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Cozy Pumpkin Spice Cinnamon Rolls with Maple Glaze

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Soft, pillowy pumpkin spice cinnamon rolls with a warm maple glaze that seeps into every swirl. These bakery-style rolls are the perfect fall treat, capturing the cozy essence of autumn in every bite.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ teaspoon salt
  • ½ cup whole milk, warmed to 110°F
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened to room temperature (for filling)
  • ¾ cup packed brown sugar (for filling)
  • 2 tablespoons pumpkin spice blend (for filling)
  • 1 teaspoon cinnamon (for filling)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 3 tablespoons pure maple syrup (for glaze)
  • 2 tablespoons heavy cream (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of sugar and the yeast. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a stand mixer bowl, whisk together remaining sugar, salt, and 3 cups of flour. Add yeast mixture, melted butter, egg, pumpkin puree, and vanilla. Mix on low speed with dough hook for about 2 minutes until shaggy.
  3. Knead the dough: Add remaining ½ cup flour gradually while kneading on medium-low speed for 5-7 minutes until dough is soft, smooth, and slightly tacky.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  5. Make the filling: Mix softened butter, brown sugar, pumpkin spice blend, and cinnamon in a small bowl until smooth.
  6. Roll out the dough: Punch down risen dough and roll on a floured surface into a 12×18 inch rectangle.
  7. Spread the filling: Spread butter-sugar mixture evenly over dough, leaving a ½-inch border on long edges.
  8. Roll it up: Starting from the long side, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1.5 inches thick).
  9. Second rise: Arrange rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and a toothpick inserted in center comes out clean.
  11. Make the glaze: Whisk together powdered sugar, maple syrup, heavy cream, vanilla, and salt until smooth.
  12. Glaze and serve: Let rolls cool for 5-10 minutes, then drizzle with maple glaze. Serve warm.

Notes

For make-ahead: Prepare through step 9, cover and refrigerate overnight. In the morning, let sit at room temperature for 30 minutes, then bake. If pumpkin puree is watery, pat dry with paper towel before using. Use unflavored dental floss to cut clean rolls. For best results, serve warm.

Nutrition

Keywords: pumpkin spice cinnamon rolls, maple glaze, fall breakfast, pumpkin cinnamon rolls, homemade cinnamon rolls, autumn baking

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