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Cozy Pumpkin Cinnamon Rolls with Easy Maple Glaze

Pumpkin Cinnamon Rolls - featured image
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Soft, spiced pumpkin cinnamon rolls with a warm cinnamon filling and a sweet maple glaze. Perfect for fall mornings or cozy desserts.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440g)
  • ¾ cup pumpkin puree (about 170g)
  • ½ cup warm milk (about 120ml)
  • ¼ cup unsalted butter, melted (4 tablespoons)
  • ¼ cup granulated sugar (50g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ¼ cup unsalted butter, softened (for filling, 4 tablespoons)
  • ½ cup light brown sugar, packed (100g)
  • 1 ½ tablespoons ground cinnamon
  • Pinch of salt (for filling)
  • 1 cup powdered sugar (about 120g)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter, melted (for glaze)
  • Pinch of salt (for glaze)
  • 1–2 tablespoons milk or heavy cream (as needed)

Instructions

  1. In a small bowl, combine warm milk (110°F) and 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. In the bowl of a stand mixer, whisk together pumpkin puree, melted butter, egg, and remaining sugar. Add yeast mixture and stir.
  3. In a separate bowl, whisk together 3 cups of flour, salt, and pumpkin pie spice. Add to wet ingredients and mix on low until a shaggy dough forms.
  4. Switch to dough hook and knead on medium-low for 5-7 minutes, adding remaining ½ cup flour a little at a time, until dough is smooth and slightly tacky.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
  6. While dough rises, make filling: mix softened butter, brown sugar, cinnamon, and a pinch of salt until smooth paste forms.
  7. Punch down risen dough, turn onto a lightly floured surface, and roll into a 12×18-inch rectangle (about ¼-inch thick).
  8. Spread cinnamon filling evenly over dough, leaving a ½-inch border on one long edge. Roll tightly into a log from the opposite edge, pinch seam to seal.
  9. Cut log into 12 equal pieces (about 1½ inches each) using a sharp knife or dental floss. Place cut-side up in a greased 9×13-inch baking dish.
  10. Cover and let rise for 30-45 minutes until puffy and touching. Meanwhile, preheat oven to 350°F (175°C).
  11. Bake for 22-26 minutes until golden brown and a toothpick inserted in center comes out clean. Cool in dish for 10 minutes.
  12. While rolls cool, make glaze: whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk or cream 1 tablespoon at a time until pourable.
  13. Drizzle glaze generously over warm rolls. Serve warm.

Notes

Don’t over-flour the dough; it should be slightly tacky. Use room temperature ingredients for best yeast activation. Rolls can be made ahead: prepare through step 7, refrigerate overnight, then let come to room temperature before baking. Freeze unglazed baked rolls for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall baking, pumpkin recipe, cinnamon rolls

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