Description
Soft, pillowy pumpkin cinnamon rolls with a warm maple glaze. These make-ahead friendly rolls are perfect for holiday breakfasts and require no fancy equipment.
Ingredients
Scale
- 1 cup warm milk (105-110°F)
- 2 ¼ teaspoons active dry yeast (2 packets)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted and cooled
- 1 large egg, room temperature
- ½ cup pumpkin puree (canned, 100% pure)
- 2 teaspoons pumpkin pie spice
- 4 to 4 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- 1 cup packed brown sugar
- 1 ½ teaspoons pumpkin pie spice (for filling)
- 1 ½ cups confectioners’ sugar, sifted (for glaze)
- 3–4 tablespoons real maple syrup
- 1–2 tablespoons heavy cream
- Pinch of salt (for glaze)
Instructions
- Bloom the yeast: In a large bowl or measuring cup, combine warm milk, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, pumpkin puree, 2 teaspoons pumpkin pie spice, and salt to the yeast mixture. Mix on low until combined. Gradually add flour, one cup at a time. Knead on medium-low for 5-7 minutes until dough is soft, smooth, and slightly tacky.
- First rise: Place dough in a greased bowl, turning to coat. Cover and let rise in a warm spot for 1-2 hours until doubled in size.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle on a floured surface. Spread softened butter over the surface, leaving a border. Sprinkle with brown sugar and 1 ½ teaspoons pumpkin pie spice. Roll tightly from the long edge and pinch seam to seal.
- Cut the rolls: Cut the log into 12 equal rolls using a sharp knife or dental floss. Place cut-side up in a greased 9×13 inch baking dish.
- Second rise: Cover loosely and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 20-25 minutes until golden brown and centers reach 190°F. Tent with foil if browning too quickly. Cool in pan for 10 minutes.
- Glaze and serve: Whisk confectioners’ sugar, maple syrup, cream, and pinch of salt until smooth. Drizzle over warm rolls and serve immediately.
Notes
Use canned 100% pure pumpkin puree, not pumpkin pie filling. For cutting, dental floss provides cleaner cuts than a knife. Do not over-flour the dough; it should be tacky. Glaze rolls when they are barely warm, not hot or cold. Can be made ahead: assemble rolls, refrigerate overnight, let sit for 45 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 22
- Sodium: 250
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 1
- Protein: 6
Keywords: pumpkin cinnamon rolls, maple glaze, holiday breakfast, make-ahead breakfast, pumpkin recipe, cinnamon rolls, fall baking