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Pumpkin Cinnamon Rolls with Apple Pie Filling

My Pumpkin Cinnamon Rolls with Apple Pie Filling are a must for your next holiday brunch! This recipe is inspired by Cooking Light. My twist is giving the streusel more enhanced spice and also by adding apples in the filling.

Time to say “Move over Cinnabon!”. I will walk you through step by step on how to make Pumpkin Cinnamon Rolls with Apple Pie Filling from scratch.

Warning: They are addicting and your family will love them so make 2 batches! 😀

Amazon Affiliate Discloser: This post contains links to products I love on Amazon. If you click through the links provided, we may receive a small commission at no additional cost to you.

Other recipes to try: Blueberry Buckwheat Muffins and Nutella Pumpkin Muffins .

cinnamon rolls in a white baking dish, partially eaten
Pumpkin Cinnamon Rolls with Apple Pie Filling.

Reasons to love these Pumpkin Cinnamon Rolls

  • The streusel is to die for.
  • There is nothing like a slather of apple pie filling in a soft and gooey cinnamon roll.
  • A warm pumpkin cinnamon roll is perfect for a crisp morning breakfast with a soothing cup of coffee.

Ingredients

  • Active dry yeast.
  • Warm water. This is important for the yeast.
  • 2% milk. Using 2% milk or 1% makes this cinnamon rolls a little more healthy.
  • Pumpkin puree. I like to use organic pumpkin but any kind works.
  • Butter.
  • All purpose flour.
  • Granulated sugar.
  • Brown sugar.
  • Fine sea salt.
  • Nutmeg, cinnamon, cardamom, allspice and cloves.
  • Cooking spray.
  • Green apple. This is the best apple for apple pie filling.
  • Powdered sugar.
  • Vanilla extract.

How to make Pumpkin Cinnamon Rolls with Apple Pie Filling

  1. Start with preheating the oven to 375 degrees.
  2. Dissolve the yeast in the warm water and let it sit for 5 minutes. Measure the flour into the measuring cups with a spoon and level it off with a knife.
  3. Then add 3 cups of flour, the pumpkin puree, milk, melted butter, sugar, salt and the nutmeg to the yeast mixture. Beat with a mixer using the hook attachment until smooth. (see note below)
  4. Place the dough onto a lightly floured surface. Knead the dough until smooth for 10 minutes and add enough of the flour that was left over, a little bit at a time.
  5. Put the dough into a large bowl that is coated with the cooking spray and turn to coat the top. Cover and let rise in a warm spot (about 85 degrees) for 45 minutes or until it has doubled in size. (When you press 2 fingers into the dough and the indents remain, the dough is ready for the next step)
  6. For the apple filling, in medium size pan over medium to low heat, melt the butter and add the diced apples in. Then add the spices and the sugar and let it cook down for about 8 minutes.
  7. For the streusel, add the ingredients to a bowl and combine with your finger tips or you use a pastry cutter. Set it aside.
  8. Returning to your fresh dough, punch it down and then cover it again and let it rest for another 5 minutes.
  9. On a floured surface, roll the dough out to a 12×10 rectangle. Gently sprinkle the streusel mix all over then add the apple pie filling.
  10. Start to roll up the rectangle tightly starting on the one edge.
  11. Cut into 12 (1 inch) pieces.
  12. Coat a 9 inch baking pan with cooking spray and place the rolls in to the pan. Cover and let them rise for 30 minutes. Or until they have doubled in size.
  13. Bake for 20 minutes or until the pumpkin cinnamon rolls are golden. Let them cool on a wire rack for 20 minutes.
  14. To make the glaze, combine the sugar, water and the extract into a bowl and whisk together until well combined and smooth. Drizzle the sweet glaze on the warm cinnamon rolls.

Some Baking Tips

Here are baking tips when making cinnamon rolls (or anything requiring yeast).

  • Make sure the yeast is not expired or close to the expiration date because this can affect the rise.
  • Preheat your oven ahead of time (90 minutes)- so by the time you’re ready to put the rolls into the oven, it will have been properly heated already for over a hour.
  • More on why preheating the oven is important- when you’re ready to have your dough rise, you can place the bowl on the back of the oven where the heat is generating. This will help with the rise.
  • Use a thermometer to check the temperature of the water. I microwave the water and it is always too hot to use right away for the yeast. The temperature does affect the yeast activation.
  • Use fresh spices for baking so that you can taste their full potential. I’m a stickler for spices that are way past their expiration date! Get rid of them!

Storing Options

Pumpkin Cinnamon Rolls will stay fresh for up to 3 days in an airtight container such as Snap Ware. Refrigerate them if you plan to have them for more than 24 hours. Reheat by placing in the microwave for 30 seconds or so. These can also be enjoyed at room-temperature.

What can cinnamon rolls be served with

The best thing is to serve it as a sweet treat for breakfast or brunch. Grab a hot latte and you’re set! Pumpkin Cinnamon Rolls with Apple Pie Filling make a great accompaniment to any egg dishes and breakfast meats.

Variations

This recipe is delicious without the apples if you want to skip the apple pie filling.

Another cool thing is that you can use the apple pie filling if you are wondering how to jazz up canned cinnamon rolls that are store bought.

You can keep the spices simple and use only cinnamon and sugar.

Add a touch of maple to the glaze, use cream cheese frosting or experiment with other toppings.

A drizzle of caramel instead of the glaze would be divine!

The apple pie filling works in a premade dough.

