Homemade Pumpkin Cinnamon Rolls
Just thinking about this recipe, I can smell the warm, fall scents of pumpkin and cinnamon wafting through my home, and taste the rich, gooeyness of the pumpkin spice icing and pumpkin bread in my mouth. This is one of our favorite recipes around here. I know we could obviously make this recipe anytime of the year, but it just seems wrong to make it at any time other than Fall.
With pumpkin spice in the cinnamon roll mixture, tons of yummy cinnamon inside and pumpkin spice in the icing, this is definitely a Fall themed recipe. You can’t get too much more pumpkin spice in one recipe. Pair this with a generous helping of homemade roasted pumpkin puree and you’ve got a meal to bring in the new season well.
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Unlike many homemade cinnamon roll recipes, the ones that make you wait for your dough to rise a couple of times before you can bake them, this recipe is no rise. It doesn’t seem to take away from the fluffy richness of this decadent dish at all. The pumpkin itself makes the dough a little thicker, but you’d never know it. When you go to knead it and roll it out, its light and fluffy texture make you feel like you’re fluffing it out rather than rolling it.
I really think you’re going to enjoy how easy it really is to put this amazing dish together for your family. They are going to think you’ve become a chef overnight when they walk in to these wonderful pumpkin cinnamon rolls.
Let me show you how easy they were to make.
Add all of your ingredients to a large mixing bowl, dry first, then wet.
Mix well with your spoon and then dump it out on the counter to knead for a couple of minutes, just to make sure all of the ingredients are well combined.
Roll your dough out really thin in a huge rectangle, and spread it with butter.
Sprinkle coconut sugar and cinnamon liberally over the entire surface, and the roll into a tight log, starting with one of the shorter sides.
Once in a log, you can choose to wrap it with plastic wrap and chill it in the refrigerator for later, but I don’t have that kind of patience. When ready, cut it into 1/2 to 1 inch thick pieces or so and transfer them to a greased casserole dish.
Bake for 30 minutes. On the side, mix up your frosting, and once your cinnamon rolls are out and have cooled a bit, spread your icing on thick. Yum!
Now it’s your turn!
Ingredients:
- 2 cups whole wheat flour
- 1/4 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon pink Himalayan salt
- 1/2 cup milk
- 1 cup pureed pumpkin
- 1 teaspoon pumpkin pie spice
Filling:
- Butter
- Coconut sugar
- Cinnamon
- Pumpkin pie spice
Icing:
- 8oz cream cheese
- 2/3 cup coconut sugar
- 1 1/2 teaspoons pumpkin spice
- 1 teaspoon vanilla
Instructions:
- Preheat your oven to 425 degrees F and grease a large 9×13 inch baking dish with a little coconut oil.
- In a large mixing bowl, combine your flour, sugar baking soda, baking powder, salt and pumpkin spice. Stir everything together well.
- Then add in your wet ingredients; milk and pureed pumpkin. I like adding in all of my dry ingredients first so that I don’t get my measuring cups and spoons all wet just before measuring out my dry ingredients.
- Mix everything together in your bowl until a dough forms. You may have to finish mixing with your hands to get it all combined. If it’s too tough to mix, add in a little more milk. If it’s still too sticky, add in a little more flour.
- Once your dough is mostly combined, dump it out onto a large, clean surface to finish kneading and rolling it.
- Roll it out to about 1/4 to a 1/2 inch thickness into a large rectangle (like in the picture).
- Spread butter over the entire surface, followed by coconut sugar and then cinnamon (and pumpkin spice if you wish). Be generous as this is the filling for your cinnamon rolls that will caramelize and make it really delicious.
- Once finished, start rolling it into a long log shape starting at the short side and rolling tight.
- If you’d like to wrap it up in plastic wrap and chill it for a while first, this is the time to do so, but I don’t have the patience for that.
- Using a sharp bread knife, gently cut 1/2 to 1 inch slices out of your log, while holding onto the sides. Lay each piece in your prepared baking dish as you cut them.
- Do this for the whole cinnamon roll log.
- Now pop it into the oven to bake for 30 minutes.
- While your cinnamon rolls are baking, mix all of your icing ingredients together, first with a fork, and then transfer to a hand mixer when the cream cheese starts melting.
- When your cinnamon rolls are done, take them out and let them cool a bit. You don’t want all of your icing to melt when you put it on.
- Once cool, generously spread your icing all over your cinnamon rolls. Yum! Enjoy!
We (my children and I) like to make to everything ourselves over here, so of course we made our own Homemade Pumpkin Spice mix and we even used our own pumpkin puree. Every year, after the Fall season is over, and Thanksgiving has passed, everyone seems to just toss all of their pumpkins. We’re talking perfectly good, nutritious pumpkins that we simply used for decoration.
So I post on Facebook in all of my moms groups, and go around picking up pumpkins that people no long want. I have also had a number of people line my front walk with more pumpkins than you can imagine. We end up with a yard and a garage full of wonderful pumpkins that were just going to get thrown in the trash.
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I then spend weeks roasting, peeling, chopping and canning pumpkin for the next year’s use. I can make so many wonderful recipes all year long to nourish our family and bless our friends and family with all of the pumpkins we are blessed with each year.
I can make pumpkin butter, pumpkin bread, pumpkin muffins, pumpkin fruit leather, pumpkin syrup, and so many other pumpkin delicacies. I also toss pumpkin into stews, soups, casseroles, and any recipe that needs a boost, or some more vitamins. Meatballs and pasta sauce are another great place to use pumpkin. By using my own pureed pumpkin in each recipe, I can also ensure that we avoid unnecessary sodium, chemicals, and preservatives in our recipes.
This year we even grew our own miniature pumpkins!
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