Pumpkin Cinnamon Rolls

Breads, Breakfast and Brunch, Yeast Breads | 96 comments

It’s fall now, I’m all about the pumpkin recipes, and these Pumpkin Cinnamon Rolls are absolutely sinful. Forget just eating one. Say goodbye to your diet and hello to indulgence. This is my new favorite breakfast treat. And I can’t wait to make these delicious Pumpkin Cinnamon Rolls again, but I knew I better share the recipe with you first.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls are like a fall version of the Meyer Lemon Sticky Rolls with Cream Cheese Frosting. But what actually inspired the creation of this recipe was my recipe for Pumpkin Pie Oatmeal.

That recipe has been hands down over time THE most popular recipe on the blog. I knew there had to be other fun ways to make recipes that tasted like pumpkin pie that were a little bit different from usual. And I’m pretty confident that is what I’ve achieved here with these Pumpkin Cinnamon Rolls.

Pumpkin Cinnamon Rolls

Some of you have requested some “kitchen basics” instruction. If you have a specific technique or skill in mind that you’d like to know more about, I’d love to hear from you.

Baking with yeast is definitely something that many people struggle with. (What is your biggest kitchen/cooking/baking FEAR?) So I thought I’d share my top 5 tips for yeast bread baking:

Pumpkin Pie Cinnamon Rolls


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Doubled in Bulk

I don’t stick to the rising times as listed in the recipe. Instead, I consider them to be guidelines. My main concern: has the dough doubled in bulk. That is how you know the rise is complete.

Finger Test

Now you’re probably wondering: How do I know that my dough had doubled in bulk? The simplest method that I have learned over the years is to dust my fingers in flour and plunge them into the dough as the “guideline” recipe rising time nears. The hole that you make will quickly collapse if it is not ready. Give it another 10 minutes and try again. If the dough is ready the indentations will remain.

Fresh Yeast

I always make sure to check the expiration date on my yeast. If I don’t remember purchasing it then it could have been in the pantry for months (or longer). Old yeast doesn’t yield reliable rising results. If you don’t think you’ll be baking regularly, buy packets rather than jars of yeast to eliminate waste. Additionally, you can lengthen the life of yeast by storing it in the refrigerator, but make sure you let it come to room temperature before using.


You don’t need fancy equipment to bake bread. Yes, a bread machine, a stand mixer, and a food processor are all nice to have. And they do make the process easier, but your own two hands work just as well. If you have a stand mixer, by all means: USE IT. But don’t let the lack fancy equipment keep you from making bread. With a little elbow grease, you’ll find that kneading bread is actually quite satisfying.

Try, try again

We all have our flops. Rolls that don’t rise enough and taste like yeasty rocks. Dry bread. But I’ve learned that you can’t let failure keep you from giving it another go. Practice makes perfect!

Pumpkin Cinnamon Rolls

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Pumpkin Cinnamon Rolls with Cream Cheese Icing

roll dough adapted from King Arthur Flour
makes approximately 15-16 rolls

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Roll Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Pastry Flour
1/2 cup brown sugar
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom

1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon each of allspice and ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Cream Cheese Frosting:
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
3/4 teaspoon lemon juice
2-3 cups powdered sugar


Stir yeast into water to soften in a large bowl. Allow to rest for 5 minutes before stirring to combine. Stir in the milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Slowly add the rest of the flour (all purpose), a bit at a time, until the dough is stiff enough to knead. Begin with 1 1/2 cups of flour and increase if necessary. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Place the dough into a greased bowl. Turn the dough in the bowl to coat the entire ball of dough with oil. Cover with plastic wrap and rise until doubled, approximately 1 hour.

Combine the white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves in a another bowl, set aside. Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle. Spread softened butter over dough and then sprinkle with the sugar mixture.

Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices. Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). Cover with a towel and let rise until almost doubled, about 45 minutes.

Bake in a preheated 375°F oven. Bake the rolls till they're brown around the edges and beginning to turn golden brown across the center, about 20-30 minutes.

While rolls bake, prepare the cream cheese frosting. Add the cream cheese, butter, vanilla, and lemon juice to a small food processor. Blend until smooth and combined. Add the powdered sugar 1/2 cup at a time, blending in between, until well mixed and desired consistency is reached. (I used 2 cups powdered sugar)

Frost warm rolls with the cream cheese frosting and serve immediately.

