Pumpkin Maple Cinnamon Rolls

Once fall rolls around everyone jumps on the pumpkin wagon and I’m right along with them. Summer is great and all, but once mid September hits I’m ready for cooler weather, squash, and pumpkin EVERYTHING so I created these amazing Pumpkin Maple Cinnamon Rolls.

They’re a great treat to make a head and then pop in the microwave to warm up for a fast, fall inspired breakfast (or dessert)! If you’ve never made cinnamon rolls, don’t be scared because this was actually the first recipe I tested out for cinnamon rolls and if I don’t say so myself they turned out delicious! After you mix the ingredients together the dough will be a little sticky – don’t worry because you’ll be using more flour when you roll it out.

I was planning on taking them to work and share with coworkers, but even my fiance asked if I had too. LOL always a win in if he wants to keep around baked goods since I’m the one with a sweet tooth – not him. 

Let the fall baking begin!

Pumpkin Maple Cinnamon Rolls

Dough

  • 1 1/2 cups milk
  • 1/2 cup olive oil 
  • 1/2 cup granulated sugar
  • 1 pack dry active yeast
  • 1 cup pumpkin puree
  • 4 1/4 cups whole wheat flour
  • 1 tsp pumpkin pie spice OR 
    • 1/2 tsp cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
  • 1/4 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • softened butter for buttering pan

Filling

  • 1/2 cup softened unsalted butter
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 1 tbsp pumpkin spice
  • 3/4 cup chopped pecans

Maple Frosting

  • 8 oz. cream cheese softened to room temp
  • 1 tbsp whole milk
  • 2 tbsp pure maple syrup
  • 3/4 cup powder sugar (1 cup if you like a thicker icing)
  1. In a saucepan, warm the milk, oil and sugar until sugar is dissolved. Pour into a large bowl and sprinkle the packet of yeast over top. Let it sit for 5 minutes. Mix in the pumpkin puree.
  2. Mix together 4 1/4 cups of flour and pumpkin pie spice (if you don’t have it, use the cinnamon, ginger and nutmeg). Stir the dry ingredients with the wet, cover with a kitchen towel and let it sit in a warm area for 1 hour.
  3. After the hour, the dough should have doubled in size. Now stir in the additional 1/4 cup flour with the baking soda, powder, and salt until well combined.
  4. Roll the dough out on a floured surface about 1/2 inch thick and into a rectangle. Take your softened butter and butter the pan (I used maybe 1/4 of a stick).
  5. Mix together all the filling ingredients except the pecans and smear it over the rolled out dough. Sprinkle the pecans evenly over the filling.
  6. Carefully roll the dough into a log and slice about 3/4 inch slices. Preheat the oven to 375 degrees F. Place the slices into the buttered pan and allow them to rise for 20 min.
  7. Bake for 18-20 minutes until the edges are golden brown. 
  8. While the rolls are in the oven, mix the cream cheese, milk, maple syrup and powder sugar together for the frosting. 
  9. Once the rolls are baked and frosted, sprinkle a few pecans over the top and enjoy!

2 thoughts on “Pumpkin Maple Cinnamon Rolls

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