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Pumpkin Pie Cinnamon Rolls

Skill: Intermediate Prep Time: 30 Bake Time: 25 Servings: 12

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1 - Loaf frozen Rhodes bread dough, thawed but still cold

2 - tablespoons butter, melted

2/3 - cup pumpkin puree

2/3 - cup brown sugar

¼ - teaspoon vanilla extract

1/4 - teaspoon cinnamon

1/4 - teaspoon pumpkin pie spice

Cream Cheese Frosting: 

1 1/2 cups powdered sugar

4 – oz cream cheese, softened

2 – 3 tablespoons milk

1/4 - teaspoon pumpkin pie spice


Start by lightly greasing two 8 inch pie plates or one 13x9 inch baking pan with non stick spray. Set pans aside. In a medium size bowl add the pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Mix together until blended and set pumpkin pie filling aside.

Spray the counter with non- stick baking spray. Roll the thawed bread dough into a 10 x 15- inch rectangle or as close as you can roll it out to that size. Using a pastry brush spread the melted butter over the dough to within 1 – inch of outside of the dough.

Using an offset spatula spread the pumpkin pie mixture over the dough to within 1 – inch of the outside of the dough. Roll up tightly starting at the longest side. Using dental floss (UN waxed) or scissors cut the dough into 14 equal pieces about 1 – 1 ½ inches wide.

Place each roll cut side down into each pie plate or pan. Cover rolls with plastic wrap that has been sprayed with baking spray. Let rolls rise until double in size (about 1 hour).

Remove plastic wrap and bake in a preheated 350 degree oven for 20-25 minutes or until rolls are golden brown. Remove rolls from oven and cool on baking rack.

When rolls are completely cooled prepare the cream cheese frosting and lightly frost each roll.