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5 from 1 vote

Pumpkin Apple Cinnamon Rolls

What could be better than warm pumpkin apple cinnamon rolls on a crisp fall morning? These delicious rolls are the perfect easy breakfast and make a great afternoon snack with a cup of tea or hot cocoa.
Prep Time1 hr 15 mins
Cook Time17 mins
Total Time1 hr 17 mins
Course: Breakfast or snack
Cuisine: American
Keyword: cinnabon, cinnabon rolls, cinnamon rolls
Servings: 15 buns
Calories: 327kcal


For the Cinnabon Rolls

  • ½ cup whole milk
  • ¾ C unsalted butter room temperature. ¼ C is for brushing dough
  • 2 ¼ teaspoons rapid-rise yeast
  • 3 ½ cups all purpose flour
  • cup granulated sugar
  • 1 large egg room temperature
  • cup pure pumpkin puree from 15 ounce can
  • cup apple
  • coarse salt
  • ¾ cup packed light brown sugar
  • 2 teaspoons ground cinnamon

For the Glaze

  • 4 ounces cream cheese room temperature
  • ½ cup confectioner's sugar
  • 2-3 tablespoons whole milk


To Make the Cinnabon Rolls

  • Lightly brush a large bowl with butter, and set aside.
  • Heat milk and 3 tablespoons of butter in a small saucepan over medium heat until the butter is melted and the mixture is warm to the touch (about 120 degrees).
  • Transfer to the bowl of a stand mixer fitted with the dough hook attachment. Sprinkle yeast on immediately.
  • Let stand until it is a bit foamy (about 5 minutes).
  • Add flour, granulated sugar, egg, apple, pumpkin and 1 teaspoon of salt.
  • Mix on medium-low speed, scraping the sides and bottom of the bowl once, until the dough is smooth and elastic (about 7 minutes).
  • Transfer to a bowl and cover tightly with plastic wrap. Let it rise in a warm place until doubled in size (about 1-2 hours)
  • Brush a 9x13 baking dish with butter, and set aside.
  • In a medium bowl, stir together the remaining stick of melted butter, brown sugar, cinnamon and a large pinch of salt until smooth and fluffy. Set aside.
  • Transfer dough to a lightly floured work surface.
  • Roll out to a 15x12 inch rectangle.
  • Spread the butter mixture over the dough, leaving a ¼ inch border.
  • Starting at a long edge, roll up the dough like a jelly roll, then cut crosswise into 15 pieces.
  • Place pieces in a pan, cut-side up, spaced evenly.
  • Cover tightly with plastic wrap and let rise in a warm place until the buns are almost doubled in size (about 45-60 minutes)
  • Preheat oven to 350 degrees. Bake buns until golden brown and topping is bubbling around the sides of the pan (about 17-20 minutes).
  • Let cool in a pan on a wire rack (10 minutes)

To Make the Glaze

  • Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium high speed until light and fluffy (2 minutes), scraping down the sides of the bowl as needed.
  • Add confectioner's sugar, a pinch of salt, and 2 tablespoons of milk and beat until combined (1 minute).
  • Spread half the glaze over slightly cooled rolls.
  • Serve warm with additional glaze if desired.


Serving: 1 | Calories: 327kcal | Carbohydrates: 49g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 39mg | Potassium: 120mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2114IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg