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Ultimate Pumpkin Cinnamon Rolls with Easy Maple Glaze

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These Ultimate Pumpkin Cinnamon Rolls with Maple Glaze are soft, spiced, and topped with a dreamy maple cream cheese glaze. Perfect for a cozy weekend morning or a special holiday brunch, they come together in under 2.5 hours using simple ingredients.

Ingredients

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  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup whole milk (warmed to about 110°F)
  • ¼ cup unsalted butter (melted and slightly cooled)
  • ½ cup pumpkin puree (100% pure pumpkin)
  • 1 large egg (room temperature)
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup unsalted butter (softened to room temperature)
  • ¾ cup packed brown sugar (light or dark)
  • 2 tbsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 4 oz cream cheese (softened to room temperature)
  • ¼ cup pure maple syrup
  • 1 cup powdered sugar (sifted)
  • 1–2 tbsp milk

Instructions

  1. Proof the yeast: In a small bowl, combine the warmed milk (110°F) and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until frothy.
  2. Make the dough: In the bowl of a stand mixer, whisk together the flour, remaining sugar, pumpkin pie spice, and salt. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes.
  3. Knead the dough: Increase speed to medium and knead for 6-8 minutes, until the dough is smooth and elastic. It should be slightly sticky but not wet. Adjust with flour or milk as needed.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free place for 1-1.5 hours, until doubled in size.
  5. Prepare the filling: While the dough rises, beat together the softened butter, brown sugar, pumpkin pie spice, and cinnamon until smooth and spreadable. Set aside at room temperature.
  6. Roll out the dough: Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle, about ¼-inch thick.
  7. Spread the filling: Using an offset spatula or the back of a spoon, spread the butter-sugar mixture evenly over the dough, leaving a ½-inch border on one long edge.
  8. Roll it up: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Use a sharp knife or bench scraper to cut the log into 12 equal rolls, about 1.5 inches each.
  9. Second rise: Arrange the rolls in a greased 9×13-inch baking dish, cut-side up. Cover with plastic wrap and let them rise for 30-45 minutes, until puffy and touching each other.
  10. Bake: Preheat your oven to 350°F. Bake the rolls for 22-28 minutes, until golden brown on top and the center is cooked through. If the tops brown too quickly, tent with foil halfway through.
  11. Make the glaze: While the rolls bake, beat the softened cream cheese until smooth. Add the maple syrup and powdered sugar, and beat until combined. Add milk 1 tablespoon at a time until you reach a pourable consistency.
  12. Glaze and serve: Let the rolls cool in the pan for 5-10 minutes. Drizzle the maple glaze generously over the warm rolls. Serve immediately.

Notes

Don’t skip the windowpane test for the dough. Use room-temperature ingredients. For clean cuts, use a serrated knife or dental floss. Don’t overbake; pull them out when just shy of done.

Nutrition

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

Find it online: https://daintydine.com/ultimate-pumpkin-cinnamon-rolls-with-easy-maple-glaze/