For night before prep: Prepare the rolls up to the point where you roll and place in the pan. Then, cover in plastic wrap and refrigerate overnight. In the morning, remove the pan from the fridge and proceed with the instructions where you left off. Rising time may be slightly longer than noted in the recipe due to the dough being cold vs room temp.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    kelli - September 15, 2010 @ 7:53 am

    This are so delicious, and its the perfect time of year to start making them again. Thanks for the recipes


  • 2
    Katie @ Haute Apple Pie - September 15, 2010 @ 8:51 am

    Diet schm-iet! These look amazingly delicious and perfect for a fall weekend.


  • 3
    Double Dipped Life - September 15, 2010 @ 9:13 am

    These look so good. I’m drooling here! I’ll have to make up a batch this weekend!


  • 4
    Shaina - September 15, 2010 @ 9:13 am

    Not only do the rolls look divine, but, um…I want that fantastic pan you have there. That’s a double dose of love-hate for you. ;)


    • Katie Goodman

      Katie replied: — September 15th, 2010 @ 1:59 PM

      Shaina – it is a vintage Ovenex. Check Ebay, they have lots of them. ;)

  • 5
    Tessa - September 15, 2010 @ 9:44 am

    I’ve been wanting to make pumpkin cinnamon rolls for the past week! These looks amazing Katie :)


  • 6
    Holly - September 15, 2010 @ 1:48 pm

    What a great idea! They look absolutely lovely.


  • 7 - September 15, 2010 @ 2:03 pm

    Wow, these look incredible! I love pumpkin anything, but these really are a cut above :)


  • 8
    Nancy @ TheSensitivePantry - September 15, 2010 @ 2:06 pm

    These look very very very good.


  • 9
    Jen @ My Kitchen Addiction - September 15, 2010 @ 2:08 pm

    These look fantastic! They look like the perfect way to use up the homemade pumpkin puree I made this week!


  • 10
    Kristi aka FiberFool - September 15, 2010 @ 2:11 pm

    Thank you for including cardamom! It is one of my fav of the “autumn” spices and I think it is frequently overlooked. I’m hoping to make a batch of this over the weekend!


  • 11
    Allie @ Cook Read Run - September 15, 2010 @ 2:17 pm

    Oh m gosh. I just found your blog because @TasteofHome retweeted this post. I am sooo excited to make this. Sounds amazing!! Thanks for the recipe!


  • 12
    Bree - September 15, 2010 @ 4:17 pm

    I just made a version of these the other day! So fallish and comforting. Not to mention beautiful with the orange color.


  • 13
    The Waspy Redhead - September 15, 2010 @ 5:39 pm

    I don’t usually enjoy cinnamon rolls – they are too sweet to me. But these I think I could be on board with – I bet the pumpkin adds some interesting depth of flavor.

    Isn’t the King Arthur Flour website an amazing resource? I go there all the time for recipes.


  • 14
    Liz @ LBBakes - September 15, 2010 @ 6:41 pm

    Yum! I have an opened can of pumpkin in my fridge waiting to be used up. ;)


  • 15
    Kristen - September 15, 2010 @ 8:53 pm

    Looks delicious, Katie and I’m with Shaina…what a great pan.
    So glad your survey provided you with some great feedback!


  • 16
    Meal Makeover Mom Janice - September 16, 2010 @ 5:42 am

    Wow, these do look amazing! I can convince myself they are good for me because of the pumpkin and all that vitamin A so I’m going to try them! As always, your photos are stunning.


  • 17
    Amanda - September 16, 2010 @ 9:46 am

    Yum, yum! I love cinnamon rolls and pumpkin flavored baked goods so a 2 in 1 sounds so great. These sound perfect for a cool fall morning, love it!


  • 18
    Sara - September 16, 2010 @ 10:29 am

    Perfect recipe for this time of the year! I can imagine the fragrance your house was filled with when you were baking these Pumpkin Cinnamon Rolls!


  • 19
    DAVE - September 16, 2010 @ 11:29 am

    These sound great!Do you think sweet potatoes would work in place of the pumpkin?


