Pumpkin Cinnamon Rolls with Maple Icing give a cozy twist on a classic treat. Imagine soft, fluffy rolls swirled with sweet cinnamon filling and drizzled with rich maple icing. Whether you’re preparing for a fall gathering or just want a warm snack, these rolls are perfect. In this guide, I’ll walk you through the easy steps to create these delicious pumpkin cinnamon rolls that everyone will love!

$- 3 ½ cups all-purpose flour - ½ cup warm milk - ½ cup pumpkin puree - 1 large egg - 1/4 cup unsalted butter The main ingredients create a soft, fluffy roll. The all-purpose flour gives structure. Warm milk activates the yeast, helping the dough rise. Pumpkin puree adds moisture and flavor. The egg binds everything together, while the unsalted butter enriches the taste. - 1/3 cup packed brown sugar - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened The filling makes the rolls sweet and aromatic. Brown sugar brings a deep, caramel flavor. Ground cinnamon adds warmth and spice. Softened butter helps the filling stick to the dough, creating a gooey center. - 1 cup powdered sugar - 3 tablespoons pure maple syrup - A pinch of sea salt The maple icing brings a sweet finish. Powdered sugar creates a smooth texture. Pure maple syrup adds a rich, natural flavor. A pinch of sea salt balances the sweetness and enhances the taste. To make perfect pumpkin cinnamon rolls, first, we need to activate the yeast. Use warm milk heated to 110°F (43°C). If it’s too hot, it can kill the yeast. If it's too cold, the yeast won't wake up. Check if the yeast is active by mixing it with the warm milk. Let it sit for about 5 minutes. You should see bubbles form on top. This froth means your yeast is ready to go. Next, we prepare the dough. In a large bowl, whisk together the dry ingredients. Combine the flour, sugar, cinnamon, nutmeg, allspice, and salt. Mix them well so every bite has flavor. In another bowl, mix the wet ingredients. Blend the pumpkin puree, melted butter, egg, and vanilla until smooth. Then, add the frothy yeast mixture to the pumpkin mix. Stir well to combine. Now, slowly mix the dry ingredients into the wet mixture. Keep stirring until a dough forms. Knead the dough on a floured surface for about 5 to 7 minutes. Push and fold it until it feels smooth and elastic. After kneading, place the dough in a greased bowl and cover it with a cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size. Once the dough has risen, punch it down to release air. Roll it out on a floured surface, shaping it into a rectangle about 16x12 inches. Next, prepare the filling. Spread the softened butter on the dough, then sprinkle the brown sugar and cinnamon evenly over it. Roll the dough tightly from one long edge to the other. Pinch the seam to seal it, then cut it into 12 equal rolls. Place the rolls in a greased baking dish. Cover them with a cloth and let them rise again for 30 minutes. They should look puffy when ready. Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown. The smell will be amazing while they bake! To make sure your dough rises well, keep it warm. Place it in a sunny spot or use a warm oven. The yeast needs warmth to work its magic. Let the dough rise until it doubles in size. This step is key for fluffy rolls. Using fresh spices boosts flavor. Ground spices lose their punch over time. Buy whole spices and grind them yourself for the best taste. Trust me, it makes a huge difference in your rolls. Adjust the maple icing thickness by adding more milk. Start with two tablespoons, then add more as needed. You want it creamy but not runny. If it’s too thick, it won’t drizzle well. Store leftover icing in an airtight container. Keep it in the fridge for up to a week. When you’re ready to use it, just stir until smooth again. Serve warm cinnamon rolls on a pretty plate. Drizzle extra maple icing on top for a sweet touch. A sprinkle of ground cinnamon adds a nice look as well. To enhance flavor, add chopped pecans or walnuts as a garnish. They add crunch and pair well with the sweet icing. Enjoy these cozy treats with friends or family! {{image_4}} For those with special diets, I have some great options. - Gluten-free flour alternatives: You can use a 1:1 gluten-free flour blend. This works well and keeps the texture light. - Vegan substitutes: Swap the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until thick. Use almond milk instead of regular milk and coconut oil instead of butter. You can make these rolls even more exciting with simple tweaks. - Adding nuts or chocolate: Toss in chopped pecans or walnuts for crunch. You can also add chocolate chips for a sweet twist. - Spice blend variations: Try using cardamom or ginger to change the flavor. A bit of pumpkin pie spice works well, too. Make your rolls fit the season with these fun additions. - Incorporating cranberries or white chocolate: Dried cranberries add a tart bite. White chocolate chips give a sweet contrast. - Adapting for holiday flavors: During the holidays, add nutmeg or cloves for a warm touch. A dash of orange zest can also brighten up the rolls. These ideas can help you create your own unique version of pumpkin cinnamon rolls. Enjoy experimenting! To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Placing parchment paper between the rolls helps prevent sticking. Refrigerate them to keep them safe for up to four days. If you want to save them for later, freezing is a great option. To freeze your rolls, let them cool completely first. Wrap each roll in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Remember to label the bags with the date, so you know when you made them! When you are ready to enjoy your cinnamon rolls again, reheating them properly is key. You can use the microwave, but be careful not to make them tough. Heat them for about 15 to 20 seconds. This method works best for just a few rolls. For a larger batch, use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10 to 15 minutes until warm. This way, they stay soft and fluffy. Serve your reheated rolls with a drizzle of maple icing on top. You can add a sprinkle of cinnamon or some chopped pecans for extra flavor. Enjoy every bite! Pumpkin cinnamon rolls last about 3 to 4 days when stored properly. To keep them fresh, place the rolls in an airtight container. You can also wrap them in plastic wrap and store them in the fridge. This method helps to maintain their taste and moisture. Yes, you can make these rolls ahead of time! For overnight preparation, follow these steps: - Prepare the dough and let it rise as usual. - After rolling and cutting the dough, place the rolls in a greased baking dish. - Cover them tightly with plastic wrap and store them in the fridge overnight. - In the morning, let the rolls sit at room temperature for about 30 minutes before baking. If you don't have pumpkin puree, you can use several alternatives: - Sweet potato puree: It has a similar texture and flavor. - Butternut squash puree: This also works well and adds a nice taste. - Applesauce: For a different flavor, use unsweetened applesauce. Adjust sugar in the recipe as needed. In this post, we explored the key ingredients and simple steps to make pumpkin cinnamon rolls. We discussed how to activate yeast and prepare the dough. I shared tips for perfecting your rolls and explained tasty variations. With these methods, you can bake delicious treats that everyone will love. Remember to store any extras properly, so they stay fresh. I hope you enjoy this recipe and make it your own!$

