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Cozy Pumpkin Spice Cinnamon Rolls with Maple Glaze

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Soft, pillowy cinnamon rolls infused with real pumpkin puree and pumpkin pie spice, topped with a rich maple glaze. This easy fall recipe yields tender, moist rolls perfect for brunch or breakfast.

Ingredients

Scale
  • 1 cup warm milk (110°F/43°C)
  • 2 packets quick-rise yeast (4.5g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup unsalted butter, softened (113g)
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree (240g)
  • 4 to 4.5 cups all-purpose flour (500-560g)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, melted (for filling)
  • 1 cup packed brown sugar (200g)
  • 2 teaspoons pumpkin pie spice (for filling)
  • 1 cup confectioners’ sugar, sifted (120g)
  • 3 tablespoons real maple syrup
  • 1–2 tablespoons milk (for glaze)
  • 1 pinch salt (for glaze)

Instructions

  1. In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add softened butter, eggs, pumpkin puree, pumpkin pie spice, and salt. Mix on low until combined.
  3. Gradually add flour, one cup at a time, mixing on low. Increase speed to medium and knead for 8-10 minutes until dough is soft, slightly sticky, and passes the windowpane test.
  4. Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
  5. While dough rises, melt butter for filling and mix with brown sugar and pumpkin pie spice.
  6. Punch down risen dough and roll out into a 9×13 inch rectangle on a floured surface.
  7. Brush melted butter over the dough, leaving a 1/2 inch border. Sprinkle brown sugar mixture evenly over the butter.
  8. Roll dough tightly from the long side and cut into 12 equal pieces using a serrated knife or dental floss.
  9. Place rolls cut-side up in a 9×13 inch baking pan, leaving space for expansion.
  10. Cover and let rise again for 30-45 minutes until puffy and nearly doubled.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F.
  12. While baking, whisk together confectioners’ sugar, maple syrup, milk, and salt to make the glaze.
  13. Let rolls cool in the pan for 10 minutes, then drizzle with glaze and serve warm.

Notes

Ensure milk is warm (110°F) but not hot to avoid killing the yeast. Use pure pumpkin puree, not pie filling. For gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and almond/oat milk. Rolls freeze well unglazed for up to 3 months.

Nutrition

Keywords: pumpkin spice, cinnamon rolls, fall recipe, maple glaze, homemade breakfast, yeast dough, pumpkin puree, cozy baking

Find it online: https://bakebeam.com/cozy-pumpkin-spice-cinnamon-rolls-easy-fall-recipe/