Pumpkin Maple Cinnamon Rolls

Pumpkin Maple Cinnamon Rolls

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Pumpkin Maple Cinnamon Rolls is a new recipe I’ve been working on this year. Tender pumpkin dough rolled up in sweet cinnamon spices and topped with a yummy maple icing.

Serve Pumpkin Maple Cinnamon Rolls for Brunch or Breakfast

I realized recently that there were only three pumpkin options on this recipe site, so I figured it was time to do something about it! My husband enjoys cinnamon rolls, so pumpkin cinnamon rolls seemed like a good choice. Our youngest grandson has tested this recipe for me, as well, and gobbles them up. With milk, of course. See my other Cinnamon Roll Recipes Here.

Baked Cinnamon Rolls - Half with Pecans and Raisins - Half Without

It’s your choice whether to add chopped pecans and golden raisins. My husband insists on both, so I usually make half of the recipe with, and half without. These rolls are best served warm from the oven, but you may also heat them up the next day or freeze for later.

 

Ingredients for Pumpkin Maple Cinnamon Rolls

(See the full recipe at the bottom of this post.)

Dough

  • all-purpose flour
  • instant yeast
  • whole milk (warmed)
  • butter
  • canned pumpkin puree (not pumpkin pie mix)
  • granulated sugar
  • large egg
  • ground cinnamon
  • nutmeg
  • salt

Filling

  • brown sugar
  • butter (melted)
  • ground cinnamon
  • nutmeg
  • ginger
  • ground cloves
  • chopped pecans and golden raisins (optional)

Maple Icing

  • powdered sugar
  • butter (melted)
  • hot water
  • maple flavoring

 

Instructions for Making this Recipe

Ingredients for this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table. Prepare two round baking pans with baking spray. Set aside until ready to use.

 

Make the Pumpkin Dough

In a small bowl, combine the all-purpose flour and instant yeast. Stir to combine.

Using a glass measuring cup, heat whole milk and butter just until warmed, about 15-25 seconds in the microwave. You want the milk to be warm, not hot, with the butter just starting to melt.

Mix Wet Ingredients with Sugar and Spices

In a large mixing bowl, combine the pumpkin puree, granulated sugar, large egg, ground cinnamon, nutmeg, and salt. Mix well to combine. Pour in the warm milk and butter.

Using a dough hook and mixing on low speed, gradually add to this half of the flour mixture. When a sticky dough forms, stop and scrape the bowl. Begin mixing once more and add in the remaining flour. Continue mixing until a slightly firm dough forms.

Place the dough in a bowl sprayed with baking spray. Turn the dough over, and cover the bowl with plastic wrap. Allow the dough to rise for 1-2 hours, depending on the temperature in your kitchen.

 

Prepare Filling

Filling Ingredients

Gather your filling ingredients. Melt the butter in the microwave.

Mix Together Filling Ingredients

In a small bowl, combine the brown sugar, melted butter, ground cinnamon, nutmeg, ginger, and ground cloves. Mix well to combine.

 

Assemble the Cinnamon Rolls

Once the dough has doubled in size, gently punch the dough down and turn out onto a lightly floured work surface. Roll the dough into an 8″ x 12″ rectangle.

Roll Out Dough and Spread with Filling

Spread the filling mixture over the dough to about 1/2″ inch from edges.

If desired, you may sprinkle 1/2 cup chopped pecans and 1/3 cups raisins over the sugar mixture. 

Roll Dough Tightly Along the Long Edge

Begin rolling the long edge tightly and seal edges by pinching the seam together with your fingers.

Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.

I started using dental floss to slice my cinnamon rolls this year and was amazed at how easily it works. No more squishing the dough when you cut it with a knife. Be sure to use “plain” floss, however, as minty floss adds mint flavor to your rolls. 

Place Sliced Rolls in Prepared Pans

Place rolls into the prepared baking pans. Cover and allow to rise an additional 45-60 minutes.

Allow Baked Pumpkin Cinnamon Rolls to Cool for Five Minutes

Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Cool for five minutes before icing.

At this point, you may opt to store cooled rolls by wrapping them in plastic wrap and then in a plastic freezer bag. Freeze up to two months. To serve once frozen, place frozen rolls on a baking sheet and heat for 10-12 minutes at 350 degrees until warmed through. Then continue with the recipe from here.

