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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls |

I have been wanting to try these cinnamon rolls for sooooooooo long! But every year I felt like I couldn’t because somebody else had already blogged them. Isn’t that ridiculous?

Thank goodness, at some point this year I let go of my obsessive need to only post super original, unique recipes that had never been heard of before! I was missing out on so much good stuff by trying to be “original!”

(Teenagers should be reading this by the way. This is shaping up to be a great metaphor for high school…)

Pumpkin Cinnamon Rolls |

Everyone seems to think that the blogging market is “over-saturated,” and that “it’s all been done before.”

To that I say: Yeah! Sure! Absolutely! You are completely right. There are way too many of us food bloggers out there.

But I also say: so what?

So what that there are a million kajillion of us? That hasn’t stopped me from being successful. It hasn’t stopped my million kajillion other food blogging friends from being successful. It hasn’t stopped us from having new experiences or making new friends. It hasn’t stopped us from developing new skills and talents. It hasn’t stopped YOU from looking at 7 different kinds of chocolate chip cookies recipes on 7 different blogs, has it?

The over-saturated food blogging market isn’t holding anyone back! If anything, it’s pushing us forward and giving us momentum!

Pumpkin Cinnamon Rolls |

Can you see the great life lesson here? In allllllllllllll of my 3 long years of food blogging, I have learned this bit of wisdom (that I am now passing on to you):

DO WHAT MAKES YOU-OH SO-HAPPY. Even if what makes you happy isn’t “different,” or “unique,” or “special.” If something makes you happy, it’s special. And it’s important. And it’s very worthwhile. So just do it.

(See how I took that last line from Nike? That’s definitely been overdone. But I like it there, so I’m leaving it :) Case and point.)

Pumpkin Cinnamon Rolls |

So hey… here’s another pumpkin cinnamon roll recipe. Hope ya don’t mind! I sure didn’t!

Pumpkin Cinnamon Rolls


    For the Rolls:
  • 1/3 cup milk
  • 2 Tablespoons butter
  • 1 Tbsp. active dry yeast
  • 2 Tablespoons granulated white sugar
  • 1 large egg
  • 1/2 cup pure pumpkin (not pumpkin pie filling)
  • 2 cups flour
  • 1/2 teaspoon salt
  • For the Filling:
  • 3/4 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 3 tbsp butter, melted
  • For the Spiced Cream Cheese Frosting:
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice


  1. Preheat oven to 350ºF.
  2. Place the butter and milk into a small bowl and microwave for 30 seconds until warmed through and butter starts to melt. Whisk for about 30 seconds. If the butter melts into the milk, it's warm enough. If it doesn't, microwave for another 10-15 seconds until it does.
  3. Sprinkle the yeast over the warm milk. Sprinkle the sugar over the yeast. If the sugar and yeast don't fall under the surface, swirl gently until they are submerged in the milk/butter mixture. Let sit until foamy.
  4. Add the flour and salt into the bowl of a stand mixer.
  5. Add the yeasty liquid, the pumpkin puree, and the egg into the dry ingredients and mix with the bread hook attachment. Use a rubber spatula to scrape down the edges as needed.
  6. Once a dough ball has formed in the center of the bowl on the bread hook, continue to knead on the hook for 5 more minutes. Cover with plastic wrap and let rest in a warm place until doubled in size, about 30 minutes.
  7. Once risen, punch down the dough and roll out to about 1/4 inch on a well floured surface.
  8. Drizzle the melted butter over the dough.
  9. Mix together 3/4 cup brown sugar and 2 tsp pumpkin pie spice. Sprinkle it evenly over the butter and dough.
  10. Roll the dough jelly-roll style. Cut into approximately 12 slices.
  11. Grease a 9x13 baking dish. Place the cinnamon rolls close together in the dish. Cover and let rise in a warm place until almost doubled in size.
  12. Bake for approximately 25-30 minutes until golden brown.
  13. For the frosting:
  14. Use a hand mixer or stand mixer to beat together the cream cheese, sugar (YES! granulated!), vanilla, and pumpkin pie spice. Spread the frosting over the rolls.
  15. Serve warm immediately or store in an airtight container for 3-4 days.

Don’t miss a bite!

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Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

12 Responses to “Pumpkin Cinnamon Rolls”

  1. Averie @ Averie Cooks posted on September 19, 2013 at 1:38 am (#)

    Oh wow, they look incredible, Ashton. Pinned!

    I have made my fair share of pumpkin cinn rolls all of 2013 for that other project I’ve been working on :)

    And I really want to blog about certain things/recipes and always wonder, like you, if the world really needs another recipe for xyz but as you said, blog about what you love and go with it. I try to do that as much as possible :)

  2. Faith @ Pixie Dust Kitchen posted on September 19, 2013 at 10:06 am (#)

    I love the part about doing what makes you happy. I always second guess myself on recipes, but then think that they’ve been done before, so what will make mine unique? These look incredible (And the first one’s I’ve seen ;) )! I love the spiced frosting- it sounds like it complements the pumpkin perfectly!

  3. Laura @ Lauras Baking Talent posted on September 19, 2013 at 10:31 am (#)

    Love the idea of pumpkin cinnamon rolls. Can’t wait to try them :)

  4. Mandy's Recipe Box posted on September 19, 2013 at 10:57 am (#)

    I am sooo glad you wrote what you did. I always think why do I even bother with this when it’s probably been done so many times before? But on the other side, there’s gotta be some people who have never seen it before and think you are so awesome for this incredible recipe, right? These look so amazing!

  5. shannyn posted on September 19, 2013 at 12:11 pm (#)

    Like you said, Every one of us is individual, so are the blogs! 10 kajillion different recipes…and yes, they’re DIFFERENT! That’s why we love reading them …. So you go, girl! Write it like you own it!

  6. syd posted on September 19, 2013 at 1:06 pm (#)

    I’m with you!! Love getting recipes!! Thank you.

  7. Chels posted on September 19, 2013 at 2:53 pm (#)

    Oh yum! My daughters have been asking for cinnamon rolls, so I might just have to try this recipe out!

  8. Nancy P.@thebittersideofsweet posted on September 19, 2013 at 3:26 pm (#)

    Don’t mind at all! They look incredible!

  9. Ashley @ Kitchen Meets Girl posted on September 19, 2013 at 7:59 pm (#)

    SUCH a good post, Ashton! I figure if I haven’t tried XYZ before, there are probably a million other people who haven’t, either…even if a million other food bloggers have already blogged it. These look to die for!

  10. Emily posted on September 23, 2013 at 8:26 pm (#)

    These look delicious! Thank you for posting ANOTHER pumpkin cinnamon roll recipe, this one fits the bill so much better than the others I’ve seen! Just curious, about how long does it take for the rolls to rise before baking? Would an overnight in the fridge work?


    • Ashton posted on September 25, 2013 at 7:14 am (#)

      I haven’t tried overnight in the fridge, but it’s certainly worth a try! Bring it to room temp before baking though. And it usually takes mine about 30 minutes to rise– I place the bowl/dish on a heating pad to speed things up!

  11. Renee @ Awesome on $20 posted on September 24, 2013 at 3:23 am (#)

    First, these cinnamon rolls look great. Second, you are so right. We should all just be proud of what we love and who we are. Who cares what everyone else is doing? They’re probably not paying as much attention as we think, anyway. I’m definitely that person who wants every pumpkin cinnamon roll recipe ever. Thanks for sharing this.