Pumpkin Cinnamon Rolls Recipe With Maple Frosting
Written by MasterClass
Last updated: May 10, 2024 • 4 min read
Mix pumpkin pie filling into classic cinnamon roll dough for a gooey fall dessert. Learn how to prepare homemade pumpkin cinnamon rolls with maple syrup frosting. Jump to recipe.
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What Are Pumpkin Cinnamon Rolls?
Pumpkin cinnamon rolls are sweet rolled pastries with cinnamon, pumpkin pie spices, and pumpkin purée. Bakers typically top cinnamon rolls with confectioners’ sugar, cream cheese frosting, or a maple syrup glaze. Homemade cinnamon rolls make for a fun baking activity, and adding pumpkin flavor gives an autumnal flair to this dessert or sweet brunch treat.
8 Tips for Making Pumpkin Cinnamon Rolls
You can customize cinnamon rolls with various mix-ins and toppings. Follow these tips to make the best cinnamon rolls:
- 1. Add flour to your work surface. Flour your work surface to prevent the dough from sticking. Flouring your rolling pin to ease the shaping process is also helpful.
- 2. Cook to a golden brown. Your rolls should just start to turn to a golden brown on the edges. Baking until golden gives your rolls a satisfying bite without sacrificing fluffiness.
- 3. Cut your dough with dental floss. Use a sharp or serrated knife to cut your dough into little rolls. Then, wrap dental floss around your dough, and bring the ends together to snap the dough off into perfect sizes.
- 4. Ensure the butter is at room temperature. Use room-temperature butter or slightly softened butter as melted butter can lead to leaking.
- 5. Go gluten-free. Most cinnamon roll recipes call for bread or all-purpose flour, but you can use a gluten-free instant yeast instead to make a gluten-free version.
- 6. Spice it up. Play with various spices in your roll mix; try nutmeg, ground cinnamon, and cardamom combinations.
- 7. Try a vegan or dairy-free option. You can substitute dairy products to make dairy-free or vegan cinnamon rolls. Use coconut milk or almond milk instead of whole milk, and applesauce and coconut oil instead of butter.
- 8. Use sourdough starter. If you have a sourdough starter, you can use that in place of yeast to make cinnamon rolls. Sourdough cinnamon rolls have a tangy flavor that pairs well with the sweetness of the pumpkin.
How to Store Cinnamon Rolls
There are a few ways to store cinnamon rolls. If you plan to eat them in the next two days, cover your baking pan with plastic wrap and store it in the refrigerator. You may reheat the rolls in the microwave.
If you want to enjoy your cinnamon rolls later, you will need to freeze them. Wait until your baked rolls reach room temperature. Place your buns in an airtight container; these will stay good in the freezer (icing and all) for up to two months. Plan ahead of time when you want to take them out. Let them defrost, and then you can microwave them for some warmth.
Pumpkin Cinnamon Rolls Recipe With Maple Frosting
makes
12prep time
3 hr 30 mintotal time
4 hrcook time
30 minIngredients
Dough:
Pumpkin spice filling:
Note: The total time does not include 3 hours of inactive time.
- 1
Make the dough. In a pan or microwave, heat the milk to about 110 degrees Fahrenheit. Warm milk will help activate the yeast.
- 2
In a stand mixer or a large bowl, mix the milk, butter, yeast, and sugar, and mix on a low speed. Let the mixture stand for a couple of minutes.
- 3
Beat in the egg and pumpkin purée, then add one cup of flour and mix on a low speed until blended.
- 4
Switch to the dough hook, and slowly add three more cups of flour and the salt until combined. Set aside the remaining flour for dusting.
- 5
Knead the dough in the mixer for three more minutes or until soft. It should be tacky to the touch and not stick to the bottom of the bowl. You can also knead by hand over a floured surface.
- 6
Grease a large mixing bowl with olive oil or a non-stick spray. Transfer the dough to the bowl and flip it over a few times to coat it with the grease. Cover the bowl with a loose towel and let the bowl sit in a room temperature place for up to two hours so the dough can rise and double in size.
- 7
After the dough rises, transfer it to a well-floured surface. Roll the dough out into a large rectangle; it should be a foot by a foot and a half in size.
- 8
Spread the softened butter on top with a butter knife.
- 9
Mix the brown sugar and spices in a medium bowl with a fork, then sprinkle the dry ingredients evenly on top of your dough.
- 10
Roll the dough into a cylinder lengthwise. Pinch the ends to seal. Use dental floss or a sharp knife to cut your dough into two-inch pieces.
- 11
Grease a baking dish, and place the rolls inside an inch apart. Put them filling-side down. Cover with a towel and let them sit at room temperature for an hour. While the rolls rise, preheat the oven to 350 degrees Fahrenheit.
- 12
Place the baking pan in the oven and bake the rolls for 25 minutes or until the edges are golden.
- 13
While the buns bake, make your frosting. Combine the cream cheese, vanilla, powdered sugar, cinnamon, and maple syrup with an electric mixer on low speed for a minute or two until the cream cheese is soft and fluffy.
- 14
Place the finished buns on a wire rack to cool. After a few minutes, drizzle the frosting while the buns are still warm, and eat immediately.
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