Pumpkin Greek Yogurt Cinnamon Rolls
The Time I Nearly Gave Up on Cinnamon Rolls
Alright, so let me spill: the first time I tried making cinnamon rolls (not these though), I wound up with a kitchen coated in flour and what I can only describe as sweet, edible bricks. It was a sight. Thankfully, I stumbled onto this pumpkin Greek yogurt cinnamon rolls riff after a cozy autumn at my friend Molly’s house — she swears by pumpkin in everything once September hits, and I wasn’t about to disagree (except maybe about pumpkin hummus, but that’s for another blog post). Now? These are the rolls my family requests when the weather starts acting up, or when my house needs a little extra warmth and those specific autumn-y smells.
If you happen to have a cup of coffee handy or a chilly morning, these will have you feeling like you’ve pulled something special out of a bakery window, but way less fuss than you’d think. And you don’t even need to wait for the dough overnight either (which, let’s be real, I never have the patience for).
Why I Keep Coming Back to These
I make these when I want my house to smell like I know what I’m doing. But also — real talk — my kids go completely bonkers for pumpkin-anything, and somehow the Greek yogurt makes them super fluffy, so I look like a genius baker (even if only until someone finds the flour on the dog). I used to hate waiting hours for dough to rise, but this recipe’s pretty forgiving. Plus, you only dirty a few bowls, and if you’re like me, you lose track of time anyway and these still work out — most weeks.
And honestly? There’s something weirdly satisfying about swirling cinnamon and pumpkin together. Like drawing with a spice jar.
What You’ll Need (And Some Substitutes)
- 3 cups all-purpose flour (sometimes I bunt in a bit of whole wheat, up to half a cup, for a nutty twist — grandma would probably scold me, but oh well)
- 2 tsp instant yeast (packet yeast or active dry is fine, just give it an extra 10 min to foam if you use that version)
- 1/2 tsp salt (not kosher, not fancy — just table salt, trust me)
- 1/4 cup granulated sugar (I ran out once, subbed in coconut sugar; not bad, but definitely different)
- 1/2 cup canned pumpkin puree (NOT pumpkin pie filling, learned that the hard way)
- 1/2 cup plain Greek yogurt (any fat %, but full-fat makes ‘em richer — sometimes swap vanilla Greek yogurt if I forgot to buy plain)
- 1/3 cup milk (whole, 2%, oat, even almond in a pinch; use what you have!)
- 1/4 cup unsalted butter, melted (if you only have salted, skip the extra salt above)
- 1 large egg (I’ve definitely used a flax egg and it works but don’t quote me at a bake sale)
- 1/3 cup softened butter (or margarine when I’m running thin on fridge ingredients)
- 2/3 cup brown sugar (light or dark, either is grand)
- 2 tbsp cinnamon (heavy-handed? totally fine, I always am)
- 1/2 tsp nutmeg (optional — I forget it half the time, honestly)
- Pinch of ground cloves (only if you love that spicy edge)
- 1.5 cups powdered sugar
- 2 Tbsp Greek yogurt
- 2 Tbsp milk (again, any kind)
- 1/2 tsp vanilla extract
How I Actually Make ‘Em (Spilled Coffee and All)
- Combine your wet things. Warm up the milk until it’s cozy, not hot (I stick a finger in — it’s just got to feel not cold), then whisk with the pumpkin puree, Greek yogurt, and melted butter in a big bowl. Crack in the egg and whisk until it looks mostly smooth…sometimes bits of pumpkin always stay, no big deal.
- Mix in dry stuff. Toss in sugar, salt, and yeast (no need to proof if you’ve got instant). Stir in the flour one cup at a time. When the dough forms a sticky, shaggy blob, flip onto a floured counter. Knead; you want it soft, a bit tacky, but not sticking to everything like chewed gum. I usually go for 5-7 minutes — unless distracted, then a bit less.
- Let it rise. Plop the dough ball in a clean, oiled bowl (I do a quick swirl to coat), cover with a tea towel, and let it hang out somewhere warm. It should double in size, maybe 45-60 minutes. If your house is cold, the oven with the light on works — unless you forget and preheat the oven (not that I’ve…okay, yes I have).
- Filling time. Punch down the dough (so satisfying). Roll out into a rectangle — about the size of a small baking sheet or just until your rolling pin (or wine bottle, in a pinch) says stop. Smear with butter, sprinkle the brown sugar and cinnamon mix all over, tossing nutmeg and cloves on if you remember. Roll it up from the long side — keep it tight-ish, but don’t stress.
- Slicing and second rise. Slice into 9-12 pieces (dental floss works, or a sharp-ish knife). Nestle into a buttered pan, cover, and let them puff up again, maybe half an hour. Sometimes I forget and let them go longer — never been a problem.
- Bake. Oven at 350F/175C, 20–25 min, until just golden and the kitchen smells basically irresistible. Not sure? I always peek at the bottoms; if they’re brown and not burnt, you’re in business!