Recipe inspiration

Pumpkin spice and everything nice! I love me a cozy and warm cinnamon roll. I wanted to create a sweet cinnamon roll a bit lower in calories so that I could enjoy them during the season. My family has enjoyed these Pumpkin Cinnamon Rolls numerous times and my daughter claims these remind her of cinnamon rolls like Cinnabon! Well now that makes me happy!

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pumpkin cinnamon rolls with apple pie filling

Pumpkin Cinnamon Rolls with Apple Pie Filling

Kristina Cadelina
Nothing but Pillowy Soft Goodness in these Pumpkin Cinnamon Rolls with Apple Pie Filling . Perfect for a holiday brunch!
5 from 3 votes
Prep Time 2 hours
Cook Time 20 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 197 kcal

Equipment

  • mixer
  • 9×12 baking pan
  • mixing bowls
  • plastic wrap

Ingredients
  

  • 1 package dry yeast 2 1/4 teaspoons
  • 1/4 cup warm water 100-110 degrees
  • 1/2 cup milk 2%
  • 1/2 cup canned pumpkin organic
  • 1/4 cup butter melted
  • 3 3/4 cups all purpose flour divided
  • 1 tablespoon white sugar granulated sugar
  • 1 1/4 teaspoons fine sea salt
  • 1/4 teaspoon ground nutmeg
  • cooking spray

Apple Filling

  • 1 tablespoon butter
  • 1 large green apple peeled and small diced, about 1 cup
  • 1 teaspoon cinnamon ground
  • 1/4 teaspoon nutmeg ground
  • 1/4 teaspoon cardamom ground
  • 1/8 teaspoon all spice ground
  • 1/8 teaspoon clove ground
  • 2 teaspoons white sugar granulated sugar

Streusel

  • 3 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons all purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 2 tablespoons butter cold

Easy Glaze

  • 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons hot water

Instructions
 

  • Preheat the oven to 375 degrees.
  • First, dissolve the yeast in the warm water and let it sit for 5 minutes. Measure the flour into the measuring cups with a spoon and level it with a knife. Then add 3 cups of flour, the pumpkin, milk, melted butter, sugar, salt and the nutmeg to the yeast mixture.
    Beat with a mixer until smooth. (see note below) Place the dough onto a lightly floured surface. Knead the dough until smooth for 10 minutes and add enough of the flour that was left over, a little bit at a time.
  • Put the dough into a large bowl that is coated with the cooking spray and turn to coat the top. Cover and let rise in a warm spot (about 85 degrees) for 45 minutes or until it has doubled in size. (When you press 2 fingers into the dough and the indents remain, the dough is ready for the next step)
  • For the apple filling, in medium size pan over medium to low heat, melt the butter and add the diced apples in. Then add the spices and the sugar and let it cook down for about 8 minutes.
  • For the streusel, add the ingredients to a bowl and combine with your finger tips or you use a pastry cutter. Set it aside.
  • Punch the dough down and then cover it again and let it rest for another 5 minutes.
  • On a floured surface, roll the dough out to a 12×10 rectangle. Gently sprinkle the streusel mix all over then add the apple pie filling.
  • Start to roll up the rectangle tightly starting on the one edge.
  • Cut into 12 (1 inch) pieces.
  • Coat a 9 inch baking pan with cooking spray and place the rolls in to the pan. Cover and let them rise for 30 minutes. Or until they have doubled in size.
  • Bake for 20 minutes or until the rolls are golden. Let them cool on a wire rack for 20 minutes.
  • To make the glaze, combine the sugar, water and the extract into a bowl and whisk together until well combined and smooth. Drizzle the glaze on the cinnamon rolls and ENJOY!!!!!!

Notes

Notes:
  • If you are using a kitchen aid mixer, use the hook attachment. 
  • Use a thermometer to check the temperature of the water. I microwave the water and it is always too hot to use right away for the yeast. The temperature does affect the yeast activation.
  • Make sure the yeast is not expired or close to the expiration date because this can affect the rise.
  • Preheat your oven ahead of time (90 minutes)- so by the time you’re ready to put the rolls into the oven, it will have been properly heated already for over a hour.
  • More on why preheating the oven is important- when you’re ready to have your dough rise, you can place the bowl on the back of the oven where the heat is generating. This will help with the rise.
  • Use a thermometer to check the temperature of the water. I microwave the water and it is always too hot to use right away for the yeast. The temperature does affect the yeast activation.
  • Use fresh spices for baking so that you can taste their full potential. I’m a stickler for spices that are way past their expiration date! Get rid of them!
STORAGE : Use an airtight container and store for up to 3 days in the fridge. 
REHEAT: Microwave for 30 seconds or so

Nutrition

Calories: 197kcalCarbohydrates: 47gProtein: 5gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 7mgSodium: 431mgPotassium: 78mgFiber: 5gSugar: 7gVitamin A: 1685IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Keyword Apple Filled Cinnamon Rolls, Cinnamon Rolls, Healthy Cinnamon Rolls, Pumpkin Cinnamon Rolls
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5 Comments

  1. 5 stars
    My family and I made this recipe recently, and we instantly fell in LOVE. The directions were clear, simple, and straightforward. I’ve made this dish a few times since my family and I have first tried it, and it has now become a household comfort dessert.

  2. 5 stars
    My family and I tried this recipe and absolutely loved it. Although pumpkin is traditionally a fall flavor, I enjoy this all year round.

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