Pumpkin Cinnamon Rolls with Roasted Pepitas

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You’ll be licking your fingers clean after biting into these gooey and delicious pumpkin cinnamon rolls. A perfect winter treat to satisfy your sweet tooth.

Prep Time: 2 hours
Cook Time: 40 minutes
Yield: 12 servings


For the Dough:

  • 195 ml / 3/4 cup + 1 tbsp milk, homogenized
  • 10 g / 1 tbsp instant yeast
  • 437 g / 3 1/2 cup all-purpose flour
  • 89 g / 1/3 cup + 1 tbsp Mirage margarine
  • 92 g / 1/3 cup + 2 tbsp granulated sugar
  • 3 g / 1/2 tsp salt
  • 5 g / 1 tbsp orange zest
  • 2 g / 1 tsp cinnamon
  • 1 g / 1/2 tsp nutmeg
  • 3 g / 1/2 tsp vanilla extract
  • 1 large egg

For the Filling:

  • 402 g / 1 1/2 cup pumpkin butter (recipe follows, or use store bought)
  • 28 g / 2 tbsp Mirage margarine, melted
  • 54 g / 1/4 cup brown sugar, packed
  • 2 g / 1 tsp cinnamon

For the Cream Cheese Glaze:

  • 76 g / 1/3 cup cream cheese, softened
  • 5 ml / 1 tsp vanilla extract or rum
  • 30 ml / 3 tbsp milk, homogenized
  • 3 g / 1/2 tsp fine sea salt
  • 200 g / 1 2/3 cup icing sugar, unsifted
  • 43 g / 1/3 cup pepitas, toasted


  1. Preheat oven to 350℉ (176℃).
  2. Prepare a 10 inch (25 centimetre) round pan; grease bottom and sides with Mirage margarine.
  3. In small saucepan, over medium heat milk until it just begins to simmer, then turn off heat. Set aside to cool to 120℉ – 130℉ (49℃ – 54℃).
  4. In a medium bowl, whisk together flour and instant yeast. Set aside.
  5. In a stand mixer with a hook attachment, mix together Mirage margarine, sugar, salt, orange zest, cinnamon, nutmeg, and vanilla extract until thoroughly combined. Add egg. Mix until egg is fully incorporated into Mirage margarine mixture.
  6. Slowly add milk, it should be warm but not hot to the touch. When all milk has been added, add flour mixture, in two parts. Start on low speed to prevent flour from escaping the bowl, increase to medium speed until just combined, add remaining half of flour mix. Mix dough until dough forms a somewhat smooth ball and comes away from the bowl.
  7. Grease a large bowl with Mirage margarine, place dough into bowl and cover with plastic wrap. Place in a warm location. Let rise for about an hour or until dough has doubled in size. If making pumpkin butter, make while dough is proofing (recipe below).
  8. dough rising

  9. When doubled in size, punch dough down and turn onto a floured surface. Roll dough into a 12 inch x 18 inch rectangle (30 centimetres x 45 centimetres).
  10. punching the dough down

    dough rolled out

  11. Brush melted Mirage margarine onto the rolled out dough, leaving about a 1/4 to 1/2 inch (0.6 centimetres to 1.3 centimetres) unbrushed on the far side (the longer side).
  12. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle mixture over the dough, until surface of dough is evenly covered. Gently rub mixture into the dough.
  13. melted margarine in a bowl

    spreading pumpkin butter

  14. With a spatula, spread pumpkin butter evenly over the sugar mixture, leaving the unbuttered edge, free from spread.
  15. Starting at the long edge, with even pressure, carefully roll dough towards the unbuttered edge. Ensure that the seam of the roll is on the bottom. Rolling dough too tightly will result in the middles of rolls to pop up during baking. Rolling dough too loosely will result in an opened structured, thus drier product.
  16. rolling the dough up

  17. Cut off one end of the roll to create a straight edge to start measuring from. Measure and mark roll every 1 1/2 inch (3.8 centimetres) along the roll. Cut with a sharp serrated knife.
  18. cutting rolls

  19. Place the 12 pieces cut side up, starting from the outside and working towards the middle. Cover with plastic wrap and place in a warm place to rise, about 30 to 45 minutes.
  20. rolls when they rose

  21. Place in preheated oven and bake until the top is golden brown, about 30 to 40 minutes. Cool completely. Unmold and drizzle or spread cream cheese glaze over slightly warm or cooled rolls, sprinkle with toasted pepitas.

For the Cream Cheese Glaze:

  1. In a stand-mixer with the paddle attachment, cream the softened cream cheese until smooth. Add vanilla extract or rum, milk, and salt. Blend until thoroughly combined. Gradually add icing sugar, about half a cup at a time, blend until icing sugar is incorporated before adding more. When all sugar is added in, cream until glaze is smooth and creamy.

Orange-Spiced Pumpkin Butter


  • 329 g / 1 1/2 cups canned pure pumpkin puree
  • 30 ml / 2 tbsp apple juice or apple cider
  • 54 g / 1/4 cup dark brown sugar, packed
  • 45 ml / 3 tbsp pure maple syrup
  • 15 ml / 1 tbsp fresh orange juice
  • 2 g / 1 tsp orange zest
  • 1 g / 1/4 tsp cinnamon
  • 1 g / 1/8 tsp nutmeg
  • 1 g / 1/8 tsp allspice
  • 1 g / 1/8 tsp cloves
  • 1 tsp (5 ml) apple cider vinegar
  • 1 tsp (5 ml) rum/brandy/whiskey (optional)


    1. In a medium saucepan, over medium heat, whisk together pumpkin puree, apple cider/juice, sugar, maple syrup, orange juice, zest, and spices.
    2. ingredients in bowl

    3. Heat until mixture begins to boil, stirring occasionally with a heat-resistant spatula or a wooden spoon. Boil for 20 to 30 minutes until butter is thickened. In the last 5 minutes of cooking, stir in apple cider vinegar and rum.
    4. pumpkin butter

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