Amish Pumpkin Cinnamon Rolls with Caramel Icing

This recipe has been featured in a how-to post on The Recipe Girl blog: Amish Pumpkin Cinnamon Rolls.

Amish Pumpkin Cinnamon Rolls w/ Caramel Icing

Ohhhh, these are goooood. The icing is perfect on top. Love that these have a really simple cinnamon/sugar filling w/ no nuts or raisins...

Yield: 12 rolls

Prep Time:2 hrs

Cook Time:20 min


1/3 cup milk
2 Tablespoons butter
1/2 cup unsweetened pumpkin puree
2 Tablespoons granulated white sugar
1/2 teaspoon salt
1 large egg, beaten
1 envelope active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

1/3 cup brown sugar, packed
1 teaspoon ground cinnamon
2 Tablespoons butter, melted

4 Tablespoons butter
1/2 cup brown sugar, packed
2 Tablespoons milk
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 to 3/4 cup powdered sugar, sifted


1. Prepare rolls: In a small saucepan, heat milk and 2 Tablespoons butter just until warm (120 - 130°) and butter is almost melted, stirring constantly.

2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10-inch rectangle.

4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.

5. Cover and let rise until nearly doubled, 30 to 45 minutes.

6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing bowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.

8. Drizzle icing over warm rolls.


*If you'd like to begin preparing these the night before... Follow directions through step four, cover and refrigerate overnight. Take out in the morning and continue with step 5.
*If you're lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven!

Source: (via Cooking from Quilt Country)

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  • Veronica wrote:

    These were so delicious! They were moist and flavorful. My family loved them so much I had to make another batch the next day! 😉 I’m sorry I waited so long to try this recipe. They were very easy to make.

  • Maurice wrote:

    Hey Lori, These Pumpkin Rolls Looks Really Delicious. Ill Definitely Give this Recipe a Try on this Weekend 🙂 P.S. Pinned it to My Pinterest 😉

  • Tami wrote:

    This recipe is perfect! I made these this morning as a practice run for tonight’s get-together (Christmas Eve). My teenage boys devoured them =) !!

  • Robin wrote:

    Omg! I made tis recipe today! Delicious and easy! I added pumpkin pie spice to the dough mixture…this is a wonderful recipe:-)…next time- a double batch!

    Looks like I need to buy your cookbook!

  • Christine Rosenthal wrote:

    Can I freeze the dough and bake later?

    • Lori Lange wrote:

      I’ve not tried that, so I’m not sure.

  • Kalena wrote:

    Can I substitute bread flour for just regular flour? My husband loves pumpkin ANYTHING and I have everything in stock but NOT bread flour.

    • Lori Lange wrote:

      It won’t turn out quite the same, but you can google subs for bread flour and see how to maybe modify it.

  • Jill Hawley wrote:

    How much water and sugar do you use to activate the yeast?

    • Lori Lange wrote:

      Just follow the instructions… no additional water needed.

  • Lori wrote:

    When I make this, do I HAVE to share with others?

  • Verity wrote:

    would you be able to use 2 cups of all purpose flour instead of one of bread flour or is that neccessary

    • Lori Lange wrote:

      No, you’ll need to use bread flour- it’s crucial for making this “bread” baked good!

  • Marie wrote:

    Can this recipe be doubled??? I know some recipes with yeast don’t work when doubled. 12 cinnamon rolls seem like they would last about 1 minute in my house 🙂

    • Lori Lange wrote:

      I haven’t doubled this one, but I wouldn’t think it would be a problem.

  • Potatoface wrote:

    Amazing, the best recipe I stumbled across in a month! thank you!

  • Sandra’s Easy Cooking wrote:

    Lovely to try it this season..I love touch of caramel icing on top! Yummy!

  • Curt wrote:

    Hey, I’ll bet these are good with the pumpkin flavor. I like just about everything pumpkin.

    For instance, it brings fries up a notch or two.

  • Linda wrote:

    I have made these rolls for the past 5 or 6 years and they are by far the best cinnamon rolls I have ever made. TOnight I made them again and added extra pumpkin. (I am making them for my mil’s christmas so made 4 batches.) this is the best they have turned out EVER!!

  • Jessica wrote:

    I made my very first batch tonight. They aren’t bad but I know they aren’t right. My dough was extremely sticky and couldn’t be rolled out so I added more flour to it. By the end of it I had added so much more flour that I got twice as many rolls out of it. They have a bit of a sweet taste to them but you can’t taste the pumpkin in them at all. I can’t for the life of me figure out what I did wrong but I intend on trying again as soon as I get some more pumpkin. I know they will be delicious if I can just figure out what I did wrong.

    • Lori Lange wrote:

      @Jessica, Bummer! I don’t remember having difficulty w/ the dough. Hope they turn out better next time 🙂

  • Amanda wrote:

    These look so tasty! I have a dumb question.. Do you prepare the yeast as stated on the pouch or dump into the mix?

    • Lori Lange wrote:

      @Amanda, Just prepare the recipe as instructed… don’t pay any attention to directions on the yeast package 🙂

  • Pat wrote:

    Had a Pumpkin something craving this weekend, even though it was blazing outside, I fired up the oven to make these. They turned out FAB!!! They had the right balance of the cinnamon filling and you could taste the pumpkin as well, the texture was soft too. I read the recipe wrong and ended up only making 9 rolls, used dental floss to cut the dough into perfect rolls. Also ran out of vanilla extract so I used Maple extract instead, WOW! Thanks for sharing this, I’m checking out the book from the Library too!

  • Kasey wrote:

    Wow! How delicious do these sound. I’ve yet to make cinnamon rolls from scratch, but given my latest pumpkin obsession, I might just have to give these a whirl.

  • maria wrote:

    I just finished my workout but I still want one of these and I want one now:)

  • Chad wrote:

    I made these using pumpkin pie filling instead of just straight pumpkin and they turned out wonderfully. Very sweet and a definite hit with my family. So much so that they made me make them a second batch immediately! Great recipe!