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Perfect Pumpkin Cinnamon Rolls with Maple Glaze

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Soft, fluffy pumpkin cinnamon rolls with a maple cream cheese glaze. The secret is draining the pumpkin puree for a light, airy dough that’s packed with real pumpkin flavor.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed to about 110°F
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (100 g) granulated sugar, divided
  • ½ cup (120 g) pumpkin puree, drained well
  • 1 large egg, room temperature
  • ¼ cup (60 g) unsalted butter, melted and slightly cooled
  • 3 ½ to 4 cups (440–500 g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup (115 g) unsalted butter, very soft (for filling)
  • ¾ cup (150 g) packed light brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 4 oz (113 g) cream cheese, softened (for glaze)
  • 3 tablespoons unsalted butter, softened (for glaze)
  • ¼ cup (60 ml) pure maple syrup (for glaze)
  • 1 cup (120 g) powdered sugar, sifted (for glaze)
  • ½ teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Warm the milk to about 110°F. Pour into the bowl of a stand mixer (or large bowl). Stir in 1 tablespoon of the sugar and sprinkle the yeast on top. Let sit for 5-10 minutes until foamy.
  2. Add the drained pumpkin puree, egg, melted butter, remaining sugar, salt, and pumpkin pie spice to the yeast mixture. Stir until combined. Add 3 ½ cups of flour, one cup at a time, mixing on low with the dough hook. Knead for 6-8 minutes (or 10 minutes by hand) until smooth and elastic.
  3. Shape the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
  4. While the dough rises, mix the softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl until it forms a thick paste. Set aside at room temperature.
  5. Punch down the risen dough and turn onto a lightly floured surface. Roll into a 12×16-inch rectangle (about ¼ inch thick). Spread the filling evenly over the dough, leaving a ½-inch border on the long edges. Starting from the long side, roll the dough tightly into a log. Pinch the seam to seal.
  6. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls (about 1 ½ inches each). Arrange them in a greased 9×13-inch pan, cut side up, spacing them evenly.
  7. Cover the pan with a towel and let the rolls rise for 30-45 minutes, until puffy and touching each other.
  8. Preheat oven to 350°F (175°C). Bake the rolls for 22-28 minutes, until golden brown on top and the center rolls are cooked through. Let cool in the pan for 10 minutes before glazing.
  9. While the rolls cool, beat the cream cheese and butter together until smooth. Add the maple syrup, vanilla, and salt, then gradually beat in the powdered sugar until the glaze is thick and creamy. Pour or spread the glaze over the warm rolls.

Notes

Draining the pumpkin puree is essential for light, fluffy rolls. Use a paper towel or clean kitchen towel to press out excess moisture. For overnight prep, refrigerate the shaped rolls for up to 12 hours, then let come to room temperature before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, maple glaze, fall baking, pumpkin recipe, cinnamon rolls

Find it online: https://eliplate.com/perfect-pumpkin-cinnamon-rolls-with-maple-glaze-recipe/