Print

Cozy Maple Pumpkin Cinnamon Rolls

Cozy Maple Pumpkin Cinnamon Rolls - featured image
Print Recipe

Simple, forgiving, and incredibly aromatic cinnamon rolls made with pumpkin puree and maple syrup. Perfect for fall gatherings, these rolls require minimal rising time and deliver a soft, moist texture with classic autumn flavors.

Ingredients

Scale
  • 3 cups All-Purpose Flour
  • 1 cup Pumpkin Puree (not pie filling)
  • 1/2 cup Unsalted Butter, softened (for dough)
  • 1/4 cup Unsalted Butter, melted (for glaze)
  • 1/2 cup Granulated Sugar (for dough)
  • 1/2 cup Brown Sugar (for filling)
  • 2 tbsp Ground Cinnamon (for filling)
  • 1 tsp Ground Cinnamon (for dough)
  • 1 packet Instant Yeast (or 2 1/4 tsp)
  • 2 Large Eggs, room temperature
  • 1/2 cup Warm Milk (whole milk recommended)
  • 1 tsp Salt
  • 1/2 cup Real Maple Syrup (for glaze)

Instructions

  1. Warm the milk to approximately 110°F (43°C). It should be warm to the touch but not hot.
  2. In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, and salt.
  3. Add the softened butter, pumpkin puree, eggs, and warm milk to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Add a splash of milk if too dry or a little flour if too sticky.
  5. Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 45 minutes to 1 hour, or until doubled in size.
  6. While the dough rises, mix the remaining softened butter with the brown sugar and cinnamon to create a smooth paste for the filling.
  7. Punch down the risen dough and roll it out into a 12×16 inch rectangle. Spread the butter-sugar mixture evenly over the dough, leaving a small border at the top edge.
  8. Roll the dough up tightly from the long side and cut into 12 even pieces using a sharp knife or dental floss.
  9. Place the rolls in a greased 9×13 baking dish, leaving space between them. Cover and let rise for another 30 minutes.
  10. Preheat oven to 350°F (175°C) during the second rise.
  11. Bake the rolls for 25-30 minutes until golden brown. Cover loosely with foil if tops brown too quickly.
  12. While baking, whisk together the melted butter, maple syrup, and a little extra cinnamon for the glaze.
  13. Immediately after removing rolls from the oven, pour the warm glaze over them. Let sit for 5 minutes before serving.

Notes

Ensure milk is not too hot to avoid killing the yeast. Use real maple syrup, not pancake syrup. For cutting, dental floss provides cleaner cuts than a knife. Rolls can be frozen for up to three months or stored at room temperature for two days.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall baking, easy dessert, quick cinnamon rolls, autumn recipes, pumpkin puree recipes

Find it online: https://perkypan.com/cozy-maple-pumpkin-cinnamon-rolls-5-easy-fall-dessert-ideas/