Pumpkin Yeast Dough Pastry


Pumpkin Yeast Dough

  • 550 grams (2.5 cups) all-purpose flour
  • 200 grams (1 cup) pumpkin puree
  • 150 milliliters (0.5 cup) milk
  • 60 grams (0.5 stick) butter
  • 50 grams (0.25 cup) sugar
  • 5 grams (1.5 teaspoons) instant yeast
  • 0.5 teaspoon table salt
  • 1 pinch vanilla


  • 150 grams (0.75 cup) brown sugar
  • 4 teaspoons ground cinnamon
  • 50 grams (0.25 stick) butter


  • Mixing Bowls

    Ensure you have a large bowl for combining dry ingredients and a separate one for wet ingredients. Stainless steel bowls are best for easy cleaning.

  • Kitchen Scale

    Measuring your ingredients by weight rather than volume adds precision to your baking.

  • Rolling Pin

    A wooden or marble rolling pin will help you achieve an even dough thickness. Don't forget to flour your rolling pin to prevent sticking!

  • Baking Dish

    A greased 9x13 inch pan works well. Make sure it's large enough to give your rolls some room to expand and bake evenly.

  • Pastry Brush

    Helps in evenly spreading the melted butter over the dough before adding the filling. Silicone brushes are easier to clean.


Step 1

Prepare the Dough

In a bowl, combine the all-purpose flour, instant yeast, table salt, and vanilla.
In a separate bowl, mix together the pumpkin puree, milk, and sugar until the sugar dissolves.
Add the wet ingredients to the dry ingredients and mix until a dough forms.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

Step 2

Prepare the Filling

In a small bowl, combine the brown sugar and ground cinnamon.
Melt the butter and set aside.

Step 3

Assemble and Bake

Roll the dough out into a rectangle on a floured surface.
Brush the melted butter over the dough.
Sprinkle the brown sugar and cinnamon mixture evenly over the dough.
Roll the dough tightly into a log and cut into portions.
Place the portions in a greased baking dish, cover, and let rise for another 30 minutes.
Preheat the oven to 180Β°C (350Β°F).
Bake for 25-30 minutes, or until golden brown.


These delicious Pumpkin Cinnamon Rolls are the perfect treat for a cozy fall morning. Serve them fresh out of the oven, with the icing slowly melting into the warm swirls. πŸ‘Œ

**Looking for a decadent dessert idea?** Pair your cinnamon rolls with a scoop of vanilla ice cream and a drizzle of caramel sauce. 🍦

**Hosting a brunch?** Arrange the cinnamon rolls on a beautiful platter and serve with a selection of fresh fruits, bacon, and a pitcher of mimosas. πŸ‡πŸ₯“πŸ₯‚

**Want to make it extra special?** Create a simple cream cheese frosting by mixing 100 grams of softened cream cheese, 50 grams of butter, 200 grams of powdered sugar, and a teaspoon of vanilla. Spread it generously over your warm rolls for an irresistible finish. πŸ˜‹


**Gluten-Free Option:** Swap out the all-purpose flour for a gluten-free flour blend. Make sure it's a 1:1 substitute and includes xanthan gum for structure. πŸ™Œ

**Vegan Option:** For a vegan twist, use almond milk instead of regular milk and replace the butter with a plant-based alternative. Also, replace the sugar with coconut sugar for a hint of caramel flavor. 🌱


  • What can I use instead of pumpkin puree?

    If you’re out of pumpkin puree, try using sweet potato or butternut squash puree as they offer a similar texture and flavor.

  • How do I know when the dough is kneaded enough?

    The dough should be smooth and elastic. If you press it lightly with your finger, it should spring back.

  • Can I make the dough ahead of time?

    Yes! You can refrigerate the dough for up to 24 hours before using. Just let it come to room temperature before you roll it out.

  • How do I prevent the rolls from getting too dry?

    Make sure not to overbake them. Checking around the 25-minute mark helps. Additionally, cover them loosely with foil halfway through baking if they start to brown too much.

  • Can I double the recipe?

    Absolutely! Doubling the recipe works great if you’re making these for a larger crowd. Just remember to adjust the size of your baking dish accordingly.

  • Do these freeze well?

    Yes, you can freeze baked rolls. Make sure they are completely cooled before wrapping them tightly in plastic wrap and then aluminum foil. They can be frozen for up to 3 months.

Nutrition facts

Pumpkin Yeast Dough Pastry
Recipe Yield:12 servings
Calories:250-300 calories per serving
Calories (Min - Max):250 - 300
Total Fat:7g
Saturated Fat:4g
Total Carbohydrate:45g
Total Sugars:20g