Ingredients

Main Ingredients for Pumpkin Cinnamon Rolls

– 3 ½ cups all-purpose flour

– ½ cup warm milk

– ½ cup pumpkin puree

– 1 large egg

– 1/4 cup unsalted butter

The main ingredients create a soft, fluffy roll. The all-purpose flour gives structure. Warm milk activates the yeast, helping the dough rise. Pumpkin puree adds moisture and flavor. The egg binds everything together, while the unsalted butter enriches the taste.

Filling Ingredients

– 1/3 cup packed brown sugar

– 2 tablespoons ground cinnamon

– 2 tablespoons unsalted butter, softened

The filling makes the rolls sweet and aromatic. Brown sugar brings a deep, caramel flavor. Ground cinnamon adds warmth and spice. Softened butter helps the filling stick to the dough, creating a gooey center.

Maple Icing Ingredients

– 1 cup powdered sugar

– 3 tablespoons pure maple syrup

– A pinch of sea salt

The maple icing brings a sweet finish. Powdered sugar creates a smooth texture. Pure maple syrup adds a rich, natural flavor. A pinch of sea salt balances the sweetness and enhances the taste.

Step-by-Step Instructions

Activating the Yeast

To make perfect pumpkin cinnamon rolls, first, we need to activate the yeast. Use warm milk heated to 110°F (43°C). If it’s too hot, it can kill the yeast. If it’s too cold, the yeast won’t wake up.

Check if the yeast is active by mixing it with the warm milk. Let it sit for about 5 minutes. You should see bubbles form on top. This froth means your yeast is ready to go.

Preparing the Dough

Next, we prepare the dough. In a large bowl, whisk together the dry ingredients. Combine the flour, sugar, cinnamon, nutmeg, allspice, and salt. Mix them well so every bite has flavor.

In another bowl, mix the wet ingredients. Blend the pumpkin puree, melted butter, egg, and vanilla until smooth. Then, add the frothy yeast mixture to the pumpkin mix. Stir well to combine.

Now, slowly mix the dry ingredients into the wet mixture. Keep stirring until a dough forms.

