1-Hour Pumpkin Chocolate Chip Rolls



Easy 1-Hour Pumpkin Chocolate Chip Cinnamon Rolls | Kitchen Cents
Perfect for fall Pumpkin Chocolate Chip Rolls | Kitchen Cents

1-Hour Pumpkin Chocolate Chip Rolls

Yield: 12 large rolls
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

These 1-Hour Pumpkin Chocolate Chip Cinnamon Rolls are the perfect fall. Filled with spiced pumpkin, chocolate chips and drizzled with a simple 2-minute icing!


Pumpkin Dough:

  • 1 cup warm water
  • 1/4 cup sugar, about 25g
  • 2 tablespoons instant yeast
  • 1/3 cup oil
  • 1 egg
  • 7 1/2 ounces pumpkin puree, (1/2 a 15oz can)
  • 4 1/2 cups flour, about 540g + more for rolling
  • 1 teaspoon salt
  • 1 cup chocolate chips, whatever size and flavor you prefer

Pumpkin Filling:

  • 7 1/2 ounces pumpkin puree, (1/2 a 15oz can)
  • 2/3 cup sugar
  • 2 tablespoons pumpkin spice or cinnamon

Simple Icing:

  • 2 cups powdered sugar
  • 3-5 tablespoons milk or cream, less if you want the icing to be more like a frosting
  • 1/4 - 1 teaspoon vanilla or almond extract, start with less and add more to taste because some flavorings and extracts are stronger than others


Pumpkin Dough:

  1. In a large bowl, add warm water. Add sugar and yeast. Mix until dissolved.
  2. Add oil, egg, and pumpkin puree.
  3. Mix in 3 1/2 cups flour and salt until dough forms. The dough will be quite sticky at this point.
  4. Pour the dough onto floured surface kneading in the remaining 1 cup flour. Knead for 1-2 minutes until all the flour has been absorbed.  The dough will be tacky but should not be sticky. Place back in bowl, set in warm place to rest and rise for 15 minutes.
  5. Roll dough out into a regtangle that is about 3/4 inch thick. The rectangle should be about 12 inches by 16-18 inches. This will allow you to cut 12 rolls, each being about 1 1/2 inches thick.
  6. Spread with pumpkin filling and sprinkle with chocolate chips.
  7. Carefully roll up.  Using floss or string, cut 12 rolls that are about 1 1/2 inches thick then place on a greased cookie sheet.
  8. Cover and let rest/rise in warm place for about 10 to 15 minutes.
  9. Bake at 350F for about 22 to 25 minutes or until a thermometer in the center of the roll reach 195F or higher. If temping make sure it is in the dough and not the filling.
  10. Let cool before drizzling or frosting with the icing.

Pumpkin Filling:

  1. Mix pumpkin puree, sugar, and cinnamon together. Set aside until filling is needed.

Simple Icing:

  1. Mix powdered sugar, milk (or cream), and extract together. Set aside until ready to frost.


Add additional milk or cream to icing if a thinner, pourable icing is desired.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 486Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 19mgSodium: 205mgCarbohydrates: 86gFiber: 4gSugar: 45gProtein: 8g

O.P. 11.16.17 Updated: 9.2.21

6 thoughts on “1-Hour Pumpkin Chocolate Chip Rolls”

  1. Sweetrolls were amazing. My icing was a little dry. Had to add about 1/2 cup butter to make it flow. Are you sure there isnt a missing ingredient in the icing?


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