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Pumpkin Pull Apart Rolls with Cinnamon-Maple Glaze

Frozen roll dough balls are coated in sugar and spices and baked in a bundt pan then topped with a sweet cinnamon-maple glaze. Every fall brunch needs these Pumpkin Pull Apart Rolls with Cinnamon-Maple Glaze!

Ingredients

  • 16 frozen dinner rolls
  • 2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 c. sugar
  • 1/2 c. butter melted

For the Glaze:

  • 1 c. powdered sugar
  • 1/2 tsp. cinnamon
  • 1 Tbsp soft butter
  • 1/2 tsp. maple extract
  • 2 Tbsp milk

Instructions

  • Combine pumpkin pie spice, cinnamon, and sugar and cinnamon in a small bowl. Place melted butter in another small bowl. Drop one of the rolls in the melted butter to coat, then roll in the pumpkin pie spice mixture to coat.
  • Place eight rolls in the big slots of a greased bundt pan. Place the other eight rolls in the small slots on top of the other rolls. Cover with plastic wrap and let rise 3-5 hours, or until rolls reach the top of the pan (see image below).
  • Bake for 15 minutes at 350°, or until golden. Carefully invert onto a large plate. Prepare glaze by combining powdered sugar, cinnamon, soft butter, maple extract, and milk in a cereal bowl. Pour glaze over the rolls and serve warm. Enjoy!