Pumpkin Pie Cinnamon Rolls with Maple Glaze
These cinnamon rolls bring everything you love about pumpkin pie into a soft, yeasted bun. Real pumpkin in the dough keeps each coil tender, and the brown sugar filling bakes into a sticky, spiced swirl.
A tangy maple cream cheese glaze drips over the top while they’re still warm. It is the kind of weekend bake that makes the whole kitchen smell like fall.
Why These Pumpkin Rolls Stick Around
The dough uses actual pumpkin puree, not just spice, so it stays moist and pillowy even the next day. You get that earthy pumpkin flavor in every bite, not just a hint.
The filling leans hard on brown sugar and pumpkin pie spice, so it tastes like the center of a good pie. But the maple glaze brings a little brightness that keeps the whole thing from feeling heavy.
Ingredients
- 3/4 cup whole milk, warm (110°F/43°C): activates the yeast without killing it.
- 2 1/4 tsp instant yeast (1 packet): dissolves directly into the warm milk, no proofing needed.
- 1/4 cup granulated sugar: feeds the yeast and adds a touch of sweetness to the dough.
- 1/4 cup unsalted butter, melted and cooled slightly: adds richness and a soft crumb.
- 1 large egg, room temperature: helps the dough rise and adds structure.
- 1/2 cup pumpkin puree: use 100% pure pumpkin, not pumpkin pie filling.
- 1 tsp pumpkin pie spice: a warm blend of cinnamon, ginger, nutmeg, and cloves.
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting: start with the lower amount and add only as needed.
- 1/2 tsp salt: balances the sweetness.
- 1/4 cup unsalted butter, very soft: for spreading on the dough.
- 3/4 cup packed light brown sugar: the base of the pie filling.
- 2 tsp pumpkin pie spice: for the filling.
- 4 oz cream cheese, softened: the tangy foundation of the glaze.
- 1/2 cup powdered sugar: sweetens the glaze without graininess.
- 2 tbsp pure maple syrup: gives the glaze its character.
- 1 to 2 tbsp milk: thins the glaze to a pourable consistency.
Variations / Substitutions
- Active dry yeast: use the same amount but dissolve it in the warm milk with a pinch of sugar and wait until it foams, about 5 minutes, before adding other liquid ingredients.
- Whole wheat flour: swap up to half the all-purpose flour for a nuttier texture, but know the rolls will be a bit denser.
- Dairy-free: use oat milk, a plant-based butter stick, and a dairy-free cream cheese alternative; the dough will still rise well.
- Make your own spice blend: combine 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves per teaspoon of pumpkin pie spice.
- No maple: replace the maple syrup with an equal amount of honey or a teaspoon of vanilla extract for a different sweetness.
If you like these, try our Maple Pecan Sticky Buns next.
How to Make Pumpkin Pie Cinnamon Rolls
Step 1: Knead the Pumpkin Dough
In a large mixing bowl, whisk the warm milk, instant yeast, and granulated sugar. Stir in the 1/4 cup melted butter, the egg, 1/2 cup pumpkin puree, and 1 tsp pumpkin pie spice until smooth. Add 3 cups of flour and the salt, mixing with a wooden spoon until a shaggy mass forms. Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes, adding only enough extra flour to keep it from sticking. The finished dough should feel soft and tacky, not dry.
Place the dough in a greased bowl, cover it tightly with plastic wrap, and let it rise in a warm, draft-free spot until it has doubled in size, about 1 hour. When you press two fingers into the surface, the indent should stay.
Step 2: Roll and Fill the Dough
Punch the dough down to release the air, then turn it onto a floured counter. Roll it into a rectangle roughly 16 by 12 inches, with the long edge facing you. Spread the 1/4 cup very soft butter all the way to the edges, leaving a 1/2-inch border along the far long side. Stir the brown sugar and 2 teaspoons pumpkin pie spice together, then scatter the mixture evenly over the butter and press it in lightly with your palm.
The filling will look like damp, fragrant sand. Starting with the long edge nearest you, roll the dough up tightly into a log, using the border dough to seal it shut once you reach the end. A tight roll keeps the spirals neat during baking.
Step 3: Shape and Cut the Rolls
Use a sharp serrated knife or a piece of unflavored dental floss to slice the log into 12 even pieces, each about 1 1/4 inches thick. Place them cut side up in a buttered 9-by-13-inch baking dish, spacing them evenly so they have a little room to expand. Cover the dish loosely with plastic wrap and let the rolls rise a second time in a warm spot until they puff up and start to touch one another, 30 to 45 minutes.
