You’ve probably had a classic cinnamon roll, but have you tried my Maple Walnut Pumpkin Cinnamon rolls? A fun, flavourful deviation from tradition!
Originally Posted October 6, 2015. Updated 10 /29/2023
I had fallen behind on Thanksgiving posts, but was suddenly feeling seasonal and refreshed by that trip. I guess that the crisp, clean air and warm autumn colours this time of year had put me right in the mood for baking.
At some point, we passed a display of cinnamon buns, and my mind had wandered.
“What about doing pumpkin spice cinnamon rolls? Like a regular cinnamon roll, but with actual pumpkin in the bread? Of course, I need to put maple syrup in it...
Actually... instead of cream cheese frosting, what about a maple glaze? I could swap out the cinnamon sugar for a pumpkin spice mixture instead...”
... and here we are!
I don't make a ton of regular cinnamon rolls, usually preferring to come up with savoury baking or non-traditional bastardization cinnamon roll recipes, such as my Chai Cinnamon Rolls, Apple Cinnamon Buns, Strawberry Orange Rolls, and even my Reuben Buns.
So much fun!
Anyway, a few tweaks to the traditional cinnamon roll idea, and these fluffy pumpkin cinnamon rolls were AWESOME.
"It's autumn in my mouth! I love the complexity of the flavours all together. It's well balanced, with nothing overwhelming anything else.
The soft bready texture of the pumpkin rolls with the creamy glaze, the stickiness from the filling, and the crunch of the walnuts all compliments and contrasts each other, and keeps it all interesting."
So, the next time you’re craving homemade cinnamon rolls, consider giving this pumpkin cinnamon roll recipe a try!
You can serve these upside down, as a sticky bun!
Ingredients
These delicious rolls don’t require anything weird in terms of ingredients - all pretty simple ingredients, you should be able to find at any grocery store.
That said, I do have some notes as far as ingredient specifics and potential substitutions for you:
Pumpkin Puree
The pumpkin flavor in these rolls come from actual pumpkin. You’ll want to use pure pumpkin puree, NOT pumpkin pie filling.
Puree is just pumpkin, “pie filling” has other fillers and flavourings added.
You can use store bought or your own pumpkin puree, so long as it’s just basic pumpkin.
Maple Syrup
For the best cinnamon rolls, use actual maple syrup - as in “the boiled sap of a maple tree”.
I’m haunted by a comment someone left a few years ago about pancake syrup being maple syrup, so now I specify.
BTW: the darker the syrup, the better the flavour.
Butter
I use unsalted butter in this, but if you’re looking to make vegan pumpkin cinnamon rolls, you can swap it out for vegetable oil.
Spices
I use Ground Cinnamon, Ground Ginger, Ground Cloves, and Ground Nutmeg, individually measured.
That said, you can use a premix pumpkin pie spice in place of them, if you’d prefer - about 2 Tbsp.
Chopped Walnuts
I usually go for a maple walnut thing with these cinnamon rolls, but sometimes I’ll use chopped pecans instead.
If your perfect cinnamon rolls do NOT involve nuts, you can definitely just leave them out entirely.
Everything Else
Rounding out this recipe, you’ll need:
All purpose flour
Active dry yeast (or Instant yeast)
Confectioners sugar / Icing sugar / Powdered sugar
Brown sugar
Granulated Sugar
Pure vanilla extract
Pan spray
Salt
... I just don’t have any notes for you on any of those! 🙂
How to Make Pumpkin Cinnamon Rolls
The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.
Pumpkin Rolls Dough
Sprinkle yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
Pour in yeast mixture, pumpkin, and vanilla, stir well to combine, scraping down the sides of the bowl a few times. (Low speed, if using a stand mixer).
Add remaining flour, combine.
Alternately, you can mix it in a stand mixer with a dough hook for on medium speed 5 minutes or so!
Place bowl in a warm place (draft-free place!) and let the dough rise for about one hour, or until doubled in size.
Assembly
Once the first rise is over and the dough has doubled in size, roll dough out on a floured surface.
Note: You can use a rolling pin, or just sort of push the dough into a rectangle with your hands. I usually skip the rolling pin, personally.
Aim to make it a large rectangle, say a 20 x 12 inch rectangle or so.
In a small bowl, combine melted butter and maple syrup, evenly brush over dough, leaving a 1″ border around the edge.
Combine brown sugar and spices, sprinkle evenly over the butter/maple syrup mixture, then sprinkle chopped walnuts evenly over sugar mixture.
Generously grease a 9 x 13″ baking pan with extra butter or cooking spray, sprinkle with the granulated sugar.
Using a very sharp knife, cut rolls from the dough log - 12 even rolls.
Cover pan with plastic wrap, allow to rise a second time – for about 20 minutes.
Once second rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
Once the pumpkin spice cinnamon rolls are done, remove from the oven. You can place the pan on a wire rack, if you like.
I like to turn the buns out - upside down, usually - pretty soon after taking them out of the oven, to prevent sticking. Sometimes I’ll serve them right-side-up - you do you!
(In this case, I cooked them too close to the top of the oven and they browned up more than usual, so I flipped them).
Maple Glaze
In a medium bowl, whisk together maple syrup, butter, vanilla extract, and salt until smooth and well combined.
Add powdered sugar a little at a time, whisking until smooth and well combined – glaze will be THICK.
