Wesson Recipes

Pumpkin Pie Cinnamon Rolls

Product Locator

Cooking Time

25-30 minutes

Prep Time

30 minutes

Serving Size

12

Nothing says comfort quite like a pan of warm cinnamon rolls fresh from the oven, and these Pumpkin Pie Cinnamon Rolls deliver all the cozy flavors of fall in every bite. Swirled with brown sugar, cinnamon, ginger, cloves, and nutmeg, these soft, golden rolls are the perfect addition to holiday breakfasts, weekend brunches, and seasonal gatherings. Whether served on a crisp autumn morning or as a sweet treat after dinner, they’re guaranteed to become a family favorite.

Made with Wesson Vegetable Oil, the pumpkin-infused dough bakes up exceptionally soft, tender, and moist, creating the perfect foundation for the rich spiced filling. For over 125 years, Wesson oil has been a trusted staple in American kitchens, helping home bakers create delicious recipes with consistent results. Its light, neutral flavor allows the warm pumpkin and spice flavors to shine while delivering a beautifully tender texture.

Finished with a sweet pumpkin pie spice glaze, these cinnamon rolls capture the comforting flavors of homemade pumpkin pie in a fun, shareable format. They’re perfect for holiday entertaining, Thanksgiving brunch, cozy weekends at home, or anytime you’re craving a seasonal treat. Serve them warm with a cup of coffee or hot cider for the ultimate fall-inspired indulgence that friends and family will be reaching for all season long.

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CONTAINS:

eggs, dairy

Ingredients

Dough

Half & half cream 1 cup.

Granulated sugar 1/2 cup, divided.

Yeast, quick rise 2 1/2 tsp.

Salt 1/4 tsp.

Pumpkin puree (canned) 1/2 cup.

Wesson Vegetable Oil 1/3 cup.

Egg, room temperature 1 lightly beaten.

All-purpose flour 4 - 4.5 cups.

Pumpkin Spice Filling

Brown sugar 1 cup, packed.

Cinnamon 2 tbsp.

Ginger 2 tsp.

Cloves 1 tsp.

Nutmeg 1/2 tsp.

Glaze

Powdered sugar 1/3 cup.

Milk 1 1/2 tsp.

Method

Dough

In a heatproof bowl, warm milk in microwave to approx. 105ºF-110ºF. Stir in yeast, ½ tsp of sugar and salt. Let mixture sit for five minutes until yeast activates.

In the bowl of a stand mixer, whisk together remaining sugar, pumpkin puree, Wesson Vegetable Oil and egg. Combine with yeast mixture. Add 3 ½ cups of flour into the wet mixture and knead mixture on medium using dough hook. Add remaining 1 cup of flour ¼ cup at a time (as needed) until dough is smooth and pulling away from the sides of the bowl. Dough should feel tacky but not wet and sticky. Knead on low for 6 to 8 minutes.

Transfer dough to a large, oiled bowl and cover. Set in a warm area to rise for approx. 45 to 60 minutes or until doubled in size.

Assembly Method

While dough is proofing, combine filling ingredients in a small bowl.
Turn out dough on to a floured working surface and roll into large rectangle 18” x 21”. Reserve two tsp of the filling mixture and sprinkle the rest evenly over the dough leaving a 1 ½ inch margin at the top lengthwise edge.

Roll dough lengthwise from the edge closest to you, being careful to eliminate any air pockets as you go, finishing with seam side down. Mark roll into 12 equal slices and then using a serrated knife, cut gently using a sawing motion.

Grease a 9” x 13” pan with Wesson Vegetable Oil and line with parchment paper. Place rolls 3 across short side and four down lengthwise., there should be space around each roll to allow for proofing. Cover and place rolls in a warm area until doubled in size, approx. 30 to 40 minutes.

While dough is proofing, preheat oven to 375ºF.

Remove wrap from rolls and bake for 25 to 30 minutes or until golden.
Place pan on rack and allow to cool.

To make glaze, mix 1/3 cup powdered sugar with reserved filling and milk to make glaze, drizzle across cooled rolls.