Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

pumpkin cinnamon rolls using bread maker

(4 ratings)
BKavorkian avatar
Blue Ribbon Recipe by
Barbara Kavorkian
@BKavorkian
Two Harbors, MN

Break out the bread machine again for this wonderful treat!! I had some pumpkin left over and immediately thought of my cinnamon rolls. Why not bring something special during the holidays that is just for the kids (old and young)? These rolls are so good. You take the basic recipe for the cinnamon rolls and add pumpkin filling and some spices. A cream cheese icing is the kicker in this one, although it can stand on its own.

Blue Ribbon Recipe

If you have a bread maker and you're not using it to make recipes like cinnamon rolls, you're missing out. Using the dough cycle is a dream and makes it so easy to prepare the dough. Once baked, these rolls are light, fluffy, and slightly sweet. The pumpkin filling has just the right amount of sugar and spice. We served these slightly cooled with a generous amount of cream cheese icing. In our mind, that's not optional. It's the perfect complement to the pumpkin cinnamon rolls. This recipe makes 8 very big cinnamon rolls. A delicious breakfast treat during the fall or the holidays.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 large rolls
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For pumpkin cinnamon rolls using bread maker

  • DOUGH
  • 1 c
    milk
  • 1
    egg, beaten
  • 4 Tbsp
    butter, melted
  • 4 Tbsp
    water
  • 1/4 c
    dry vanilla instant pudding mix (about 2 slightly rounded tbsp)
  • 4 c
    bread flour
  • 1 Tbsp
    white sugar
  • 1/2 tsp
    salt
  • 1 Tbsp
    active dry yeast
  • FILLING
  • 2 Tbsp
    butter, softened
  • 3/4 c
    brown sugar
  • 1/2 can
    walnuts, rough chop (optional)
  • 1/2 c
    golden raisins (optional)
  • 3/4 c
    solid pack pumpkin canned
  • 2 tsp
    cinnamon
  • 3 tsp
    pumpkin pie spices
  • 1 lg
    egg yolk
  • ICING
  • 1 tsp
    vanilla extract
  • 1 pkg
    cream cheese (4 oz)
  • 1/4 c
    butter, melted
  • 2 c
    (2 to 3 cups) confectioners' sugar
  • 3/4 tsp
    lemon juice

How To Make pumpkin cinnamon rolls using bread maker

Test Kitchen Tips
Dumping ingredients in the order provided is important when using a bread machine. Usually, it's wet to dry, but check the instructions on your bread machine.
  • First 9 ingredients for bread machine.
    1
    Add the first 9 ingredients to your bread machine in the order listed.
  • Ingredients added to the machine.
    2
    My machine requires the wet ingredients first. Just check your manual if not sure about the order. Set aside the pumpkin, brown sugar, cinnamon, pumpkin pie spice, egg yolk, raisins, and walnuts for the filling.
  • Machine set to dough setting.
    3
    Program bread machine for the dough setting. My dough cycle takes about 1 1/2 hours.
  • Pumpkin, cinnamon, pie spice, and yolk in a small bowl.
    4
    While waiting for the dough cycle to complete, prepare the filling by combining the pumpkin, cinnamon, pie spice, and yolk in a small bowl. Mix well. Store in refrigerator until ready to use.
  • Dough rolled and on a floured surface.
    5
    When the dough has risen completely, remove it from the bread pan. Place on a floured surface and knead slightly (about 2-3 minutes). Roll dough into a large rectangle.
  • Dough brushed with butter.
    6
    With a spatula or clean hand, spread out the 1/4 cup butter onto the dough, making sure that all areas have some butter on it.
  • Brown sugar sprinkled over the butter.
    7
    Sprinkle on brown sugar and gently pat down.
  • Pumpkin mixture spread over brown sugar.
    8
    Adding on top of this the pumpkin mixture spreading evenly. Top this with raisins and walnuts as an optional ingredient.
  • Dough rolled and cut into 8 slices.
    9
    Roll into a log like a jelly roll and cut into 8 equal pieces.
  • Sliced rolls in a baking dish.
    10
    Place the eight rolls in a prepared 13x9 inch baking pan. I use a glass pan that I have buttered the inside. You can use a non-stick spray if you like. Cover rolls with a clean towel and place in a warm area to rise. (about an hour).
  • Pumpkin Cinnamon Rolls baking in the oven.
    11
    Preheat oven to 350 Fahrenheit. When rolls have doubled in size place on the middle oven rack and bake for 15 to 20 minutes.
  • Preparing the cream cheese icing.
    12
    Once the rolls are cooked and cooled, mix the icing.
  • Iced Pumpkin Cinnamon Rolls cooling.
    13
    When finished remove to wire rack to cool, or serve warm. Icing is optional.
  • Inside of the Pumpkin Cinnamon Rolls.
    14
    NOTE: If you choose to freeze these, do not ice them before freezing. Let the rolls cool completely, wrap 1 or 2 in cling wrap and then place into freezer bag. Then you can pull the two out without having to defrost the whole thing to have one, and you can frost or not frost.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT