Pumpkin Spice Cinnamon Rolls
Pumpkin Spice Cinnamon Rolls
Pumpkin spice is seasonal, familiar, and comforting. This version leans into that comfort while sharpening the flavor with mace and allspice, and finishing with a bourbon & maple glaze.
The dough is built with a yudane, a Japanese technique of adding gelatinous flour and milk. It gives the rolls a tender structure that stays soft long after baking. The result is both familiar and fresh — a cinnamon roll with staying power.
Watch my video to follow along step-by-step.
Pumpkin Spice Cinnamon Rolls (Yudane / Tangzhong)
Yudane
¾ cup (100 g) bread flour, or APF
⅔ cup (150 ml) milk, scalded
Dough
2½ cups (300 g) bread flour, or APF
¼ cup + 1 tsp (55 g) granulated sugar
9 tbsp (125 g) unsalted butter, softened
2 large + 1 yolk eggs
½ cup (120 g) pumpkin purée, not watery
2¼ tsp (7 g) instant yeast
1 tsp (5 g) fine salt
Pumpkin Spice Mix (for Filling)
1 tbsp (8 g) ground cinnamon
2 tsp (4 g) ground ginger
1 tsp (2 g) ground nutmeg
½ tsp (1 g) ground cloves
½ tsp (1 g) ground mace
¼ tsp (½ g) ground allspice
Filling
½ cup, packed (125 g) dark brown sugar
3 tbsp (20 g) Pumpkin Spice Mix (above)
3 tbsp (40 g) unsalted butter, softened
Bourbon Maple Glaze
1 cup (120 g) icing/confectioners’ sugar
2 tbsp (30 ml) maple syrup
1 tbsp (15 ml) bourbon
2 tbsp (30 g) unsalted butter
Method
Make yudane: Stir ¾ cup (100 g) flour with ⅔ cup (150 ml) scalded milk to a thick paste. Cover; cool completely (room temp or chill).
Mix dough: In a stand mixer (hook), combine cooled yudane, 2½ cups (300 g) flour, sugar, eggs + yolk, pumpkin, butter, yeast, and salt. Knead until smooth and elastic (≈6–8 min mixer). Dough should be soft, not sticky.
First rise: Bowl, cover, and proof until doubled (≈60–90 min).
Filling: Combine brown sugar with 3 tbsp spice mix.
Shape: Roll dough to 12×16 in (30×40 cm). Spread 3 tbsp (40 g) softened butter; sprinkle sugar–spice evenly. Roll tight from the long edge.
Slice & pan: Cut 16–24 pieces. Arrange 8 per pan in 2× buttered, parchment-lined 13×9 in (33×23 cm) pans.
Second rise: Cover; proof until puffy (≈40–45 min).
Bake: 350°F (180°C) for 25–30 min, until tops are golden and centers set.
Glaze: Whisk sugar, maple, bourbon, and softened butter to icing consistency. Spread or pour over warm rolls.
Yield
16–24 rolls (two 13×9 pans; 8 per pan)
Larder Notes
Pumpkin spice is familiar. Yudane is not. Together, they make a roll that feels seasonal, but bakes better and keeps longer than the ones you know.
The yudane keeps the crumb tender for days. That is the difference here: rolls that stay soft instead of turning dry overnight.
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