Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Butter Cinnamon Rolls with Maple Glaze Recipe

★★★★★

4.7 from 103 reviews
  • Author: Jake
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Delight your mornings with these Pumpkin Butter Cinnamon Rolls featuring a rich, spiced pumpkin butter filling and a luscious maple glaze. Soft, homemade yeast dough is rolled with cinnamon-sugar and pumpkin butter, then baked to golden perfection and drizzled with a sweet, creamy glaze infused with pure maple syrup. Perfect for autumn breakfasts or holiday brunches, these cinnamon rolls combine classic flavors with seasonal pumpkin for a comforting treat.

Ingredients

Scale

Pumpkin Butter

  • 1 can 100% Pumpkin Purée (15 oz)
  • 2/3 cup Dark Brown Sugar
  • 1/4 cup Honey
  • 1 Lemon (juice only)
  • 1/4 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves

Dough

  • 2 3/4 cups All-Purpose Flour
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1 teaspoon Kosher Salt
  • 1/4 cup Granulated Sugar
  • 2 tablespoons Unsalted Butter
  • 1/2 cup Water
  • 1/4 cup Whole Milk
  • 1 Large Egg

Filling

  • 2/3 cup Dark Brown Sugar
  • 1 tablespoon Ground Cinnamon
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Unsalted Butter (melted for brushing)
  • 1/2 to 3/4 cup Pumpkin Butter (from above)

Maple Glaze

  • 1 1/2 cups Powdered Confectioners Sugar
  • 1 teaspoon Vanilla Extract
  • 2 teaspoons Maple Syrup
  • 2 1/2 tablespoons Whole Milk (plus more if needed)

Instructions

  1. Make the Pumpkin Butter: In a medium saucepan, combine pumpkin purée, dark brown sugar, honey, lemon juice, ground cinnamon, and ground cloves. Bring mixture to a boil over medium-high heat. Reduce heat to low and cook, stirring frequently, for 20 minutes until thickened. Transfer to a bowl and cool quickly by freezing or refrigerating if not using immediately.
  2. Prepare the Dough Dry Ingredients: In a large bowl or stand mixer bowl, mix all-purpose flour, instant dry yeast, and kosher salt until combined.
  3. Heat Wet Ingredients: In a microwave-safe bowl, combine granulated sugar, unsalted butter, water, and whole milk. Microwave for 1 minute, then whisk until butter is dissolved. Ensure the mixture is between 120-130°F (48-55°C) to avoid deactivating yeast.
  4. Form the Dough: Gradually add the warm milk mixture into the flour mixture, stirring gently. Add the large egg and mix until a soft, sticky dough forms.
  5. Knead the Dough: Use a stand mixer with a dough hook at low speed for 4 minutes until elastic, or knead by hand on a lightly floured surface for 4 minutes until smooth and stretchy.
  6. First Rest: Cover the dough with plastic wrap and let it rest on the counter for 10 minutes.
  7. Prepare Cinnamon-Sugar Filling: In a small bowl, combine dark brown sugar, ground cinnamon, and vanilla extract.
  8. Roll and Assemble: Roll dough into a 16×9-inch rectangle on a floured surface. Brush generously with melted unsalted butter. Evenly sprinkle the cinnamon-sugar mixture over the butter. Spread 1/2 to 3/4 cup of the pumpkin butter evenly on top, leaving a 1-inch border to prevent overflow.
  9. Shape Rolls: Tightly roll the dough lengthwise and cut into 12 equal portions. Place rolls in a lightly greased 9×13-inch baking pan with about 1/2-inch spacing, arranging 3 rolls in each row. Cover the pan gently with aluminum foil.
  10. Proof the Rolls: Preheat oven to 200°F (95°C), then turn it off. Place the covered rolls inside the warm oven to rise for 30 minutes until slightly puffed.
  11. Bake the Rolls: Remove foil and increase oven temperature to 375°F (190°C). Bake rolls for 15-18 minutes until the centers turn lightly golden brown.
  12. Prepare Maple Glaze: While rolls bake, whisk together powdered sugar, vanilla extract, maple syrup, and whole milk until smooth and pourable. Adjust milk quantity to desired glaze consistency. Warm glaze in the microwave for 30 seconds just before applying.
  13. Finish and Serve: Cool rolls for a few minutes after baking, then drizzle generously with the warm maple glaze. Serve warm and enjoy.

Notes

  • Ensure the milk and water mixture is not too hot to prevent killing the yeast; use a thermometer for accuracy.
  • The pumpkin butter can be stored separately in the refrigerator for up to one week and used as a spread on bread or added to other baked goods.
  • If the dough feels too sticky when rolling, lightly flour your surface and rolling pin to prevent sticking but avoid adding too much flour which can toughen the rolls.
  • Covering the rolls with foil during proofing keeps them warm and moist.
  • You can add chopped nuts or raisins to the filling for extra texture if desired.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Dessert, Snack
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cinnamon rolls, pumpkin butter, maple glaze, fall recipes, breakfast rolls, yeast rolls, autumn baking

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://platedbyjake.com/pumpkin-butter-cinnamon-rolls-with-maple-glaze-recipe/