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Pumpkin Cinnamon Rolls with Maple Glaze: A Sweet Seasonal Delight


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  • Author: Melany
  • Total Time: 2 hours 45 minutes
  • Yield: 12 rolls

Description

 Embrace the cozy flavors of fall with Pumpkin Cinnamon Rolls topped with a creamy maple glaze. These soft, fluffy rolls combine pumpkin puree and warm spices, creating a decadent treat perfect for breakfast, brunch, or dessert. Indulge in this seasonal favorite that’s as satisfying to bake as it is to eat.


Ingredients

For the Dough:

  • 1/2 cup unsalted butter (browned)
  • 1 cup warm whole milk
  • 1/2 cup granulated sugar (divided)
  • 2 1/4 teaspoons active dry yeast
  • 1 large egg + 1 egg yolk
  • 3/4 cup pumpkin puree
  • 4 3/45 cups all-purpose flour
  • 1 teaspoon kosher salt

For the Filling:

  • 1 cup dark brown sugar
  • 1/4 cup pumpkin puree
  • 1 tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1/4 cup unsalted butter (softened)

For the Maple Glaze:

  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 2 teaspoons vanilla essence
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Prepare the Brown Butter:
    • Heat butter in a saucepan over medium heat until melted and golden brown. Stir occasionally.
    • Remove from heat and let cool to room temperature.
  2. Make the Dough:
    • Warm the milk to 110°F (43°C). Mix with 2 tablespoons of sugar and the yeast. Let sit for 5 minutes until frothy.
    • In a large mixing bowl, combine the remaining sugar, browned butter, pumpkin puree, eggs, flour, and salt. Mix until a dough forms.
    • Knead the dough on a floured surface for 5-6 minutes until smooth and elastic.
    • Place dough in a greased bowl, cover with a damp towel, and let rise for 1-2 hours or until doubled in size.
  3. Prepare the Filling:
    • In a small bowl, mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a smooth paste.
  4. Roll and Fill the Dough:
    • Roll out the risen dough into a 20×10-inch rectangle.
    • Spread softened butter evenly over the dough.
    • Spread the prepared filling mixture over the butter.
    • Roll the dough tightly from the longer edge into a log.
    • Slice the log into 12 even rolls.
  5. Let the Rolls Rise:
    • Arrange the rolls in a greased 9×13-inch baking pan, leaving space between each roll.
    • Cover with a towel and let rise for 30-45 minutes while preheating the oven to 350°F (175°C).
  6. Bake the Cinnamon Rolls:
    • Pour a small amount of cream over the rolls before baking for added moisture.
    • Bake for 30 minutes or until golden brown on top.
  7. Make the Maple Glaze:
    • Beat softened cream cheese and butter until creamy.
    • Gradually add powdered sugar, mixing until smooth.
    • Stir in vanilla essence and pumpkin pie spice.
  8. Glaze and Serve:
    • Spread the maple glaze over warm rolls, allowing it to melt into the swirls.
    • Serve warm and enjoy the comforting flavors of fall.

 

Notes

  • Use room-temperature ingredients for better consistency.
  • Don’t skip the brown butter—its nutty flavor enhances the dough.
  • For extra indulgence, double the maple glaze recipe.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Breakfast/Dessert
  • Method: Baking
  • Cuisine: American