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The Best Pumpkin Spice Cinnamon Rolls with Maple Glaze

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These pumpkin spice cinnamon rolls are incredibly soft and tender, filled with a pumpkin spice butter filling and topped with a luscious maple cream cheese glaze. Perfect for fall mornings, holiday brunches, or any time you want a cozy, crowd-pleasing treat.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ tsp) active dry yeast
  • ½ cup whole milk, warmed to 110°F
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup packed brown sugar (for filling)
  • 2 tablespoons pumpkin puree (for filling)
  • 2 tablespoons pumpkin pie spice (for filling)
  • 1 teaspoon ground cinnamon (for filling)
  • 4 oz cream cheese, softened (for glaze)
  • ¼ cup unsalted butter, softened (for glaze)
  • ¼ cup pure maple syrup (for glaze)
  • 1 ½ cups powdered sugar, sifted (for glaze)
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Proof the yeast: In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until foamy.
  2. Make the dough: In the bowl of a stand mixer, whisk together the remaining 3 tablespoons of sugar, melted butter, egg, pumpkin puree, and vanilla extract. Add the yeast mixture and stir. Add 2 cups of flour and salt, mix on low until a shaggy dough forms. Gradually add the remaining 1 ½ cups flour, ½ cup at a time, until the dough pulls away from the sides.
  3. Knead the dough: Knead on medium-low speed for 6-8 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  5. Make the filling: Beat together softened butter, brown sugar, pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
  6. Roll and fill: Turn dough onto a floured surface and roll into a 12×18-inch rectangle. Spread filling evenly, leaving a ½-inch border on one long edge.
  7. Roll and cut: Tightly roll the dough into a log, pinch the seam to seal. Cut into 12 even rolls (about 1 ½ inches thick).
  8. Second rise: Place rolls in a greased 9×13-inch baking dish, cover, and let rise for 30-45 minutes until puffy and touching. (Can refrigerate overnight.)
  9. Bake: Preheat oven to 350°F. Bake for 22-28 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
  10. Make the glaze: Beat together softened cream cheese and butter until smooth. Add maple syrup, vanilla, and salt. Gradually beat in powdered sugar until smooth and pourable.
  11. Glaze and serve: Let rolls cool for 5-10 minutes, then pour glaze over warm rolls and spread evenly. Serve immediately.

Notes

For make-ahead: After cutting rolls and placing in dish, cover and refrigerate up to 12 hours. In the morning, let sit at room temperature 30 minutes while oven preheats, then bake as directed. For freezing: Freeze baked rolls (without glaze) tightly wrapped for up to 3 months. Thaw overnight and reheat before glazing.

Nutrition

Keywords: pumpkin spice cinnamon rolls, maple glaze, fall baking, pumpkin rolls, cinnamon rolls with maple cream cheese glaze

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