    • Katie Goodman

      Katie replied: — September 16th, 2010 @ 2:17 PM

      I think sweet potatoes would be a great substitute for pumpkin.

  • 20
    Amy from She Wears Many Hats - September 16, 2010 @ 2:42 pm

    Oh yum! I love pumpkin flavored treats – this is a must do. While I’m no baking phenom this is tempting enough to give it a try.


  • 21
    make my day - September 16, 2010 @ 5:07 pm

    HEEELLLLOOOO PUMPKIN CINNAMON ROLL…let get to know each other better… i think you have to come to lunch this weekend! thanks katie you’re a champ!


  • 22
    Cherine - September 17, 2010 @ 12:43 am

    Those rolls are to die for!!


  • 23
    Lori @ RecipeGirl - September 17, 2010 @ 7:35 am

    omg- LOVE these! They’re definitely something that I love to make… did a version of them a while back. Your photos are so pretty & I’m loving the pan that you have the rolls in too. Where’d you get that?


    • Katie Goodman

      Katie replied: — September 17th, 2010 @ 8:17 AM

      Thanks, Lori! I got it on ebay. Try searching vintage baking pans or something along those lines.

  • 24
    Kitchen Report - September 17, 2010 @ 7:57 am

    Wow, I feel like I need to go home and start the day over with one (a few?) of these!


  • 25
    Sues - September 17, 2010 @ 9:29 am

    These have been on my list for a while now! And your recipe looks especially lovely. Perfect fall recipe!!


  • 26
    betsy - September 17, 2010 @ 12:34 pm

    Great recipe, I need to make these!


  • 27
    DAVE - September 17, 2010 @ 8:17 pm

    Katie I like sweet potato pie way better than pumpkin. Were making these for Sunday b-fast will post the results,


    • Katie Goodman

      Katie replied: — September 17th, 2010 @ 8:23 PM

      Great – looking forward to hearing the results. I bet they’ll be great with sweet potato. Enjoy!

  • 28
    Kelsey - September 17, 2010 @ 11:40 pm

    I say I want to eat healthy but it’s the sweets that catch my eye!


  • 29
    Nicole - September 21, 2010 @ 11:38 am

    This looks amazing! Can’t wait to try them.

    Can the dough part be adapted for the breadmaker?


    • Katie Goodman

      Katie replied: — September 21st, 2010 @ 1:21 PM

      Just follow the step according to your breadmaker’s instructions for running the “dough cycle” and you should be fine.

  • 30
    Tina @ Squirrel Acorns - September 21, 2010 @ 12:28 pm

    Mmm….these look so good! I hope this isn’t a dumb question, but I’m not sure in the directions which direction to roll the log. You say “roll the long way”. I’m thinking that means to start at the long end (the 16″ side) and roll? Or do you start at the 12″ side? Now that I actually write my question down, I’m thinking you must mean starting at the 16″ side. Could you verify? I might try making these this weekend!!


    • Katie Goodman

      Katie replied: — September 21st, 2010 @ 12:35 PM

      Yes, you’re right – start at the 16 inch side and roll that way. Not a dumb question either. The first time I made cinnamon rolls it took a minute to figure out what that meant. Enjoy!

  • 31
    Jennifer - September 21, 2010 @ 1:09 pm

    Just mastered my first yeast cinnamon roll recipe. Now I think I *must* try these!


  • 32
    Claire - September 21, 2010 @ 3:48 pm

    This recipe looks amazing, though I have a quick question. After you stir the yeast into the water, do you let it sit for 10 or so minutes to proof, or do you just add in the other ingredients right away? I’ve always been taught to proof the yeast, but it’s even easier if it’s not necessary to do so!


    • Katie Goodman

      Katie replied: — September 21st, 2010 @ 3:52 PM

      Thanks! I have done it both ways, but usually I let it proof for 5 minutes before stirring and adding other ingredients. Sorry I left that out, thanks for the note. I’ve added that into the recipe.

  • 33
    Tracey - September 23, 2010 @ 4:57 pm

    Looks like a fabulous recipe! I can’t wait to try it. Helpful hint for cutting rolls…take a piece of thread, slide it under the roll to where you want to slice then bring it up and crisscross and pull. Slides right through the dough without any crushing!


