Pumpkin Spice Sweet Rolls

Pumpkin spice sweet rolls are a change from the traditional cinnamon rolls with pumpkin puree in both the dough and the filling.

pumpkin spice sweet rolls

Cinnamon rolls are a favorite treat and these sweet rolls with pumpkin in both the dough and the filling are a welcome change from the traditional rolls.

Be sure to leave plenty of time for the dough to rise especially in cooler temperatures. You may find that it takes closer to two hours for the dough to double in volume.

Pumpkin Spice Sweet Rolls

Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Author Micha M


For the dough:

  • 1/4 cup warm water
  • 2 1/2 teaspoons yeast
  • 1 teaspoon sugar
  • 1/2 cup milk
  • 2 eggs
  • 1 cup pumpkin puree
  • 1/3 cup butter , melted
  • 3/4 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup white sugar
  • 5-6 cups flour

For the filling:

  • 1/2 cup pumpkin puree
  • 1/2 cup softened butter
  • 1/2 cup packed brown sugar
  • 1/2 cup white sugar
  • 2 Tablespoons pumpkin pie spice

For the icing:

  • 2 cups powdered sugar
  • 2 Tablespoons softened butter
  • 1/2 teaspoon vanilla
  • 1 Tablespoon milk


For the dough:

  1. In a medium bowl mix together the warm water, yeast, and 1 teaspoon sugar. Stir to combine and let sit for 10-15 minutes or until mixture is foamy.
  2. In the bowl of a stand mixer fitted with a flat beater stir together the milk, eggs, pumpkin, butter, 1/2 cup sugar, salt and the 3/4 teaspoon pumpkin pie spice. Mix until well blended. If you don't have a stand mixer you can do this with a hand mixer or a spoon.
  3. Add 4 cups of the flour and the yeast mixture. Stir until combined.
  4. Switch to the dough hook and knead for 5 minutes. Add in the additional 1-2 cups of flour 1/2 cup at a time until the mixture starts to clean the sides of the bowl. You want a soft dough but not an overly sticky one. If you're doing this by hand flour a clean surface, turn the dough out and sprinkle with flour. Knead by hand for 8-10 minutes or until you have a soft dough. Form into a ball
  5. Place the ball of dough into a greased bowl. Flip to make sure that all sides have been greased. Cover with sprayed plastic wrap or a damp tea towel.
  6. Set in a warm draft free place and let rise for 1 hour or until the dough has double in size.

For the filling:

  1. Beat together the softened butter and 1/2 cup pumpkin until smooth. Set aside.
  2. In another bowl mix together the brown and white sugars, and 2 Tablespoons pumpkin pie spice.

Assembling and baking the rolls:

  1. When dough is ready roll out on a floured surface. You'll want 16 by 21 inch rectangle. You don't have to be precise.
  2. Spread the pumpkin/butter mixture over the dough and sprinkle with the sugar and spice mixture.
  3. Roll up tightly starting with a long edge, pinching the edge to seal.
  4. Cut the jagged edges off and then slice into 12 rolls.
  5. Place into a greased 9 by 13 inch pan or 2 8 inch cake pans.
  6. Cover with sprayed plastic and let rise for 30 minutes.
  7. While rolls are rising preheat oven to 400 degrees.
  8. When the rolls are almost doubled bake for 15-20 minutes or until golden brown.

For the icing:

  1. In a medium bowl mix together the powdered sugar, 2 Tablespoons softened butter, vanilla, and enough milk to achieve the desired consistency. Spread over warm rolls.

Recipe Notes

adapted from Six Sisters’ Stuff


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  1. I enjoy making cinnamon rolls for my family on occasion …. This would be a nice change 🙂 Pinned to try 🙂

  2. That looks so good!!!!

  3. These look so amazing. I love your recipes.

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