Are these Well Made by Kiley pumpkin cinnamon rolls healthy?

These rolls are indulgent and designed as a special treat. However, you can make them lighter by reducing the sugar, swapping in whole wheat flour, or choosing a dairy-free glaze instead of cream cheese frosting. The vegan version also offers a lighter twist while keeping the comforting flavor.

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin puree works, but it should be smooth and not watery. Canned pumpkin is recommended for consistency and ease, which is why most bakers prefer it when making Well Made by Kiley pumpkin cinnamon rolls at home.

Can I make them without yeast?

Absolutely. Replace yeast with 1 tablespoon of baking powder, skip the rising steps, and bake right after shaping. The rolls will be more biscuit-like in texture but still soft and delicious.

How do I make vegan pumpkin cinnamon rolls?

Swap dairy butter with plant-based margarine, use almond or oat milk, and replace the egg with a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water). For the topping, use vegan cream cheese or a simple glaze. This keeps the recipe close to the original while making it fully dairy-free.

What’s the best way to freeze them?

For best results, freeze unbaked rolls in the pan after shaping. Wrap tightly, then thaw overnight in the refrigerator before baking. You can also freeze baked rolls individually and reheat them in the oven when needed. Both methods preserve the flavor and texture of Well Made by Kiley pumpkin cinnamon rolls.

Can I buy pumpkin cinnamon rolls in stores?

Yes, some grocery stores carry seasonal versions, such as Pillsbury pumpkin cinnamon rolls, but they don’t have the same homemade taste and softness. Making your own with this recipe guarantees the cozy, bakery-style flavor that made Well Made by Kiley pumpkin cinnamon rolls go viral in the first place.

Well Made by Kiley Pumpkin Cinnamon Rolls Recipe: The Best Fall Treat

Name: Well Made by Kiley Pumpkin Cinnamon Rolls Recipe: 7 Reasons You’ll Love It
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: ¾ cup warm milk (about 110°F); 1 tablespoon active dry yeast; ¼ cup granulated sugar; ¼ cup unsalted butter, melted; ½ cup canned pumpkin puree; 1 large egg; 3 ½ cups all-purpose flour; ½ teaspoon salt; ½ teaspoon ground cinnamon; ⅓ cup unsalted butter, softened; ¾ cup brown sugar, packed; 2 tablespoons ground cinnamon; ¼ teaspoon nutmeg; Optional: pinch of ground cloves or pumpkin pie spice; 4 oz cream cheese, softened; ¼ cup unsalted butter, softened; 1 cup powdered sugar; ½ teaspoon vanilla extract; Pinch of salt

Description

This homemade version of Well Made by Kiley’s famous pumpkin cinnamon rolls is tender, warmly spiced, and filled with a rich brown sugar cinnamon swirl, then finished with creamy frosting. It’s the perfect no-fuss recipe for a cozy fall bake.

Ingredients

Scale

For the Dough:

¾ cup warm milk (about 110°F)

1 tablespoon active dry yeast

¼ cup granulated sugar

¼ cup unsalted butter, melted

½ cup canned pumpkin puree

1 large egg

3 ½ cups all-purpose flour

½ teaspoon salt

½ teaspoon ground cinnamon

For the Filling:

⅓ cup unsalted butter, softened

¾ cup brown sugar, packed

2 tablespoons ground cinnamon

¼ teaspoon nutmeg

Optional: pinch of ground cloves or pumpkin pie spice

For the Frosting:

4 oz cream cheese, softened

¼ cup unsalted butter, softened

1 cup powdered sugar

½ teaspoon vanilla extract

Pinch of salt

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Instructions

1. In a large bowl, combine warm milk, yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.

2. Stir in remaining sugar, melted butter, pumpkin puree, and egg. Add flour, cinnamon, and salt gradually. Mix into a soft dough.

3. Knead for 5–7 minutes until smooth and elastic. Let rise in a greased bowl, covered, for 60–75 minutes or until doubled.

4. Punch down and roll dough into a 12×18 inch rectangle on a floured surface.

5. Spread with softened butter. Mix brown sugar, cinnamon, nutmeg, and optional spices, then sprinkle evenly over butter.

6. Roll tightly from the long edge. Cut into 12 slices using floss or serrated knife.

7. Place in greased 9×13 pan. Cover and rise again for 30–45 minutes until puffy.

8. Preheat oven to 350°F. Bake for 20–25 minutes, covering with foil if browning too fast.

9. Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Frost warm rolls generously.

Notes

To make vegan: use plant-based butter, milk, and a flax egg.

Add chopped pecans or mini chocolate chips for variation.

Swap cream cheese frosting for a maple glaze for a lighter option.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 390
Sugar: 23g
Sodium: 290mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 6g
Cholesterol: 60mg