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Pumpkin cinnamon rolls

Pumpkin Bourbon Cinnamon

Course Breakfast
Keyword cinnamon rolls, harry potter, pumpkin, Thanksgiving
Prep Time 2 hours
Cook Time 35 minutes
Servings 8



  • ¼ cup water 110-115 degrees F
  • 2 tbsp sugar
  • 1 packet of active dry yeast or 1 tbsp of yeast from a bigger container
  • cups all-purpose flour
  • tsp pumpkin pie spice
  • ¾ cup pumpkin canned or freshly cooked
  • 2 tbsp butter melted, I used salted, but unsalted is fine too


  • ½ cup butter softened
  • ½ cup packed brown sugar
  • 1 tbsp cinnamon
  • 1 tsp bourbon
  • tsp salt


  • cup confectioners' sugar
  • 3 tbsp whole milk
  • 1 tbsp bourbon



  1. in a bowl, stir the water, sugar and yeast. Let it stand until it has bubbles or looks frothy, no longer than 5 minutes

  2. mix flour, salt, and pumpkin pie spice, preferably with a paddle attachment and a stand mixer. Slowly add yeast mixture, pumpkin, and melted butter. Mix with the paddle attachment until it is just coming together and then switch to the dough hook. Beat dough at a medium speed for about 7 minutes

  3. lightly oil a large bowl and place the dough inside. Cover and let rise in a warm place for about an hour, or until it has doubled in size.

  4. once the dough has risen, grease a cast iron skillet.

  5. roll the dough on a floured surface to a 16x12 rectangle


  1. for the filling, combine ingredients, and spread the mixture onto the rolled out dough.

  2. starting at one of the longer sides of the dough, roll the dough up like a poster and pinch closed once rolled

  3. cut dough into about 2 inch sections. I used unflavored dental floss to saw the dough, but a knife will work

  4. place the rolls into the skillet, cover and allow to rise for about 45 minutes to an hour


  1. preheat the oven to 350° F and bake for about 30-35 minutes

  2. allow to cool for 10-15 minutes


  1. mix glaze ingredients together, drizzle over baked and cooled rolls. Serve and enjoy!