Healthier Pumpkin Cinnamon Rolls with Pumpkin Spice Glaze
Soft, spiced cinnamon rolls featuring pumpkin puree in both the dough and glaze for extra moisture and fall flavor. Made with reduced-fat ingredients like low-fat milk and butter substitute while maintaining the indulgent taste of traditional rolls. The pumpkin adds natural sweetness and a beautiful golden color, while warm spices create the perfect autumn breakfast or dessert. These rolls can be prepared ahead and refrigerated overnight before baking, making them ideal for holiday mornings or special brunches.
Ingredients
- 2 ¼ teaspoons dry active yeast
- ¼ cup warm water
- 3 cups all-purpose flour, dividedbread flour1:1none
Creates chewier texture
- ½ cup pumpkin puree
- ½ cup low-fat milkwhole milk1:1none
Creates richer dough
- ¼ cup butter substitute, meltedregular butter1:1dairy
Use regular butter for richer flavor
- 1 tablespoon granulated sugar
- 1 ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- cooking spray
- 3 tablespoon granulated sugar
- 3 tablespoon brown sugar
- 2 tablespoon all-purpose flourbread flour1:1none
Creates chewier texture
- 2 teaspoon ground cinnamon
- 3 tablespoon butter substitute, chilled, cut into small piecesregular butter1:1dairy
Use regular butter for richer flavor
- ¾ cup powdered sugar, sifted
- 1 ½ tablespoon hot water
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Instructions
- 1
Dissolve yeast in warm water in stand mixer bowl and let proof for 5 minutes until foamy
- 2
Add 2 cups flour, pumpkin puree, milk, melted butter substitute, sugar, salt, and nutmeg then beat with paddle attachment until smooth
- 3
Switch to dough hook, add remaining flour, and knead until smooth and elastic
- 4
Place dough in greased bowl, cover, and let rise in warm place for 45 minutes until doubled
- 5
Combine granulated sugar, brown sugar, flour, and cinnamon then cut in chilled butter pieces
- 6
Punch down dough and roll into 12x10 inch rectangle on floured surface
- 7
Sprinkle brown sugar mixture evenly over dough, covering all surfaces
- 8
Roll up tightly from long edge, pinch seams, and cut into 1-inch slices
- 9
Place slices in greased baking dish and refrigerate overnight or bake immediately
- 10
Preheat oven to 375 degrees and bake for 25 minutes until golden brown
- 11
Cool rolls in pan for 15 minutes
- 12
Whisk together powdered sugar, hot water, vanilla, and pumpkin pie spice for glaze
- 13
Drizzle glaze over warm rolls and serve
Tips
Test yeast by ensuring it becomes foamy after 5 minutes - if not foamy, discard and start with fresh yeast
The dough will be sticky due to pumpkin content, so flour your work surface well when rolling
Rolls can be assembled and refrigerated overnight before baking for convenient morning preparation
Good to Know
Cover and store at room temperature for 2 days or refrigerate for up to 5 days
Assemble rolls and refrigerate overnight before baking in the morning
Serve warm shortly after glazing for best texture and flavor
Common Mistakes
Use warm not hot water for yeast to avoid killing it
Do not skip the proofing step or rolls will not rise properly
Flour work surface well when rolling as pumpkin makes dough sticky
Substitutions
Dairy-Free Swaps
Use regular butter for richer flavor
General Alternatives
FAQ
Can I make these rolls ahead of time?
Yes, assemble the rolls and refrigerate overnight before baking. Let them come to room temperature for 30 minutes before baking.
What if my yeast doesn't foam during proofing?
Discard the mixture and start over with fresh yeast and properly warm water, as inactive yeast will prevent rising.
How long will these rolls keep fresh?
Store covered at room temperature for 2 days or refrigerate for up to 5 days. Warm briefly before serving for best texture.