Maple Pumpkin Cinnamon Rolls


Back again… with more pumpkin! Stop it, you are so not sick of my pumpkin recipes.

P.S. I can’t decide if it’s good or bad that my husband just glanced at the computer, saw these pictures and said, “hey those look yummy, will you make those sometime?”

Um… I totally fed these to you last week…

Husbands. Can’t live with em, can’t live without em.


On a different note… Today officially felt like fall to me. I wore a sweater. Well… a cardigan. With sandals. And capris. But still… this fall thing is happening, like it or not.  I have to ask though, boots in September are okay right? I’m talking like ankle boots or riding boots, not snow boots here. Those obviously are only appropriate when the fluffy white stuff comes down.

But today my coworkers were going on about how you can’t wear boots til like, November. What?? There are probably only three months of the year I don’t wear boots and those months just ended. Except I wear my cowboy boots in the summertime so I actually wear boots all year round.

Yes. Cowboy boots. I’m the black sheep of the family. It’s okay, we’ve all got one and in this family, I’m it.


But back to these incredible Maple Pumpkin Cinnamon Rolls. Wow. Is there anything non-fallish about that? Maple. Pumpkin. Cinnamon.

Hello crisp Autumn morning, why don’t you stay a while and share with me these wonderfully doughy, maple-frosted pumpkin rolls of goodness. Here, have another I don’t mind sharing.

Woah, three is kind of pushing it, let’s just take it easy okay?


Maple Pumpkin Cinnamon Rolls
Prep time
Cook time
Total time
Warm up chilly Autumn mornings with these easy and delicious Maple Pumpkin Cinnamon Rolls!
Recipe type: Breakfast
Cuisine: American
Serves: 9
For the Dough:
  • 2¼ teaspoons active dry yeast
  • ¼ cup warm water
  • about 3 cups of flour, divided
  • ⅔ cup pumpkin puree
  • ½ cup milk
  • ¼ cup butter, melted
  • ¼ cup sugar
  • 1¼ teaspoons salt
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon vanilla
For the Filling:
  • ¼ cup sugar
  • ¼ cup brown sugar
  • 3 tablespoons flour
  • 1½ teaspoons cinnamon
  • ½ teaspoon pumpkin pie spice
  • 4 tablespoons chilled butter, cut into small sections
For the Glaze:
  • 1½cup powdered sugar
  • 1-2 tablespoons milk
  • 1 teaspoon maple extract
  • 1 tablespoon maple syrup
  1. To prepare the dough: Dissolve yeast in warm water in a large bowl and let stand five minutes. Add ⅔ cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
  2. Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.
  3. To prepare the filling: combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
  4. Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12x12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8x8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.
  5. Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
  6. Prepare the icing by mixing together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.

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  1. says

    Rolls look great. With only my husband and I, we really shouldn’t but I may try soon.

    As for the boots…my opinion is if it won’t be above the mid 50s that day (temperature wise) boots are fine. Cowboy boots are always fine. They are not fine with a dress unless you are young and well toned. At 48 I am well beyond that but confess I did it long before it was cool!

    • CremedelaCrumb1 says

      Ah, so we have you to thank for pioneering the dresses-with-boots style!! P.S. it’s just my husband and myself at home but somehow we made every single one of these babies disappear, just go for it! Thanks Mary!

  2. says

    *drools*… I’ve been on a mission to make as much as I possibly can with pumpkin this year, and these cinnamon rolls looks absolutely fantastic!

  3. Alex says

    ohmygosh, I just made these (haven’t gotten to do the icing yet) and they are to die for. I didn’t put cinnamon in them, since I’m allergic, so I just used extra cloves, allspice, ginger, and nutmeg. *goes to buy maple extract*

    Thanks for an incredible recipe!

    • CremedelaCrumb1 says

      Mmmmmmmm I’m sure the added spices were just heavenly…. and just you wait til you get the icing on those babies!! You’ll think you’ve died and gone to heaven. So glad you loved it!!!

  4. Michelle Little says

    Hey! This look positively stupendous, and I’m pretty stoked to make them. I was wondering if there is anyway to freeze the dough after a certain point so that you can make them the day before than pop them in the oven in the morning? If so, when is the best time to do that?

    • CremedelaCrumb1 says

      Hi Michelle!! I actually have made these the night before, I didn’t freeze them though. I made them completely up to the baking point. I rolled them, sliced them, placed them in the baking dish, and then let them rise overnight in the fridge. *Make sure you cover them! I suggest plastic wrap!* They will get BIG! The next day I let them come to room temperature before baking them for about 20 minutes. Let me know how they come out, my husband went nuts for them!!! Thanks Michelle!!

  5. Elle says

    Could you make the dough & filling and roll them ahead of time then bake a day later? I would love to make these thanksgiving morning, but I don’t think I would have the time (or the oven space) to bake them the morning of.

    • Tiffany says

      Yes, I have made these the night before, then put them in the oven the next morning. Just cover them tightly overnight so they don’t dry out and take them out early the next morning, let them come to room temp or almost room temp before putting them in the oven!

  6. Lien says

    These were delicious! I needed a 13×9 to fit all of the rolls in! I can’t imagine how it can fit in an 8×8! The more the merrier though :)

  7. Colleen says

    I varied by using sweet potato instead, but OH MY!! This recipe is delicious!!!
    I will try again with the recipe as written, using pumpkin puree!!
    Thank you!!!

  8. daniel says

    this are delicious. and the color/flavor is a nice change up from standard rolls.

    wondering if the recipe should read “add 2/3 of the flour” or “2-2/3 cups flour” rather than “2/3 cup flour” in step #1. seems the dough is still liquid adding only 2/3 a cup, and adding 1 TB at a time from this soupy step takes a while. i added 2 cups of flour in the beginning, then another 1/2 cup. then 1/4 cup. then tablespoons at a time until the correct consistency. worked great.

    i’ve made these several times, for crowds. even substituted some ingredients to make them vegan with excellent results. simply use a vegan butter substitute and a soy or nut milk for the regular milk.