Pumpkin Cinnamon Rolls with Maple Glaze
Embrace the flavors of fall with these irresistible Pumpkin Cinnamon Rolls! This delightful twist on the classic recipe combines soft, fluffy rolls with the warm, spicy goodness of pumpkin. And to top it all off, they’re drizzled in a luscious maple icing that will leave you craving more! Perfect for those cozy autumn mornings—or any time you want to indulge
Servings 12 rolls
Ingredients
Dough
- 1 package active dry yeast 1 Tablespoon
- 1 cup milk warmed to 110-115 F
- 1 teaspoon salt 1/
- 4 cup granulated sugar
- 1/4 cup canola oil
- 1 large egg
- 3 1/2 cups all purpose flour
Filling
- 3/4 cup canned pumpkin
- 3/4 cup brown sugar packed
- 1/3 cup butter softened
- 4 teaspoons pumpkin pie spice
- 1 cup pecans chopped
Glaze
- 1/2 cup powdered sugar
- 3 Tablespoons pure maple syrup
Instructions
- Put the yeast in a large bowl and stir in the warm milk (110-115 F) and allow to proof for 5-10 minutes. Add in the sugar, salt, oil and egg. Mix together. Next about 1/2 cup at a time, stir in the flour. When it’s all mixed, knead the dough just 3 or 4 minutes. If the dough gets sticky, add a bit more flour.
- Cover your bowl with a damp dish towel and place it in a warm spot for about 1 hour and 15 minutes to double.
- While the dough is rising, take a moment to whip up a delicious filling! In a bowl, combine pumpkin puree, brown sugar, melted butter, pumpkin pie spice, and chopped pecans. Mix well and set it aside
- Remove the dough from the bowl (or bread machine) and gently punch it down to release any air bubbles. Then, transfer it to a floured countertop. Using a rolling pin, roll the dough into a rectangle that measures approximately 10 inches by 18 inches
- Next, scoop the pumpkin filling evenly over the dough and spread the pumpkin mixture over the rolled-out dough, making sure to reach all the edges
- Begin by taking the long 18″ edge of the dough and roll it towards you to create a long, tube-shaped roll.
- Slice the log into 12 equal pieces and arrange them in a 9″x13″ baking dish that you’ve lightly sprayed with cooking spray. If you have a little handful of extra pecans, sprinkle them on top and pop the rolls into the slightly warm oven to rise for 45 minutes more
- After the second rise of 45 minutes, preheat your oven to 375°F. Bake the rolls for 20 to 25 minutes or until they’re beautifully golden brown!While the rolls are in the oven, prepare a delicious glaze by whisking together powdered sugar and 2 to 3 tablespoons of maple syrup. Adjust the syrup to reach your desired glaze thickness
- Once the rolls are freshly baked and out of the oven, allow them to cool for about 10 minutes before drizzling on that delicious glaze. Trust us, they’re absolutely divine when enjoyed warm
Notes
NOTE: You can warm the milk by putting it in the microwave for about 35 seconds.
BREAD MACHINE OPTION:
Another option is to put the ingredients right into your bread maker and select DOUGH. It will do the above steps: mix and first rise for you.
MAKE AHEAD OPTION:
Do all the steps through rolling them into rolls. Cover and put in the refrigerator overnight. The next morning, pull the pan out and allow it to warm to room temperature while the oven preheats to 350 F. Bake uncovered for 25 minutes.