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Pumpkin Cinnamon Rolls

Super Easy Pumpkin Cinnamon Rolls

Fall mornings just got better with these Super Easy Pumpkin Cinnamon Rolls that are insanely delicious. It's one of my favorite fall pumpkin recipes!
Course Breakfast
Cuisine American
Keyword cinnamon roll, pumpkin
Prep Time 1 hour 40 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 12 rolls
Author Gina Kleinworth



  • 1 pkt yeast or 2¼ teaspoons,- dissolved in ½ cup room temperature water
  • 1 cup hot water
  • ½ cup granulated sugar
  • 3 tbsp shortening (Crisco)
  • 3 tsp salt
  • cups all-purpose flour
  • 1 egg beaten


  • ¼ cup softened butter
  • 15 ounces pumpkin pie filling not puree- you want the sweetness
  • ½ cup light brown sugar
  • ¼ cup cinnamon/sugar mix


  • 1 cup confectioners sugar
  • 2-3 tbsp milk


  • Add yeast to ½ cup of room temperature water. (approx 115 degrees) Stir with a spoon and set aside while you prep the other ingredients.
  • In the bowl of a stand mixer, add water, sugar, shortening and salt & beat for 30 seconds. Allow to cool to room temperature.
  • Add in 2 cups of the flour & mix until smooth.
  • Mix in yeast mixture until well combined.
  • Mix in the beaten eggs.
  • Gradually stir in the remaining flour & mix with the dough hook -about 2 minutes.
  • Remove dough from the bowl & place on a lightly floured surface.
  • Coat hands in flour & knead by hand, adding a little flour if the dough is still too sticky. Knead until dough feels smooth.
  • Put the dough in a greased bowl & cover with a towel. Let dough rise for 30 minutes or until it doubles in size.
  • Remove dough from the bowl & place it on a lightly floured surface again. Roll the dough into a rectangle.
  • Spread the butter all over the dough, then spread the pumpkin pie filling over the butter. Then sprinkle the brown sugar & cinnamon/sugar mixture on top.
  • Gently roll up the dough into one long roll. Cut the roll into 12 even slices using a dough cutter or sharp knife.
  • Place rolls into a greased 9X13 baking pan. Set the pan in a warm spot & cover with a towel. Let rolls rise until double in size, about an hour.
  • Bake rolls at 425 degrees F for 10 minutes.
  • Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
  • Remove the pan from the oven and let it cool on a wire rack.


  • In a small bowl, combine milk & confectioners sugar, whisk until smooth.
  • Pour frosting over rolls and serve.