Pumpkin Cinnamon Rolls with Maple Glaze

5 from 8 votes

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Soft, sweet and so addicting, these Pumpkin Cinnamon Rolls will have everyone swooning. Made with simple pantry ingredients, these will become your new favorite Fall treat!

I know we all love this cinnamon roll recipe and this cinnamon roll recipe, but have you tried Pumpkin Cinnamon Rolls? They are the new and improved cinnamon roll for Fall! Since Pumpkin Spice everything is all the rage, it makes perfect sense to add pumpkin to a huge batch of cinnamon rolls and slather them with maple frosting. spicy, sweet and festive, this will become your new favorite recipe.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

I have been making this Pumpkin Cinnamon Roll recipe for years and years! I first developed this recipe back in 2011 when I only had one kid and life was….less busy. Ha! Even though things have gotten crazy round these parts (hiiii four kids and homeschooling!) these have withstood the test of time and my family now expects these every Fall…along with these Old Fashioned Pumpkin Donuts. And these Pumpkin Bars. Basically what I’m saying is you too could have a new (delicious!) family tradition.

Love Pumpkin Cinnamon Rolls? Try these other favorites: Warm Cinnamon Roll Cheesecake DipCaramel Apple Cinnamon RollsCinnamon Roll Pancake & Waffle SyrupCinnamon Roll Pretzels.

unbaked pumpkin cinnamon rolls in baking pan

Main Ingredients Needed

No surprises here, folks. Just like with most from scratch baking, you’ll need a few pantry ingredients you probably already have to make these Pumpkin Cinnamon Rolls! For specific measurements and directions, be sure to scroll down to the printable recipe card at the bottom of this post.

  • Active Dry Yeast– My favorite brand of active dry yeast is the Le Saf brand. I buy it from costco in 1 pound packs and store any extras in a clean, glass jar in the fridge.
  • Warm Water + Warm Milk– I like using both for making this dough. For best results, use a thermometer to ensure you don’t go above 110-115 degrees F. If in doubt, err on the side of cooler than warmer.
  • Melted Butter + Sugar– this is an enriched dough (which means it has a few extras added into it to make it extra delicious) and butter and sugar are two of those ingredients to make it ‘enriched’.
  • All purpose Flour– I use unbleached all purpose (personal preference) but bleached is perfectly fine too.
  • Pumpkin– this recipe calls for 3/4 cup added into the cinnamon roll dough. It’s what give it that dreamy orange color!
  • Maple Syrup + Butter– melted together, this becomes the glue for inside the cinnamon roll filling!
  • Brown sugar– light or dark brown sugar is fine to use, you just want it to be soft and fresh for easy spreading in the filling.
  • Cinnamon + Nutmeg– this is a classic combination of flavors to use with pumpkin. Pumpkin Pie Spice works well in a pinch as well.
  • Powdered Sugar– used to make an extra smooth cinnamon roll frosting
  • Maple Extract– this stuff packs a delicious punch for the frosting.

unbaked Pumpkin Cinnamon Rolls in glass pan

How to make Pumpkin Cinnamon Rolls

When working with yeast and making any kind of bread product, patience is basically the main “ingredient” you’ll need. While this isn’t a hard recipe, per say, it just takes some time. The steps are easy if you take them one by one. Lots of guidance found in the recipe card below!

  1. Proof the yeast. Stir yeast, 1/4 teaspoon sugar and warm water together until dissolved. Set aside to bloom.
  2. Make the dough by stirring yeast mixture together with warm milk, melted butter, pumpkin, sugar, salt and half the flour.
  3. Add in more flour bit by bit until dough forms and is sticky to the touch but doesn’t leave a residue on your hands. You might not use all the flour and you may need more flour. Go by feel.
  4. Proof dough in a well greased bowl. Cover and rise 1 hour or until doubled in size.
  5. Roll out dough to be a 12×24 inch rectangle.
  6. Spread with melted butter and maple syrup. Sprinkle over brown sugar, cinnamon and nutmeg.
  7. Roll up and cut into 16 large rolls. Place into greased baking pans and rise again until doubled in size (another hour or so.)
  8. Bake for 20-25 minutes at 350 degrees F.
  9. Make the frosting by stirring powdered sugar together with vanilla extract, maple extract, milk and melted butter.
  10. Spread warm rolls with frosting. Enjoy warm!

Pumpkin Cinnamon Rolls Recipe

Storing Instructions

So, you made your cinnamon rolls and have a few left over. Now what? These will last up to 2 full days at room temperature as long as they are in an airtight container. They will last up to 4 days in the refrigerator. Of course before enjoying, be sure to microwave for a few seconds to warm them up for maximum deliciousness.

So, that’s my recipe for Pumpkin Cinnamon Rolls. I hope you love it as much as we do at my house! Be sure to save/bookmark/pin/print this recipe and add it to your recipe box! It’s a good one you’re not going to want to lose. Have a great day, friends!

5 from 8 votes

Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, this pumpkin cinnamon rolls recipe with maple glaze will have you and everyone you feed them to swooning.
servings 16 rolls
Prep Time 2 hrs 30 mins
Cook Time 20 mins
Total Time 2 hrs 50 mins

Ingredients

for the dough--

  • 1 packet active dry yeast 2 1/4 teaspoons
  • 1/4 teaspoon granulated sugar
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 5-6 cups all purpose flour

for the filling--

  • 2 tablespoons very soft butter
  • 1/4 cup maple syrup
  • 3/4 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg optional

for the glaze--

  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon maple extract optional
  • 2-3 tablespoons milk
  • 2 tablespoons melted salted butter

Instructions

  • In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments.
  • When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.)
  • Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
  • While waiting for dough to rise, grease 1-9x13 pan and 1 pie plate or 8x8 square dish. In a small bowl, stir maple syrup and butter together.
  • Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24x12 inch rectangle (approximately).
  • Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface.
  • Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16).
  • Place rolls in prepared pans. (12 rolls in the 9x13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!).
  • Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
  • While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.

