Pumpkin, Cinnamon & Walnut Rolls

As soon as October pops by to say hello, i always make a batch of pumpkin & cinnamon rolls. This time around i was feeling a little snazzy, and added some chopped walnuts into the mix.

I used to source my pumpkin puree from Amazon, as it was pretty hard to come by, but most supermarkets now sell it.

Praise the lord!

I picked up a couple of tins from Waitrose.

This recipe takes a little time, but oh sweet mother it’s SO worth it. They are totally delicious.

Plus i freeze half the batch, so i always have some of these tasty treats on stand-by.

It isn’t officially Autumn or October, until you have tried one of these babies.

Pumpkin, Cinnamon & Walnut Rolls

Pumpkin, Cinnamon & Walnut Rolls.


  • 400g all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and ¼ teaspoons)
  • ½ cup water
  • ¼ cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg


  • Half a tin of pumpkin puree.
  • 125g unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • ¼ cup brown sugar


  • 1 cup of icing sugar
  • Half a cup of water
  • Teaspoon Vanilla essence
  • 60g chopped walnuts



  • In a large bowl, mix the flour, the sugar, salt, and yeast together. Set aside.
  • To a pan, heat the water, milk, and butter together until the butter is melted (about 30-45 seconds).
  • Stir the butter mixture into the flour mixture.
  • Add the egg and knead with hand.
  • Knead for around 10 minutes, adding more flour if the dough is sticky.
  • Leave to prove for 30 minutes, and then knead again for 5 minutes.
  • Leave to prove again for 90 minutes.



  • To a bowl, add the sugar, cinnamon, pumpkin puree, and butter and mix.
  • Put to one side.


  • Preheat the oven to 200 degrees for 15 minutes.
  • Roll out the dough so it’s a long rectangle shape.
  • With a large spatula, smear the filling thickly across the dough.
  • Roll-up. Cut into 3cm slices, and add to a baking dish that is lined with greaseproof paper.
  • Lower the oven to 160 degree, and cook the buns for 15-20 minutes.


  • To a bowl, add the icing sugar, water and vanilla extract and mix until all lumps are gone.
  • Add the walnuts to a sandwich bag and bash them till they are all broken.

Pumpkin, Cinnamon & Walnut Rolls
To finish:

  • Remove the buns from the oven, and remove from the baking dish.
  • Spoon the glaze over the buns, and sprinkle the walnuts over.
  • Slice, and serve.

Pumpkin, Cinnamon & Walnut Rolls
Even though it takes a couple of hours to make these, it is totally worth the effort.

The cosy, Autumnal smell engulfs the whole house.

Plus these babies, with a cuppa. Well that is perfection right there.

I have added a video below showing the cooking process.

Thanks for reading as always.



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