Fall is here and I’m ready for everything pumpkin. This recipe combines my famous cinnamon rolls with the perfect hint of pumpkin for an incredible flavor that isn’t too overpowering. I topped it with maple icing, but you can add ½ package of soft, room temperature cream cheese for a richer taste. 

Prep time: 1 hour (plus 1.5 hours of  rising time)

For the dough: 

  • 2 ½ tsp quick rise yeast
  • ¾ cup warm milk, any kind (not too hot, feels like a warm bath)
  • ¼ cup sugar
  • ¾ cup pumpkin puree
  • ¼ cup melted butter 
  • 1 egg (room temperature)
  • 4 cups flour
  • 2 tbps pumpkin pie spice
  • ½ tsp salt

Filling:

  • ½ cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ cup butter (room temperature)

Glaze:

  • 1 cup icing sugar
  • 1 tbsp maple syrup
  • 2 tbsp milk
  • 1 tbsp melted butter

Here’s what to do:

  1. Dissolve the yeast in milk. Stir and let it sit for 5 min. It should foam a bit or get creamy.
  2. Add the egg, butter, pumpkin puree, and sugar. Cream it.  
  3. With the mixer on low, add the flour, salt, cinnamon, and pumpkin pie spice. You should use your dough hook for this step or knead by hand.  
  4. Cover the bowl with plastic wrap and put it in a warm place to rise for one hour, if it’s not doubled in size, let it sit for longer.
  5. Pour the dough onto a lightly floured surface. Roll into a large, wide rectangle using a rolling pin. Spread the butter over one side using your hands. Combine the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle over the butter and work it in a bit with your hands. 
  6. Starting at one edge, roll the dough to form a log. Make about 9 cuts in the log to reveal the swirled roll. They should be about an inch to 1.5 inches thick. Place each roll on a parchment-lined baking sheet that has a bit of a side wall or in a pyrex dish. There will be some space in between them. Leave them to sit for 20-30 minutes. They will grow again and continue to fill in the spaces.
  7. Preheat oven to 350F. Place in the oven and bake for 30-35 minutes or just until they turn golden on the edges. Remove from the oven and let them cool completely.

To make the glaze:

  1. Combine the icing sugar, maple syrup, and butter. Beat really well with a fork or small whisk. Drizzle the icing over the cooled cinnamon rolls.

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