Nutrition

Calories: 350kcal | Carbohydrates: 69g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 214mg | Potassium: 112mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2013IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Cinnamon Rolls
Polaroid photo of granola bars

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54 Responses
  1. Barbara Bakes

    I saw Pumpkin Cinnamon Rolls on another site yesterday. They look scrumptious. They sound perfect for Halloween morning.

  2. Sherry D.

    Another great “pumpkin” recipe!!! These are so good with a hot cup of tea on a cold morning. These will be a frequent treat at my home.

  3. August already? |

    […] pumpkin, cinnamon and maple buns were last week’s adventure. The recipe can be found here: uncharacteristically, I followed it very closely and the result was delicious. After icing them I […]

  4. Krystal

    Hi There! This look so delicious, I am making them right now! So I have them all cut and ready, just waiting for them to rise again now that they are filled and cut up. Can I leave them overnight and bake them in the morning, or do they need to be baked right after risen? If I can leave them overnight, should I put them in the fridge after they have risen?

    Also how do you get the bottom of the rolls from the filling burning and causing the bottoms to be sticky and burnt? I always have seemed to have that problem with regular cinnamon rolls and the way the filling was oozing out I can tell it will probably happen again!

    Thanks so much…yum either way I cannot wait till they are done!

  5. Elena @ TheFatLossAuthority.com

    Oh wow! These look scrumptious and definitely something I will be making over the Thanksgiving holiday fast approaching! I’m doing the cooking this year and having family in from out of town, so I have been scouting the Internet for some yummy recipes – this is one I can’t wait to make and eat!! 🙂 Thanks Lauren!

  6. Maria @ FatBurningFurnace.com

    My plan was to make these for the holidays, but I could not wait. I made them yesterday and had one just this morning for breakfast along with my morning coffee….I could have easily eaten two, but I was able to control myself. The glaze did harden overnight and was not gooey or sticky.

  7. Jess Meade

    5 stars
    I made these and shared them with several people (so I wouldn’t eat them all). They were wonderful. I love this recipe. After the first day, we reheated them in the oven for 5 minutes because they are awesome warm and gooey.

  8. Three-Bean Pumpkin Chili with Turkey | muncho mom

    […] and not go completely overboard.  In fact, I have resisted the urge to make these amazing pumpkin maple rolls for weeks now.  I’m not sure if I can hold […]

  9. Katie

    I can’t wait to try these. Can you freeze them? Should I bake them and glaze them and then freeze them? I’d like to make them for Thanksgiving but we are traveling Wed. so I thought I’d make ahead and then reheat or bake when we get there. Thanks

  10. Pumpkin Bread Recipe - Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Moms Own Words

    […] showing up out of the blue! They must of sensed I was baking… These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small […]

  11. Terrie

    I made this recipe last weekend to rave reviews from my family. I already have requests to make them again, but our waistlines say not right now, LOL! We took them camping the next day and heated them up on the grate over the fire. They were so yummy eating them outdoors in the pines. Thanks for a great variation on a cinnamon roll recipe.
    Terrie

  12. Terrie

    5 stars
    I should add that I gave 2 rolls to the wife of the couple across the street to eat. The husband stops me the next day to say thanks for the rolls, but the wife ate both of them! I had to wait till the wife went on an errand to slip another roll to the husband. I guess they are worth stealing your husband’s rolls!! Great recipe.

  13. Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Lauren's Latest

    […] showing up out of the blue! They must of sensed I was baking… These rolls are similar to my Pumpkin Maple Rolls, but takes exactly 34 times less effort. Instead of rolling dough out, you just cut it into small […]

  14. Kristin

    I really need to try making these because I love cinnamon rolls and pumpkin! Now I just need to get over my fear of baking with yeast.

  15. Kim Gates

    5 stars
    These look so yummy! I need to make these for my son who is my baby boy, he is 22 and will be moving out of state to go to Pharmacy School. I already know that I’ll have a meltdown., back to the rolls. He loves anything pumpkin, I’m afraid that I’ll eat more than 3. Oh well,, you have to enjoy the simple things.😊

  16. Laura

    I love everything pumpkin! I’m thinking that a cream cheese frosting sweetened with some 10x sugar and pure maple syrup would be perfection! These are getting made this holiday weekend! I’m excited and so is baby 😂

  17. Kim Gates

    These look amazing! My youngest son just moved away for College, he loves anything pumpkin. I need to try these and take him some when we visit.

  18. This Week at the Brennans' | Lauren's Latest

    […] we had a little brunch in the park with some friends, also in the mist. I made these and they went over swimmingly. I didn’t have any maple syrup, so I browned the butter before […]

  19. Emily

    5 stars
    This is hands down my new favorite fall recipe that I may or may not make year round! I’ve made several of your recipes and love them all!!

  20. Stacee Seegmiller

    5 stars
    This is the first recipe of yours I have tried, and it was so yummy! Everyone loved these rolls, and the recipe was easy to follow and understand. I will definitely be trying more recipes!

    1. Lauren

      Yes, that should work fine! Just refrigerate the dough in a well greased bowl and covered well. Then roll out the next day, rise and bake! You could also just make the rolls and let them do a slow rise in the fridge overnight. Just be sure to pull them out a good hour before baking to get them to room temp.