    • Katie Goodman

      Katie replied: — September 24th, 2010 @ 11:00 AM

      Great tip, Tracey. I used a very sharp serrated knife and cut with a sawing motion and didn’t have problems crushing the rolls, but I imagine if your knife wasn’t sharp that would be an issue.

    • Cristi replied: — October 11th, 2010 @ 9:36 AM

      I use dental floss and it does the trick so nicely, and I can use it over and over and over again. Just avoid the mint kind or you may have minty cinnamon rolls!

  • 34
    Elizabeth - September 25, 2010 @ 10:36 am

    Oh my….if I make these, I might never hear the end of it from my husband! They look even more sinful then regular cinnamon rolls, which I didn’t think possible! Gorgeous photos as well!


  • 35
    Maria - September 26, 2010 @ 4:46 pm

    Can you freeze these before actually baking them? I’m pregnant and would love to add these to my freezer meals if possible.


    • Katie Goodman

      Katie replied: — September 26th, 2010 @ 5:10 PM

      Yes – just freeze them before the second rise. Once you’ve rolled, cut and placed them in the pan they will bake in you can stick the pan in the freezer (wrapped or sealed in some way). Then when you go to bake them – defrost and rise till doubled in bulk and proceed with baking. Does that make sense? Let me know if you have any questions.

  • 36
    Michelle - September 30, 2010 @ 2:38 pm

    Made them. Loved them. Will save the recipe forEVER! Thank you for your inspiration!


  • 37
    Alyssa - October 02, 2010 @ 11:26 am

    Just made these! They are so delicious. I added chopped pecans to the sugar/spice mixture, and on top of the icing as well :) SO GOOD!


    • Katie Goodman

      Katie replied: — October 2nd, 2010 @ 11:46 AM

      So glad you liked them! I wanted to use chopped pecans too, but my son would have balked at that so I left them out. Next time I’ll add them to part of the recipe. Enjoy!

  • 38
    Kariane - October 03, 2010 @ 1:10 am

    Hi! These were great! I made them for breakfast this morning. I shared my veriosn of your treats over at my blog and linked back to you. Thanks so much for posting!!


  • 39
    angela p - October 06, 2010 @ 7:52 pm

    hi katie! these look amazing, i was just wondering what you mean by “2 cups (approximately)” of flour? do you mean less or more? thanks!


    • Katie Goodman

      Katie replied: — October 6th, 2010 @ 8:00 PM

      it depends on the flour. every cup can easily measure a different amount. start with 1 1/2 cups then work your way up if you need to. here’s an excerpt from the directions that should help explain. sorry it wasn’t more clear.

      Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

      I’ve edited the recipe slightly so it hopefully is more clear.

  • 40
    Nikki - October 08, 2010 @ 7:07 am

    So looking forward to making these this weekend. Along with pumpkin soup and pumpkin cheese cake! I love the fall! Plus it is Thanksgiving here in Canada!


  • 41
    Eric from Eat Like No One Else - October 10, 2010 @ 6:42 pm

    I reviewed this recipe on my blog. This is a wonderful recipe. These cinnamon rolls were different enough from an ordinary cinnamon roll. The recipe worked flawlessly. Only thing I did differently is I used my own icing, instead of the cream cheese frosting (just not a big cream cheese frosting person).


  • 42
    megan - October 11, 2010 @ 2:32 am

    i made these yesterday, and what a dream! light and fluffy and pumpkiny and absolutely yummy.

    i followed the recipe exactly, but next time i might go double on the spices – i love the spiced flavour of pumpkin desserts and this needed just a bit extra.

    thanks for sharing!! really really good!


  • 43
    Noelle @Opera Singer in the Kitchen - October 12, 2010 @ 12:13 pm

    My goodness, thank you for such posting a great recipe! I actually am vegan but these enticed me enough to veganize them I will be posting them tomorrow! SO yum! I just finished eating one whilst drinking Pecan-flavored coffee.


    • Katie Goodman

      Katie replied: — October 12th, 2010 @ 12:26 PM

      Awesome! Looking forward to seeing your version!

