I love fall! The colors, the cozy sweaters, the boots, the crisp chilled air.  Fall in Utah is so very fun, but those North Eastern Autumn’s are astounding. My new favorite place in the fall is Vermont. Pick a random small country road off the beaten path of Stowe filled to the brim with leaf peepers, and you will be transported into another place full of Autumn joy, with pure delicious maple syrup, and bright orange pumpkins popping up onto all those beautiful rural porches.

 My oldest son loves his flannel plaid shirts and anything pumpkin!  He’s off to college now, and I find myself thinking of recipes he would like. I think these pumpkin cinnamon rolls are just the thing to get him home for the weekend. Pumpkin confections are his kryptonite and I’m not ashamed to admit it, I’ll use whatever I can to see my boy, and spoil him just a little more.

If you’re looking for that perfect fall recipe, look no further! With cinnamon, vanilla bean, pure maple syrup, and pumpkin, you’re sure to please whomever you are trying to lure home.



  • ¼ ounce package yeast
  • ½ cup warm water
  • ½ cup scalded milk
  • ¼ cup sugar
  • 1/3 cup butter - melted
  • 1 teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • 1 egg
  • 4 - 5 cups all-purpose flour


  • ½ cup softened butter - (plus more for pan)
  • 3/4 cup sugar - (plus more for pan)
  • ¼ cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice

Maple Cream Cheese Frosting:

  • 4 ounces cream cheese - softened
  • ¼ cup unsalted butter - softened
  • 1 ½ cups confectioner’s sugar
  • 1 Madagascar vanilla bean
  • ½ teaspoon pure maple syrup
  • ¼ teaspoon salt 



  1. In a small bowl, dissolve yeast in warm water and set aside. 
  2. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.) Place in well-greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.
  3. When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle. Spread softened butter all over dough. In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice. Then sprinkle over buttered dough. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  4. Coat the bottom of a baking dish with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.
  5. Bake for about 30 minutes or until nicely browned.
  6. Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Maple syrup ,and add the caviar of the split vanilla bean until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.


Jill Fulton