The best Kamut pumpkin pie cinnamon rolls are full of everything fall. The pumpkin and spice make the perfect match and your kitchen will have the most inviting smell as these rolls bake.
Whether you are looking for a breakfast, snack or dessert, these kamut cinnamon rolls are delicious and healthy for the entire family!
One of my favorite things about the fall season is the aroma in the air of fresh baked goods full of the scents of Autumn. In this recipe, cinnamon, nutmeg, ginger, pumpkin and maple combine into one tasteful treat!
Nothing is more enticing then the smell of a delicious cinnamon roll freshly baked or a pumpkin pie right from the oven, mingled with the sights of fallen leaves out in the backyard and the beautiful pumpkin arrangement at the front door.
The mixture of pumpkin, cinnamon and maple syrup bring out the taste of autumn in these delicious rolls. These sourdough cinnamon rolls or easy vegan pumpkin cinnamon rolls are also great options for that perfect breakfast food!
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for kamut cinnamon rolls
- kamut flour
- coconut oil
- unrefined sugar
- sea salt
- active dry yeast
- pumpkin puree
- pumpkin pie spice
Recipe for Kamut pumpkin pie cinnamon rolls
A good cinnamon roll will be remembered, so make a batch of these extra delicious cinnamon rolls with a fall twist, and create a wonderful memory!
4-4 1/2 cups kamut flour
1 cup warm milk
1/2 cup unrefined sugar
3 T coconut oil
1 T yeast
1 t salt
1 cup pumpkin puree
1 T butter, melted
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
3/4 cup unrefined sugar
4 oz. (half a block) cream cheese
2-3 cups powdered sugar
2 T maple syrup
3 T butter, softened
1/2 teaspoon vanilla flavoring
1/2 teaspoon maple flavoring (optional)
1-2 T milk ( amount depends on the consistency of the frosting. You don’t want it to be too runny)
You can replace half the kamut flour with all purpose flour or whole wheat flour.
Other sweetener can be used, like organic cane sugar, regular white sugar, coconut sugar and more.
Part of the milk can be repalced with warm water, but keep in mind that milk helps to make a softer dough.
How to make Kamut pumpkin pie cinnamon rolls
Add warm milk, sugar and yeast to the bowl of a stand mixer and attach the dough hook. Mix till incorporated. Allow to sit about 5-15 minutes until bubbly. To the milk mixture add four cups of flour, salt and eggs. Mix together. Add remaining flour until the dough comes together and pulls off the sides of the mixer bowl. Do not add so much flour that the dough turns out tough.
Turn mixer on to medium speed for about 5 minutes. If the dough still seems too sticky, add a little extra flour, a tablespoon at a time. The dough should be workable, but not too thin and sticky that it is difficult to handle.
While that is mixing, prepare the filling mixture. Stir together the pumpkin puree, butter, pumpkin pie spice, cinnamon and unrefined sugar.
Grease your hands and the surface area you will be working on. Remove dough from mixer bowl.
Roll dough into a large rectangle, about 10×15″. Spread the pumpkin pie filling mixture evenly over the surface up to about an inch from the edges of the dough.
Then, starting at the long edge that is closest to you, roll the dough up tightly.
Note: due to the pumpkin filling, the rolls will be soft to handle.
Pinch the seam closed on the sides and the ends. Some bakers recommend to use dental floss to cut the dough. I personally prefer my handy dandy dough cutter. You can get it here though this link.
Arrange the slices in a lightly greased baking dish. Cover with a tea towel and set in a warm place for the second rise. Rise times could take anywhere from 30 minutes to an hour, depending on the temperature of your house.
Baking kamut cinnamon rolls
Bake in a 350 degree oven for about 25-30 minutes. They should bounce back slightly when touched and be golden brown.
Allow to cool completely to room temperature before frosting.
Cream cheese frosting:
Allow cream cheese to soften to room temperature. (You can speed up the process by putting the block of cream cheese in the plastic wrapping into a bowl of warm water.)
The butter should also be soft. Using a stand mixer, or a large bowl with a hand mixer, beat cream cheese well until smooth. Add butter, maple syrup and powdered sugar. Mix well. Add the flavorings and milk. If the frosting is too thick, add a little milk, a tablespoon at a time, to reach desired consistency. You want the frosting to be spreadable, not necessarily pourable. Be careful to not add too much milk; the frosting can become too runny very easily. Spread on the rolls and enjoy!
