Print

Cozy Pumpkin Spice Cinnamon Rolls with Maple Glaze

pumpkin spice cinnamon rolls - featured image
Print Recipe

Soft, pillowy cinnamon rolls infused with pumpkin and warm spices, topped with a rich maple glaze. Perfect for fall mornings, holiday brunches, or cozy weekends.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¾ cup (170g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • ¼ cup (50g) granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • 1 large egg, at room temperature
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¼ cup (56g) unsalted butter, very soft but not melted (for filling)
  • ½ cup (100g) brown sugar, packed (for filling)
  • ¼ cup (50g) granulated sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 1 ½ cups (180g) powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 2 tablespoons (28g) unsalted butter, melted (for glaze)
  • 1–2 tablespoons whole milk or heavy cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Proof the yeast: In a small bowl, combine warmed milk (110°F), 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, egg, and proofed yeast mixture.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, remaining 3 tablespoons granulated sugar, salt, and pumpkin pie spice.
  4. Make the dough: Add dry ingredients to wet in two additions, stirring with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6-8 minutes until soft and smooth.
  5. First rise: Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
  6. Make the filling: In a medium bowl, mix together softened butter, brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt until a thick paste forms. Set aside.
  7. Roll out the dough: Punch down dough and turn out onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  8. Add the filling: Spread filling paste evenly over dough, leaving a ½-inch border on one long edge.
  9. Roll and cut: Starting from the long edge opposite the bare border, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls, about 1 ½ inches each. Place in a greased 9×13-inch baking pan, cut side up.
  10. Second rise: Cover pan with towel and let rolls rise for 30-45 minutes until puffy and touching each other.
  11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown and center rolls are cooked through. Tent with foil after 15 minutes if browning too quickly.
  12. Make the glaze: While rolls bake, whisk together sifted powdered sugar, maple syrup, melted butter, and salt. Add milk or cream a tablespoon at a time until pourable consistency.
  13. Glaze and serve: Let rolls cool in pan for 5-10 minutes, then drizzle maple glaze generously over top. Serve warm.

Notes

For best results, use 100% pumpkin puree (not pie filling). If dough is too sticky, add flour a tablespoon at a time. For make-ahead, assemble rolls, cover, and refrigerate overnight; let sit at room temperature 30 minutes before baking. Leftover rolls can be stored airtight at room temperature for up to 2 days. Reheat in 300°F oven for 5-8 minutes or microwave for 15-20 seconds.

Nutrition

Keywords: pumpkin spice cinnamon rolls, maple glaze, fall baking, pumpkin rolls, cinnamon rolls, Thanksgiving breakfast, autumn dessert

Find it online: https://noshbelle.com/cozy-pumpkin-spice-cinnamon-rolls-with-maple-glaze/