Knead the dough on a floured surface for about 5 to 7 minutes. Push and fold it until it feels smooth and elastic. After kneading, place the dough in a greased bowl and cover it with a cloth. Let it rise in a warm spot for about 1 hour, or until it doubles in size.

Baking the Cinnamon Rolls

Once the dough has risen, punch it down to release air. Roll it out on a floured surface, shaping it into a rectangle about 16×12 inches.

Next, prepare the filling. Spread the softened butter on the dough, then sprinkle the brown sugar and cinnamon evenly over it.

Roll the dough tightly from one long edge to the other. Pinch the seam to seal it, then cut it into 12 equal rolls.

Place the rolls in a greased baking dish. Cover them with a cloth and let them rise again for 30 minutes. They should look puffy when ready.

Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes until golden brown. The smell will be amazing while they bake!

Tips & Tricks

Perfecting Your Pumpkin Cinnamon Rolls

To make sure your dough rises well, keep it warm. Place it in a sunny spot or use a warm oven. The yeast needs warmth to work its magic. Let the dough rise until it doubles in size. This step is key for fluffy rolls.

Using fresh spices boosts flavor. Ground spices lose their punch over time. Buy whole spices and grind them yourself for the best taste. Trust me, it makes a huge difference in your rolls.

Icing Consistency Tips

Adjust the maple icing thickness by adding more milk. Start with two tablespoons, then add more as needed. You want it creamy but not runny. If it’s too thick, it won’t drizzle well.

Store leftover icing in an airtight container. Keep it in the fridge for up to a week. When you’re ready to use it, just stir until smooth again.

Presentation Tips

Serve warm cinnamon rolls on a pretty plate. Drizzle extra maple icing on top for a sweet touch. A sprinkle of ground cinnamon adds a nice look as well.

To enhance flavor, add chopped pecans or walnuts as a garnish. They add crunch and pair well with the sweet icing. Enjoy these cozy treats with friends or family!

Variations

Dietary Adjustments

For those with special diets, I have some great options.

– Gluten-free flour alternatives: You can use a 1:1 gluten-free flour blend. This works well and keeps the texture light.

– Vegan substitutes: Swap the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until thick. Use almond milk instead of regular milk and coconut oil instead of butter.

Flavor Customizations

You can make these rolls even more exciting with simple tweaks.

– Adding nuts or chocolate: Toss in chopped pecans or walnuts for crunch. You can also add chocolate chips for a sweet twist.

– Spice blend variations: Try using cardamom or ginger to change the flavor. A bit of pumpkin pie spice works well, too.

Seasonal Additions

Make your rolls fit the season with these fun additions.

– Incorporating cranberries or white chocolate: Dried cranberries add a tart bite. White chocolate chips give a sweet contrast.

– Adapting for holiday flavors: During the holidays, add nutmeg or cloves for a warm touch. A dash of orange zest can also brighten up the rolls.

These ideas can help you create your own unique version of pumpkin cinnamon rolls. Enjoy experimenting!

Storage Info

Storing Leftover Cinnamon Rolls

To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Placing parchment paper between the rolls helps prevent sticking. Refrigerate them to keep them safe for up to four days. If you want to save them for later, freezing is a great option.

To freeze your rolls, let them cool completely first. Wrap each roll in plastic wrap, then place them in a freezer bag. They can last up to three months in the freezer. Remember to label the bags with the date, so you know when you made them!

Reheating Tips

When you are ready to enjoy your cinnamon rolls again, reheating them properly is key. You can use the microwave, but be careful not to make them tough. Heat them for about 15 to 20 seconds. This method works best for just a few rolls.

For a larger batch, use the oven. Preheat it to 350°F (175°C). Place the rolls on a baking sheet and cover them with foil. Heat for about 10 to 15 minutes until warm. This way, they stay soft and fluffy.

Serve your reheated rolls with a drizzle of maple icing on top. You can add a sprinkle of cinnamon or some chopped pecans for extra flavor. Enjoy every bite!

FAQs

How long do pumpkin cinnamon rolls last?

Pumpkin cinnamon rolls last about 3 to 4 days when stored properly. To keep them fresh, place the rolls in an airtight container. You can also wrap them in plastic wrap and store them in the fridge. This method helps to maintain their taste and moisture.

Can I make these rolls ahead of time?

