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Nutrition Facts
Serving Size 90 g
(Approx. 24 Servings)
Amount Per Serving
Calories 330 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 200 mg 8%
Total Carbohydrate 39 g 13%
Dietary Fiber 2 g 8%
Sugars 14 g
Protein 4 g
Vitamin A 35% Iron 8%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Cinnamon Rolls
Prep Time
1 h 20 m
Cook Time
20 minutes
Total Time
1 h 40 m
24  People


Recipe makes 24 Servings

1 1/2 cup(s) whole milk, heated to almost boiling
2 1/4 Tsp active dry yeast
1/2 cup(s) sugar
1 1/2 cup(s) salted butter, divided use
5 1/2 cup(s) all purpose flour, plus as needed for kneading
1 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp kosher salt
2 Tsp ground cinnamon, divided use
1/2 Tsp ground ginger
1/4 Tsp ground cloves
1 cup(s) Autumn Strip Cushaw Pumpkin, roasted and pureed
3/4 cup(s) brown sugar
1 cup(s) whole pecans
1/2 cup(s) H-E-B Cookie Butter
1 Tsp vanilla extract
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In a large bowl, whisk milk, yeast, sugar, and 1 stick of melted butter. Set aside 5 minutes to allow yeast to bloom.
While mixture blooms, in a medium size bowl combine flour, baking powder, baking soda, salt, 1 teaspoon ground cinnamon, ground ginger and ground cloves. Whisk to combine.
Once mixture begins to foam, stir in pumpkin puree until completely incorporated. Stir in about 4 cups of dry ingredients with a wooden spoon then pour dough on floured work surface and start kneading in remaining dry ingredients.
Place dough in a clean, greased bowl and set in oven an hour or until dough has doubled in size.
To make filling for cinnamon rolls, combine brown sugar, 4 tablespoons of butter, pecans, cookie butter remaining cinnamon and vanilla in a food processor. Blend until it has a wet sand consistency.
Once dough has doubled, remove it from oven and preheat oven to 375˚F.
Roll dough out into a rectangle until it's about 1/2-inch thick, then rub dough with remaining melted butter and pecan mixture.
Roll dough up like a jelly roll and using a knife, cut into 1-inch pieces and lay on a buttered baking sheet.
Bake 12 to 15 minutes or until browned.
Top with cream cheese icing.
Chef's Note: Using fresh pumpkin purée has much more moisture than canned. If using fresh, you will most likely needed an extra cup of flour and to slightly increase bake time.


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