  • 44
    Noelle @Opera Singer in the Kitchen - October 13, 2010 @ 9:50 am
  • 45
    Kayla - October 16, 2010 @ 7:54 am

    The rolls are delicious! I just used pumpkin pie spice, though, since that’s what I had on hand. The cream cheese frosting is tasty too, but way too much. I had a good bit left over and still the frosting flavor over powered the flavor of the rolls. Next time I will either halve the frosting recipe, or just make a simple powdered sugar icing to drizzle over them. Thanks for the great recipe!


  • 46
    amanda - October 21, 2010 @ 12:14 am

    i am OBSESSING over these. i made one batch for my family and some house guests last weekend, and since then i’ve made two more batches to take around to neighbors. they’re the talk of the town and are the perfect thing for a cool fall morning. thanks for the great recipe! these are, hands-down, my new favorite fall treat!


    • Katie Goodman

      Katie replied: — October 21st, 2010 @ 7:07 AM

      I love hearing this! Thanks so much for sharing the love with your friends and neighbors. I hope you’ll send them to as well. Have a great day!

  • 47
    Jillian - October 24, 2010 @ 12:51 pm

    I made these last night/this morning and they are fantastic!!!!!!!!!

    Mine used a lot more flour, almost 4 cups i think and I still had a quite soft dough. They were still delicious.

    I also added a little maple flavoring to the frosting.


    • Katie Goodman

      Katie replied: — October 24th, 2010 @ 3:18 PM

      That’s interesting on the flour. Maybe it has to do with air moisture (we are very dry) or the flour itself. I know measuring cups aren’t really that accurate for things like flour. Weighing flour is much more accurate. Glad you liked them!

  • 48
    Sophie - November 20, 2010 @ 1:50 am

    Oooh sooo yummy!


  • 49
    Shannon - November 21, 2010 @ 2:32 pm

    Thank you for sharing this delicious recipe! This will be added to my favorite recipes for sure! The rolls are so sweet they don’t even need the icing! Some of the sugar filling fell out when I rolled the log so I sprinkled that on top of each roll. It created a delicious hard carmel crust as it baked (AMAZING!). These are better by far than any cinnabon roll I’ve ever had! (I too had to use a bit more flour; close to three cups)


  • 50
    dana - November 22, 2010 @ 9:02 am

    Hi Katie and thank you for the fabulous recipe (and blog)! I found you recently and just shared your Pumpkin Cinnamon Rolls with my readers. Many of them tried it out this weekend and we all love it!

    Thanks for sharing your talents!
    - dana


    • Katie Goodman

      Katie replied: — November 22nd, 2010 @ 6:24 PM

      Hi Dana, I’m so glad you liked it and thanks so much for sharing it!

  • 51
    Kristen - November 22, 2010 @ 9:35 am

    Will it still work if I don’t use any whole wheat flour and substitute the regular stuff? Just don’t want to have to buy a lot of whole wheat flour when I only need a bit.


    • Katie Goodman

      Katie replied: — November 22nd, 2010 @ 6:25 PM

      Yep, all purpose will work fine!

  • 52
    Lady Kay - November 25, 2010 @ 7:59 am

    Wow these are really good! I am so glad you posted this recipe. We love pumpkin stuff and I wondered if there were such a thing as pumpkin cinnamon rolls, so I googled them & found your site! I will have to try more recipes from your site because this one sure came out great. I used all wheat flour & added pecans. Do you mind if I share it on my blog?


    • Katie Goodman

      Katie replied: — November 25th, 2010 @ 8:38 AM

      Share away! So glad you liked them!

  • 53
    Erin, $5 Dinners - November 25, 2010 @ 9:22 am

    Amazing Katie!!!

    We made these for Thanksgiving morning with a dairy-free cinnamon glaze…so delicious!

    And I doubled the batch and froze two disposable cake pans worth…weekend breakfasts will be so tasty the next few weeks!!!



    • Katie Goodman

      Katie replied: — November 25th, 2010 @ 9:34 AM

      Happy Thanksgiving, Erin! I’m so glad you liked them!

  • 54
    amy - December 01, 2010 @ 7:04 pm

    wow these were so good, I have my second batch started. Thanks for sharing.


