Pumpkin Pie Cinnamon Rolls With Maple Glaze

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Two favorite Autumn treats, rolled into one! I invented this recipe a couple weeks ago, for my cinnamon-loving boyfriend and I think they turned out pretty well :). I noticed that the pumpkin flavor comes out best after the buns have been chilled. Note: this recipe makes a *lot* of cinnamon buns, so would be great to prepare for gifts or a party/potluck. If you plan on making these for yourself, I would consider halving the recipe. I also eyeballed the filling ingredient quantities and didn't precisely measure them, so the spices/brown sugar/apple juice quantities may need adjusting for your personal taste.”
2hrs 30mins
25 cinnamon buns

Ingredients Nutrition


  1. Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm.
  2. Meanwhile, dissolve the packet of yeast in ¼ warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture.
  3. Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
  4. Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes.
  5. While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about ¼-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool.
  6. Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9” and ¼-1/2 inches thick.
  7. Spread with half the chilled pumpkin filling, leaving a ½ inch border. Sprinkle with the ground walnuts.
  8. Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal.
  9. Repeat with the other half of the dough.
  10. With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 ½-2 inches thick. Arrange on a greased baking pan (you may require two pans).
  11. Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
  12. Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
  13. To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor.
  14. Drizzle the icing over the warm cinnamon buns so it forms a glaze.
  15. Chill (recommended) and enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a