Project Food Blog Challenge #8: Pumpkin Pie Cinnamon Rolls



As you can see, my beverage of choice during Project Food Blog has become progressively stronger.

Over the past few months, I went from being a devout Japanese Sencha tea drinker, to a French Press coffee drinker, and now I pour bourbon whiskey into my baked goods.

‘Tis the season.


This year, I am preparing a special holiday breakfast for my family on Christmas morning.

Project Food Blog Challenge #8- to make a sweet or savoury baked good containing pumpkin– suddenly became the perfect dress rehearsal for my special holiday breakfast.

I decided to tackle a baked good I had been afraid to make for a long time…

Delicious, irresistible, gooey Cinnamon rolls.

In this post, I will demystify the cinnamon roll baking process in a step-by-step manner and also show you how to throw together an elegant and unique holiday breakfast that you can wow your loved ones with.

Let’s ROLL!


For the recipes, please see the attached PDF.

First, we start off with a baking science experiment. Grab your lab coat apron and let’s begin!


Proofing the yeast means that we activate the yeast by mixing it with warm water and sugar. It is important that the water you use is not too hot or you may kill the yeast. It should be the temperature you would use for a baby’s bottle.

When the yeast mixture gets bubbly and foamy, it is active (see above photo).


Meanwhile, grab your largest mixing bowl!


This bowl was originally Eric’s grandmother’s bowl and my Mother-in-Law recently handed it down to me.

It was a moment.

I polish it about 10 times a day and I refer to it as the lucky baking bowl.


In a saucepan, mix the wet dough ingredients and heat on low until dissolved. Allow to cool for a couple minutes. It should be warm and not too hot to touch. Think- baby bottle!


For this recipe, I used all vegan ingredients like vegan butter and almond milk, but it also works with non-vegan ingredients. You can adapt it to how you want it.

This saucepan mixture is sweet, buttery, and smooth. I could drink this stuff it tastes so good.

Gather 4 of the 6 cups of all purpose flour in your large bowl.


Mix the proofed yeast with the saucepan mixture and add this to the 4 cups of flour.


Stir with a big ‘ol wooden spoon.


The dough mixture will be very wet and sticky, but have no fear! This is a good thing.

Add in 2 more cups of flour.


Get in there with your hands and roughly knead it all together. Don’t be shy, it won’t bite!


Your dough is now a hot mess.


If you think this is bad, wait until you see what your kitchen is going to look like in a couple hours!

Fill your bowl with hot water and soap and let it soak while you knead the dough.



Thanks to Project Food Blog, specifically the Pizza Challenge, I have fallen in love with bread making and I have since made all kinds of bread recipes.

I’m in my happy place when I’m kneading dough!


I swear that is not the bourbon talking…

Knead the dough for 8 minutes, but first, crank your favourite music.


I grant you permission to consider this your workout for the day.

Tomorrow, you shall awake with arms so toned Jillian Michaels will be envious.


8 minute arms. A future baking workout DVD perhaps? ;)

Now, finish cleaning the bowl and spread some oil all over the interior. This prevents the dough from sticking to the surface as it rises.


The oil is also a great moisturizer for dry winter hands!


Cover the bowl with plastic wrap.


Turn on the light in your oven (it gives off a very slight heat) and leave the bowl in the oven for 90 minutes.

Don’t do something silly and turn the oven on to preheat it while the dough is rising in there.

…Not that that has happened to me or anything!

While the dough rises, prepare the frosting, pumpkin pie filling, and pecan cinnamon streusel.

You didn’t think you were going to rest did you? This is a workout!


This is an incredibly smooth cream cheese frosting.


Stir the icing ingredients by hand.


Feel the burn.

Oh, will it burn.

This is the point where you feel like adding milk because your arm is tired, but you must resist every urge to add liquid. Stay strong, my dear bakers, stay strong.

It will all come together with some elbow grease…



Smooth cream cheese frosting with the perfect consistency for piping.


Now get busy with the fillings.

step7toastthepecans step20cinnamon sugar

After 90 minutes, you will be left with dough that has more than doubled in size.


This is really exciting.

step8pokethedough poketestresized

Poke, poke, poke!

If you poke the dough and it does not spring back up, it is ready!



For this next part you can use a rolling pin, but I prefer to use my hands because I’m all rustic like that.

Make sure there is plenty of flour underneath your dough.


Much better.

Now gently and press (or roll out) the dough to form a large rectangle approximately 15 x 20 inches. Be patient as this process moves slowly and you don’t want to tear the dough.


When you have something that looks like an irregular rectangle, you have completed your mission!


Don’t drive yourself crazy trying to get a perfectly shaped rectangle. We have cinnamon rolls to eat and bourbon to drink!


Grab your man’s BBQ baster dainty pastry brush and spread on the butter.


In my first attempt, I tried using fresh puréed pumpkin and my rolls did not turn out because the fresh pumpkin contained too much water. If you are set on using fresh puréed pumpkin, I would try straining it with a cheesecloth overnight to allow the water to drip out. Otherwise, canned pumpkin works perfectly!

