Saturday Morning Pumpkin Spice Cinnamon Rolls

This morning we woke to two chatty girls crawling all over us in bed at 6:03am. You can help but smile when one of them is talking a mile a minute about her dream last night and the other is making duck noises and new sounds that form words. My eyes were plastered shut, but my mouth was smiling and my body tucked into Max's like a puzzle. We all woke as a family and made coffee, had oatmeal and rolled out cinnamon roll dough. This recipe is an ALL IN sugar one. I've still been trying do alternative sweeteners to keep up a healthy vibe-- but every once and awhile on a 50 degree early Saturday morning, gooey cinnamon rolls just have to make there way in. Max looooves these rolls and it was so cute to see him so excited as I was making them.


Pumpkin Spice Oh So Gooey Cinnamon Rolls


Whole Wheat Dough:

4 cups whole wheat pastry flour

1 Tablespoon active yeast

1/2 Cup warm water

1/2 Stick of butter

1/2 teaspoon salt

4 eggs

1 Tablespoon Organic Cane Sugar

Combine yeast with warm water, then in a large mixing bowl, mix together the flour, butter, salt, eggs, and sugar. Ball up and wrap refrigerated for 30-40 minutes or overnight if you can plan it out accordingly. Take out and let sit in the open air for about 20 minutes. On a floured counter, begin to roll out the dough in a rectangular shape. I generally end up doing a little dance here... rolling out, let rise and help the girls with whatever they need.. roll out, etc. until thinned out, but still able to be worked and not too flimsy.

For the filling:

1 stick of butter

1 cup brown sugar

1/2 cup organic cane sugar

1 teaspoon cloves

2-4 teaspoons pumpkin spice

2-3 Tablespoons Cinnamon (you can never have too much of this, so feel free to let the babekins go to town helping with it)

2-3 teaspoons finely ground flax seeds


Begin with spreading the butter, then everything else can follow to your liking. Evenly distributing the ingredients, then roll up! For a higher quantity of Pumpkin Spice Cinnamon Rolls, roll beginning with the "long" edge of the dough. For less quantity, but more layers in each, opt to begin rolling sideways from the "short" end of the dough. (Does that even make sense?)

Preheat oven to 350 if you're a patient person, and 150 if you're a little more eager to eat these. In a buttered bottom pie pan or cake pan, set rolls in around and around to meet in the center, giving a small amount of expansion space between each roll. Let rise for 20 more minutes, but if you can't wait (like me) then with the oven at 150 degrees, set inside for about 10 minutes and it will help speed up the rise. Then bake at 350 degrees for about 20 minutes. I ended up face-timing with my sister in Arizona who just had a new baby girl this week (named Martha! 😭) so I lost track of time a little. But watch for that golden brown rim on the tops of each roll and you're good to go!


I simply adore a naked cinnamon roll, especially when feeding them to my girls. I already feel like it's such a treat with all the sugar and they are so happy for the scoops of gooey cinnamon butter along the bottom of the pan. But definitely add frosting if you'd like!


Happy Saturday to you all. We are off to a monarch butterfly festival this morning and it feels like it's going to be such an amazing day!

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