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38 comments
- Dalila G.
This is going to be a wonderful Sunday morning treat for us!!
I just need my pumpkin and I’m all set to bake.
I’m excited to use the milk process with these rolls, they just look soooo fluffy!
Thank you Tatyana for such a DELICIOUS breakfast roll recipe…or really an ANYTIME roll recipe…LOL!!- Reply
- tatyanaseverydayfood
This would be so fantastic for a Sunday morning breakfast!! Hope you enjoy the recipe! We loved it so much, we shared with the neighbors! The milk makes the rolls so soft and fluffy! Keeps the dough from drying out during the baking process! Enjoy!
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- Lily
Hi, Would LOVE to make these but there is a canned pumpkin shortage in San Francisco! Went to 5 stores and all they had was the pumpkin pie filling in the can. Is possible to use that but modify the sugar or liquid content of the original recipe. Any tips or advice would be appreciated
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- tatyanaseverydayfood
Hi! I had the same problem in Sacramento, went to 7 stores to find some!! Check to see what ingredients the filling has and adjust from there. You may need to reduce the milk and sugar for the dough. Hope it works out!
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- Kristen
I loved this recipe, I’m sure your regular cinnamon roll recipe is amazing as well, that cream trick is a winner!! I had never heard of that!
I think next time I will try using pumpkin pie spice instead of cinnamon in the filling.. to amp up the autumn pumpkin vibes!
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- tatyanaseverydayfood
I’m so glad you enjoyed the recipe!! 🙂 The cream is definitely a must, makes the rolls so soft! Hope you enjoy the recipe again!! 🙂
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- Chandra
Looks so good, can’t wait to try this recipe!! I know your recipe requires 1 tablespoon of dry active yeast, but I only have individual (2 1/4 teaspoons) packets of dry active yeast. Would I just measure our 1 tablespoon from the packets?
Also, I have packets of instant yeast. Will this recipe work with instant yeast as well?
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- tatyanaseverydayfood
Hi Chandra! These are soo delicious! Hope you enjoy them! Yes, you can just measure a tablespoon from the packets. Instant yeast will work, too. The dough will just rise much faster for the first proofing.
- Katie
Hello! Can I use salted butter instead of unsalted?
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- tatyanaseverydayfood
Hi! Yes, salted butter will work fine, too. Enjoy!
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- Sandra
Hello Tatyana, can I use a stand mixer to do the mixing of the dough?
Thanks in advance.
Sandra.- Reply
- tatyanaseverydayfood
Hi Sandra! Absolutely! Just switch to the dough hook once the dough starts to come together. Enjoy!
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- Rosemary Arriaga
This recipe was sooo easy to make….
Thank you..- Reply
- tatyanaseverydayfood
You’re very welcome! I’m so glad you enjoyed it!
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- Marina
These rolls are amazing! So fluffy, soft and delicious. Definetely will make again. Thank you for this recipe.
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- tatyanaseverydayfood
I’m so glad you enjoyed the recipe! 🙂 Thank you for taking the time to leave a review!
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- Amy Stephenson
I only have heavy cream, no milk. Is it possible to use that? Maybe dilute it some…
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- tatyanaseverydayfood
Hi Amy! Sure! I would add some water into the cream to make it thinner. That will work great. Enjoy!
- Mary Ann
Can I prepare the buns and refrigerator them overnight to bake them the next morning? If so, do I need to bring them to room temperature before baking and will the baking time remain the same?
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- tatyanaseverydayfood
Hi Mary Ann! I included the make-ahead instructions in my post so make sure to check it out for further instructions. Yes, you can absolutely make these ahead of time. Just refrigerate the rolls, then let them warm at room temperature for 20 to 30 minutes before baking. Enjoy!
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- Marlyn O.
I am making these for Thanksgiving morning todayThey are almost ready!! Makes my home smell wonderful! These were a big hit with my family last month. Will be adding these to my Thanksgiving morning tradition. Thank you for sharing this with us.
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- tatyanaseverydayfood
That’s so awesome! I’m actually making these, too for Thanksgiving morning! They’re so delicious! Hope everyone enjoys them and Happy Thanksgiving!
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- sabrina
Excellent recipe. They were so big and fluffy. Adding the cream @ 10 minute baking mark is the trick. Thanks.
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- tatyanaseverydayfood
I’m so glad you loved the recipe! 🙂 Yes, adding that cream makes all the difference!
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- Nina
Hi can I use 2% milk instead of whole milk?
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- tatyanaseverydayfood
Sure, that will work, too. I would add a few extra tablespoons of butter to make the dough richer. Enjoy! 🙂
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- Patricia
Can I freeze them and bake latter?
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- tatyanaseverydayfood
Hi Patricia! Yes, you’ll want to follow the recipe and let them proof just as if you were baking them. Cover your pan with foil, then freeze immediately. When you’re ready to bake, thaw them at room temperature for a few hours, or in the refrigerator overnight. Enjoy!
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- Carol C
These are absolutely the BEST that I have ever made! Thank you so much Tatyana!
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- tatyanaseverydayfood
You’re very welcome! I’m so happy you loved them! 🙂
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- olga
Hi Tatyana! I love this recipe so much and so does my family I even made it on thanksgiving and it was a big hit! I will say they always turn out better the day of then over night but I think its to be expected and I never had any complaints from my family and theyre still my favorite cinnamon rolls ever! This recipe is already so fluffy and soft and I’ve been using bread flour with my regular rolls recipe and wanted to know if I could with this I know pumpkin in the dough adds more moisture so I wasnt sure. Is it possible to switch the AP flour for bread flour? Would the amount be the same (5-5 1/2 cups)?
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- tatyanaseverydayfood
Hi Olga! Your comment made my morning! I’m so happy you’ve been loving this recipe! I always make cinnamon rolls for Thanksgiving, too. It’s the one time I have most of the family over!
Yes, you can use bread flour for this recipe, too. I would start with 4 1/2 cups and add more as needed, as you’re making the dough. You’ll need less bread flour compared to all-purpose since it has more gluten.- Reply
- Donna J. Sharp
Hi Tat! I have a question in regards to the process of making the dough. I can’t mix it by hand (old, decrepit lady here, lol) so how long would I run the stand mixer to knead the dough? I figured that it would be easier just to make the dough in a stand mixer. TIA!
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- tatyanaseverydayfood
Hi Donna! You can definitely use a mixer for the kneading part. Once a dough ball forms, you’ll want to use the dough hook and knead for 2 minutes.
Hope you love the rolls!- Reply
- Ann Jones
Cleaned out the freezer today. I found pumpkin puree and cream cheese frosting, I am already two steps ahead to give this recipe a try!
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- tatyanaseverydayfood
Perfect! I love that organized feeling after cleaning out the fridge! I hope you love these!
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- Tomeica McLester
Can you substitute the pumpkin for sweet potato puree instead
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- tatyanaseverydayfood
Hi! I personally haven’t tried it but I think it would work as long as the puree isn’t too watery. I hope it works out well for you!
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