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Pumpkin cinnamon buns + pumpkin dinner rolls (vegan friendly)

October 10, 2014

Why hello, Fiesta Friday lovelies! If you didn’t know already, Canadian Thanksgiving is coming up this Monday and I can’t wait for this weekend because it means lots of yummy food and quality family time! I was trying to debate on what Thanksgiving themed recipe I should bring to Fiesta Friday and I finally settled on bringing a batch of pumpkin cinnamon buns 🙂


I made this dough before in the past but ended up using the dough to make dinner rolls instead but since I wanted to be a little more creative this time around I decided to make them into cinnamon buns. These bus are unlike the traditional version cinnamon buns though because I decided to roll the buns into a twist as well. And if you’re not a fan of pumpkin (I don’t see why you wouldn’t be) but still want to get into the Thanksgiving spirit, try using the sweet potato based dough from my caterpillar buns I made a while back instead.


And if you haven’t caught up on my Thanksgiving countdown, here are my recipes from the past few days and I will be posting more festive recipes for the next few days so hop on by to my page if you’re looking for more pumpkin related yumminess!

macaroni and cheese from scratch

apple cinnamon swirl buns

mini pumpkin spice scones (vegan friendly)

Anyways, enough gibber jabber, onto the recipe!

Ingredients (makes 8 – 10):

2 1/4 teaspoons yeast (I used red star)
2 tablespoons sugar
2/3 cup warm milk of choice (I used almond)
1 cup pumpkin puree
1 egg (or 2 tablespoons vegetable oil)
3 1/2 cups flour (I used whole wheat)
2 teaspoons pumpkin spice

1/4 cup coconut oil
1/3 cup brown sugar
2 teaspoons cinnamon

glaze: 3 tablespoons honey/agave + 2 tablespoons water

Bake away!

  1. Add the sugar, warm milk and yeast in a measuring cup. Let the mixture sit for 10 minutes until foamy.

  2. While the yeast is getting foamy, combine the flour, egg/oil, pumpkin puree, and pumpkin spice together in a large bowl.

  3. Stir in the foamed yeast mixture to form a dough. Knead the dough on a lightly floured surface for 15 minutes until you have a smooth elastic dough.

  4. Place the dough in a lightly greased bowl and let it rise covered in a warm place for 1.5 hours until it doubles in size.

5. When the dough is ready, transfer it onto a lightly floured surface and punch the dough down.


6. If you are making dinner rolls, divide the dough into 10 equal pieces and roll them into balls.

If you are making cinnamon buns, roll the dough out into a 1 cm thick rectangle. Spread the coconut oil on top of the dough. Sprinkle the cinnamon brown sugar mixture on top. Fold the rectangle in half and cut the dough into 1″ strips. Twist each strip by turning it clockwise. Then roll the twisted strip into a bun.

7. If you are making dinner rolls, place the rolls into a baking pan so that they are just barely touching.

If you are making cinnamon buns, place your buns onto a lined baking sheet so that they are 2″ apart.


8. Let the buns rise covered in a warm place for 30 minutes.

9. Bake at 375F for 12-15 minutes until golden brown. Brush buns with honey glaze when they are cool to prevent the glaze from melting off.

10. Munch!


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In case you missed my pumpkin treats, here they are!

pumpkin coffee cake with maple glaze

pumpkin muffins

pumpkin spice cookies

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