Go Back
–+ servings
Melany

Pumpkin Cinnamon Rolls with Maple Glaze: A Sweet Seasonal Delight

 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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings: 12 rolls
Course: Breakfast/Dessert
Cuisine: American
Ingredients Method Notes

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 3/4 – 5 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

Method
 

Prepare the Brown Butter:
  1. Heat butter in a saucepan over medium heat until melted and golden brown. Stir occasionally.
  2. Remove from heat and let cool to room temperature.
Make the Dough:
  1. Warm the milk to 110°F (43°C). Mix with 2 tablespoons of sugar and the yeast. Let sit for 5 minutes until 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 on a floured surface for 5-6 minutes until smooth and elastic.
  4. Place dough in a greased bowl, cover with a damp towel, and let rise for 1-2 hours or until doubled in size.
Prepare the Filling:
  1. In a small bowl, mix brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a smooth paste.
Roll and Fill the Dough:
  1. Roll out the risen dough into a 20x10-inch rectangle.
  2. Spread softened butter evenly over the dough.
  3. Spread the prepared filling mixture over the butter.
  4. Roll the dough tightly from the longer edge into a log.
  5. Slice the log into 12 even rolls.
Let the Rolls Rise:
  1. Arrange the rolls in a greased 9x13-inch baking pan, leaving space between each roll.
  2. Cover with a towel and let rise for 30-45 minutes while preheating the oven to 350°F (175°C).
Bake the Cinnamon Rolls:
  1. Pour a small amount of cream over the rolls before baking for added moisture.
  2. Bake for 30 minutes or until golden brown on top.
Make the Maple Glaze:
  1. Beat softened cream cheese and butter until creamy.
  2. Gradually add powdered sugar, mixing until smooth.
  3. Stir in vanilla essence and pumpkin pie spice.
Glaze and Serve:
  1. Spread the maple glaze over warm rolls, allowing it to melt into the swirls.
  2. Serve warm and enjoy the comforting flavors of fall.
  3.  

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.

Tried this recipe?

Let us know how it was!