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Cozy Baked Pumpkin Cinnamon Rolls with Maple Glaze

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Soft, pillowy cinnamon rolls infused with pumpkin and topped with a rich maple glaze. This forgiving recipe comes together in about 2 hours and is perfect for fall mornings or cozy weekend brunches.

Ingredients

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

Instructions

  1. Warm the milk to about 110°F. Pour into a mixing bowl, sprinkle yeast over the top, add a pinch of sugar, and let sit for 5-7 minutes until foamy.
  2. Add remaining sugar, salt, pumpkin pie spice, melted butter, pumpkin puree, and egg to the yeast mixture. Stir until combined.
  3. Add flour one cup at a time, stirring with a wooden spoon. After the third cup, turn dough out onto a floured surface and knead in the remaining half cup of flour.
  4. Knead for 6-8 minutes until dough is soft and slightly tacky but not sticky. Shape into a ball.
  5. Place dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour until doubled in size.
  6. While dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl for the filling. Set aside.
  7. Punch down the risen dough. Roll out on a floured surface into a 12×16-inch rectangle.
  8. Spread filling evenly over dough, leaving a ½-inch border on the long edges. Roll tightly from the long side into a log, pinching the seam to seal.
  9. Cut the log into 12 even rolls using a sharp knife or unflavored dental floss. Place cut side up in a greased 9×13-inch baking dish.
  10. Cover dish with towel and let rolls rise for 30-40 minutes until puffed. Preheat oven to 350°F during the last 10 minutes.
  11. Bake for 22-25 minutes until golden brown and rolls sound hollow when tapped. Tent with foil after 15 minutes if browning too fast. Cool in pan for 10 minutes.
  12. Whisk together sifted powdered sugar, maple syrup, vanilla, and 1 tablespoon milk. Add more milk a teaspoon at a time until thick but pourable. Drizzle generously over warm rolls.

Notes

Don’t overheat the milk—it should be about 110°F. Knead until dough is soft and slightly tacky. The first rise is crucial; be patient if your kitchen is cold. Roll tightly but not too tight. Use a glass baking dish for even browning. Glaze while rolls are warm for best absorption.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall baking, homemade cinnamon rolls, pumpkin recipes

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