Pumpkin Cinnamon Rolls with Orange Glaze!!

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Happy November! Can you believe Thanksgiving is almost here? I know I am shocked by how quickly this year has gone by! However, this time of the year is always my favorite!

I have truly been enjoying everything fall from the beautiful colors to the great smells and tastes. So to help enjoy the fall flavors, I decided to make these pumpkin cinnamon rolls! I am so glad I did. These came out so freaking delicious! And I know it sounds weird, but I topped these off with an Orange icing! It may sound odd, but the orange glaze adds the best zing of flavor.

This is a fairly simple recipe to follow and didn’t require too many ingredients (most I already had on hand). I usually have a hard time with bread recipes, but this one worked perfectly!

Pumpkin Cinnamon Rolls with Orange Glazing



  • 1/3 cup whole milk
  • 2 tablespoons unsalted butter
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)
  • 2 and 1/3 cups all-purpose flour, plus more as needed for dough and work surface


  • 6 tablespoons unsalted butter, softened to room temperature
  • 1/2 cup packed light or dark brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves


  • 2.5 tablespoons of softened butter
  • 1 cup of powdered sugar
  • 1.5 tablespoons of Orange Juice
  • * Optional for extra orange flavor – add 1/4 teaspoon of orange extract



  1. Warm the milk and butter together until the butter is just melted. I warmed them together in the microwave. You want the mixture to be lukewarm at about 105-115 degrees F.
  2. Add in the yeast to the mixture to let the yeast proof (bubble up).
  3. While the yeast is proofing, in a large bowl or stand mixer, whisk together the pumpkin puree, sugar, nutmeg, and salt.
  4. Then whisk in the warmed butter, milk, and yeast mixture as well as the egg until combined.
  5. Using a dough hook on low speed or mixing by hand, add in 1 cup of flour to the pumpkin mixture and mix for 1 minute.
  6. Add in the remaining 1 and 1/3 cup of flour needing the dough for another minute. *If your mixture is very sticky add in a little more flour at a time as needed.
  7. Continue beating the dough on a low speed for about 3 minutes. *Do not over beat the dough. You want the dough fluffy and not super dense (a result of over working the dough).
  8. Using oil or nonstick spray, grease a large bowl and place the dough in the bowl. Make sure to turn the dough over a few times to coat the dough surface with the grease/oil.
  9. Cover the bowl with plastic wrap or aluminum foil and place in a warm spot to allow the dough to rise for about 2 hours or until the dough has doubled in size.
  10. In a separate bowl, mix together the spices and sugar for the filling (brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves). Set aside.
  11. Once the dough has doubled in size, on a floured surface, roll the dough out to approximately a 10×14 in rectangle.
  12. Evenly spread the softened butter on top of the dough and sprinkle the filling mixture over the butter.
  13. Starting on one side of the rectangle, tightly roll the dough into a tube like shape. Using a very sharp knife or using the string cutting method (quick video on this method found here), cut into 10 to 12 rolls.
  14. Grease a cookie sheet or a 9-inch baking dish and place the rolls on the pan.
  15. Cover the rolls with plastic wrap or aluminum foil and allow to rise in a warm environment for about an hour or until doubled in size.
  16. Pre-heat the oven to 350 degrees F.
  17. Bake the rolls for 22-24 minutes. At 15 minutes in, using aluminum foil, make a tent to place on top of the rolls to keep the tops from burning.
  18. Remove from oven and let slightly cool before adding the icing.


  1. In a small bowl, whisk together the softened butter, powdered sugar, Orange juice, and optional orange extract until well combined.
  2. Spoon over the slightly cooled rolls.


*If making the night before, follow up to direction number 15 allowing the rolls to rise in a cool place overnight and baking them the following morning. With it being a bit colder out in November, I left mine on the counter overnight. If necessary you can place these in the fridge overnight allowing time in the morning for the rolls to become room temperature before baking.

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