When the crisp air of fall sets in, there’s nothing quite like the warm, spiced aroma of freshly baked Pumpkin Cinnamon Rolls with Maple Glaze. This indulgent recipe combines the velvety richness of pumpkin with the comforting spice of cinnamon and pumpkin pie spice. Topped with a creamy maple glaze, these rolls are perfect for breakfast, brunch, or dessert. Let’s dive into this step-by-step guide to creating the ultimate fall treat.

Why Pumpkin Cinnamon Rolls Are a Fall Must-Have

Pumpkin Cinnamon Rolls offer a delicious twist on the classic cinnamon roll. The addition of pumpkin puree and warm spices adds depth and seasonal flavor, making these rolls an ideal choice for autumn gatherings, holiday breakfasts, or simply treating yourself. With their fluffy dough, spiced filling, and decadent glaze, these rolls are guaranteed to be a crowd-pleaser.

Ingredients You’ll Need

For the Dough:

Ingredient	Quantity
Unsalted butter (browned)	½ cup
Warm whole milk	1 cup
Granulated sugar (divided)	½ cup
Active dry yeast	2¼ tsp
Large egg + egg yolk	1 + 1
Pumpkin puree	¾ cup
All-purpose flour	4¾ – 5 cups
Kosher salt	1 tsp

For the Filling:

Ingredient	Quantity
Dark brown sugar	1 cup
Pumpkin puree	¼ cup
Ground cinnamon	1 tbsp
Pumpkin pie spice	1 tbsp
Unsalted butter (softened)	¼ cup

For the Maple Glaze:

Ingredient	Quantity
Cream cheese (softened)	8 oz
Unsalted butter (softened)	¼ cup
Powdered sugar	2 cups
Vanilla essence	2 tsp
Pumpkin pie spice	½ tsp

Step-by-Step Instructions

1. Prepare the Brown Butter

1. Heat the butter in a saucepan over medium heat until it melts and turns a golden hue, stirring occasionally.
2. Remove from heat and let it cool to room temperature.

2. Make the Dough

1. Warm the milk until it’s lukewarm, around 110°F (43°C). Mix with 2 tablespoons of granulated sugar and the yeast. Let it sit for 5 minutes until it becomes frothy.
2. In a large mixing bowl, combine the remaining sugar, browned butter, pumpkin puree, eggs, flour, and salt. Mix until a dough forms.
3. Knead the dough for 5-6 minutes on a floured surface until it’s smooth and elastic.
4. Place the dough in a greased bowl, cover it with a damp towel, and let it rise for 1-2 hours or until doubled in size.

3. Prepare the Filling

1. In a small bowl, mix the brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a smooth paste.

4. Roll and Fill the Dough

1. Roll the risen dough into a rectangle measuring approximately 20 by 10 inches.
2. Spread the softened butter evenly over the dough.
3. Spread the prepared filling mixture over the butter.
4. Starting from the longer edge, tightly roll the dough into a log.
5. Slice the log into 12 even rolls.

5. Let the Rolls Rise

1. Arrange the rolls in a greased 9×13-inch baking pan, leaving a little space between each roll.
2. Cover with a towel and let them rise for 30-45 minutes while preheating the oven to 350°F (175°C).

6. Bake the Cinnamon Rolls

1. Pour a small amount of cream over the rolls before placing them in the oven to ensure a soft and moist texture.
2. Bake for 30 minutes, or until the tops are golden brown.

7. Make the Maple Glaze

1. In a medium bowl, beat the softened cream cheese and butter until creamy.
2. Gradually add powdered sugar, mixing until smooth.
3. Stir in the vanilla essence and pumpkin pie spice.

8. Glaze and Serve

1. Spread the maple glaze over the warm rolls, allowing it to melt into the swirls.
2. Serve the rolls warm and enjoy the cozy flavors of fall.

Tips for Perfect Pumpkin Cinnamon Rolls

• Use Room Temperature Ingredients: This ensures the dough mixes evenly and rises properly.
• Don’t Skip the Brown Butter: The nutty flavor of browned butter adds depth and richness to the rolls.
• Measure Flour Correctly: Scoop and level the flour to avoid dense rolls.
• Double the Glaze: For extra indulgence, make a double batch of the maple glaze.

Nutritional Information (Per Roll)

Nutrient	Amount
Calories	320
Total Fat	12g
Saturated Fat	7g
Cholesterol	40mg
Sodium	250mg
Total Carbohydrates	48g
Sugars	25g
Protein	5g

FAQs About Pumpkin Cinnamon Rolls

1. Can I make these rolls ahead of time?

Yes! Prepare the rolls through step 5, then cover and refrigerate overnight. Let them come to room temperature before baking.

2. Can I freeze the rolls?

Absolutely. Freeze the unbaked rolls in the pan, then thaw and bake when ready. You can also freeze baked rolls and reheat them before serving.

3. Can I use instant yeast instead of active dry yeast?

Yes, substitute the active dry yeast with the same amount of instant yeast. Skip the proofing step and mix it directly with the flour.

4. What can I use instead of pumpkin puree?

Sweet potato or butternut squash puree are great substitutes for pumpkin.

5. Can I make these rolls dairy-free?

Yes! Use plant-based butter, almond milk, and dairy-free cream cheese to make the recipe dairy-free.

6. How do I store leftover rolls?

Store leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Serving Suggestions

• Pair with a Pumpkin Spice Latte: The ultimate fall breakfast pairing.
• Add a Sprinkle of Pecans: For a nutty crunch, sprinkle chopped pecans over the glaze.
• Serve Warm: Reheat rolls in the microwave for 10-15 seconds to enjoy them as if they’re freshly baked.

Conclusion: A Treat Worth Baking

Pumpkin Cinnamon Rolls with Maple Glaze are the perfect way to embrace the flavors of fall. They’re soft, fluffy, and packed with warm spices, making them a must-try for any pumpkin lover. Whether you’re baking for a festive occasion or just to treat yourself, these cinnamon rolls are sure to delight. Gather your ingredients, roll up your sleeves, and enjoy the satisfaction of baking this seasonal masterpiece!

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