Last Updated on September 18, 2026 by Kimberly
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My family loves cinnamon rolls. In the fall, I make pumpkin cinnamon rolls with fresh milled flour. With pumpkin puree both in the dough and filling, this recipe is the perfect way to welcome fall every year! Since I start the rolls the night before, put them in the refrigerator, and then bake the next morning, we can enjoy warm cinnamon rolls for breakfast.
Why You’ll Love Pumpkin Cinnamon Rolls with Fresh Milled Flour
Flavor – This recipe includes pumpkin puree and pumpkin spice in both the dough and filling, so it is bursting with fall flavor!
Nutrition – Fresh milled hard white wheat flour is full of fiber, vitamins, minerals, and antioxidants.
Ingredients & Substitutions for Pumpkin Cinnamon Rolls with Fresh Milled Flour
Dough Ingredients:
- Fresh Milled Hard White Wheat Flour – You can substitute all-purpose flour if you do not have fresh milled flour.
- Milk
- Water
- Eggs
- Pumpkin Puree – The main ingredient! I love pumpkin-flavored everything.
- Butter
- Organic sugar – I prioritize organic sugar because it helps us avoid glyphosate.
- Yeast
- Salt – I use sea salt in my baking recipes.
- Cinnamon
- Pumpkin Pie Spice – Pumpkin pie spice is essential for fall baking!
Filling Ingredients:
- Butter
- Pumpkin Puree
- Vanilla
- Brown Sugar
- Cinnamon
- Pumpkin Pie Spice
Cream Cheese Frosting Ingredients:
- Cream Cheese
- Butter
- Powdered Sugar
- Vanilla
How to Make Pumpkin Cinnamon Rolls with Fresh Milled Flour
1. Mill hard white wheat berries in an electric mill.
2. If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put fresh milled hard white flour in this bowl along with milk, pumpkin puree, and water. Mix, cover, and allow to rest for 30 minutes.
3. Add egg, melted butter, sugar, yeast, salt, cinnamon, and pumpkin spice to the bowl. Mix thoroughly and knead for 8-12 minutes.
4. Cover bowl and all dough to rise for 1-2 hours or until dough is doubled in size.
5. Turn dough out onto a slightly oiled surface. Roll into an approximate 12 x 16 rectangle.
6. Spread softened butter over the dough.
7. If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put brown sugar in this bowl along with pumpkin puree, cinnamon, and pumpkin pie spice and mix. Spread evenly over the butter.
8. Using a pizza cutter, divide the dough into twelve one-inch strips. I use a ruler for this step to make the rolls as evenly shaped as possible.
9. Roll up the strips of dough into cinnamon rolls. Place each in a greased 9 x 13 glass baking dish.
10. If you want to bake right away, cover rolls lightly and allow to rise for 45-75 minutes. While they’re rising, preheat the oven to 350°F. Bake for 22-28 minutes. Let cool for 30 minutes before frosting.
Overnight Method
1. Cover rolls lightly with a kitchen towel and let rise 30 minutes.
2. Put a lid or plastic wrap on baking dish and put in the refrigerator overnight.
3.The next morning, take rolls out of the refrigerator 1-2 hours before baking to allow a full rise.
4. While the rolls are rising, preheat oven to 350°F.
5. Bake for 22-28 minutes. Let cool for 30 minutes before frosting.
Cream Cheese Frosting
1. Beat softened cream cheese and butter together.
2. Add powdered sugar and vanilla and beat until creamy.
3. Let cinnamon rolls cool for thirty minutes before frosting.
Pumpkin Cinnamon Rolls with Fresh Milled Flour
Ingredients
Dough Ingredients
- 3 cups, 2 tbsp fresh milled hard white wheat flour 450g Can substitute 2 3/4 cups all-purpose flour.
