3/4 cup buttermilk

1/4 cup vegetable oil

1/4 cup brown sugar

1 package (2 1/4 teaspoons) active dry yeast

3/4 cup pumpkin puree

2 1/2 cups bread flour (divided)

more for flouring, sprinkling and rolling

1/2 teaspoon pumpkin pie spice

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt


4 tablespoons (1/2 stick) butter, melted

1/4 cup brown sugar

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice


4 ounces pumpkin or cinnamon cream cheese, softened (You can substitute plain cream cheese and 1/2 teaspoon pumpkin pie spice or cinnamon)

2 tablespoons butter, softened

1 cup powdered sugar

1 teaspoon vanilla


1.In a large saucepan, combine the buttermilk, vegetable oil and brown sugar. Heat until it’s hot but not boiling. You want to be careful not to over cook. Then remove the pan from the stove and allow it to cool until the mixture is warm to the touch. Sprinkle the yeast over the surface of the liquid and allow it to settle for 5 minutes.

2.Once yeast has proofed stir in the pumpkin puree until it’s all combined.

3.Combine 2 cups of the flour with the pumpkin pie spice. Add it into the saucepan and stir until it comes together. Cover the saucepan with a dish towel and set it in a warm place free of any drafts for 1 hour. After 1 hour the mixture should be pretty puffy and at least doubled in size. Combine the remaining 1/2 cup flour with the baking powder, baking soda, and salt and sprinkle over the dough. Mix until it’s well combined. Add additional flour as needed to just barely handle the dough without it being too sticky for your hands.

4.Preheat the oven to 375 degrees F. Heavily grease two 8 inch cake pans with butter.

5.Turn out the dough onto a floured surface and press it into a rectangular shape. Use more flour if it is still too sticky. Roll the dough into a large rectangle that’s about 3/4 inch thick.

For the filling:

1.Drizzle the melted butter over the dough and spread it over the surface of the dough.

2.In a small bowl mix together the brown sugar, granulated sugar, and pumpkin pie spice. Sprinkle this mixture all over the surface of the dough, making sure to cover all the melted butter.

3.Roll the dough into a large log and pinch the end seams to seal. Use a knife to cut the log in half (one for each cake pan). Cut each log into 6-8 pieces, depending on how big you want your cinnamon rolls. Next place them in the buttered cake pans. Loosely cover with a towel and allow to rise for 20 minutes.

4.Bake in preheated oven until the rolls are good and golden brown around the edges. About 15 to 18 minutes depending on size.

For the frosting:

1.In a bowl use your mixer to cream together the cream cheese and butter until light and fluffy, about 5 minutes. Add the sugar and vanilla and blend until smooth. You may add additional vanilla or milk if desired.

2.Frost the rolls when they are fresh out of the oven so that they are hot and will help the frosting to melt partially. Yum! That’s it! You’re done!

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