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Cozy Pumpkin Cinnamon Rolls with Easy Maple Glaze

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These soft, spiced pumpkin cinnamon rolls are topped with a rich maple glaze. They’re perfect for fall mornings and are sure to become a seasonal favorite.

Ingredients

Scale
  • 1/2 cup whole milk (warmed to about 110°F)
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin purée (drained)
  • 1 large egg (room temperature)
  • 3 tablespoons unsalted butter (melted and cooled)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (plus more for dusting)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup unsalted butter (softened, for filling)
  • 1/2 cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves
  • 1 cup powdered sugar (sifted)
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons whole milk (for glaze)
  • 1/4 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Warm milk to 110°F. Add yeast and 1 tablespoon sugar; let sit 5-7 minutes until foamy.
  2. Add remaining sugar, pumpkin purée, egg, melted butter, and vanilla to yeast mixture. Mix on low.
  3. Whisk flour, salt, and pumpkin pie spice. Gradually add to wet mixture until a shaggy dough forms.
  4. Knead with dough hook on medium-low for 6-8 minutes until smooth and elastic.
  5. Place dough in greased bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
  6. Mix softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves for filling.
  7. Roll dough into 12×18-inch rectangle. Spread filling evenly, leaving 1/2-inch border.
  8. Roll tightly into a log; pinch seam. Cut into 12 equal pieces.
  9. Place rolls in greased 9×13-inch dish. Cover and let rise 30-45 minutes until puffy.
  10. Preheat oven to 350°F. Bake 22-28 minutes until golden brown. Cool 10 minutes.
  11. Whisk powdered sugar, maple syrup, 1 tablespoon milk, vanilla, and salt. Add more milk if needed.
  12. Drizzle glaze over warm rolls. Serve warm.

Notes

Drain pumpkin purée on paper towels for 10 minutes to remove excess moisture. Use room temperature ingredients. For clean cuts, use unflavored dental floss. Rolls can be made ahead: prepare through step 7, refrigerate overnight, then let rise at room temperature before baking.

Nutrition

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

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