Pumpkin Sweet Rolls


  • 2 c. very warm water
  • 2 tsp. salt
  • ¼ c. canola oil
  • ½ c. agave nectar
  • 5 c. all purpose flour
  • 2 heaping tablespoons yeast


  • 2 c. canned pumpkin
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ¼ c. pure maple syrup
  • ¼ c. agave nectar
  • ¼ c. Florida cane juice crystals
  • ½ c. pecans, chopped


  • 1 c. confectioner’s sugar
  • 2 Tbsp. cold water
  • ½ tsp. vanilla


  1. In a large bowl, combine water, agave nectar, salt, oil, and all purpose flour. Add yeast. Mix together, adding additional flour if necessary until it makes a soft dough. 
  2. Pour onto flat surface and knead for approximately ten minutes using additional flour as needed so that dough does not stick to hands.
  3. Spray large bowl with non stick cooking spray and place dough into bowl. Cover with a clean towel and let rise until double in size.
  4. Place dough on the counter and gently pull dough to make a ½ inch rectangle. Spread the margarine on the dough and top with the pumpkin mixture.
  5. Sprinkle pecans evenly on top of the pumpkin mixture. Roll the dough up, cut into slices and place in a square pan that has been sprayed with vegetable spray.
  6. Cover with a towel and when the rolls have doubled in size, place carefully in a 350 degree oven and bake for about 25 – 30 minutes.
  7. Remove from oven, cool completely and then drizzle glaze on top of rolls.
Browse Cook(s): Linda Johnson Micheff Sisters
Browse Theme(s): Breads Desserts Lunch or Dinner

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