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+ servings


Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Servings: 12 rolls



  • 2 Tbsp yeast
  • 1/2 C warm water
  • 1/2 C canned pumpkin
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 egg beaten
  • 1/4 cup melted butter
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 4 cups flour


  • 2 Tbsp butter softened
  • 1 cup brown sugar
  • 2 Tbsp cinnamon


  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 3/4 cup powdered sugar



  • Dissolve the yeast in warm water and let sit for about 5 minutes. Add pumpkin, sugar, salt, egg, melted butter, cloves and cinnamon. Mix well and then slowly add the flour, about a cup at a time. I used exactly 4 cups flour, but if the dough is still sticky, add a little bit more until the dough is no longer sticking to the side of the bowl.
  • Grease a large bowl with PAM Cooking Spray and place the dough in the bowl, turning once to slightly coat all of the dough. Cover with a kitchen towel and set in a warm place until doubled in size (about an hour). I usually turn my oven on warm right before dissolving the yeast, and then I turn it off once I've waited 5 minutes. By the time the dough is ready to rise, your oven will be the perfect temp for making your dough rise quickly!
  • Once dough has doubled in size, spray kitchen counter with PAM Cooking Spray and then roll the dough into a large rectangle.
  • You can melt the butter to spread on the dough, but I prefer to just spread the softened butter with a knife all over the dough.
  • Mix the brown sugar and cinnamon together and then spread over the buttered dough, leaving about 1/2 inch at the top without the filling so that the dough will seal better when you roll it. Starting with the long side of the dough closest to you, roll up the dough.
  • Use a serrated knife to slice the dough into 12 rolls. I usually make a cut mark right in the middle and then the middle of those two halves. Then it's easy to divide those four sections into thirds, making all of your rolls equal in size!
  • Grease a 9X13 pan with PAM Cooking Spray and place the rolls in the greased pan. Cover with kitchen towel, and let rise again for about 45 minutes.
  • Bake rolls at 350 for 20 minutes or until golden brown.


  • When the shaped rolls are almost done rising, you can start making the frosting. In a small saucepan, heat butter until melted and then add the brown sugar and milk. Cook over medium heat for about 1 minute and then let cool to room temperature.
  • Stir in the vanilla and powdered sugar and beat with an electric mixer until smooth. If you want slightly thicker frosting, you can add a bit more powdered sugar. As soon as the rolls are out of the oven, spread the frosting over hot rolls.