Description

These Pumpkin Cinnamon Rolls with Brown Sugar Glaze are a perfect fall treat, combining fluffy yeast dough enriched with pumpkin purée and warm cinnamon spices, topped with a rich, creamy brown sugar glaze. Ideal for breakfast or dessert, these rolls are soft, flavorful, and irresistibly sweet.

Ingredients

Scale

Dough Ingredients

2 tablespoons Unsalted Butter (for melting)
1/2 cup Milk
1 package Instant Dry Yeast
3/4 cup Canned Pumpkin Purée
3/4 cup Granulated Sugar (divided: 1/4 cup for dough, 1/2 cup for filling)
1 teaspoon Salt
2 1/2 cups Bread Flour

Filling Ingredients

4 tablespoons Butter (melted for filling)
2 teaspoons Ground Cinnamon
1/2 cup Granulated Sugar (combined with cinnamon for filling)

Brown Sugar Glaze Ingredients

2 tablespoons Butter (for glaze)
1/8 cup Brown Sugar
3/4 cup Powdered Confectioners Sugar
1 teaspoon Vanilla Extract

Instructions

Prepare the Butter-Milk Mixture: In the microwave, melt 2 tablespoons of unsalted butter. Add 1/2 cup milk and microwave for about 30 seconds until the mixture reaches 100-110°F, warm enough to activate yeast.
Proof the Yeast: Pour the warm milk and butter mixture into a mixing bowl. Sprinkle 1 package of instant dry yeast over the surface and let it sit for 5 minutes until foamy and proofed.
Make the Dough: To the yeast mixture, add 3/4 cup canned pumpkin purée and 1 teaspoon salt. Gradually mix in 2 1/2 cups bread flour and 1/4 cup granulated sugar, adding the flour half a cup at a time until the dough starts to pull away from the sides of the bowl. Use a dough hook attachment to knead the dough for 6-8 minutes until smooth and elastic.
First Rise: Transfer the dough to a lightly oiled bowl, cover with a clean towel or plastic wrap, and allow it to rise for 1 hour until doubled in size. Then punch it down gently and roll out into a rectangle.
Prepare Filling and Roll Dough: Melt 4 tablespoons of butter and spread it evenly over the rolled-out dough. In a small bowl, combine 1/2 cup granulated sugar with 2 teaspoons ground cinnamon and sprinkle this mixture evenly over the buttered dough. Roll the dough tightly into a log and cut into rolls of desired thickness.
Second Rise: Place the cut rolls into a greased 13×9-inch baking dish. Cover and let the rolls rise again for 30 minutes until puffy.
Bake: Preheat your oven to 350°F (180°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through.
Make Glaze and Finish: While the rolls bake, melt 2 tablespoons of butter in a saucepan. Stir in 1/8 cup brown sugar until melted. Remove from heat and add 3/4 cup powdered confectioners sugar and 1 teaspoon vanilla extract, stirring until smooth. Drizzle the warm glaze over the freshly baked cinnamon rolls and serve warm. Enjoy!

Notes

Make sure the milk and butter mixture is not too hot to avoid killing the yeast. The ideal temperature is between 100-110°F.
Use bread flour for better gluten development and a chewier texture in the rolls.
Allowing the rolls to rise twice ensures a light and fluffy texture.
These rolls are best served fresh and warm but can be stored in an airtight container for up to 2 days.
To reheat, warm them in the microwave for about 20 seconds or in a preheated oven at 300°F for 5-7 minutes.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Keywords: Pumpkin cinnamon rolls, pumpkin dessert, fall recipes, cinnamon rolls with glaze, baked cinnamon rolls, brown sugar glaze