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Cozy Pumpkin Spice Cinnamon Rolls Recipe with Easy Maple Glaze

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Soft, tender pumpkin spice cinnamon rolls topped with a smooth maple glaze, perfect for cozy fall mornings. These rolls feature a pillowy dough with a warm cinnamon-sugar filling and a just-sweet-enough glaze.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240 ml) warm whole milk (about 110°F/43°C)
  • ⅓ cup (67 g) granulated sugar
  • 1 tsp salt
  • 6 tbsp (85 g) unsalted butter, melted and slightly cooled
  • ½ cup (120 g) pumpkin puree, canned or fresh
  • 2 large eggs, room temperature
  • 1 cup (220 g) packed brown sugar
  • 2 tbsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • Pinch of salt (for filling)
  • 4 tbsp (56 g) unsalted butter, softened (for filling)
  • ½ cup (120 ml) pure maple syrup (Grade A Amber recommended)
  • 1 cup (120 g) powdered sugar
  • 2 tbsp (28 g) unsalted butter, melted (for glaze)
  • ½ tsp vanilla extract
  • Pinch of salt (for glaze)

Instructions

  1. Warm the milk to about 110°F (43°C). Pour into a large bowl, sprinkle yeast and a pinch of sugar on top. Let sit 5-10 minutes until frothy.
  2. Add granulated sugar, melted butter, pumpkin puree, eggs, and salt to the yeast mixture. Stir gently until combined.
  3. Gradually add flour, about 1 cup at a time, mixing after each addition. Turn dough onto floured surface when it starts coming together.
  4. Knead dough for 8-10 minutes until smooth, elastic, soft, and slightly tacky but not sticky. Add flour if too sticky.
  5. Lightly oil a clean bowl, place dough inside, cover with damp towel or plastic wrap. Let rise in warm place 1 to 1.5 hours until doubled in size.
  6. Mix brown sugar, cinnamon, nutmeg, ginger, and a pinch of salt in a small bowl. Set aside softened butter for spreading.
  7. Punch down risen dough and roll out on floured surface into a 16×12 inch (40×30 cm) rectangle.
  8. Spread softened butter evenly over dough surface, then sprinkle spice-sugar mixture edge to edge.
  9. Roll dough tightly from long edge into a log. Pinch seam to seal. Cut into 12 even slices with sharp knife or dental floss.
  10. Arrange rolls cut side up in greased 9×13 inch baking dish, leaving space between each.
  11. Cover loosely and let rolls rise 30-45 minutes until puffy but not doubled.
  12. Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown and cooked through. Tent with foil if tops brown too quickly.
  13. While baking, whisk maple syrup, powdered sugar, melted butter, vanilla, and salt until smooth. Adjust thickness with more powdered sugar or maple syrup.
  14. Cool rolls 10 minutes after baking, then drizzle generously with maple glaze while warm.

Notes

Do not rush the second rise for fluffier rolls. Use real maple syrup for best glaze flavor. Apply glaze while rolls are warm to soak in perfectly. For gluten-free, substitute flour with a yeast-friendly gluten-free blend. For dairy-free or vegan, use plant milk and vegan butter substitutes. Rolls can be prepared up to second rise and refrigerated overnight before baking.

Nutrition

Keywords: pumpkin spice cinnamon rolls, maple glaze, fall breakfast, pumpkin cinnamon rolls, easy cinnamon rolls, cozy fall recipe

Find it online: https://leilameals.com/cozy-pumpkin-spice-cinnamon-rolls-recipe-with-easy-maple-glaze/