Pumpkin Cinnamon Rolls with Maple Icing Delight

September 26, 2025 by Charlotte

Get ready to treat yourself! These Pumpkin Cinnamon Rolls with Maple Icing are pure bliss. I’ll show you how to create soft, fluffy rolls filled with warm spices. Plus, I’ll guide you in making that dreamy maple icing that brings everything together. Whether it’s for a cozy breakfast or a special dessert, this recipe has you covered. Let’s dive into the sweet details of this tasty fall treat!

Ingredients

Main Ingredients for Pumpkin Cinnamon Rolls

– 3 ½ cups all-purpose flour

– 1 packet (2 ¼ teaspoons) active dry yeast

– ½ cup warm milk (110°F/43°C)

– ½ cup pumpkin puree (canned or fresh)

– 1/3 cup granulated sugar

– 1/4 cup unsalted butter, melted

– 1 large egg

– 1 teaspoon vanilla extract

– 1 teaspoon cinnamon

– ½ teaspoon nutmeg

– ½ teaspoon allspice

– ½ teaspoon salt

To make these rolls, we need flour, yeast, and warm milk. The milk helps the yeast grow. Adding pumpkin puree makes the rolls soft and tasty. Sugar sweetens them, while butter gives a rich flavor. The egg adds moisture and helps them rise. Vanilla, cinnamon, nutmeg, allspice, and salt add depth to the rolls. Each ingredient plays a key role in creating the perfect blend of flavors.

Ingredients for the Filling

– 1/3 cup brown sugar, packed

– 2 tablespoons ground cinnamon

– 2 tablespoons unsalted butter, softened

For the filling, brown sugar adds a deep, sweet flavor. Ground cinnamon gives that warm spice we love. The softened butter helps the filling stick to the dough. This mix creates a gooey center that is simply irresistible.

Ingredients for Maple Icing

– 1 cup powdered sugar

– 3 tablespoons maple syrup

– 2 tablespoons milk (adjust for desired consistency)

– A pinch of salt

The icing is simple but delicious. Powdered sugar gives it a sweet, smooth texture. Maple syrup adds a rich flavor that pairs perfectly with pumpkin. Milk helps adjust the icing’s thickness. A pinch of salt balances the sweetness. Together, these ingredients create a finishing touch that makes the rolls shine.

Step-by-Step Instructions

Preparing the Dough

To start, warm your milk to about 110°F. This helps activate the yeast. In a small bowl, mix the yeast with the warm milk. Let it sit for five minutes until it gets frothy. In a large bowl, combine the flour, granulated sugar, cinnamon, nutmeg, allspice, and salt. These spices will give your rolls that cozy fall flavor. In another bowl, mix the pumpkin puree, melted butter, egg, and vanilla extract. Combine this with the yeast mixture. Slowly add the dry ingredients, stirring until a soft dough forms. Knead the dough on a floured surface for five to seven minutes. It should feel smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for one hour or until it doubles in size.

Making the Filling and Assembling the Rolls

Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle, about 16×12 inches. Next, spread softened butter over the dough. This gives the filling something to stick to. Mix brown sugar and cinnamon together, then sprinkle it evenly on top. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it well. Cut the log into 12 equal pieces. Place the rolls in a greased baking dish. Cover them with a cloth and let them rise for another 30 minutes. They should look puffy and ready to bake.

Baking and Icing the Rolls

Preheat your oven to 350°F. Bake the rolls for 25 to 30 minutes until they turn golden brown. While they are baking, make the maple icing. In a bowl, whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Once the rolls are out of the oven, let them cool for about 10 minutes. Drizzle the maple icing over the warm rolls. Enjoy the sweet and spicy aroma filling your kitchen!

Tips & Tricks

How to Achieve Soft and Fluffy Rolls

To get soft and fluffy rolls, use warm milk. The milk should be about 110°F. It helps the yeast wake up. This makes the dough rise better. Knead the dough for about 5-7 minutes. This builds gluten, which keeps the rolls light. Let the dough rise in a warm place. A cozy spot helps it grow. You want it to double in size.

Best Practices for Dough Rising

After mixing the dough, cover it with a cloth. This keeps it warm and moist. A good tip is to place it near a warm oven. If your kitchen is cold, this works wonders. After the first rise, punch the dough down. This releases excess air. When you shape the rolls, be sure to roll tightly. This keeps the filling inside. Let them rise again until puffy. This second rise is key for light rolls.

