Pumpkin Cinnamon Rolls with Fresh Milled Flour

Pumpkin Dough:

• Whole milk
• Active dry yeast
• Granulated white sugar
• Pumpkin puree
• Freshly milled hard white wheat flour
• Eggs
• Butter
• Salt
• Cinnamon
• Pumpkin pie spice
• Heavy cream: Before baking

Cinnamon Filling:

• Butter
• Brown sugar
• Cinnamon
• Pumpkin pie spice
• Salt

Cream Cheese Frosting:

• Cream cheese
• Butter
• Vanilla extract
• Pumpkin pie spice
• Powdered sugar
• Heavy cream

Ingredient Notes:

• Hard white wheat: Hard white wheat has enough protein to give the rolls structure while keeping the whole wheat flavor mild.
• Pumpkin puree: Use plain canned pumpkin puree, NOT pumpkin pie filling.
• Yeast: I use active dry yeast in all my recipes, but instant yeast can be used instead, skip the blooming step and just mix it directly in with the flour.

How to make Fresh Milled Flour Pumpkin Cinnamon Rolls

Grab the full recipe card with exact ingredient amounts below

Step 1: Add the warm milk, active dry yeast, and 1 teaspoon of sugar to a small bowl. Stir and let it sit for about 10 minutes, until bubbly or lightly foamy.

Step 2: Add the remaining sugar, freshly milled hard white wheat flour, pumpkin puree, eggs, softened butter, salt, cinnamon, and pumpkin pie spice to the bowl of a mixer. Pour in the yeast mixture.

Step 3: Mix on low speed until a shaggy dough forms.

Step 4: Let the dough rest for 15 minutes. This gives the freshly milled flour time to absorb the liquid.

Step 5: Knead for 8 to 10 minutes, until the dough is smooth, elastic, and slightly tacky. If the dough feels too firm after kneading, add milk 1 tablespoon at a time. If it remains excessively sticky after the full kneading time, add a small amount of flour.

Step 6: Transfer the dough to a lightly greased bowl. Cover and let it rise for 45-60 minutes, or until doubled in size.

Step 7: Stir the softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt together until evenly combined.

Step 8: Grease two 9-inch round baking pans.

Step 9: Gently press down the risen dough and transfer it to a nonstick pastry mat. Roll it into a 14×17-inch rectangle.

Step 10: Spread the cinnamon filling evenly over the dough, reaching close to the edges.

Step 11: Using a pizza cutter, cut the dough horizontally into 10 equal strips. Each strip should be approximately 1 1/4 inches wide and 17 inches long.

Step 12: Starting at either end of each strip, roll it into a spiral without pulling or stretching the dough.

Step 13: Place five rolls in each prepared pan, arranging one roll in the center and four evenly around it.

Step 14: Cover the pans and let the rolls rise for 45 to 60 minutes, or until noticeably puffy and beginning to expand toward one another. Preheat the oven to 350°F as soon as the second rise begins.

Step 15: Divide the heavy cream evenly between the two pans, brushing it over the risen rolls.

Step 16: Place both pans side by side on the center oven rack. Bake for 20 to 23 minutes, or until the tops are lightly golden and the center rolls are baked through. Rotate the pans halfway through baking if your oven browns unevenly.

NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.

How Do I Store Pumpkin Cinnamon Rolls?

Storage: Store the frosted pumpkin cinnamon rolls in an airtight container in the refrigerator for up to 4 days. To be honest, I leave mine out on the counter, unless it’s super hot.

Reheating: Warm individual rolls in the microwave for about 15-20 seconds, or until soft and warm.

Freezing: Freeze the baked rolls without frosting when possible. Freeze for up to 3 months. Thaw the rolls overnight in the fridge. Warm them before adding the frosting.

Additions and Substitutions:

Wheat: I recommend using all hard white wheat for this recipe. Pumpkin makes the dough heavier, and hard white wheat provides the gluten strength the rolls need to rise.

Milk: Whole milk produces the softest, richest rolls. Two percent milk should also work, but I have only tested the recipe with whole milk.

Pumpkin: Use canned pumpkin puree rather than pumpkin pie filling. Homemade pumpkin puree may contain more moisture and could change the consistency of the dough.

Frosting: Leave out the pumpkin pie spice if you prefer a plain cream cheese frosting.

Nuts: Sprinkle chopped pecans over the filling before cutting the dough into strips.

FAQs about Fresh Milled Flour Pumpkin Cinnamon Rolls

Why is my pumpkin cinnamon roll dough taking longer to rise?

Pumpkin, butter, eggs, and sugar make this a heavier dough. It may require more time to double in size, especially in a cool kitchen.

Can I prepare these pumpkin cinnamon rolls the night before?

Yes. Shape the rolls and place them in the prepared pans. Cover and refrigerate overnight before the second rise.

The next morning, remove the pans from the refrigerator and let the rolls rise until puffy. Because the dough and pans are cold, this may take 60 to 90 minutes. Pour the warm heavy cream over the rolls immediately before baking.

Why are the rolls cut into strips?

Cutting the dough into strips creates defined spirals and prevents the filling from being compressed or pushed out while slicing a rolled log. I’ve done it the old school way and rolled into a log and cut with a knife, do whichever one you want!

Can I use pumpkin pie filling instead of pumpkin puree?

No! Pumpkin pie filling contains added sugar and spices that will change the flavor and consistency of the dough. Use plain pumpkin puree.

Can I bake all 10 rolls in a 9×13-inch pan?

Yes! The rolls will fit in a 9×13-inch pan. I use both.