Thanksgiving!
November is winding down, and for many in the US that means Thanksgiving is here. What we love most about the holiday is the food and the time spent with family. The colder weather, vivid autumn foliage, and seasonal flavors—especially pumpkin spice—make this a cozy time of year. With that in mind, here’s a recipe perfect for Thanksgiving brunch or dessert: pumpkin spice cinnamon rolls.
This year I (Emma) am celebrating Thanksgiving in the UK, and this recipe has been a lovely cure for autumnal homesickness. The seasons often jump quickly from summer to winter here, so I miss Northeastern US autumn colors and crisp air. These rolls bring that flavor back: they’re comforting, straightforward to make, and ideal any time during fall and winter.
Today’s Recipe
This recipe adds pumpkin puree to the dough, giving the rolls a warm orange hue and a tender, fluffy texture. The filling keeps the classic butter, sugar, and cinnamon base but includes additional warm spices to emphasize that pumpkin spice character. A couple of practical tips: you can substitute white sugar or use a mix instead of only brown sugar in the filling, and make sure your milk is warm enough to activate yeast without being too hot. In Danish we call that “fingervarm”—warm enough that dipping your finger doesn’t hurt, just feels warm.
Give the recipe a try and tell us how it turns out in the comments. These cinnamon rolls are delightful any time of year, but they’re especially satisfying in autumn and winter. Enjoy!
Watch Our Video
Krydrede Kanelsnegle (Pumpkin Spice Cinnamon Rolls)
IMPORTANT NOTE:
We bake using a digital scale and metric measurements (grams and milliliters) for accuracy. We develop recipes in a convection (fan) oven, so oven times may vary.
Ingredients
DOUGH
- 2 tsp instant yeast (2.25 tsp active dry yeast, 17.5g fresh yeast)
- 75 ml (1/3 cup) whole milk
- 1 large egg
- 1 large egg yolk
- 50 grams (1/4 cup) sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 113 grams (1/2 cup) pumpkin puree
- 57 grams (4 tbsp) unsalted butter, softened
- 375 grams (3 cups) all-purpose or bread flour
- 1 egg for egg wash
FILLING
- 113 grams (1 stick) unsalted butter, softened
- 150 grams (3/4 cup) brown sugar
- 1 tbsp cinnamon
- 1/2 tbsp pumpkin pie spice (or mixed spice)
- Pinch of salt
ICING (Optional)
- Powdered sugar
- Water
Instructions
- If using active dry yeast, warm the milk until it is finger-warm (fingervarm). Add the yeast, stir, and let sit 5–10 minutes until bubbly. If using instant yeast, add it directly to the milk without proofing.
- In a large bowl, combine the egg, egg yolk, sugar, vanilla, salt, and pumpkin puree. Mix until smooth.
- Add the yeast mixture to the egg mixture (or add instant yeast directly) and mix to combine.
- Stir in the softened butter and flour until the dough starts to form. Turn the dough onto a floured surface and knead until smooth and elastic, about 10 minutes, or knead in a stand mixer for the same time. The dough should be soft and not sticky; add a little flour if necessary.
- Cover and let the dough rise for about 45 minutes, or until doubled in size.
- For the filling, mix softened butter, brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt until you have a smooth paste.
- Roll the risen dough into a rectangle about 0.5 cm (1/4 inch) thick.
- Spread the filling evenly over the dough and roll it up from the shorter edge to maximize swirls.
- Slice the log into 1–1.5 inch (3 cm) pieces. For gooey, American-style buns place slices close together in a buttered dish; for a crisper, Danish-style snail, space them out on parchment-lined baking sheets.
- Cover loosely and let the cut rolls rise another 45 minutes while you preheat the oven to 350°F (175°C).
- Make an egg wash (1 egg whisked with a splash of water), brush over the buns, and bake for about 15 minutes until golden.
- Cool slightly, drizzle with a simple icing if desired (powdered sugar mixed with a little water to a pourable consistency), and serve warm.