Tips for Perfecting the Maple Icing

For the maple icing, start with powdered sugar. It mixes easily and creates a smooth texture. Add maple syrup slowly. This gives the icing a sweet flavor. Adjust the milk for your preferred thickness. If you want a thicker icing, use less milk. A pinch of salt balances the sweetness. Drizzle it over the rolls while they are warm. This makes it melt slightly, creating a yummy glaze.

Variations

Pumpkin Cinnamon Rolls with Nuts

You can add nuts for extra crunch and flavor. Chopped pecans or walnuts work best. Simply sprinkle them on the filling after the brown sugar and cinnamon. This adds a nutty taste and a delightful texture. For a nut-free option, skip this step.

Gluten-Free Pumpkin Cinnamon Rolls

To make gluten-free rolls, swap all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. Follow the same steps in the recipe. The rolls may be slightly denser, but they will still taste great.

Adding Different Spices or Flavorings

You can change the spices to suit your taste. Try adding ginger for a kick or cloves for warmth. You can also use vanilla bean paste instead of extract for a richer flavor. Mix and match to create your perfect roll.

Storage Info

How to Store Pumpkin Cinnamon Rolls

To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Let the rolls cool completely first. If you stack them, place parchment paper between layers to avoid sticking. They will stay good at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.

Reheating Instructions

To reheat your pumpkin cinnamon rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. You can also microwave them for a quick option. Heat each roll for 15-20 seconds. Add a drizzle of maple icing after reheating for extra flavor.

Freezing and Thawing Tips

You can freeze these rolls before or after baking. To freeze unbaked rolls, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They will stay good for up to 3 months. To bake, thaw in the fridge overnight and let them rise before baking. If freezing baked rolls, wrap each in plastic wrap and place them in a freezer bag. Thaw them at room temperature before reheating.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure it’s smooth. Fresh pumpkin may have a different moisture level. Adjust the flour if needed to keep the dough right.

How can I make these rolls ahead of time?

You can make these rolls a day ahead. Prepare the dough and let it rise. Then, shape the rolls and place them in the pan. Cover and refrigerate overnight. The next day, let them rise for 30 minutes before baking. This will save you time and still give you fresh rolls.

What can I substitute for maple syrup in the icing?

If you don’t have maple syrup, use honey or agave nectar. Both will add sweetness and flavor. You can also use brown sugar mixed with a bit of water as a thicker alternative. Adjust the milk for the right icing consistency.

In this article, we explored the delicious world of pumpkin cinnamon rolls. We covered the main ingredients, filling, and icing. You learned step-by-step instructions for preparing, assembling, and baking. We also discussed tips for soft rolls and perfect icing. You can try fun variations, like nuts or gluten-free options.

These rolls are easy to store or freeze for later. Get creative and make them your own. Enjoy every bite of these tasty treats!

