Bourbon Glazed Pumpkin Spiced Cinnamon Rolls

You guys… we baked you the most delicious fall dessert/snack/breakfast today. These cinnamon buns take things to a whole new level, and are definitely not for the faint of heart!

Cinnamon buns have been a long-standing tradition in our family and no Easter, Christmas, or birthday morning would be complete without them. They’re one of our favourite things to bake! Although we generally stick with more traditional recipes, we decided to branch out this time and make something a bit more seasonally relevant!

The dough for these cinnamon buns is enriched with butter, egg nog, and eggs and flavoured with pumpkin and the perfect blend of fall spices. This produces a dough that is so soft and tender that no one will be able to resist eating one!

We didn’t have any pre-made pumpkin pie spice on hand so instead we used this recipe from our friend Martha. All you need to do is combine the spices together in a bowl, and then measure out the amount required for the recipe. We halved Martha’s recipe, but if you have lots of pumpkin-spiced things to be made in your baking future, making the full recipe would be totally worthwhile!

These cinnamon buns are filled with more pumpkin, cinnamon, butter, and dark brown sugar to really play up the fall flavours. You could also substitute light brown sugar, but we like the extra molasses flavour that dark brown sugar brings things.

Finally, these gorgeous pieces of breakfast confectionary are topped with a bourbon glaze that will knock your socks off. To be honest, this is the first time that we’ve used bourbon in a glaze or baked goods, but it will definitely not be our last. The bourbon glaze makes these cinnamon buns special occasion worthy, and perfectly complements the spicy pumpkin goodness of the buns.

These cinnamon buns are ooey, gooey, soft, and everything that you could possibly want a cinnamon bun to be. The addition of pumpkin and spices makes them perfect for fall and the changing weather!

Go bake.

Bourbon Glazed Pumpkin Spiced Cinnamon Rolls


3 cups (380 g) all-purpose flour

1/3 cup (66 g) granulated sugar

2 1/4 teaspoons active dry yeast

1/3 cup egg nog (or milk; whole or 2%)

1/4 cup (57 g) unsalted butter

1/4 cup water, lukewarm

2 teaspoons vanilla extract

1/2 cup (116 g) pumpkin puree

1 large egg

2 teaspoons pumpkin pie spice

1/2 teaspoon ground cinnamon


6 tablespoons (84 g) salted butter, melted

3 tablespoons pumpkin puree

1/2 cup (106 g) dark brown sugar

1 1/2 teaspoons ground cinnamon

pinch of salt

Bourbon glaze:

1/2 cup bourbon

2 cups icing sugar

1 teaspoon vanilla extract


  1. In a large bowl, combine 2 cups (250 g) of the flour, granulated sugar, and the yeast.
  2. Place the egg nog and butter in a small pot and heat over low heat, just until the butter melts. Remove from the stovetop and let sit for 2 to 3 minutes, then stir in the water and vanilla extract.
  3. Add the milk and butter mixture to the dry ingredients and stir until well combine. Add the salt and the pumpkin puree and egg, beating well after each addition. Beat in the pumpkin pie spice and cinnamon.
  4. Add the remaining 1 cup (125 g) of flour, beating and mixing for another 2-3 minutes until the dough comes together again (we added an extra 2-3 Tbsp. of flour to achieve the right consistency). The dough should still be pretty sticky at this point. Transfer the dough into a bowl that has been sprayed with non-stick spray, cover with plastic wrap, and allow to rise for 1 hour.
  5. Make the filling. Whisk together the melted butter and pumpkin puree. After one hour, punch the dough down and turn onto a lightly floured surface. Roll it into a large rectangle, about 12-14 inches. Brush the dough with the melted butter pumpkin mixture, then sprinkle evenly with brown sugar and cinnamon.
  6. Roll up the dough starting at the shorter end, as tightly as possible, until you have a pinwheel of dough and filling. Cut the cylinder into 8 equal slices then place into a pie plate or other similar-sized baking dish that has been sprayed with non-stick spray. Cover with plastic wrap and let rise in a warm place again for 45 minutes.
  7. Preheat your oven to 350 degrees F. Place the pan in the oven and bake the cinnamon buns for 25-28 minutes until the tops are beginning to brown.
  8. Meanwhile, make the glaze. Place the bourbon in a saucepan and heat over medium-low heat. Cook until it reduces by about half, so you’re left with 1/4  cup of bourbon. Whisk together the bourbon, icing sugar, vanilla, and a pinch of salt until a smooth glaze forms.
  9. Once your buns are finished cooking, drizzle the glaze over them while they’re still warm. Enjoy!

Inspired by this recipe.

Skinny Nutella-Swirled Pumpkin Bread

Okay, we went there. We pulled out the pumpkin spice and made this delicious pumpkin bread with it. We also made it skinny so you can feel good about eating it. Less sugar? Check! Less oil? Check! Tons of flavour? Check!

Nutella goes amazingly well with pumpkin, in case you didn’t know. The combination of spice, earthiness from the pumpkin, hazelnuts, and chocolate is absolutely to-die-for. The idea comes from a pumpkin pie we used to make in years gone by that had Nutella swirled into it. It worked with pie and now it works with bread!

This pumpkin bread is really similar in method to the banana breads or zucchini breads that you’ve made in the past, except for the inclusion of pumpkin puree and fall spices. Make sure to buy pumpkin puree and not pumpkin pie filling though! We want to make sure that we have complete control over what’s going into our pumpkin bread.

Another great thing about this bread is that it makes two loaves. So, you can make this recipe and eat a loaf and freeze a loaf, or keep one and pass one along to a friend. Sharing is caring.

No matter who you share it with, the Nutella swirl is sure to put a smile on someone’s face. We can’t think of a yummier way to welcome fall!

Go bake.

Skinny Nutella-Swired Pumpkin Bread


1 (15 oz) can pumpkin puree

4 large eggs

1/2 cup canola or vegetable oil

1/2 cup unsweetened apple sauce

2/3 cup water

2 cups (400 g) granulated sugar

3 1/2 cups (438 g) all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 cup (120 g) Nutella


  1. Start by preheating your oven to 350 degrees F.  Spray two 8×4 or 9×5-inch pans with non-stick spray and set aside.
  2. In a large bowl, mix together the pumpkin puree, eggs, oil, applesauce, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, and spices.
  3. Stir the dry ingredients into the wet ingredients until just blended. Pour into the prepared pans.
  4. Drop your nutella in small dollops evenly over the batter in both the pans. Gently run the tip of a knife through the batter to create a swirl pattern. Less is more here for more defined swirls.
  5. Transfer the loaf pans to your preheated oven and bake for about 50-55 minutes depending on the size of your pans. The bread is done when a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before removing from the pan and allowing to cool completely on a cooling rack. Enjoy!

Inspired by this recipe.