I don’t know if it’s the cold weather and dark nights, but recently all I want to do is sit and bake and make warm, comforting food. It might be due to my new favorite rustic dining table, or the fact that I just miss making stuff. So of course, when I actually had a day off, I rolled up my sleeves and attempted to challenge myself to make a little somethin’ more complicated. Thus, this recipe for pumpkin cinnamon rolls.

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With cardamom of course.  And when I say that these spiced pumpkin cinnamon rolls are easy, I really mean easy. I’m no bread baking pro, so the fact that these turned out well attests to their hardiness. These also don’t require a long time to rise, and would be perfect for baking with the family on Christmas morning! Just thinking about it makes me all warm and fuzzy ( and let’s be honest, a little doughy) inside.


For the rolls
-12 tbsp butter
-2 large eggs
-1/4 cup milk
-1/2 cup water
-1/3 cup pumpkin puree
-1 packet of active dried yeast or 2 and 1/2 tsp
-4 and 1/4 cups all purpose flour
-1/3 cup sugar
-1 and 1/2 tsp salt

For the filling
-1/2 cup chopped pecans
-1/3 cup maple syrup
-1/3 cup brown sugar
-4 tbsp butter melted
-1 tsp cinnamon
-1/4 tsp cardamom

In a stand mixer bowl, combine the flour, sugar, salt and yeast. Then add in the eggs, pumpkin puree and milk. Put it on low with a dough hook and slowly pour in the water. Mix for two minutes, while adding the butter one tablespoon at a time. Turn up the speed and knead for 5 minutes until the dough is sticky. Place the dough into an oiled bowl and let rise for 2 hours.

Pumpkin Cardamom Rolls | Cultural Chromatics-1

Meanwhile, put the pecans in a food processor and chop until fine. Mix in with the maple syrup, sugar, melted butter, cinnamon and cardamom.

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When the dough is ready, roll it out into a large, flat rectangle. Spread the cinnamon mixture on top of it. Roll the dough up like a log and then cut off pieces, like little discs. Lay it in a baking tray, or two round pans (since I didn’t have a good baking tray) with space for the rolls to expand in between each roll. Let is sit for another 30 minutes.

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Bake in the oven for 355 degrees F for about 25 minutes, or until the tops are lightly browned.

To make icing, mix 1/4 cup confectioner’s sugar with 1 tbsp of maple syrup or milk. Beat with a whisk and drizzle over the buns.

Bon appetit!

Pumpki Cardamom Rolls | Cultural Chromatics


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