- 1/3 cup milk 85g
- 3/4 cup pumpkin puree 185g
- 2 tbsp water 21.1g
- 1 egg
- 2 1/2 tbsp butter, melted 24g
- 1/2 cup sugar 120.7g
- 2 1/4 tsp yeast 7.5g
- 1 tsp salt 6g
- 1/2 tsp cinnamon 1.2g
- 1/4 tsp pumpkin pie spice 1.7g
Filling Ingredients
- 1/4 cup softened butter
- 1/4 cup pumpkin puree 23g
- 1 tsp vanilla 4.3g
- 2/3 cup brown sugar 178.6g
- 2 tsp cinnamon 3.5g
- 1/2 tsp pumpkin pie spice 1.8g
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1/2 cup softened butter
- 4 cups powdered sugar 480g
- 1 tsp vanilla 4.3g
Instructions
- Mill hard white wheat berries with an electric mill.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put fresh milled hard white flour in this bowl along with milk, pumpkin puree, and water. Mix, cover, and allow to rest for 30 minutes.
- Add egg, melted butter, sugar, yeast, salt, cinnamon, and pumpkin spice to the bowl. Mix thoroughly and knead for 8-12 minutes.
- Cover bowl and allow dough to rise for 1-2 hours or until dough is doubled in size.
- Turn dough out onto a slightly oiled surface. Roll into an approximate 12 x 16 rectangle.
- Spread softened butter over the dough.
- If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put brown sugar in this bowl along with pumpkin puree, cinnamon, and pumpkin pie spice and mix. Spread evenly over the butter.
- Using a pizza cutter, divide the dough into twelve one-inch wide strips. I use a ruler for this step to try to make the rolls as evenly shaped as possible.
- Roll up the strips of dough into cinnamon rolls. Place each in a greased 9 x 13 glass baking dish.
- If you want to bake right away, cover rolls lightly and allow to rise for 45-75 minutes. While they're rising, preheat the oven to 350°F. Bake for 22-28 minutes. Let cool for 30 minutes before frosting.
Overnight Method
- Cover rolls lightly with a kitchen towel and let rise 30 minutes.
- Place lid or plastic wrap on baking dish and put in the refrigerator overnight.
- The next morning, take rolls out of the refrigerator 1-2 hours before baking to allow a full rise.
- While the rolls are rising, preheat oven to 350°F.
- Bake for 22-28 minutes. Let cool for 30 minutes before frosting.
Cream Cheese Frosting
- Beat softened cream cheese and butter together.
- Add powdered sugar and vanilla and beat until creamy.
- Let cinnamon rolls cool for thirty minutes before frosting.
- If you make this recipe, please scroll to the comments and give it a rating. This helps my website so much!
How to Store and Reheat Pumpkin Cinnamon Rolls with Fresh Milled Flour
Airtight Container – Allow pumpkin cinnamon rolls to completely cool. Place in an airtight container with lid or in a plastic storage bag. You can store in the refrigerator for 3-4 days.
Freezer – To freeze, place in a freezer-safe container with lid or in a freezer bag. For best flavor, use within two to three months.
FAQS
I don’t have fresh milled flour. Can I still make pumpkin cinnamon rolls?
Yes, you can substitute 2 3/4 cup of all-purpose flour.
Can I make pumpkin cinnamon rolls ahead of time?
Yes! If making more than a day in advance, I would advise sticking the cinnamon rolls in the freezer to retain freshness.
More Fresh Milled Flour Fall Recipes!
Easy Pumpkin Bread (with Caramel Glaze) – Pumpkin bread is so easy to whip up, but so delicious! Serve with caramel glaze and a cup of coffee, perfection!
Apple Cake with Buttermilk Sauce – Moist apple cake paired with a buttermilk brown sugar sauce, a match made in heaven!
Fresh Milled Flour Apple Crisp -This apple crisp swaps store-bought flour for fresh milled flour, giving the topping a heartier texture and richer, nuttier flavor than the classic version. Tender spiced apples underneath, buttery crumble on top comfort food made a little more nourishing.
Pumpkin Chocolate Chip Muffins with Fresh Milled Flour -These pumpkin chocolate chip muffins are everything you want in a fall bake, warm spices, rich pumpkin flavor, and pockets of melty chocolate in every bite.
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