 

Prepare the Maple Icing

Icing Ingredients

While the rolls are baking, prepare the icing. In a small bowl, combine the powdered sugar, melted butter, hot water, and maple flavoring. Mix well with a spoon.

For best results, frost rolls while they are still warm.

Serve Pumpkin Cinnamon Rolls While Still Warm for Greatest Enjoyment

Rolls are best served the day they are made. To store leftovers, cover with aluminum foil or plastic wrap and reheat in microwave or oven to serve the next day. This recipe will makes 12 rolls.

View Pumpkin Recipes Here. Browse Breakfast Ideas Here.

 

Recipe for Pumpkin Maple Cinnamon Rolls

Pumpkin Maple Cinnamon Rolls

Here’s a new pumpkin recipe I’ve been working on this year. Tender pumpkin dough rolled up in sweet cinnamon spices and topped with a yummy maple icing.
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Course: Breads, Breakfast
Cuisine: American
Keyword: Ground Cinnamon, Maple Flavoring, Pumpkin Puree
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes
Servings: 12

Equipment

Glass Mixing Bowls
Measuring Tools
Rolling Pin
9" Cake Pans

Ingredients

Dough

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon instant yeast
  • 1/3 cup whole milk warmed
  • 4 tablespoons butter melted
  • 1/2 cup canned pumpkin puree not pumpkin pie mix
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt

Filling

  • 1/2 cup brown sugar
  • 4 tablespoons butter melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves

Maple Icing

  • 1 3/4 cups powdered sugar
  • 2 tablespoons butter melted
  • 2 tablespoons hot water
  • 1 teaspoons maple flavoring

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table. Prepare two round baking pans with baking spray. Set aside until ready to use.

Make the Dough

  • In a small bowl, combine the all-purpose flour and instant yeast. Stir to combine.
  • Using a glass measuring cup, heat whole milk and butter just until warmed, about 15-25 seconds in the microwave. You want the milk to be warm, not hot, with the butter just starting to melt.
  • In a large mixing bowl, combine the pumpkin puree, granulated sugar, large egg, ground cinnamon, nutmeg, and salt. Mix well to combine. Pour in the warm milk and butter.
  • Using a dough hook and mixing on low speed, gradually add in half of the flour mixture. When a sticky dough forms, stop and scrape the bowl. Begin mixing once more and gradually add the remaining flour. Continue mixing until a slightly firm dough forms.
  • Place the dough in a bowl sprayed with baking spray. Turn the dough over, and cover the bowl with plastic wrap. Allow the dough to rise for 1-2 hours, depending on the temperature in your kitchen.

Prepare Filling

  • Gather your filling ingredients. Melt the butter in the microwave.
  • In a small bowl, combine the brown sugar, melted butter, ground cinnamon, nutmeg, ginger, and ground cloves. Mix well to combine.

Assemble the Cinnamon Rolls

  • Once the dough has doubled in size, gently punch the dough down and turn out onto a lightly floured work surface. Roll the dough into an 8" x 12" rectangle.
  • Spread the filling mixture over the dough to about 1/2" inch from edges.
  • If desired, you may sprinkle 1/2 cup chopped pecans and 1/3 cups raisins over the sugar mixture.
  • Begin rolling the long edge tightly and seal edges by pinching the seam together with your fingers.
  • Mark slices with the edge of a knife, then using plain dental floss, slice the rolls by bringing the floss up and around the dough, crossing threads at the top to cut off each slice. Do this for each of the 12 rolls.
  • Place rolls into the prepared baking pans. Cover and allow to rise an additional 45-60 minutes until dough has nearly doubled.
  • Preheat oven to 350 degrees. Bake for 20-25 minutes until golden brown. Cool on wire rack for five minutes before icing.
  • At this point, you may opt to store cooled rolls by wrapping them in plastic wrap and then in a plastic freezer bag. Freeze up to two months. To serve once frozen, place frozen rolls on a baking sheet and heat for 10-12 minutes at 350 degrees until warmed through. Then continue with the recipe from here.

Prepare the Icing

  • In a small bowl, combine the powdered sugar, melted butter, hot water, and maple flavoring. Mix well with a spoon. Frost rolls while they are still warm.
  • Rolls are best served the day they are made. To store leftovers, cover with aluminum foil or plastic wrap and reheat in microwave or oven to serve the next day. This recipe will makes 12 rolls.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 308kcal | Carbohydrates: 52g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 179mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1892IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg
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