Ginger-Spiced Pumpkin Cinnamon Rolls
These soft, spiced pumpkin ginger cinnamon rolls are swirled with a fragrant blend of ginger, cinnamon, and pumpkin, then finished with a creamy pumpkin glaze. Perfect for fall mornings or holiday breakfasts, each bite is warmly spiced, tender, and full of pumpkin goodness.
Ingredients
Dough
- ⅓ cup evaporated milk
- 2 ¼ tsp. yeast
- 2 Tbsp. unsalted butter melted
- 1 cup pumpkin purée room temperature
- 2 Tbsp. brown sugar
- ½ tsp. salt
- 1 large egg beaten
- 2 cups whole wheat pastry flour
- 1 cup all-purpose flour
Filling
- ¾ cup all-purpose flour
- ½ cup brown sugar
- 1 ½ tsp. ground cinnamon
- ¾ tsp. ground ginger
- ½ tsp. ground black pepper
- ¼ tsp. ground nutmeg
- ½ tsp. all-spice
- ¼ tsp. cardamom
- ¼ tsp. salt
- 4 Tbsp. unsalted butter melted
- ½ cup crystallized ginger bits
- ½ cup roasted sunflower seeds or toasted pecan pieces
Glaze
- ½ cup powdered sugar
- ½ cup pumpkin purée
- 1 tsp. vanilla extract
- 2 Tbsp. milk
Instructions
Making the Dough
- Warm the evaporated milk to about 110°F. In a stand mixer bowl, combine warm milk and yeast. Let sit for 10 minutes to proof until frothy.
- Whisk in the melted butter, pumpkin purée, brown sugar, salt, and beaten egg. Add 1 cup of flour and mix well.
- Using the dough hook and mixer on low, knead in the remaining flour until a soft dough forms.
- Place the dough in a greased bowl, cover with a towel, and let rise in a warm, draft-free place until doubled, about 1 hour.
Preparing the Filling
- While the dough rises, mix all filling ingredients together and set aside.
Shaping and Baking
- Punch down the risen dough and roll it out on a floured surface into an 11" x 22" rectangle.
- Spread the filling evenly over the dough, leaving a ½-inch border.
- Roll up from the long side, pinch the seam to seal, and cut into 12–18 slices.
- Place the rolls close together in a buttered 11" x 15" baking dish. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 375°F. Prepare the glaze by whisking all glaze ingredients together; set aside.
Baking and Serving
- Bake the rolls for 25–30 minutes, or until golden brown.
- Remove from oven and let cool slightly in the pan.
- Drizzle with glaze while slightly warm.
- Serve warm. Leftovers can be gently warmed in the microwave for 10–15 seconds.
- For best flavor, make ahead and chill overnight; reheat before serving.
- Makes 12–18 cinnamon rolls.
Notes
Calories: 284 | Fat: 9g | Sat Fat: 4g | Carbs: 47g | Fiber: 3g | Sugar: 21g | Protein: 6g | Sodium: 182mg
Nutrition is approximate, per roll based on 14 rolls; yield ranges 12–18 depending on how you slice.