Yes, you can make these rolls ahead of time! For overnight preparation, follow these steps:

– Prepare the dough and let it rise as usual.

– After rolling and cutting the dough, place the rolls in a greased baking dish.

– Cover them tightly with plastic wrap and store them in the fridge overnight.

– In the morning, let the rolls sit at room temperature for about 30 minutes before baking.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, you can use several alternatives:

– Sweet potato puree: It has a similar texture and flavor.

– Butternut squash puree: This also works well and adds a nice taste.

– Applesauce: For a different flavor, use unsweetened applesauce. Adjust sugar in the recipe as needed.

In this post, we explored the key ingredients and simple steps to make pumpkin cinnamon rolls. We discussed how to activate yeast and prepare the dough. I shared tips for perfecting your rolls and explained tasty variations.

With these methods, you can bake delicious treats that everyone will love. Remember to store any extras properly, so they stay fresh. I hope you enjoy this recipe and make it your own!

Pumpkin Cinnamon Rolls with Maple Icing

Indulge in the warm, cozy flavors of fall with our Pumpkin Spice Cinnamon Rolls with Maple Icing! These soft, fluffy rolls are filled with a delightful blend of cinnamon and pumpkin, then topped with a rich maple icing that will make your taste buds dance. Perfect for breakfast or dessert, this recipe is easy to follow and great for sharing. Click to explore the full recipe and make your home smell amazing! #PumpkinSpice #CinnamonRolls #BakingLove #FallRecipes

Print Recipe Pin Recipe

Ingredients

3 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) active dry yeast

½ cup warm milk (heated to 110°F/43°C)

½ cup pumpkin puree (canned or homemade)

1/3 cup granulated sugar

1/4 cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

½ teaspoon salt

For the Filling:

1/3 cup packed brown sugar

2 tablespoons ground cinnamon

2 tablespoons unsalted butter, softened

For the Maple Icing:

1 cup powdered sugar

3 tablespoons pure maple syrup

2 tablespoons milk (adjust for desired consistency)

A pinch of sea salt

Instructions

Activate the Yeast: In a small bowl, combine the warm milk and active dry yeast. Stir gently and let it sit for 5 minutes until it becomes frothy—a sign that the yeast is active.

Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, nutmeg, allspice, and salt until evenly combined.

Combine the Wet Ingredients: In a separate bowl, mix together the pumpkin puree, melted butter, egg, and vanilla extract until the mixture is smooth and uniform.

Incorporate the Yeast: Add the frothy yeast mixture into the pumpkin mixture, stirring well to combine. Gradually incorporate the dry ingredients into the wet mixture, stirring until a dough begins to form.

Knead the Dough: On a floured surface, knead the dough for approximately 5-7 minutes until it becomes smooth and elastic. Once kneaded, place the dough in a greased bowl, cover with a clean cloth, and allow it to rise in a warm area for about 1 hour, or until it has doubled in size.

Roll Out the Dough: After rising, punch down the dough to release air bubbles. On a floured surface, roll the dough into a rectangular shape, roughly 16x12 inches in size.

Prepare the Filling: Spread the softened butter evenly over the rolled-out dough. Then, sprinkle the packed brown sugar and ground cinnamon on top, ensuring it covers the surface evenly.

Form the Rolls: Starting from one long edge, carefully roll the dough into a tight log. Pinch the seam to seal it, then cut the log into 12 equal pieces for the rolls.

Second Rise: Place the cut rolls in a greased baking dish, cover with a cloth, and let them rise again for about 30 minutes, or until they appear puffy.

Bake: Preheat your oven to 350°F (175°C). Once the rolls are ready, bake them for 25-30 minutes or until they are a beautiful golden brown.

Make the Maple Icing: While the rolls are baking, prepare the maple icing by whisking together the powdered sugar, maple syrup, milk, and a pinch of salt until the mixture is smooth and creamy.

Drizzle and Serve: Once the rolls are baked, allow them to cool slightly (about 10 minutes). Drizzle with the maple icing before serving for a delicious finish.

Prep Time: 20 mins | Total Time: 2 hrs | Servings: 12 rolls

- Presentation Tips: Serve the warm cinnamon rolls on a decorative plate. Drizzle with extra maple icing and garnish with a light sprinkle of ground cinnamon and some chopped pecans to elevate the visual appeal. Enjoy the cozy autumn flavors!