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Fluffy Pumpkin Cinnamon Rolls with Maple Glaze

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Soft, fluffy pumpkin cinnamon rolls topped with a rich maple glaze. This easy recipe comes together in under two hours with no overnight rise, making it perfect for fall mornings, Thanksgiving brunch, or any cozy occasion.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) warm milk (whole milk preferred, 2% is fine)
  • ¼ cup (50g) granulated sugar
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 large egg, room temperature
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup (100g) packed brown sugar
  • 3 tablespoons (42g) unsalted butter, softened
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup (120g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Activate the yeast: Warm milk to about 110°F (43°C). Sprinkle yeast and a pinch of sugar over the milk. Let sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, mix pumpkin puree, melted butter, egg, sugar, and salt. Add foamy yeast mixture and stir. Gradually add flour and pumpkin pie spice, mixing until a shaggy dough forms. Knead with a dough hook on low speed for 5 minutes, or by hand on a floured surface for 8 minutes, until soft and slightly tacky.
  3. First rise: Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour until doubled in size.
  4. Prepare the filling: Mix brown sugar, cinnamon, and nutmeg in a small bowl. Ensure butter is soft but not melted.
  5. Roll and fill: Punch down dough and roll into a 12×18 inch rectangle. Spread softened butter evenly over dough. Sprinkle cinnamon-sugar mixture over butter, leaving a ½-inch border on one long edge. Press filling gently into butter.
  6. Shape the rolls: Starting from the long edge with filling, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls using a sharp knife or dental floss.
  7. Second rise: Place rolls in a greased or parchment-lined 9×13 baking dish, cut side up. Cover and let rise for 30-40 minutes until puffy and touching.
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
  9. Make the glaze: Whisk together powdered sugar, maple syrup, vanilla, and enough milk to reach a pourable consistency. Let rolls cool for 5 minutes, then pour glaze over warm rolls.

Notes

For best results, use room temperature ingredients. Check yeast expiration date. Don’t skip the second rise. Glaze while rolls are warm for best texture. Can be made ahead: assemble rolls, refrigerate overnight, let sit at room temperature 30 minutes before baking.

Nutrition

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

Find it online: https://lumalunch.com/fluffy-pumpkin-cinnamon-rolls-with-maple-glaze-best-easy-recipe/