The BEST Maple Pumpkin Cinnamon Rolls Recipe

A pumpkin cinnamon roll drizzled with maple glaze.

5 from 5 votes

The BEST Maple Pumpkin Cinnamon Rolls Recipe

Everyone loves classic cinnamon buns, but have you tried my Maple Walnut Pumpkin Cinnamon rolls? A fun, flavorful deviation from tradition!

Prep Time30

Cook Time40

Rising Time1 20

Total Time2 30

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Servings: Large Cinnamon Rolls

Calories: 460kcal

Author: Marie Porter

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

See the post for a pictorial walk through, as well as information on ingredient substitutions.

Nutrition