Best Easy Pumpkin Cinnamon Rolls with Maple Icing

Why This Recipe Works

Layers of flavor: These pumpkin cinnamon rolls start with flavor in the dough with ground nutmeg and vanilla and of course pumpkin puree. Then, we add more deliciousness in the filling, using two kinds of sugar, cinnamon and pumpkin pie spice. Finally, the glaze has both maple syrup and maple extract in it for that final touch of yum. One bite and you’ll be hooked! 

Perfect for the holidays: Looking for something different to serve Thanksgiving morning or for your overnight guests around the December holidays? You’re in luck. These pumpkin cinnamon rolls are just the thing to have family and guests running from their rooms into the kitchen. Make a double batch just to be on the safe side. 

Simple ingredients: A little flour, some water, yeast, milk, butter, sugar…all the ingredients you probably already have in your pantry. If not, a quick trip to the baking aisle of your local grocery store is all it would take to get everything you need. 

Maple glaze: The icing on the roll, as it were? The maple glaze! It’s a bit unexpected but still works so well on top of these pumpkin cinnamon rolls. And if you don’t like maple? No worries. Leave it out and add a pinch of cinnamon and vanilla extract instead. Or add a brown sugar frosting instead. Any way you top it, you can’t go wrong.

Ingredients

• Active Dry Yeast — Yeast is the key to getting the rolls to rise. You can find active dry yeast in the baking aisle, usually in a pack of three. 
• Warm Water — Warm water is necessary to get the active yeast to…well, activate. It will not work in cold. 
• Flour — An all-purpose white flour works great with these pumpkin cinnamon rolls. 
• Pumpkin Puree — Can’t have pumpkin rolls without pumpkin puree! If you see a can that says “canned pumpkin” don’t worry — it’s the same thing as puree and they can be used interchangeably. 
• Milk — Milk adds moisture to the rolls and also acts as a tenderizer for the dough. Milk is also used in the glaze. 
• Butter — Melted butter adds moisture as well as some fat to make the rolls extra tasty and gooey. Chilled butter is also used in the filling. 
• Sugar — Regular white sugar is great to use in the roll dough for added sweetness. Sugar is also used in the filling. 
• Salt — A pinch of salt helps all the flavors come together in any baked good. 
• Ground Nutmeg and vanilla — Adding nutmeg and vanilla to the rolls makes them oh-so-tasty
• Brown Sugar — I add brown sugar to the filling to help caramelize the filling and give it that ooey gooey texture. 
• Cinnamon and Pumpkin Pie Spice — Two other crucial spices to add to the filling. The taste of cinnamon and pumpkin pie mixed with the sugar and butter right in the filling? Oh. my. 
• Powdered Sugar — Powdered sugar is essential to making the glaze. Any brand is fine. 
• Maple Extract and Maple Syrup — How else are you going to get that maple flavor?

Here’s How You Make It

The Dough

1. To activate the yeast, dissolve it in warm water in a large bowl, letting it stand for about five minutes. You’ll notice the yeast starting to bubble. When this happens, add to it 2/3 cup of the flour, the pumpkin puree, milk, butter, sugar, salt, nutmeg, and vanilla and mix it all together with a wooden spoon. (photos 1-3)
2. Then, transfer the dough to a stand mixer fitted with a dough hook, and allow it to knead on low for 10 minutes, or till the dough becomes smooth and elastic. Add more flour, 1 tablespoon at a time, until the dough forms a ball and is mostly no longer sticky, although it may still feel a bit tacky — that’s okay. (steps 4-5)
3. Finally, let the dough rest in a large bowl coated with cooking spray. Cover the dough with a clean towel and place the bowl in a warm spot allowing the dough to rise for about 45 minutes, or until doubled in size. (not pictured)

The Filling

1. In another bowl, combine together both sugars, the flour, cinnamon, and pumpkin pie spice. Cut in the cold butter with two forks or a pastry cutter until the mixture resembles coarse crumbs. (photos 6-7)
2. Once the dough has doubled, remove the towel and punch the dough down. Then, allow it to rest another 10 minutes. (photos 8-9)
3. Take the dough out of the bowl, and roll it into a rectangle, about 12×12 inches. Sprinkle the dough with the filling. (photos 10-11)
4. Roll the dough up tightly in a spiral shape, pinching the ends to seal. Then, slice the rolled up log into 9 sections. (photos 12-13)
5. Place each section spiral-side down in a well-greased 8×8 inch square pan. Cover the dough again, allowing it to rise for about another 30 minutes, or until once again doubled in size. (photo 14)
6. Preheat the oven to 375 while the dough is rising again. Put the pumpkin cinnamon rolls in the oven and bake for about 20 minutes or until they turn golden brown. Allow the rolls to cool slightly before glazing. (photo 15)

The Glaze

1. While the rolls are baking, mix together the powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm. (photo 16)

Expert Tips and Tricks

• Serve immediately or store in an airtight container at room temperature up to 3 days. 
• If you’re going to freeze these rolls, I suggest freezing the dough and filling separately, then putting together and glazing when you’re ready to bake.