  • 55
    Dawn - December 01, 2010 @ 8:42 pm

    I made these last week for Thanksgiving and everyone that tried them LOVED them. I am baking some right now for meetings in the morning and I am sure they will be a huge hit! Thanks for the recipe!


  • 56
    Carlyn - December 05, 2010 @ 3:16 pm

    oo this looks amazing. Just one question, in the recipe it says to use whole wheat pastry flour but I have always been told that whole wheat pastry flour has less gluten than normal whole wheat flour so it shouldn’t be used in yeast bread doughs because the gluten is essential to the rise. Wouldn’t it be better to use a flour like white whole wheat flour instead?
    Let me know your thoughts.


    • Katie Goodman

      Katie replied: — December 5th, 2010 @ 3:34 PM

      Unfortunately I don’t know the answer to that question. I grind my own whole wheat with an electric grinder and use Winter White Wheat. I grind it on the very finest setting, which I guess is why I called it “pastry flour.” If that’s something you’ve heard before, then I would go with that, or you can always use a full amount of all-purpose flour. Thanks for bringing that to my attention.

      Also, I just searched King Arthur’s recipes on their website (which is where the pumpkin dough was adapted from) and I see several recipes for whole wheat pastry flour that are yeast breads…so I don’t know? Maybe try emailing them since they are the flour experts. :) If you find anything out, please do let me know.

  • 57
    Kaide - December 17, 2010 @ 1:06 pm

    I made these originally for a potluck for my college class. I tripled the recipe and left some home. EVERYONE loved them!!! These are fantastic to take anywhere and to leave at home and reheat the next day (if there are any left)! I am now making these for a second time for another potluck … so yummy!!!

    Thank you for sharing!


  • 58
    Margo - December 27, 2010 @ 6:31 am

    Hi Katie, I found your blog from googling “pumpkin cinnamon rolls”. I am excited to try more of your recipes!

    I tried to make these pumpkin cinnamon rolls the other day and it took hours for them to rise the first time. Then, they just didn’t come out great and I think I messed it up somehow. I tried to follow your recipe exactly as I am new to baking. This was my first time using yeast! I even looked up on YouTube how to knead dough the right way. I couldn’t find any “pastry flour” so I found a recipe online combining regular flour with cake flour to make pastry flour but it wasn’t wheat.

    Can you think of reasons why they wouldn’t rise? I ended up with dry, semi-hard cinnamon rolls and really want to get this right because they look so amazing!!!!!



    • Katie Goodman

      Katie replied: — December 27th, 2010 @ 8:21 AM

      Hi Margo -

      A few things to check for next time…how old is your yeast? I’m guessing it was new because you said that you’re new to baking, but old yeast definitely does not work well. Also, until you’re able to sense the water temp by touch, go ahead and take the temperature so that it isn’t too hot. Too hot water can kill the yeast. Next time I would just try using all-purpose flour for the whole recipe since you aren’t able to find the whole wheat pastry flour. I haven’t tried the recipe with cake flour so I can’t say how that will affect the results.

      Also, just use rising times as guidelines. If it is cold in the kitchen then your dough will rise slower than during warm weather. (i.e. in winter my house is 68 deg, in summer 74 deg). To help with this you can turn your oven on the lowest it will go, 175 for me. And place your bowl of dough on top of the stove. The oven below will keep that area a little warmer. I’ve also heard of people putting a towel covered heating pad on low underneath their dough bowls in the winter. So instead of relying on the rising times, go by if the dough has doubled in bulk. I mentioned in the cinnamon roll post how I test that.

      Another tip I learned is that you won’t always need the full amount or flour…or you might need more. Everyone measures flour differently so unless the recipe gives the flour measurements in ounces it can be pretty subjective. You’ll want to add flour until the dough is no longer sticky, but is smooth and elastic. If you’ve added less that the recipe says but it feels right then stop there, otherwise you’ll end up with a very stiff and hard to work dough.

      That’s all I can think of. I certainly produced a lot of dry, semi-hard rolls in my beginning days of working with yeast. I think it’s something that most people experience and after a while you get the hang of it. Hope this helps!

