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Easy Homemade Pumpkin Cinnamon Rolls with Maple Glaze

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These soft, spiced pumpkin cinnamon rolls are topped with a rich maple cream cheese glaze. Made with real pumpkin puree and a tangzhong-style starter, they’re fluffy, flavorful, and perfect for fall mornings.

Ingredients

  • Bread flour, 2 ½ cups (315g)
  • All-purpose flour, ½ cup (65g)
  • Pumpkin puree, ¾ cup (170g)
  • Whole milk, ½ cup (120ml), warm
  • Unsalted butter, 3 tablespoons (42g), melted and cooled slightly
  • Large egg, 1, room temperature
  • Granulated sugar, ¼ cup (50g)
  • Instant yeast, 2 ¼ teaspoons (one packet)
  • Salt, 1 teaspoon
  • Pumpkin pie spice, 1 ½ teaspoons
  • Unsalted butter, 4 tablespoons (56g), very soft (for filling)
  • Brown sugar, ½ cup (100g), packed (for filling)
  • Ground cinnamon, 1 tablespoon (for filling)
  • Pumpkin pie spice, ½ teaspoon (for filling)
  • Pinch of salt (for filling)
  • Cream cheese, 4 ounces (113g), softened (for glaze)
  • Pure maple syrup, ¼ cup (60ml) (for glaze)
  • Powdered sugar, ¾ cup (90g), sifted (for glaze)
  • Vanilla extract, ½ teaspoon (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. In the bowl of a stand mixer, whisk together bread flour, all-purpose flour, sugar, instant yeast, salt, and pumpkin pie spice.
  2. In a separate bowl, whisk together warm milk, melted butter, pumpkin puree, and egg until smooth.
  3. Pour wet ingredients into dry and mix on low speed with dough hook until a shaggy dough forms, about 1 minute.
  4. Increase speed to medium-low and knead for 6-8 minutes until dough is smooth and slightly tacky, passing the windowpane test.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 ½ hours.
  6. While dough rises, make filling: mix softened butter, brown sugar, cinnamon, pumpkin pie spice, and a pinch of salt into a smooth paste. Set aside at room temperature.
  7. Turn risen dough onto a lightly floured surface, punch down, and roll into a 12×16-inch rectangle, about ¼-inch thick.
  8. Spread filling evenly over dough, leaving a ½-inch border on long edges. Roll tightly into a log from the long side, pinching seam to seal.
  9. Cut log into 12 even slices (about 1 ½ inches thick) and place cut-side up in a greased 9×13-inch baking dish.
  10. Cover and let rise until puffy and touching, about 30-45 minutes (or refrigerate overnight for make-ahead).
  11. Preheat oven to 350°F (175°C). Bake rolls on middle rack for 22-28 minutes until golden brown and internal temperature reaches 190°F. Tent with foil if browning too quickly.
  12. Let rolls cool in pan for 10 minutes.
  13. While rolls bake, make glaze: In a small saucepan, simmer maple syrup over medium heat for 2-3 minutes until slightly reduced. Let cool 5 minutes.
  14. In a medium bowl, beat softened cream cheese until smooth. Add reduced maple syrup, sifted powdered sugar, vanilla, and a pinch of salt. Whisk until smooth and pourable.
  15. Pour glaze over warm rolls, spreading evenly. Let set for 5 minutes before serving.

Notes

For make-ahead: After second rise, cover and refrigerate up to 12 hours. Let sit at room temperature 30 minutes before baking. For freezing: Freeze unbaked rolls after shaping; thaw overnight in fridge, then bring to room temperature before baking. For best texture, avoid over-flouring the dough.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall breakfast, homemade cinnamon rolls, pumpkin spice

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