Now it is time to spread on the Pumpkin Pie Filling and pour on the Pecan Cinnamon Streusel.


Pumpkin Pie + Cinnamon Roll = Heaven.


If you aren’t a pumpkin fan you can simply leave out the pumpkin pie filling and still have a delicious cinnamon roll.

Or why not try making apple pie, pecan pie, or cherry pie cinnamon rolls? Have fun experimenting with all different kinds of pie flavours!


Get your roll on.

rollingresized 20101120-IMG_1785


Dental floss isn’t just for your teeth anymore!

Using floss is more effective than a knife when cutting the rolls because the string doesn’t squish or stick to the dough like a knife does.


In a desperate moment, I used mint flavoured dental floss.

Our little baker’s secret. ;)


Pumpkin Pie all rolled up.


Place the rolls in a large casserole dish and cover with plastic wrap. Let them rise for 45 minutes. They will spread beautifully and cover every nook and cranny in the casserole dish.


If you are making these for a holiday breakfast, you can prepare the rolls the night before and just pop them into the fridge overnight for the second rise. In the morning, let the casserole dish sit at room temperature for a half hour before baking.


Bake the rolls for 25-27 minutes at 350F until golden in colour.

The house smells so sweet and delicious it is intoxicating.


You can frost the rolls several ways: 1) Pipe on the frosting with a pastry bag and round tip, 2) Use a plastic baggie with one corner cut off, 3) Spread on frosting with a palette knife, or 4) Drizzle thinned out frosting with a spoon.


If you want to save time, spread on the frosting while the rolls are still warm in the pan.

It creates a roll that is effortlessly chic


These Pumpkin Pie Cinnamon Rolls are oozing with sweet, creamy pumpkin and crunchy pecan streusel all wrapped up in fluffy warm bread that melts in your mouth.

While the recipe does require some time and leg work, I was blown away by how easy they are to make! I can’t believe I waited so long to try making them.


For my holiday breakfast, I decided to make a ‘Build Your Own’ Cinnamon Roll Party!


The Frostings:


The toppings:


I rounded out my holiday menu with homemade trail mix, tea, cranberry juice, and fruit.


We made all kinds of crazy flavours that were fun to name…


I was The Indecisive, which was no surprise to Eric.

Eric was of course the Chocolate Ganache, which was no surprise to me. I thought he deserved a self-titled roll!

Oh, check out the Sticky bun bottom…


I rest my case.

By the way, if Santa is visiting your house this year be sure to leave one out for him…


Your stocking will thank you for it. ;)


This is my official entry for Project Food Blog Challenge #8. Voting is now open for Challenge #8. I appreciate your support in advancing me to round 9!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

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{ 248 comments… read them below or add one }

Coco November 29, 2010

It’s official: I want to be YOU when I grow up! lol seriously…seriously cinnamon buns + pumpkin pie…+ whiskey…I just went into a diabetic coma. *drooling*


Marie-Sophie November 29, 2010

These photos are beautiful, Angela!!!! And once again I am deeply saddened that we don’t have canned pumpkin here in Germany. Well, looks like I need a cheesecloth … :-)


The Cuisinerd November 29, 2010

YUM TOWN! Nicely done lady!!


Jackie November 29, 2010

Those look positively divine!!! Yummy….wish I could taste yours.


May November 29, 2010

Angie, could you please be my personal chef ? I know I can always count on you to deliver something so nutritious & delicious! Eric is really really lucky to have you . I’m so jealous =p


Tosca November 29, 2010

can’t wait to try :)
looks amazing, but be tasting so super great


Tosca November 29, 2010

hmmm, my typing is a little, but you know what I mean.
must be delicious


Cherine November 29, 2010

Absolutely amazing!


thefruitpersuit (Sabine) November 29, 2010

Un-frickin-believable Angela! You are THE baking superstar, imo!


Nikki November 29, 2010

Wow it looks delicious! Great post =D


AGS November 29, 2010



Casey Thomas November 29, 2010

Looks wonderful Angela!


Jillian @ Reshape Your Life November 29, 2010

Ok, so I already commented yesterday… But I had DREAMS about these cinnamon rolls. I think a trial run will be in order before Christmas… and like SOON!! Oooo maybe I’ll make them for after my first race on Saturday!


Allison @ Food for Healing November 29, 2010

those look so good, i love buns.
the dental floss is such a good idea! i’ll have to rememeber that because the knife does seem to stick!


Clara November 29, 2010

I absolutley love your blog. I re-create your recipes on a weekly basis!
Question: What do you do with all the left-overs??


Angela (Oh She Glows) November 29, 2010

Let me just say Eric brought A LOT into work hehe
and I froze dough too


Tina @ Faith Fitness Fun November 29, 2010

Holy cow! Those look amazing. I love the variety of shots of the rolls with different toppings too. How creative. And delicious.


