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Cozy Pumpkin Spice Cinnamon Rolls with Maple Glaze

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Soft, fluffy cinnamon rolls infused with pumpkin puree and warm spices, topped with a sweet maple glaze. Perfect for cozy fall mornings and easy to make in under two hours.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g), plus extra for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon salt
  • ½ cup pure pumpkin puree (120 g) (not pumpkin pie filling)
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • 4 tablespoons unsalted butter (57 g), melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup brown sugar (100 g), packed
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • Pinch of salt
  • 4 tablespoons unsalted butter (57 g), softened
  • 1 ½ cups powdered sugar (180 g)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons whole milk (30 ml), or more for desired consistency
  • ½ teaspoon pure vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C), sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: In a large bowl or stand mixer bowl, whisk together flour and salt. Add pumpkin puree, melted butter, egg, and activated yeast mixture. Stir until dough starts to come together, then knead by hand for 8-10 minutes or with stand mixer on low for 5-6 minutes until smooth and elastic.
  3. First rise: Lightly oil a clean bowl, place dough inside, turning once to coat. Cover with damp towel or plastic wrap and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  4. Prepare the filling: Mix brown sugar, cinnamon, nutmeg, ginger, and pinch of salt in a small bowl. Set aside softened butter.
  5. Roll out the dough: Punch down risen dough, turn onto floured surface, roll into 16×12 inch rectangle about ¼ inch thick. Spread softened butter evenly, then sprinkle sugar-spice mixture, pressing lightly.
  6. Form the rolls: Roll dough tightly from longer edge into a log. Pinch seam to seal. Cut log into 12 equal slices about 1 ½ inches thick.
  7. Second rise: Place rolls cut-side up in greased 9-inch round pan or baking dish, leaving space between. Cover loosely and let rise 30-45 minutes until puffy.
  8. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  9. Make the maple glaze: Whisk powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust consistency with more milk if needed.
  10. Glaze and serve: Let rolls cool 10 minutes after baking. Drizzle generously with maple glaze while warm. Serve immediately.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to avoid soggy dough. If dough is too sticky, dust lightly with flour but avoid over-flouring to keep rolls tender. Let dough rise until doubled for best texture. Use pure maple syrup for authentic glaze flavor. Rolls can be made vegan or gluten-free with substitutions. For slow cooker method, cook on low 2-3 hours and skip glaze until serving.

Nutrition

Keywords: pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, maple glaze, fall breakfast, cozy cinnamon rolls, pumpkin puree rolls, easy cinnamon rolls

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