Whole Wheat Pumpkin Cinnamon Rolls

3 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 79.7
  • Total Fat: 2.3 g
  • Cholesterol: 15.5 mg
  • Sodium: 64.4 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Whole Wheat Pumpkin Cinnamon Rolls calories by ingredient


Whole Wheat Pumpkin Cinnamon Rolls Whole Wheat Pumpkin Cinnamon Rolls
Number of Servings: 40


    Pumpkin, canned, without salt, 1 cup
    Egg, fresh, 2 large
    Water, tap, .125 cup
    Butter, unsalted, .25 cup
    Flour, white, 2.5 cup
    Flour, whole grain, 1.75 cup
    Cinnamon, ground, 1 tbsp
    Ginger, ground, 1 tbsp
    Cloves, ground, 1 tbsp
    Salt, 1 tsp
    Brown Sugar, 9 tsp packed
    *active dry yeast, 2 tsp

    Applesauce, unsweetened, 1 cup
    Brown Sugar, 3 tsp packed
    Cinnamon, ground, 1 tbsp
    Butter, unsalted, 1 tbsp

    Butter, unsalted, 1 tbsp
    Honey, 1 tbsp


Using a bread maker:
Place rolls ingredients in breadmaker per breadmaker directions (ie: liquids, butter/oil, then solids). Start dough cycle.

Mix and knead all of the dough ingredients together by hand, mixer, or bread machine until you've made a soft, fairly smooth dough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.

In a small saucepan, combine applesauce, cinnamon & butter for filling. Heat to melt butter. The sugar will be sprinkled on later or can be added to this mixture.

Turn the dough out onto a lightly floured surface. Roll it into a thin rectangle rectangle.

Spread the topping mixture evening over the dough.

Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into thin rolls.

Place the rolls into a lightly greased 9" x 13" pan (I used 2 pans). Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375F oven for 20 to 25 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes.

Topping mix butter & honey and microwave until butter is melted. Stir until mixed and using a brush, brush the tops of the buns with this mixture.

Number of Servings: 40

Recipe submitted by SparkPeople user CPADDOCK.

TAGS:  Desserts |

Member Ratings For This Recipe

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    I did the calorie work of which I used and mine turned out to be 52/28. I so could not make 40, unless you make them paper thin. - 3/19/16

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    I liked them and had no trouble making them. - 6/13/11

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    I couldn't get enough flour into this recipe after following the directions! Really wasn't sure what .125 c water meant? Maybe that was my fault. Calls for butter in the filling in the directions but it doesn't say how much in the ingredients. I was so looking forward to these. :( - 10/7/10

    Reply from CPADDOCK (10/7/10)
    .125 cup is 1/8th cup water. How much water did you use?

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    These sound absolutely amazing! Can't wait to try them. I'll come back and rate once I've baked them myself. - 10/5/10