- Frost ‘em. While rolls cool a smidge, whisk powdered sugar, Greek yogurt, milk, and vanilla together until glossy. Drizzle generously. This is where I usually sneak a hot roll, so be warned the icing gets melty if you can’t wait.
A Few Notes and Things I Figured Out the Hard Way
- If your dough’s impossibly sticky, add flour by the spoonful — it can vary a lot with weather.
- Rolling too tight bursts the rolls; too loose, they unravel — but both taste great anyway, so don’t panic.
- If you accidentally use pumpkin pie filling, you’ll get oddly sweet orange bread. Like cake, but…wrong.
- The icing is pretty forgiving; sometimes I just put warm cream cheese, powdered sugar, and a splash of coffee instead.
Variations I’ve Tried and (Mostly) Loved
- Add a handful of chopped pecans or walnuts inside — best for people who like some crunch.
- Swapped in maple syrup for sugar (in both filling and icing); a bit messier, but wow, what a flavor hit.
- I tried doing this once with gluten-free flour, but…eh, the texture was off. Still tasty, but not quite the cloud fluff you want.
- Adding raisins: controversial at my house. Proceed at your own risk.
(One time I used sweet potato puree instead of pumpkin because I wasn’t paying attention — not bad, actually, just more earthy.)
What If I Don’t Have the Right Equipment?
Honestly, you don’t need anything fancy. I use my old wooden rolling pin, but a wine bottle works fine in a pinch (washed, obviously). No stand mixer? Hands work. No rectangle pan? Any medium baking dish is fine — they’ll just snuggle up more (which I kinda like).
Do They Keep? Or…Will They Vanish?
If you have amazing self-control or a small household, these’ll keep covered on the counter for a day or two. Fridge? Yeah, up to three days, but honestly? In my house, they’re always gone by lunchtime the next day (and I know who’s to blame: me). They warm up well in the microwave for 15 seconds, but lose a bit of that oven magic.
How We Serve These
These are extra perfect with a big mug of milky coffee or chai (here’s my favorite chai recipe, totally worth making). Sometimes I sneak a swirl of extra cinnamon on top, or serve with vanilla ice cream for dessert in proper British pudding-style. Holiday mornings these get the “special plate” — otherwise, just straight from the pan, fork in hand. Formalities fly out the window when these hit the table.
Lessons Learned the Hard Way (Pro Tips…If You Like)
- Don’t use hot milk or melted butter straight from the pot; it’ll kill the yeast. (I did once — rolls turned into little doorstops.)
- Clean up sugar spills instantly — otherwise you’ll be scraping caramel off the table, which, let me tell you, builds character but isn’t fun.
- If you rush the rise, your rolls will be tough. Patience pays, even if it’s just a bit longer over coffee.
FAQ: Real Questions I’ve Actually Gotten
Q: Can I make these ahead? Sure can! Make the dough the night before, stick in the fridge after shaping, then let come to room temp and bake in the morning. Or freeze baked rolls, rewarm, and glaze fresh. They’re not exactly bakery-perfect after freezing, but still better than store bought.
Q: Can I swap the yogurt for something else? Yep! Sour cream works, as does buttermilk. Honestly, cottage cheese blended smooth is pretty good (who knew?). Sometimes I just use whatever’s nearly expired in the fridge (don’t judge me).
Q: Oops, only have pumpkin pie filling? I mean, you can use it, but you may want to cut down the sugar and spices or it’ll be a sugar bomb.
Q: What’s the best way to make these dairy-free? Plant-based butter, any plant milk, and coconut yogurt do the trick. I had a mate try them this way and honestly, they still disappeared in record time.
I’ll leave you with this: Don’t stress out if they look messy. Cinnamon rolls are just better a little messy — that’s half the charm. And if you need more cinnamon roll ideas or bread baking confidence, King Arthur Baking is my go-to for troubleshooting, plus their step-by-step pics are brilliant. Or just ask me. Unless I’m out walking the dog, I’ll probably answer.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup canned pumpkin puree
- 3/4 cup plain Greek yogurt
- 2 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
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1In a large bowl, combine warm Greek yogurt, pumpkin puree, melted butter, granulated sugar, and egg. Mix until well blended.
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2Sprinkle yeast over the mixture and let sit for 5 minutes until foamy.
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3Gradually add flour and salt, mixing until a soft dough forms. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
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4Place dough in an oiled bowl, cover, and let rise in a warm place for about 45 minutes, or until doubled in size.
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5Roll dough into a rectangle. Combine brown sugar, cinnamon, and nutmeg; sprinkle evenly over the dough. Roll up tightly and cut into 9 equal pieces.
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6Arrange rolls in a greased baking dish, cover, and let rise for 15 minutes. Bake at 350°F (175°C) for 25 minutes until golden brown. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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