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Ultimate Baked Pumpkin Cinnamon Rolls With Maple Glaze

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Soft, spiced pumpkin cinnamon rolls with a rich maple glaze that tastes like autumn in every bite. Perfect for cozy weekends and holiday brunches.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup whole milk, warm (about 110°F)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup unsalted butter, very soft but not melted
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons heavy cream (or milk)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F) with 1 tablespoon of the sugar and the yeast. Let sit for 5-7 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer, combine flour, remaining sugar, salt, and pumpkin pie spice. Add pumpkin puree, melted butter, egg, and yeast mixture. Mix on low speed with dough hook until a shaggy dough forms, about 2 minutes.
  3. Knead the dough: Increase speed to medium-low and knead for 6-8 minutes until smooth, slightly tacky but not sticky. Add flour 1 tablespoon at a time if too sticky, or milk 1 teaspoon at a time if too dry.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
  5. Make the filling: While dough rises, mix softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl until spreadable.
  6. Roll out the dough: Punch down dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  7. Spread the filling: Using an offset spatula or spoon, spread cinnamon filling evenly over dough, leaving a ½-inch border on one long edge.
  8. Roll it up: Starting from the long edge opposite the bare border, roll dough tightly into a log. Place seam side down and pinch to seal.
  9. Cut the rolls: Using a sharp knife or bench scraper, cut log into 12 equal pieces, about 1.5 inches each.
  10. Second rise: Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes until puffy and nearly doubled.
  11. Bake: Preheat oven to 350°F. Bake rolls for 22-27 minutes until golden brown on top and internal temperature reaches 190°F.
  12. Make the glaze: While rolls bake, whisk together powdered sugar, maple syrup, heavy cream, vanilla, and salt until thick but pourable. Add more cream if needed.
  13. Glaze and serve: Let rolls cool for 5-10 minutes in the pan, then drizzle glaze over the top. Serve warm.

Notes

For even softer rolls, make a tangzhong starter by cooking 3 tablespoons flour with ½ cup water until it forms a paste, then add to dough. Rolls can be assembled the night before and refrigerated; let sit at room temperature for 30 minutes before baking. Use a thermometer to ensure milk is at 110°F for yeast activation.

Nutrition

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

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