Can you use gluten-free flour in this recipe?
I have not tried this recipe with gluten free flour, almond flour, oat flour or similar. However, the Kamut grain has a lower gluten content and can be tolerated by some that have a gluten sensitivity.
Note: for those with allergies and sensitivities: Always start with a small amount when trying out a new food item. Consult with your doctor regarding any questions.
Can you use non-dairy milk in this recipe?
I have not personally tried this recipe with non-dairy milks like coconut milk, oat milk, almond milk etc.
How to serve kamut Pumpkin pie cinnamon rolls
These homemade cinnamon rolls can be served with many different things. For a special breakfast I would normally do things like: eggs, breakfast casseroles, greek yogurt, cereals, sausage and more!
Tea time treats of most sorts go well with cinnamon rolls. Fresh fruit, nuts, cheese and crackers, you name it!
How to store kamut Pumpkin pie cinnamon rolls
Store the cooled and frosted rolls in a airtight container or cover with plastic wrap. If you are not frosting your rolls, they initially do not have to be refrigerated. However, if they are frosted then they will need to be refreigerated.
Due to the nature of the kamut grain, these cinnamon rolls get dense and heavy with a dried our texture if not eaten within a few days.
Can you freeze kamut cinnamon rolls?
Yes. You can freeze them at any stage after baking. I recommend to wrap tightly in plastic wrap, and even a large ziplock bag if possible, to retain as much moisture as possible and prevent any freezer burn. Also, it is best to freeze these sooner then later. They have the most amount of moisture soon after baking.
small bowl (to mix cinnamon and sugar in)
small bowl or measuring cup (to melt butter in)
baking pan- 8×8″, pie plate or similar
Purchase your kamut grain here
Check out my other kamut recipes!
Don’t forget to save this recipe for later!
The Best Kamut Pumpkin Pie Cinnamon Rolls
- 4-4 1/2 cups Kamut flour
- 1 cup warm milk
- 1 egg
- 1/2 cup unrefined sugar
- 3 T coconut oil
- 1 T yeast
- 1 tsp salt
- 1 cup pumpkin puree
- 3/4 cup unrefined sugar
- 1 T melted butter
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 4 oz. cream cheese (half a block)
- 2-3 cups powdered sugar
- 2 T maple syrup
- 3 T softened butter
- 1/2 tsp vanilla flavoring
- 1/2 tsp maple syrup flavoring (optional)
- 1-2 T milk (amount depends on the consistency of the frosting. You don't want it to be too runny)
- Add warm milk, sugar and yeast to the bowl of a stand mixer and attach the dough hook
- Mix till incorporated. Allow to sit about 5-15 minutes until bubbly
- To the mixture add 3-4 cups of flour, salt and eggs
- Mix together. Add remaining flour until the dough comes together and pulls off the sides of the mixer bowl. Do not add so much flour that the dough turns out tough
- Mix on medium speed for about 5 minutes. If the dough still seems too sticky, add a little extra flour, a tablespoon at a time. The dough should be workable, but not too thin and sticky that it is difficult to handle
- While that is mixing, prepare the filling mixture by mixing all ingredients together
- Grease your hands and the surface area you will be working on
- Roll dough into a large rectangle, about 10×15"
- Spread the pumpkin pie filling mixture evenly over the surface up to about an inch from the edges of the dough
- Starting at the long edge that is closest to you, roll the dough up tightly
- Pinch the seam closed on the sides and the ends
- Cut the dough roll into slices about 1 1/2 inches thick
- Arrange the slices in a lightly greased baking dish. This recipe makes a little more then a pie pan or 8×8" size
- Due to the pumpkin filling, these rolls will be a little more soft and tricky to handle. Use quick but gentle movement to transfer the rolls to the baking pan
- Cover with a tea towel and set in a warm place for the second rise. (Rise times could take anywhere from 30 minutes to an hour, depending on the temperature of your house)
- Bake at 350 degree for about 25-30 minutes. They should bounce back slightly when touched and be golden brown
- Allow to cool completely to room temperature before frosting
- To make the frosting:
- Beat cream cheese well until smooth
- Add butter, maple syrup and powdered sugar
- Mix well, then add flavorings and some of the milk
- Check consistency. You don't want it to be too runny. Add more milk if needed
- Spread frosting on the rolls and enjoy!
- Refrigerate after one day