$- 3 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - ½ cup warm milk (110°F/43°C) - ½ cup pumpkin puree (canned or fresh) - 1/3 cup granulated sugar - 1/4 cup unsalted butter, melted - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon allspice - ½ teaspoon salt To make these rolls, we need flour, yeast, and warm milk. The milk helps the yeast grow. Adding pumpkin puree makes the rolls soft and tasty. Sugar sweetens them, while butter gives a rich flavor. The egg adds moisture and helps them rise. Vanilla, cinnamon, nutmeg, allspice, and salt add depth to the rolls. Each ingredient plays a key role in creating the perfect blend of flavors. - 1/3 cup brown sugar, packed - 2 tablespoons ground cinnamon - 2 tablespoons unsalted butter, softened For the filling, brown sugar adds a deep, sweet flavor. Ground cinnamon gives that warm spice we love. The softened butter helps the filling stick to the dough. This mix creates a gooey center that is simply irresistible. - 1 cup powdered sugar - 3 tablespoons maple syrup - 2 tablespoons milk (adjust for desired consistency) - A pinch of salt The icing is simple but delicious. Powdered sugar gives it a sweet, smooth texture. Maple syrup adds a rich flavor that pairs perfectly with pumpkin. Milk helps adjust the icing's thickness. A pinch of salt balances the sweetness. Together, these ingredients create a finishing touch that makes the rolls shine. To start, warm your milk to about 110°F. This helps activate the yeast. In a small bowl, mix the yeast with the warm milk. Let it sit for five minutes until it gets frothy. In a large bowl, combine the flour, granulated sugar, cinnamon, nutmeg, allspice, and salt. These spices will give your rolls that cozy fall flavor. In another bowl, mix the pumpkin puree, melted butter, egg, and vanilla extract. Combine this with the yeast mixture. Slowly add the dry ingredients, stirring until a soft dough forms. Knead the dough on a floured surface for five to seven minutes. It should feel smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm spot for one hour or until it doubles in size. Once your dough has risen, punch it down gently. Roll it out on a floured surface into a rectangle, about 16x12 inches. Next, spread softened butter over the dough. This gives the filling something to stick to. Mix brown sugar and cinnamon together, then sprinkle it evenly on top. Starting from one long edge, roll the dough tightly into a log. Pinch the seam to seal it well. Cut the log into 12 equal pieces. Place the rolls in a greased baking dish. Cover them with a cloth and let them rise for another 30 minutes. They should look puffy and ready to bake. Preheat your oven to 350°F. Bake the rolls for 25 to 30 minutes until they turn golden brown. While they are baking, make the maple icing. In a bowl, whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth. Once the rolls are out of the oven, let them cool for about 10 minutes. Drizzle the maple icing over the warm rolls. Enjoy the sweet and spicy aroma filling your kitchen! To get soft and fluffy rolls, use warm milk. The milk should be about 110°F. It helps the yeast wake up. This makes the dough rise better. Knead the dough for about 5-7 minutes. This builds gluten, which keeps the rolls light. Let the dough rise in a warm place. A cozy spot helps it grow. You want it to double in size. After mixing the dough, cover it with a cloth. This keeps it warm and moist. A good tip is to place it near a warm oven. If your kitchen is cold, this works wonders. After the first rise, punch the dough down. This releases excess air. When you shape the rolls, be sure to roll tightly. This keeps the filling inside. Let them rise again until puffy. This second rise is key for light rolls. For the maple icing, start with powdered sugar. It mixes easily and creates a smooth texture. Add maple syrup slowly. This gives the icing a sweet flavor. Adjust the milk for your preferred thickness. If you want a thicker icing, use less milk. A pinch of salt balances the sweetness. Drizzle it over the rolls while they are warm. This makes it melt slightly, creating a yummy glaze. {{image_2}} You can add nuts for extra crunch and flavor. Chopped pecans or walnuts work best. Simply sprinkle them on the filling after the brown sugar and cinnamon. This adds a nutty taste and a delightful texture. For a nut-free option, skip this step. To make gluten-free rolls, swap all-purpose flour for a gluten-free blend. Make sure the blend has xanthan gum for the best texture. Follow the same steps in the recipe. The rolls may be slightly denser, but they will still taste great. You can change the spices to suit your taste. Try adding ginger for a kick or cloves for warmth. You can also use vanilla bean paste instead of extract for a richer flavor. Mix and match to create your perfect roll. To keep your pumpkin cinnamon rolls fresh, store them in an airtight container. Let the rolls cool completely first. If you stack them, place parchment paper between layers to avoid sticking. They will stay good at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat your pumpkin cinnamon rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10-15 minutes. You can also microwave them for a quick option. Heat each roll for 15-20 seconds. Add a drizzle of maple icing after reheating for extra flavor. You can freeze these rolls before or after baking. To freeze unbaked rolls, place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They will stay good for up to 3 months. To bake, thaw in the fridge overnight and let them rise before baking. If freezing baked rolls, wrap each in plastic wrap and place them in a freezer bag. Thaw them at room temperature before reheating. Yes, you can use fresh pumpkin. Just cook and mash it first. Make sure it's smooth. Fresh pumpkin may have a different moisture level. Adjust the flour if needed to keep the dough right. You can make these rolls a day ahead. Prepare the dough and let it rise. Then, shape the rolls and place them in the pan. Cover and refrigerate overnight. The next day, let them rise for 30 minutes before baking. This will save you time and still give you fresh rolls. If you don't have maple syrup, use honey or agave nectar. Both will add sweetness and flavor. You can also use brown sugar mixed with a bit of water as a thicker alternative. Adjust the milk for the right icing consistency. In this article, we explored the delicious world of pumpkin cinnamon rolls. We covered the main ingredients, filling, and icing. You learned step-by-step instructions for preparing, assembling, and baking. We also discussed tips for soft rolls and perfect icing. You can try fun variations, like nuts or gluten-free options. These rolls are easy to store or freeze for later. Get creative and make them your own. Enjoy every bite of these tasty treats!$