Annie November 29, 2010

Wow. Those cinnamon rolls look delicious! I plan on making them in the next few weeks. Good luck with this challenge. You got my vote!


jenna November 29, 2010

SO BEAUTIFUL ANGELA! you need your own cook book!!!


megan @ whatmegansmaking November 29, 2010

amazing – how in the world did you do that last picture?


Lee November 29, 2010

Angela, these turned out beautifully! How many test runs do you do before the final??


Angela (Oh She Glows) November 29, 2010

I think I did 3 or 4 trials :)


Camille November 29, 2010

What an excellent idea!
As always, you have my vote :)


Jenny November 29, 2010

you never cease to amaze me! Awesome!


RhodeyGirl November 29, 2010

1. I made cinnamon rolls this weekend too! My post is coming tomorrow. So fun!

2. I LOVE your table. It is so beautiful and just perfect for the holiday season.

3. I can tell you went the extra step, and I can’t wait to vote for you.


Angela (Oh She Glows) November 29, 2010

thanks love!


carpensm @ A Life Without Ice Cream November 29, 2010

OMG! Throughout the course of this blog I went from thinking “hmm those sound yummy” to “OMG, I need to find a way to make these for my family for Christmas morning!!!” These sound totally to die for! Best of luck!


Natalia - a side of simple November 29, 2010

I just have one thing to say, or rather request. Can I come over for your holiday breakfast? Please? :)


Angela (Oh She Glows) November 29, 2010

Sureeeeeee :) Please bring bourbon. lol


Tiffany L November 29, 2010

Angela. Thanks so much for this post and best wishes on the blog contest. The cinnamon rolls look delicious. Having cinnamon rolls on Christmas Day is my new favorite tradition and making them ‘vegan’ was something I was going to attempt for this Christmas. Thanks for sharing the process.


Emily November 29, 2010

Omg! One of the first things I baked when I got home for Thanksgiving break last week was veganyumyum’s cinnamon rolls. Cutting the rolls with thread (or dental floss in your case) is a completely genius way not to smoosh them, I was seriously amazed hahaha. I can’t wait to go back home for Christmas to make the pumpkin edition! Thank you, and you have my vote (like always).


Moni'sMeals November 29, 2010

Unreal Angela, unreal! (in a good way!)
You do such an amazing job.
Plus it looks straight out of a Foods Magazine.

Go Angela Go!


Izzlecanoe November 29, 2010

Hey Angela, First time commenter. I love your blog and these look totally amazing……I have a question though. Where did you get the yeast for this? I made bread yesterday and my yeast did not look like that!!!!! After activation it just had a few bubbles, not a beautiful foam like yours….. The bread was tasty but a little dense and I think it was the yeast…..any tips would be really appreciated.

Have a great day


Angela (Oh She Glows) November 29, 2010

I will look at the brand of the yeast when I get home I cant quite remember what I used :)
Maybe your yeast was expired?


Sabina November 29, 2010


Awesome, awesome job! Those treats look delicious! Your presentation of them… I’m speechless: great pictures, great table decorating. Best of luck in the challenge!

Some questions: what about using a stand mixer for the mixing and the kneading? Would that work as well?


Angela (Oh She Glows) November 29, 2010

Im really not sure. I havent had luck with stand mixers and kneading dough. It would be a ‘use at your own risk’ type of thing. ;)

It would work for the icing for sure though.


Kyla November 29, 2010

These look amazing!
Your story is very inspiring to me. It’s takes a lot of guts to change your path in life , figure out what you really want to do, and go for it! When you do what you love it definateyl shows!
I love your photos! What kind of camera do you use?!


Amber K November 29, 2010

I don’t think I would ever have the patience for that kind of baking! (Especially since I’d have to figure out the best flours for a gluten-free version). But you do inspire me to become more comfortable in the kitchen!


Ashley M. [at] (never home)maker November 29, 2010

Hahaha. “The Hippie” — I love it. Creative as always, Angela!


Janna November 29, 2010

Need. To. Make. These. Immediately.

My roll of choice would be The Indecisive! YUM!

You never cease to amaze me. And way to use mint flavoured dental floss ha!


Jemma @ Celery and Cupcakes November 29, 2010

Wow these look amazing…I want to reach through the screen and steal one.


Vegan In The Rough November 29, 2010

Vegan Cinnamon Rolls? I LOVE YOU!!!
Can’t wait to make these!


Dee November 29, 2010

Oh my gosh! Every week you blow me away! You absolutely have my vote!


Laura November 29, 2010

Oh my word those look amazing


Amy November 29, 2010

All I can say is that I know know what I am making for Christmas morning breakfast! You really can’t go wrong with toasted pecans, cinnamon and a yummy yeast dough! Can’t wait to make this!


Melissa November 29, 2010

What an amazing job. So much work!!! Everything looks beautiful and I can’t wait to make me some pumpkin pie cinnamon rolls.


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