Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, these pumpkin cinnamon rolls will have you and everyone you feed them to swooning. Only simple pantry ingredients required!

Pumpkin Cinnamon Rolls

Original Recipe Posted 10/28/2010, updated 10/05/2017

We’re coming to our home stretch, guys! Day 4 of Halloween Treats! Ok, maybe this one is not so Halloweenie (umm…..haha) but none-the-less perfect for this time of year! Are you drooling just looking at your computer screen? Well, I’m not ashamed to say that as I type this, I am craving these Pumpkin Maple Rolls. Oh mama are these tasty little devils. Well, tasty big devils because I made ’em huge! Once I pulled these out of the oven, I had to restrain myself from eating them before taking the photos. (I’m addicted to food I tell you!)  The warm pumpkin bread swirls around a sweet and sinful concoction of maple syrup, butter, brown sugar, cinnamon and nutmeg AND then topped with a fabulous maple glaze. Heaven is what this is. So tasty! Especially right out of the oven!

Making these rolls are pretty much the same thing as making a cinnamon roll, but with a few other add-ins, like pumpkin, maple syrup and nutmeg to name a few! Into my yeast dough I stir in canned pureed pumpkin which gave it a nice color and smell! You let it rise for 1-2 hours, roll it out, fill it (with the ingredients I already listed), slice, let them rise again and then bake! Sort of a lot of steps, but well worth the wait!

Of course we can’t forget about our maple glaze on top! How good do these look? Pumpkin Maple Rolls sound like a perfect weekend breakfast or treat to me. Maybe I’ll make them again! We all loved them in our house and you guys will probably love them too! Happy feasting!

Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls


Pumpkin Cinnamon Rolls

Soft, sweet and so addicting, these pumpkin cinnamon rolls will have you and everyone you feed them to swooning. Only simple pantry ingredients required!

Yield: 16 rolls

Prep Time:

Cook Time:

Total Time:


  • for the dough--
  • 1 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 teaspoon granulated sugar
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/4 cup melted butter
  • 2/3 cup granulated sugar
  • 1 teaspoon salt
  • 3/4 cup pumpkin puree
  • 5-6 cups all purpose flour
  • for the filling--
  • 2 tablespoons very soft butter
  • 1/4 cup maple syrup
  • 3/4 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg (optional)
  • for the glaze--
  • 2 cups powdered sugar
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon maple extract (optional)
  • 2-3 tablespoons milk
  • 2 tablespoons melted salted butter


  1. In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2 cup increments. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won't stick to your hands. (For me, it took me about 5 minutes of kneading and I used 5 1/2 cups flour.) Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
  2. While waiting for dough to rise, grease 1-9x13 pan and 1 pie plate or 8x8 square dish. In a small bowl, stir maple syrup and butter together.
  3. Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24x12 inch rectangle (approximately). Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface. Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise to be a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16). Place rolls in prepared pans. (12 rolls in the 9x13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don't want to loose any filling!). Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don't over bake).
  4. While rolls are baking, mix powdered sugar, vanilla, maple extract, milk and melted butter together until smooth. Spread over hot rolls and serve warm.

Pumpkin Cinnamon Rolls Recipe





Leave a Comment

Your email address will not be published. Required fields are marked *

  1. I saw Pumpkin Cinnamon Rolls on another site yesterday. They look scrumptious. They sound perfect for Halloween morning.

  2. Those look absolutely AMAZING!!! I AM drooling. So perfect for a Halloween brunch!!

  3. Your rolls are beautiful!

  4. Another great “pumpkin” recipe!!! These are so good with a hot cup of tea on a cold morning. These will be a frequent treat at my home.

  5. Hi There! This look so delicious, I am making them right now! So I have them all cut and ready, just waiting for them to rise again now that they are filled and cut up. Can I leave them overnight and bake them in the morning, or do they need to be baked right after risen? If I can leave them overnight, should I put them in the fridge after they have risen?

    Also how do you get the bottom of the rolls from the filling burning and causing the bottoms to be sticky and burnt? I always have seemed to have that problem with regular cinnamon rolls and the way the filling was oozing out I can tell it will probably happen again!

    Thanks so much…yum either way I cannot wait till they are done!

  6. Hi Lauren,

    I was wondering if the glaze on these rolls hardens up or if it stays gooey and sticky.



    • From what I remember, I think the glaze does end up hardening after a few hours!

  7. Oh wow! These look scrumptious and definitely something I will be making over the Thanksgiving holiday fast approaching! I’m doing the cooking this year and having family in from out of town, so I have been scouting the Internet for some yummy recipes – this is one I can’t wait to make and eat!! 🙂 Thanks Lauren!

  8. My plan was to make these for the holidays, but I could not wait. I made them yesterday and had one just this morning for breakfast along with my morning coffee….I could have easily eaten two, but I was able to control myself. The glaze did harden overnight and was not gooey or sticky.

  9. Hi lauren — If you want to omit the pumpkin, does that change the amount of the other ingredients?

    • The increments would definitely change! I’ve never done this before, so you’ll have to experiment!

  10. I made these and shared them with several people (so I wouldn’t eat them all). They were wonderful. I love this recipe. After the first day, we reheated them in the oven for 5 minutes because they are awesome warm and gooey.

  11. I can’t wait to try these. Can you freeze them? Should I bake them and glaze them and then freeze them? I’d like to make them for Thanksgiving but we are traveling Wed. so I thought I’d make ahead and then reheat or bake when we get there. Thanks

    • I’d freeze the rolls before baking. Take them and a zipper-close baggie with the icing
      and bake/ice them there.

  12. I made this recipe last weekend to rave reviews from my family. I already have requests to make them again, but our waistlines say not right now, LOL! We took them camping the next day and heated them up on the grate over the fire. They were so yummy eating them outdoors in the pines. Thanks for a great variation on a cinnamon roll recipe.

  13. I should add that I gave 2 rolls to the wife of the couple across the street to eat. The husband stops me the next day to say thanks for the rolls, but the wife ate both of them! I had to wait till the wife went on an errand to slip another roll to the husband. I guess they are worth stealing your husband’s rolls!! Great recipe.

  14. Hi.

    These look great. Can I make them ahead (aka, the night before Thanksgiving) and then bake off in the morning?



  1. August already? | - [...] pumpkin, cinnamon and maple buns were last week’s adventure. The recipe can be found here: uncharacteristically, I followed it…
  2. 50 Pumpkin Recipes - [...] Pumpkin Maple Rolls from Lauren’s Latest [...]
  3. Three-Bean Pumpkin Chili with Turkey | muncho mom - [...] and not go completely overboard.  In fact, I have resisted the urge to make these amazing pumpkin maple rolls…
  4. Pumpkin Cinnamon Rolls | Take a Bite out of Life - [...] Adapted from Lauren’s Latest [...]
  5. Chicken Stock That Rocks! | How Does She... - [...] Pumpkin Maple Rolls [...]
  6. Pumpkin Bread Recipe - Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Moms Own Words - [...] showing up out of the blue! They must of sensed I was baking… These rolls are similar to…
  7. This Week at the Weekly Treat | from house parties to housewife - […] Pumkin Maple Rolls from Lauren’s Latest […]
  8. Pumpkin Maple Rolls | the nonpareil baker - […] Pumpkin Maple Rolls Adapted from Lauren’s Latest […]
  9. Pumpkin Pull-Apart Monkey Bread with Maple Glaze - Lauren's Latest - […] showing up out of the blue! They must of sensed I was baking… These rolls are similar to…