Print

Cozy Pumpkin Cinnamon Rolls with Easy Maple Glaze

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, fluffy pumpkin cinnamon rolls with a brown sugar filling and a thin maple glaze that soaks into every bite. Perfect for fall mornings, Thanksgiving brunch, or when you want your kitchen to smell like autumn.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (100g) packed brown sugar (light or dark)
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons whole milk or cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Warm the milk to about 110°F. Sprinkle the yeast and a pinch of sugar over the milk. Let it sit for 5-7 minutes until foamy.
  2. In a large bowl, whisk together the flour, remaining sugar, salt, and pumpkin pie spice. In a separate bowl, mix the pumpkin purée, melted butter, egg, and vanilla. Pour the yeast mixture and pumpkin mixture into the dry ingredients. Stir until a shaggy dough forms.
  3. Turn the dough onto a floured surface and knead for 6-8 minutes by hand, or use a dough hook on medium speed for 4-5 minutes, until smooth and slightly tacky.
  4. Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
  5. While the dough rises, mix the brown sugar, cinnamon, nutmeg, and ginger in a small bowl. Set aside. Let the butter soften at room temperature.
  6. Punch down the risen dough and roll it into a 12×16-inch rectangle. Spread the softened butter evenly over the dough, leaving a ½-inch border. Sprinkle the brown sugar mixture over the butter.
  7. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut the log into 12 equal pieces and place them in a greased 9×13-inch baking dish, cut side up.
  8. Cover the rolls with a towel and let them rise for 30-45 minutes, until puffy and touching each other.
  9. Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes, until golden brown on top and the center reaches 190°F. Let cool in the pan for 5-10 minutes.
  10. Whisk together the powdered sugar, maple syrup, vanilla, and enough milk to reach a pourable consistency. Drizzle over the warm rolls.

Notes

Don’t skip the second rise. If dough feels sticky, oil your hands instead of adding too much flour. For clean cuts, use unflavored dental floss. Watch oven temperature and tent with foil if browning too fast. Rolls are best served warm. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze unbaked rolls after second rise for up to a month.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall baking, yeast rolls, pumpkin spice, breakfast, brunch

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