It should be only barely spreadable – thin with a little bit of milk if needed.
Spread glaze onto warm rolls.
Make the glaze in a microwave-safe bowl, to the very thick stage.
Microwave for 10-15 seconds, or until liquid. Stir well.
Transfer to a pastry bag, drizzle over room temperature rolls, allow to set up for 20 minutes or so.
Leftovers
These Pumpkin Cinnamon Buns are just as good the next day - when stored and reheated properly!
Cooled cinnamon rolls can be transferred to an airtight container and stored in the fridge for up to 5 days or so.
Best served reheated, rather than cold from the fridge. We’ll usually heat for 20 seconds or so in the microwave, then a couple minutes in an air fryer to restore that “just baked” taste.
At the very least, let them warm up to room temperature to serve.
More Pumpkin Recipes
When fall is here, is there anything better than indulging in some pumpkin goodies? We’re down for all things pumpkin, whether for Halloween, Thanksgiving, or a random Tuesday!
Here are our favorite pumpkin recipes!
Baked Pumpkin Custard
Copycat Pumpkin Spice Latte
Easy Maple Pumpkin Spiced Muffins
Easy Pumpkin Martini
Fluffy Pumpkin Pancakes
How to Carve a Pumpkin Like a Pro
How to Make Pumpkin Mead
Maple Pumpkin Spice Bagels
Pumpkin Spice Nanaimo Bars
Quick Pumpkin Bread
Traditional Pumpkin Mousse
... and from my other blogs:
Gluten Free Maple Pumpkin Pie
Gluten-free Pumpkin Bread
Gluten Free Pumpkin Spice Mini Doughnuts
Gluten-Free Sopaipillas Pasadas
Keto Pumpkin Fat Bombs
Keto Pumpkin Bars
Homemade Pumpkin Chai Latte
Pumpkin Chia Pudding
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!
Finally, if you love this recipe, please consider leaving a star rating and/or a comment below, and maybe even sharing this post on social media!
The BEST Maple Pumpkin Cinnamon Rolls Recipe
Equipment
- 9 x 13 Baking Dish
Ingredients
Pumpkin Cinnamon Rolls
- 1 ½ cups Warm – not hot! – water
- 4 teaspoon Active Dry Yeast
- 2 tablespoon Brown Sugar
- 5+ cups All-Purpose Flour
- 1 teaspoon Salt
- 1 cup Pumpkin Puree NOT pie filling mix
- 2 teaspoon Vanilla Extract
- ¼ cup Butter, Melted
- ¼ cup Maple Syrup
- ½ cup Packed Brown Sugar
- 1 tablespoon Cinnamon
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cloves
- ½ teaspoon Ground Nutmeg
- ½-1 cup Chopped Walnuts
- Extra butter or pan spray
- 1 tablespoon Granulated Sugar
Maple Glaze
- ¼ cup Maple Syrup
- 2 tablespoon Butter, Melted
- 2 teaspoon Vanilla Extract
- Pinch Salt
- 2 cups Confectioners / Icing / Powdered Sugar
Instructions
Buns
- Stir yeast and brown sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl - or in the bowl of an electric mixer - combine about half the flour and salt. Pour in yeast mixture, pumpkin, and vanilla, stir well to combine. Add remaining flour, combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. (OR: mix it in a stand mixer with a dough hook for 5 minutes or so!)
- Once dough is fully kneaded, place in a greased bowl, cover with plastic wrap, and allow to rise in a warm spot for one hour, or until doubled in size.
- Once dough has doubled in size, roll out on a floured work surface. Aim to make it a large rectangular shape, say 20 x 12″ or so.
- Combine melted butter and maple syrup, evenly brush over dough, leaving a 1″ border around the edge. Combine brown sugar and spices, sprinkle evenly over the butter/maple syrup mixture. Sprinkle chopped walnuts evenly over sugar mixture.
- Starting with one long side of the dough, tightly roll the dough up into a large log.
- Generously grease a 9 x 13″ baking pan with extra butter or pan spray, sprinkle with sugar.
- Using a very sharp knife, slice the roll into 12 equal pieces. Carefully place each roll into the pan, spacing them evenly.
- Cover pan with plastic wrap, allow to rise one more time – about 20 minutes. While waiting for the buns to rise, heat oven to 375F.
- Once final rise is over, pop the pan in the oven and bake for 35-40 minutes, or until golden brown and perfect.
- As buns are baking, make the glaze:
Maple Glaze:
- Whisk together maple syrup, butter, vanilla extract, and salt until smooth and well combined. Add powdered sugar a little at a time, whisking until smooth and well combined – glaze will be THICK. It should be only barely spreadable – think with a teaspoon or two of milk if needed.
- Spread glaze onto buns while still hot.
Notes
Nutrition
More “Capital B” Baking Recipes
Does the smell of yeast proofing just make you happy? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!
Basil, Roasted Red Pepper, & Asiago Bread Braid
Beer Pretzels & Jalapeno Jack Dip
Everything Bagels
How to Make Bagels
Jalapeno Popper Stuffed Pretzel Bites
Marble Rye Bagels
Paska - Ukrainian Easter Bread
Persians Recipe
Rye Bagels with Caraway Seeds
Sauerkraut Balls - Pyrizhky
Seeded Whole Wheat Flax Bagels
Smoky Cheese Bagels
Spinach Hand Pies
Za'atar Manakish (With Cheese!)
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