During the last 15 minutes of this rise, preheat your oven to 350°F (175°C). The rolls will look full and soft, and they should bounce back slowly when you nudge one with a fingertip.
Step 4: Bake the Rolls
Set the dish in the center of the preheated oven and bake until the tops are golden brown and the centers feel set, 22 to 25 minutes. If the tops start to darken too quickly before the centers are done, tent the pan loosely with aluminum foil after about 15 minutes.
The kitchen will fill with the scent of warm pumpkin and spice. Transfer the pan to a wire rack and let the rolls cool for 10 minutes before you add the glaze, so the glaze stays put instead of melting away.
Step 5: Glaze and Serve
While the rolls cool slightly, beat the softened cream cheese, powdered sugar, and maple syrup together in a bowl until smooth. Add milk a little at a time until the glaze is thick but pours easily off a spoon. Drizzle the glaze generously over the warm rolls, letting it pool in the spirals.
Serve the rolls right away while the glaze is glossy and the dough is at its softest. The tangy cream cheese and maple pull the whole thing together, making each bite taste like pumpkin pie in cinnamon roll form.
A Few Notes for Soft, Even Rolls
- Watch the flour: add just enough so the dough clears the sides of the bowl and stops clinging to your hands. Too much flour makes the rolls dry, and you want them pillowy.
- Keep the filling inside: when you roll up the log, tuck the dough tightly and seal the seam with a pinch. Any loose sugar will leak out and caramelize on the bottom of the pan, which is delicious but can stick.
- Even slices: dental floss cuts cleanly through soft dough without squishing it. Slide a long piece under the log, cross the ends over the top, and pull sharply.
- Second rise is non-negotiable: skipping it gives you tight, dense rolls. Give them the full 30 to 45 minutes so they bake up light.
- Cool before glazing: a 10-minute rest keeps the glaze from turning into a puddle. The rolls should still be warm, just not steaming hot.
Storing Leftovers
- Refrigerate: keep any leftover rolls in an airtight container in the fridge for up to 4 days. The pumpkin dough stays soft even cold.
- Reheating: warm individual rolls in the microwave for about 20 seconds. A quick refresh in a 300°F oven for 5 minutes works too if you like the edges slightly crisp.
- Serve cold: they are still tender straight from the fridge, and the glaze firms up a bit like frosting.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, because pie filling is already sweetened and spiced. It will throw off the dough’s sugar balance and might make the texture gummy. Stick with plain pumpkin puree.
How do I make these ahead of time?
After you place the cut rolls in the baking dish, cover them tightly and refrigerate overnight instead of doing the second rise at room temperature. In the morning, let them sit at room temperature for about 45 minutes to puff up, then bake as directed.
Can I freeze the rolls?
Yes, you can freeze them either baked or unbaked. For unbaked rolls, freeze them on the pan after cutting, then transfer to a zip-top bag. Thaw overnight in the fridge, let them rise, and bake. Baked rolls freeze well for up to a month, just warm them slowly before glazing.
How do I know when they’re fully baked?
The tops should be deep golden brown, and an instant-read thermometer stuck into the center of a middle roll should read around 190°F (88°C). If you don’t have a thermometer, gently press the center of a roll; it should spring back rather than feel doughy.
Can I make the glaze less sweet?
Absolutely. Cut the powdered sugar in half, add a pinch of salt, and thin the glaze with an extra splash of milk. It will be more of a tangy cream cheese drizzle than a thick frosting.
Pumpkin Pie Cinnamon Rolls Recipe
Ingredients
Method
- In a large bowl, whisk warm milk, instant yeast, and granulated sugar. Stir in melted butter, egg, pumpkin puree, and 1 tsp pumpkin pie spice. Add 3 cups flour and salt, mix to a shaggy dough, then knead on a floured surface for 8-10 minutes, adding flour as needed until dough is soft and tacky. Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- Punch dough down and roll into a 16×12-inch rectangle. Spread the 1/4 cup soft butter edge to edge. Mix brown sugar and 2 tsp pumpkin pie spice, sprinkle evenly over butter, and press lightly. Roll up tightly from the long edge and pinch the seam to seal.
- Cut the log into 12 even slices and place them cut side up in a buttered 9×13-inch dish. Cover and let rise in a warm spot until puffy and nearly touching, 30 to 45 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes of rising.
- Bake for 22 to 25 minutes until the tops are golden and the centers feel set, tenting with foil if they brown too quickly. Cool in the pan on a wire rack for 10 minutes.
- Beat cream cheese, powdered sugar, and maple syrup until smooth. Add enough milk to make a pourable glaze. Drizzle over the warm rolls and serve immediately.
