These are the kind of cinnamon rolls that are perfect for to make on Halloween weekend or Thanksgiving morning.  They have been my favorite cinnamon rolls for many years now.  You’ll want to make them more than once! This recipe comes from a wonderful, older cookbook full of Amish-style recipes: Cooking from Quilt Country : Hearty Recipes from Amish and Mennonite Kitchens.

How to make Amish Pumpkin Cinnamon Rolls:

Prep the dough with a small amount of mixing of the dough ingredients, and then put the ball of dough in a bowl– cover and let rise for an hour. If you’re lacking a warm place for rising, use your oven. Turn on the oven light. Then set your oven to 400 degrees for one minute. Turn it OFF and then place your pan inside the warmed oven. Make sure you have turned off your oven! Punch the dough down, roll it out, brush with melted butter and sprinkle with sugar and cinnamon. Roll up the dough, pinch the seam and cut into 1-inch slices.  Place the slices in a pan, cover and let rise for about 45 minutes.

Make-ahead tip:

If you want to make these the night before, prep the rolls to the point of putting them in the pan.  Cover the pan with plastic wrap and place in the refrigerator overnight.  Take them out in the morning and let them rise before baking.

Bake for 20 minutes- until they are beautiful and golden, as shown!

Then make the caramel icing (super easy), and drizzle it on top of your warm rolls.  This recipe makes 12 rolls.  That’s just enough for you and your family/guests to enjoy without over-indulging!  One roll is plenty as these are quite an indulgence.

Ingredient questions:

Should you use canned or homemade pumpkin puree? 

I’ve only used canned unsweetened pumpkin puree for this recipe (not the pie filling).  If you have homemade puree, I think that will be fine as long as the consistency of it is very similar to canned.

Do I have to use bread flour? 

The recipe calls for 1 cup of all-purpose flour and 1 cup of bread flour.  If you don’t want to buy bread flour for this recipe, go ahead and use 2 cups of all-purpose flour. The rolls might not rise as much, and they might be a little less dense than cinnamon rolls typically are.

Here are a few more pumpkin-themed breakfast recipes you might like to try:

Pumpkin Steel Cut Oats Pumpkin Cream Cheese Muffins Baked Pumpkin Doughnuts Pumpkin Waffles Best Pumpkin Bread Recipe How to Make a Pumpkin Spice Latte Cinnabon Pumpkin Muffins Pumpkin French Toast Casserole