  • 59
    Jackie - December 31, 2010 @ 8:14 am

    Oh my goodness! I’ve never tasted anything so heavenly. I bookmarked this recipe earlier in the fall and forgot about it. I have a recipe for ginger cinnamon rolls, but wanted to use up some cream cheese. I googled and viola! There it was again. Yum. I used some crystalized ginger in the filling. You were absolutely right – there’s no way you can eat just one.


  • 60
    AbberJabber - January 22, 2011 @ 11:53 am

    I’ve made these twice now and they are sooo delicious. My family loved them when I made them for Christmas breakfast. Thanks for the recipe! They are now my go-to cinnamon rolls :)


  • 61
    Dhilma - August 14, 2011 @ 10:53 pm

    Hello there, I tried out this recipe- and it was out of this world! I had to use a lot more flour because the dough was very sticky but still it gave a lovely, mouthwatering cinnamon bread which my husband and in-laws loved! I’ve never had a roll come out this soft before. Maybe it was the pumpkin that did it? Anyway, this roll was a great success and my husband’s response has made me make this a fixed item on our breakfast for sunday menu planner. Thank you so much for your great recipes. I will be sure t come back for more great ideas. DHilma


  • 62
    The Blind Bride - October 21, 2011 @ 10:54 pm

    Any idea how long these will stay fresh? I’d like to make them on Sunday, but not serve them until Tuesday evening.


    • Katie Goodman

      Katie replied: — October 22nd, 2011 @ 8:04 AM

      You can make the rolls ahead of time and freeze them unrisen in the pan. Just cover tightly with plastic wrap and then foil. When you go to bake them, remove from freezer. Discard the wrapping and allow them to thaw and rise before continuing the baking process. Note: because the rolls are frozen they will take longer to thaw/rise. I usually take them out of the freezer the night before and allow them to thaw in the refrigerator, but the rising time will still be longer after you remove them from the refrigerator in the morning because the dough is cold from being refrigerated rather than room temp.

  • 63
    SharonMarie - October 27, 2011 @ 8:03 am

    These are in my plan for this week! Can’t wait to try them. They look awesome.


  • 64
    Marta - November 09, 2011 @ 2:36 am

    Great recipe!! I posted in my facebook page. Thank you!!!


  • 65
    Kyra - December 06, 2011 @ 10:23 am

    The look amazing! I think I may have to make them this weekend. And we may have to eat them again in the evening while we decorate the tree. I’m thinking spiked egg nog and these and, as you say, throw the diet out the window. So, question, do you think I can make them with all white whole wheat flour? It’s rare that I actually have all purpose flour in my house (because it’s too temptingly delicious). What do you think? Love your site by the way!


    • Katie Goodman

      Katie replied: — December 6th, 2011 @ 11:09 AM

      I have never tried it with all white whole wheat, but if it is very fresh flour – like you ground it yourself – then it would probably be fine. Thanks for stopping by! :)

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    Jenna - September 06, 2012 @ 10:13 pm

    I really hope this isn’t a duplicate question (i checked first, hopefully didn’t overlook something), but I can’t eat bleached flour products (went to a nutritionist for YEARS before we figured out the white flour was the problem). Would it mess up the recipe to just use all whole wheat flour instead of the both?


    • Katie Goodman

      Katie replied: — September 7th, 2012 @ 10:15 AM

      Hi Jenna – I haven’t tried the recipe with 100% whole wheat flour yet so I can’t say from experience how it will turn out. I would recommend, if possible, using freshly ground whole wheat flour vs. store bought as that seems to bake up better and more tender (for me anyway) than using store bought whole wheat. Please let me know how it turns out for you. I’d love to give it a go sometime with all whole wheat. Good luck!

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    Ally - October 12, 2012 @ 2:46 pm

    Have these baking right now. I stuck them in a pre-warmed oven to 170 and shut off and they rose like a charm. Smell good and going to test them out on my family at a dinner tonight! But by the way they smell I’m positive they’ll be divine.


    • Ally replied: — October 12th, 2012 @ 9:02 PM

      And took these to dinner at my dad’s straight from the oven and slathering icing all over them. They’re officially a winner. He didn’t want me to take any of them home…

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    Ally - October 12, 2012 @ 9:04 pm

    Oh, and I used all all purpose flour as it’s all I had… turned out fine.


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