How to Make Super Soft Pumpkin Spice Rolls with Cream Cheese Icing

It is pumpkin season and I thought it would be interesting to try and make a dough containing pumpkin again. Previously I had made a sourdough loaf in which I replaced the water with cooked pumpkin, and I shaped it like a pumpkin too. That was quite a unique recipe.

This time I wanted to try and use pumpkin in a sweet application. Cinnamon rolls seemed like a great option. But since we are using pumpkin, why not incorporate pumpkin spice instead of just cinnamon. I had never used it, so it was about time.

Cooked pumpkin has a water content of about 90%. That is what I base my hydration calculations on. Most other vegetables can be used this way.

The result is a super soft and fluffy roll (thanks to scalding) with a rich aroma and unique taste. Topped with a super smooth cream cheese icing.

This recipe makes 6 large rolls. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.


For the scald

50g (1.75oz) white bread flour

50g (1.75oz) boiling water


For the dough –

125g (4.4oz) cooked mashed pumpkin

1 egg yolk

5g (0.17oz) salt

4g (0.14oz) instant dry yeast or 4.8g (0.17oz) active dry yeast or 12g (0.42oz) fresh yeast

30g (1oz) sugar

60g (2.1oz) soft butter

250g (8.8oz) white bread flour

1 egg white for glazing


For the filling –

70g (2.46oz) sugar

40g (1.4oz) butter

12g (0.42oz) pumpkin spice


For the pumpkin spice –

6g (0.21oz) cinnamon

2g (0.07oz) ginger

1g (0.035oz) nutmeg

1g (0.035oz) cloves

2g (0.07oz) allspice

Pinch of cracked black pepper


For the icing –

50g (1.75oz) cream cheese

20g (0.7oz) soft butter

5g (0.17oz) vanilla paste or essence

160g (5.64oz) icing sugar


The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration

If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.

If you are curious about why the dough contains butter, egg, and sugar, click the links to learn more about the effects those ingredients have on bread dough.


  1. Peel and dice the pumpkin into 2.5cm (1in) chunks. Cover with foil and cook at 190C (375F) for 40 minutes or until completely soft. Mash with a fork. Leave to cool down.
  2. Make the scald. Mix the flour and boiling water. Leave to cool down.
  3. Make the filling. Mix the sugar and spices. Add the butter and mix until combined.
  4. Make the icing. Combine the cream cheese, butter, and vanilla. Mix. Add the icing sugar and mix until smooth. Leave in the fridge.
  5. Once the pumpkin and the scald have cooled down make the dough. In a large bowl combine the scald, pumpkin, egg yolk, yeast, salt, and sugar. Mix. Add the butter and whisk until smooth.
  6. Add the flour and mix to a dough. *Desired dough temperature 25C (77F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Adjust fermentation time accordingly.
  7. Cover and ferment for 1 hour.
  8. Fold.
  9. Ferment for 1 more hour.
  10. Roll the dough out to a large square. Spread the filling in an even layer. Roll it up. Cut into 6 equal pieces and place on a non-stick paper lined baking tray.
  11. Tuck the loose end of dough under each roll and then flatten all the rolls.
  12. Cover and final proof for 1.5 hours.
  13. Glaze with the whisked egg white and bake at 160C (320F) fan on for 23 minutes.
  14. Cool down to room temperature. Let the icing warm up a little before applying it.

Tuck into your delicious pumpkin spice rolls!


Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.

Your oven may be different too, so your baking time may vary.

Watch The Video Here

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