Recipe Information
- Prep Time: 30 minutes (plus 2 hours rising time)
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Servings: 12 rolls
- Difficulty: Medium
Nutrition values
- Calories: 385 kcal
- Protein: 6g
- Carbs: 62g
Why Make This Maple Pumpkin Cinnamon Rolls
These rolls take the classic cinnamon roll and elevate it with seasonal flair. Adding pumpkin puree to the dough does more than just add flavor; it creates an incredibly moist and tender crumb that stays soft for days. The maple glaze provides a sophisticated sweetness that pairs perfectly with the warm cinnamon and nutmeg filling. Making these from scratch allows you to control the quality of the ingredients, ensuring a preservative-free treat that tastes like home. It is a rewarding baking project that fills your house with the most incredible scent imaginable.
Ingredients
For the Dough:
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
For the Filling:
- 1/2 cup unsalted butter, very soft
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp ground ginger
For the Maple Glaze:
- 4 oz cream cheese, softened
- 2 tbsp melted butter
- 1/4 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Directions
Step 1: Activate the Yeast and Mix the Wet Ingredients
In the bowl of a stand mixer, combine the warm milk, a pinch of the sugar, and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Once the yeast is active, whisk in the remaining sugar, pumpkin puree, melted butter, and the egg until the mixture is smooth and well combined.
Step 2: Form and Knead the Dough
Add 3 cups of flour, the salt, and the pumpkin pie spice to the wet mixture. Use the dough hook attachment on low speed to combine. Gradually add more flour, half a cup at a time, until the dough clears the sides of the bowl but remains slightly tacky. Increase the speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
Step 3: First Rise
Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, which usually takes about 1 to 1.5 hours.
Step 4: Roll and Fill the Dough
Punch down the risen dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the softened butter evenly over the dough, leaving a small margin at the edges. In a small bowl, mix the brown sugar, cinnamon, and ginger, then sprinkle this mixture generously over the buttered dough.
Step 5: Shape and Second Rise
Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again in a warm spot for about 30 to 45 minutes until they look puffy and are touching each other.
Step 6: Bake the Rolls
Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, or until they are lightly golden brown on top. Avoid overbaking to ensure they stay soft. Remove the pan from the oven and let the rolls cool for about 10 minutes while you prepare the frosting.
Step 7: Glaze and Serve
In a medium bowl, beat the softened cream cheese and melted butter until smooth. Stir in the maple syrup, vanilla, and powdered sugar until the glaze is creamy and pourable. Generously spread or drizzle the maple glaze over the warm rolls. Serve immediately while they are soft and gooey.
Expert Tips for Perfect Maple Pumpkin Cinnamon Rolls
To achieve the best results, ensure your pumpkin puree is at room temperature before adding it to the yeast mixture. Cold ingredients can slow down the rising process significantly. When measuring your flour, use the spoon-and-level method rather than scooping directly with the measuring cup; this prevents adding too much flour, which can lead to dry, dense rolls. For the cleanest cuts, use a piece of unflavored dental floss to “zip” through the dough log without squashing the delicate layers.
Delicious Variations
If you love a bit of crunch, sprinkle a half-cup of chopped toasted pecans or walnuts over the cinnamon filling before rolling up the dough. For a more intense maple flavor, you can add a drop of maple extract to the dough itself. If you prefer a less tangy frosting, omit the cream cheese and make a simple glaze using just powdered sugar, maple syrup, and a splash of milk. For a vegan version, use almond milk, vegan butter, and a flax egg.
Frequently Asked Questions
Can I make these rolls overnight?
Yes! After shaping the rolls and placing them in the baking pan (Step 5), cover them tightly and store them in the refrigerator overnight. The next morning, let them sit at room temperature for about 1 hour to finish their second rise before baking as directed.
Can I use pumpkin pie filling instead of puree?
It is best to use 100% pure pumpkin puree. Pumpkin pie filling contains added sugars and spices that will throw off the balance of the recipe and may affect the texture of the dough.
How do I know if my yeast is still good?
If your yeast mixture does not become foamy or bubbly after 10 minutes in the warm milk, the yeast is likely dead. Start over with fresh yeast to ensure your rolls rise properly.
Can I freeze these cinnamon rolls?
Absolutely. You can freeze the unbaked rolls after shaping them, or freeze the fully baked and glazed rolls. If freezing unbaked, let them thaw and rise before baking. If baked, simply reheat them in the oven or microwave until warm.
Why are my rolls tough?
Tough rolls usually result from over-kneading the dough or adding too much flour. Only add enough flour so the dough stops sticking to the bowl; it should still feel soft and slightly sticky to the touch.
Conclusion
Maple Pumpkin Cinnamon Rolls are the quintessential treat for any autumn morning. The combination of tender pumpkin dough and rich maple glaze creates a flavor profile that is both nostalgic and indulgent. While making yeast bread requires a bit of patience, the result is incredibly rewarding. Share these with friends and family, or keep a batch in the freezer for whenever you need a sweet, spiced pick-me-up. Happy baking!
Maple Pumpkin Cinnamon Rolls
- Total Time: 2 hours 55 minutes
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1/2 cup warm whole milk (110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted unsalted butter
- 1 large egg, room temperature
- 3 1/2 to 4 cups all-purpose flour
- 1 tsp salt
- 1 tsp pumpkin pie spice
- For the Filling:
- 1/2 cup unsalted butter, very soft
- 3/4 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/2 tsp ground ginger
- For the Maple Glaze:
- 4 oz cream cheese, softened
- 2 tbsp melted butter
- 1/4 cup pure maple syrup
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- In the bowl of a stand mixer, combine the warm milk, a pinch of the sugar, and the yeast. Let it sit for about 5 to 10 minutes until it becomes foamy. Once the yeast is active, whisk in the remaining sugar, pumpkin puree, melted butter, and the egg until the mixture is smooth and well combined.
- Add 3 cups of flour, the salt, and the pumpkin pie spice to the wet mixture. Use the dough hook attachment on low speed to combine. Gradually add more flour, half a cup at a time, until the dough clears the sides of the bowl but remains slightly tacky. Increase the speed to medium and knead for 5 to 7 minutes until the dough is smooth and elastic.
- Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, which usually takes about 1 to 1.5 hours.
- Punch down the risen dough to release the air. On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches. Spread the softened butter evenly over the dough, leaving a small margin at the edges. In a small bowl, mix the brown sugar, cinnamon, and ginger, then sprinkle this mixture generously over the buttered dough.
- Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut the log into 12 even slices. Place the rolls into a greased 9×13 inch baking pan. Cover and let them rise again in a warm spot for about 30 to 45 minutes until they look puffy and are touching each other.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22 to 27 minutes, or until they are lightly golden brown on top. Avoid overbaking to ensure they stay soft. Remove the pan from the oven and let the rolls cool for about 10 minutes while you prepare the frosting.
- In a medium bowl, beat the softened cream cheese and melted butter until smooth. Stir in the maple syrup, vanilla, and powdered sugar until the glaze is creamy and pourable. Generously spread or drizzle the maple glaze over the warm rolls. Serve immediately while they are soft and gooey.
- Cook Time: 2 hours 55 minutes
