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Ultimate Pumpkin Cinnamon Rolls with Easy Maple Glaze

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These pumpkin cinnamon rolls are perfectly soft and fluffy, filled with warm fall spices, and topped with a simple maple glaze. They’re the ultimate comfort food for autumn mornings and holiday brunches.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) warm milk (around 110°F)
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (113g) unsalted butter, very soft (for filling)
  • 1 cup (200g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 teaspoon ground nutmeg (for filling)
  • 1/4 teaspoon ground ginger (for filling)
  • 1 1/2 cups (180g) powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 2–3 tablespoons milk or heavy cream (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze, optional)

Instructions

  1. Activate the yeast: In your large mixing bowl, combine the warm milk (about 110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and give it a gentle stir. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
  2. Mix the wet ingredients: To the foamy yeast mixture, add the pumpkin puree, the remaining sugar, the room-temperature egg, melted butter, and vanilla extract. Whisk everything together until smooth.
  3. Add the dry ingredients: In a separate bowl, whisk together 3 cups of the flour, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon until a shaggy dough forms.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, adding the remaining 1/2 cup of flour a little at a time as needed. The dough should be smooth, soft, and slightly tacky but not sticky.
  5. First rise: Lightly grease the same mixing bowl with a little oil or butter. Place the dough ball in the bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  6. Make the filling: While the dough is rising, in a small bowl, combine the soft butter, brown sugar, cinnamon, nutmeg, and ginger. Mix until it forms a thick, spreadable paste. Set aside at room temperature.
  7. Roll out the dough: Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface. Roll it into a large rectangle, about 16×12 inches and about 1/4-inch thick.
  8. Add the filling: Using an offset spatula or the back of a spoon, spread the filling evenly over the entire surface of the dough, leaving a 1/2-inch border along one of the long edges.
  9. Roll it up: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal.
  10. Cut the rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal rolls, each about 1.5 inches thick.
  11. Second rise: Grease your 9×13-inch baking dish. Arrange the rolls in the dish, cut-side up, leaving a little space between each one. Cover and let them rise for another 30-45 minutes, until puffy and touching each other.
  12. Preheat and bake: About 20 minutes before the second rise is done, preheat your oven to 350°F (175°C). Once the rolls are puffy, bake them for 22-28 minutes, or until golden brown on top.
  13. Make the glaze: While the rolls are baking, in a medium bowl, whisk together the sifted powdered sugar, maple syrup, vanilla, and 2 tablespoons of milk or cream. Whisk until smooth. Adjust consistency as needed.
  14. Glaze and serve: Let the rolls cool in the pan for about 5-10 minutes. Then, pour the maple glaze evenly over the warm rolls. Serve warm.

Notes

For dairy-free, use vegan butter and plant-based milk. For gluten-free, use a 1:1 gluten-free baking flour blend with xanthan gum. The dough should be soft and slightly tacky; avoid over-flouring. Let the rolls cool slightly before glazing to prevent the glaze from melting off.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall breakfast, pumpkin recipes, cinnamon rolls

Find it online: https://recipebelle.com/ultimate-pumpkin-cinnamon-rolls-with-easy-maple-glaze/