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Ultimate Pumpkin Spice Cinnamon Rolls with Easy Maple Glaze

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These are the ultimate fall cinnamon rolls: soft, pillowy, and swirled with a spiced pumpkin filling, then topped with a luscious maple cream cheese glaze. They are a little extra work than standard rolls, but that first warm, aromatic bite is pure happiness.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed to about 110°F
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50 g) granulated sugar, divided
  • 4 cups (500 g) all-purpose flour, plus more for dusting
  • ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 4 tablespoons (56 g) unsalted butter, melted and cooled slightly
  • 1 teaspoon salt
  • 6 tablespoons (84 g) unsalted butter, very soft but not melted
  • ¾ cup (150 g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 2 oz (56 g) cream cheese, softened
  • 3 tablespoons pure maple syrup
  • 2 tablespoons (28 g) unsalted butter, melted
  • Pinch of salt
  • 1–2 tablespoons milk

Instructions

  1. Bloom the Yeast: In the bowl of your stand mixer, combine the warm milk (110°F), 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until it is foamy and smells like bread. If it does not foam, your yeast is dead. Start over.
  2. Make the Dough: Add the remaining sugar, pumpkin puree, egg, melted butter, and salt to the yeast mixture. Use the paddle attachment to mix on low until combined. Switch to the dough hook. With the mixer on low, add the flour one cup at a time. Once all the flour is in, increase speed to medium-low and knead for 6-8 minutes. The dough should be smooth, soft, and slightly tacky but not sticky. If it is sticking to the bottom of the bowl, add a tablespoon of flour at a time.
  3. First Rise: Form the dough into a ball. Place it in a lightly oiled bowl, turning once to coat the top. Cover tightly with plastic wrap. Let it rise in a warm place for 1-2 hours, or until doubled in size.
  4. Prepare the Filling: While the dough rises, make the filling. In a small bowl, mix the brown sugar, cinnamon, ginger, nutmeg, and cloves. Set aside. Make sure your 6 tablespoons of butter are very soft, almost like a paste.
  5. Roll the Dough: Punch down the risen dough. Turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle. It should be about ¼-inch thick. Try to keep the corners as square as possible. If the dough fights you, let it rest for 5 minutes and try again.
  6. Fill and Roll: Spread the soft butter evenly over the entire surface of the dough, leaving a ½-inch border on one long edge. Sprinkle the spiced sugar mixture evenly over the butter. Press it down gently so it sticks. Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal it.
  7. Cut the Rolls: Use a sharp serrated knife or unflavored dental floss to cut the log into 12 equal rolls (about 1.5 inches thick). For floss, slide it under the log, cross the ends over the top, and pull tight. It makes the cleanest cut.
  8. Second Rise: Arrange the rolls in a greased 9×13-inch baking dish, cut side up. They will be snug. Cover the dish with plastic wrap and let them rise again for 45 minutes to 1 hour, until they are puffy and touching each other. They should almost double in size again.
  9. Preheat and Bake: About 20 minutes before the second rise is done, preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top and the internal temperature reaches 190°F. If the tops are browning too fast, tent loosely with foil at the 15-minute mark.
  10. Make the Glaze: While the rolls bake, make the glaze. In a medium bowl, beat the softened cream cheese until smooth. Add the melted butter, maple syrup, and salt, and beat until combined. Gradually add the powdered sugar, beating on low. Add milk, one tablespoon at a time, until the glaze is pourable but still thick.
  11. Glaze and Serve: Let the rolls cool in the pan for about 5 minutes. Pour the glaze over the warm rolls. It will melt into all the crevices. Serve warm.

Notes

Do not overheat the milk (over 115°F kills yeast). Use a thermometer for best results. If your kitchen is cold, let the dough rise in a warm oven (preheated to lowest setting, then turned off). Do not over-flour the dough; it should be soft and slightly tacky. For an overnight method, after cutting the rolls, cover and refrigerate for up to 12 hours. The next morning, let them sit at room temperature for 45 minutes before baking. The flavors get better on day two.

Nutrition

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

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