BrokeAss Gourmet

BrokeAss Gourmet

Pumpkin Pie Cinnamon Rolls

  • Prep Time 0:55
  • Cook Time 0:16
  • Estimated Cost $5.50

I know Starbucks aficionados think that the annual arrival of the Pumpkin Spice Latte indicates the onset of Fall, but for me, it happens when I start dreaming about cooking with pumpkin.

Today, while wandering the aisles of the Berkeley Bowl, I found myself lingering near the canned pumpkin. Finally, I popped a couple of cans into my basket and started daydreaming about all the things I could do with them.

Enjoy these plain or with icing. Personally, I think they’re moist enough to go without it, but if you’re an icing person, whisk together 2 tbsp milk, 1/2 cup powdered sugar and a few drops of vanilla and drizzle it over these brunch all-stars.

There’ll be more to come later this week. I made a double-batch of the dough I used for these rolls, so that’ll likely be showing up in new and different forms…

Note: If you don’t have pumpkin pie spice but you do have cinnamon, nutmeg and ginger, use a mixture of those instead.


1 packet yeast $1.50
2 tsp sugar Pantry
1 1/2 cups canned pumpkin $1.50 for a 15-oz. can
3 cups all-purpose flour, plus more for rolling and baking Pantry
pinch salt Pantry
1 tbsp vegetable oil Pantry
1/2 stick butter, at room temperature $1 for a stick
3/4 cup brown sugar Pantry
1 1/2 tsp pumpkin pie spice $1.50 for 1 oz.


  1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
  2. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
  3. Stir in canned pumpkin, flour and salt until a sticky dough forms.
  4. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
  5. Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
  6. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
  7. While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
  8. Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12"x16").
  9. Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10" long cylinder.
  10. Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
  11. Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.

Makes 8-10 cinnamon rolls.

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William, on Oct 13, 06:31 PM, wrote:

Hi Gabi,

These pumpkin pie cinnamon rolls look delicious. Being from New Zealand I have not grown-up with culinary traditions like pumpkin pie. But a rich diet of American television has always left me intrigued about this vegetable-based sweet dish. Thankfully, earlier this year I was lucky enough to indulge in a slice when eating at a Wellington restaurant by the name of Sweet Mother’s Kitchen. The pie was a revelation and it certainly piqued my interest in the use of pumpkin in such a way. With this in mind, I can’t wait to give this recipe a go.

All the best.

Eric, on Oct 16, 08:18 AM, wrote:

Going to try these tomorrow – I can’t wait!

carol, on Oct 16, 02:46 PM, wrote:

2 cups of flour. really? I needed to add at least another 2 cups to get enough structure in the dough to start kneading. now that I think about it, it doesn’t make sense that a bread dough would have almost equal amounts of liquid to dry…

Alex, on Oct 24, 05:54 PM, wrote:

I made these the other day, they’re great but I think I might have messed up the dough.. the roll part seemed a bit bland. One of my rolls didn’t get enough of the brown sugar coating, so I bit into and got a mouthful of just the roll. Any suggestions?

FYI this was my first time making and baking from scratch!

Aurora, on Nov 19, 05:14 AM, wrote:

Scrumptious, with added chopped pecans, though a little chewy, maybe I over-kneaded the dough. Will definitely retry. LOVE your recipes, Ms Moskowitz!

Teresa, on Dec 22, 05:38 PM, wrote:

These are not only quick and easy to make, but delicious!!! They warm up great as well. Family can’t get enough of these, and puts smiles on every face. It is a new tradition in this house :)

Morgan, on Nov 7, 10:27 AM, wrote:

These were so delicious!! I had to double the amount of flour though so my batch made about 15 cinnamon rolls. Great recipe though.

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