Puff Pastry Pumpkin Rolls are the perfect Fall dessert. Puff pasty filled with delicious pumpkin spice puree filling, topped with a maple glaze.
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RECIPE and INSTRUCTIONS for these mini pumpkin spice cinnamon rolls can be found at the bottom of this post.
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Ingredients Needed For This Simple Puff Pastry Dessert
- Pumpkin puree – not pie filling
- Puff pastry – frozen or homemade
- Maple sugar
- Icing sugar
- Maple syrup
Baking Puff Pastry Pumpkin Rolls
Full instructions are in the recipe card below. Be sure to check out the great substitutions and recipe tips.
- Thaw the puff pastry according to package directions.
- Combine the pumpkin puree with the spices.
- Spread over puff pastry.
- Roll and cut.
- Place on a baking sheet and bake until golden brown.
- Once baked remove from the oven.
- Prepare glaze.
- Drizzle and allow to set.
In just over 30 minutes from start to finish, you will have some fresh baked easy-to-make pumpkin rolls. The hardest part is letting them cool before eating.
Pumpkin Puree – I used canned, but feel free to use homemade. Did you know you can freeze puree? Yup, I do it all the time. I open the can, use what I need and freeze the rest for later.
Pumpkin Spice – This recipe used a combination of cinnamon, ginger and cloves. You can adjust the amount according to your taste. You can also use a blend found in grocery stores, or make your own homemade spice blend.
Additions – You can add some nuts or pumpkin seeds before rolling.
Maple Sugar – Can be replaced with brown sugar.
Glaze – If you prefer, you can omit it, or make it with vanilla instead of syrup. A cream cheese frosting is a great alternative.
Size/Baking – I made these small, but if you roll the dough starting at the shorter end, the rolls will be larger (cut them into 8). You may have to adjust the baking time. You can also bake them in muffin tins if you prefer.
Serving/Storing – These are best eaten on the day they are baked. To store, place in a covered container. Note, that the pasty will not be as flaky, but they are still delicious. They will last about 3-4 days at room temperature. I personally would not freeze these rolls.
Frequently Asked Questions
Puff pastry has a higher fat content with flaky layers. It is much thicker and richer and contains lots of butter. Phyllo dough is paper thin sheets of pastry. Once layered and baked, the end result is crispy and flaky pastry. Both of these can be homemade, or easily found frozen in the grocery store.
No, they are not. The puree is just cooked, mashed pumpkin, and/or winter squash, with nothing added.
Pie filling has all the sweetness and spices added. Just pour and bake.
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Still need more ideas for sweet rolls? Here are a few to try:
Check out this pumpkin roundup for lots of great-tasting recipes.
Puff Pastry Pumpkin Rolls
- 1 sheet puff pastry (thawed)
- ¼ cup maple sugar
- ½ cup pumpkin puree
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- pinch ground cloves
For the Glaze:
- ½ cup icing sugar
- 1 – 1½ teaspoons water
- 1 tablespoon maple syrup
Baking the Pumpkin Rolls:
- Thaw puff pastry according to package directions.1 sheet puff pastry
- Preheat oven to 375ºF and line a baking sheet with parchment paper.
- Combine the pumpkin puree, maple sugar and spices in a small bowl.¼ cup maple sugar, ½ cup pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon ginger, pinch ground cloves
- Unroll the puff pastry onto a floured surface. You can use a rolling pin to make it a little thinner if you wish.
- Spread the pumpkin filling onto the pastry. Be sure to leave about a ½ inch border around the edges.
- Roll up into a log along the LONG side of the pastry.
- Using a knife or pastry cutter, cut into 10 pieces.
- Place on the prepared baking sheet cut side up.
- Bake in the oven until golden brown. 20-25 minutes.
- Remove from oven let cool for a few minutes and tranfer to a wire rack.
Making the Glaze:
- Place the icing sugar in a mixing bowl.½ cup icing sugar
- Add the maple syrup and combine.1 tablespoon maple syrup
- Slowly add the water, using just enough to make a nice consistency, easy to drizzle.1 – 1½ teaspoons water
- Using a spoon, drizzle glaze over each roll.
- Allow glaze to set. ENJOY!