Ingredients
Dough
- 2 ¼ teaspoons active dry yeast
- ¼ cup warm water
- 3 cups flour, divided
- ⅔ cup pumpkin puree
- ½ cup milk
- ½ cup butter, melted
- ¼ cup sugar
- 1 ¼ teaspoons salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Filling
- ¼ cup sugar
- ¼ cup brown sugar
- 3 tablespoons flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon pumpkin pie spice
- 4 tablespoons chilled butter, cut into small pieces
Glaze
- 1 ½ cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon maple extract
- 1 tablespoon pure maple syrup
Instructions
- Activate Yeast: Dissolve 2 ¼ teaspoons of active dry yeast in ¼ cup of warm water in a large bowl and let stand for five minutes until frothy.
- Make Dough: Add ⅔ cup of flour, ⅔ cup pumpkin puree, ½ cup milk, ½ cup melted butter, ¼ cup sugar, 1 ¼ teaspoons salt, ¼ teaspoon ground nutmeg, and ½ teaspoon vanilla extract to the yeast mixture. Stir to combine. Transfer to a stand mixer fitted with a dough hook and knead on low speed for 10 minutes until smooth and elastic, gradually adding the remaining flour 1 tablespoon at a time until a slightly tacky dough ball forms.
- First Rise: Lightly coat a large bowl with cooking spray and place the dough inside. Cover the bowl and set in a warm place to rise for 45 minutes or until doubled in size.
- Prepare Filling: In a medium bowl, mix together ¼ cup sugar, ¼ cup brown sugar, 3 tablespoons flour, 1 ½ teaspoons cinnamon, and ½ teaspoon pumpkin pie spice. Cut in 4 tablespoons chilled butter using two forks or a pastry cutter until mixture resembles coarse crumbs.
- Shape Dough: Punch down the risen dough and let it rest for 10 minutes. Roll it out on a floured surface into a 12x12 inch rectangle. Evenly sprinkle the prepared filling over the dough.
- Form Rolls: Starting at one edge, tightly roll the dough into a log, sealing the edges by pinching. Slice the log into 9 equal sections and place them flat side down into a greased 8x8 inch square pan. Cover and let rise for an additional 30 minutes until doubled in size.
- Bake: Preheat the oven to 375°F (190°C). Bake the rolls for approximately 20 minutes or until golden brown. Remove from oven and allow to cool slightly.
- Make Glaze: In a small bowl, whisk together 1 ½ cups powdered sugar, 1-2 tablespoons milk, 1 teaspoon maple extract, and 1 tablespoon pure maple syrup until smooth.
- Finish: Drizzle the maple glaze generously over the warm rolls. Serve immediately and enjoy.
Notes
- The dough may feel slightly sticky; avoid adding too much extra flour to keep rolls soft.
- For best results, use fresh active dry yeast and warm (not hot) water to activate it.
- You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, and cloves if unavailable.
- Leftover rolls can be stored in an airtight container and gently reheated before serving.
- To make this recipe dairy-free, substitute milk and butter with plant-based alternatives.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
