and make a Christmas wish. Merry & Bright brings you six tales of Christmas cheer, featuring stories of budding romances, Southern charm, lost loves, heaps of humor, and lots of pie by authors Isabella Louise Anderson, Cindy Arora, Laura Chapman, Lauren Clark, Libby Mercer, and Nancy Scrofano. From sunny Los Angeles to the Rocky Mountains to the Deep South, Merry & Bright will take you on a heartwarming adventure you’ll love to visit again and again. Wrap yourself in holiday mirth and prepare to be swept off your feet.

About Laura Chapman

Laura Chapman MugLaura Chapman is the author of First & Goal, The Marrying Type, and Hard Hats and Doormats. Her work also appears in Merry & Bright, A Kind of Mad Courage, and All I Want For Christmas. A native Nebraskan, she loves Huskers and Packers football, Netflix marathons, and her cats, Jane and Bingley. Laura is currently in pursuit of a fantasy football championship while penning her next novel.

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