Introduction

These Pumpkin Butter Cinnamon Rolls with Maple Glaze combine the warm flavors of pumpkin and cinnamon in a soft, fluffy roll. Perfect for a cozy breakfast or brunch, they offer a delightful twist on a classic treat with a sweet maple glaze finish.

The image shows a close-up view of six cinnamon rolls in a silver baking tray. Each roll has multiple spiral layers: a soft, light golden dough forming the base layer, and a dark brown cinnamon filling layer creating the swirl pattern inside. The tops of the rolls are generously drizzled with a smooth, white icing that shines slightly and drips down the sides. The tray is placed on a white marbled surface, highlighting the warm colors of the cinnamon rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can 100% Pumpkin Purée
2/3 cup Dark Brown Sugar, divided
1/4 cup Honey
1 Lemon, juiced
1/4 teaspoon Ground Cinnamon
1/8 teaspoon Ground Cloves
2 3/4 cup All-Purpose Flour
2 1/4 teaspoon Instant Dry Yeast
1 teaspoon Kosher Salt
1/4 cup Granulated Sugar
2 tablespoon Unsalted Butter, divided
1/2 cup Water
1/4 cup Whole Milk, plus 2 1/2 tablespoons for glaze
1 Large Egg
1 tablespoon Ground Cinnamon
1 teaspoon Vanilla Extract, divided
1/4 cup Unsalted Butter (for spreading)
1 1/2 cup Powdered Confectioners Sugar
2 teaspoon Maple Syrup

Instructions

Step 1: In a medium saucepan, combine the pumpkin purée, 2/3 cup dark brown sugar, honey, lemon juice, 1/4 teaspoon cinnamon, and ground cloves. Bring to a boil over medium-high heat, then reduce to low and cook, stirring frequently, for 20 minutes or until thickened.
Step 2: Transfer the pumpkin butter to a bowl and cool quickly by freezing or refrigerate if not using immediately.
Step 3: While the pumpkin butter cooks, prepare the dough. In a large bowl or stand mixer bowl, mix the flour, yeast, and salt.
Step 4: In a microwave-safe bowl, combine granulated sugar, 2 tablespoons unsalted butter, water, and 1/4 cup whole milk. Heat for 1 minute and whisk to dissolve the butter. Ensure the mixture is between 120-130°F (48-55°C) to activate the yeast properly.
Step 5: Gradually add the milk mixture to the flour mixture. Add the egg and mix until a soft, sticky dough forms.
Step 6: Preheat your oven to 200°F (95°C).
Step 7: Knead the dough using a stand mixer with a dough hook on low speed for 4 minutes or knead by hand on a lightly floured surface for 4 minutes until elastic.
Step 8: Cover the dough with plastic wrap and let it rest on the counter for 10 minutes.
Step 9: In a small bowl, mix 2/3 cup dark brown sugar, 1 tablespoon cinnamon, and 1 teaspoon vanilla extract.
Step 10: Roll the dough into a 16×9-inch rectangle on a floured surface. Brush the dough generously with 1/4 cup unsalted butter, then sprinkle the cinnamon sugar mixture evenly over the top.
Step 11: Spread ½ to ¾ cup of the pumpkin butter evenly over the dough, leaving a 1-inch border all around. Reserve the remaining pumpkin butter for serving.
Step 12: Roll the dough tightly and cut into 12 equal pieces. Arrange the rolls in a lightly greased 9×13-inch baking pan, spacing them about ½ inch apart. Cover with aluminum foil.
Step 13: Turn off the oven and place the covered rolls inside to rise for 30 minutes.
Step 14: Remove the rolls from the oven, increase the oven temperature to 375°F (190°C), and discard the foil.
Step 15: Bake the rolls for 15-18 minutes, or until the centers turn a light golden brown.
Step 16: Meanwhile, make the glaze by whisking powdered sugar, 1 teaspoon vanilla extract, maple syrup, and 2 1/2 tablespoons whole milk until smooth and pourable. Warm the glaze for 30 seconds in the microwave before using.
Step 17: Let the rolls cool for a few minutes, then drizzle the warm maple glaze over the top before serving.

Tips & Variations

For extra flavor, add chopped pecans or walnuts to the cinnamon sugar filling.
If you prefer a stronger spice profile, increase the ground cinnamon to 1 1/2 tablespoons or add a pinch of nutmeg.
Reserve extra pumpkin butter for spreading on toast or pancakes—it’s delicious beyond the rolls!
Make these rolls ahead by shaping and refrigerating overnight, then bake fresh the next morning.

Storage

Store leftover rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 15-20 seconds or warm in a low oven before serving to restore softness. The glaze is best added fresh after reheating.

How to Serve

The image shows a close-up of six cinnamon rolls in a silver baking tray, each roll with a spiral shape made of light golden brown dough and darker brown cinnamon filling. The rolls are topped with a smooth white icing drizzled in wavy lines across the top, giving a glossy, creamy texture. The tray sits on a white marbled surface, with visible soft and fluffy texture on the rolls’ edges where dough layers overlap. The icing highlights the swirls while also pooling slightly between some rolls. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned purée?

Yes, you can roast and puree fresh pumpkin, but be sure to cook it down with the sugar and spices until thick to match the consistency of canned pumpkin purée.

How do I know if my yeast is still active?

It’s best to check your yeast before starting by proofing it in warm water with a pinch of sugar. It should foam within 5-10 minutes. If not, use fresh yeast for best results.