Description
Soft, pillowy pumpkin spice cinnamon rolls with a brown butter cinnamon filling and a sticky maple glaze. This forgiving recipe uses basic ingredients and includes tips for perfect texture and make-ahead convenience.
Ingredients
Scale
- 3 ½ to 4 cups all-purpose flour
- 2 ¼ teaspoons instant yeast (1 packet)
- ¼ cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk (whole milk preferred)
- ¼ cup unsalted butter, melted
- ½ cup pumpkin puree (100% pure, not pie filling)
- 1 large egg, room temperature
- 1 teaspoon espresso powder
- ½ cup unsalted butter, softened (for filling)
- 1 cup light brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup powdered sugar, sifted (for glaze)
- 2–3 tablespoons real maple syrup
- 1–2 tablespoons milk (for glaze)
- Pinch of salt (for glaze)
Instructions
- In a stand mixer bowl with a dough hook, combine flour, yeast, sugar, salt, and espresso powder. Mix on low.
- Whisk together warm milk, melted butter, pumpkin puree, and egg in a separate container.
- Pour wet ingredients into dry ingredients. Mix on low until a shaggy dough forms, then knead on medium speed for 5-7 minutes until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled in size.
- While dough rises, mix softened butter, brown sugar, cinnamon, and pumpkin pie spice in a small bowl to create the filling.
- Punch down the risen dough and roll it out on a floured surface into a 12×16 inch rectangle, about ¼ inch thick.
- Spread the butter-sugar mixture evenly over the dough, leaving a ½-inch border at the top edge.
- Tightly roll the dough into a log starting from the long edge closest to you, and pinch the seam to seal.
- Cut the log into 12 even rolls using dental floss or a sharp knife. Place seam-side down in a greased 9×13 inch baking dish.
- Cover the rolls and let them rise again for 30-45 minutes until puffy and jiggly.
- Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F.
- While rolls bake, whisk powdered sugar, maple syrup, milk, and salt until smooth to make the glaze.
- Let baked rolls cool in the pan for 10 minutes, then drizzle with glaze while still warm.
Notes
Use 100% pure pumpkin puree, not pumpkin pie filling. If dough is too sticky, add flour 1 tablespoon at a time. If too dry, add water 1 teaspoon at a time. For make-ahead, assemble rolls, cover tightly, and refrigerate overnight. Let come to room temperature and rise for 1-2 hours before baking. Glaze rolls while warm, not hot, for best adherence.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 22
- Sodium: 350
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: pumpkin spice cinnamon rolls, fall baking, homemade cinnamon rolls, maple glaze, easy yeast dough, brunch recipe