Maple Glaze Pumpkin Pie Hawaiian Rolls are easy and delicious. These fun, flavorful pumpkin sweet rolls are a deviation from the classic but quicker and possibly better than traditional sweet rolls. They’re soft, tender, filled with pumpkin, glazed with maple, and just in time for fall!
I’m completely obsessed with Hawaiian Rolls. What confirmationd? Check out these incredible Quick Recipes with Hawaiian Rolls! Furthermore, you and your family can be enjoying these Pumpkin stuffed Hawaiian Rolls in about 20 to 25 minutes. They cook in 12 minutes, they’re incredibly easy to make, and they have just a handful of ingredients.
Maple Glaze Pumpkin Pie Hawaiian Rolls
It’s incredibly easy to make these pumpkin filled sweet rolls. I use a prepackaged Hawaiian sweet roll which makes this recipe really quick to make. There’s no making a dough and waiting for yeast to rise. Nope, semi-homemade is the way to go at times especially with the end result is just as good as 100% from-scratch!
Once you stuff these sweet rolls with pumpkin, you’ll bake them and they come out of the oven like freshly baked bread. A two-ingredients glaze finishes them off. You family and friends will devour these – they are that good!!
Maple Pumpkin Hawaiian Rolls Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
Through out this post, underlined words and phrases will be linked to the exact product I used.
I mixed powdered sugar and maple syrup to make a yummy maple glaze. However,
Pumpkin Pie Sweet Rolls Method
After making several of these I have found what works best so I’m sharing tips here for you.
- Use a serrated knife to cut an X in the top of the roll. Use your (clean) fingers to slightly spread the X apart.
- I use Hawaiian rolls, not slider buns. I found that it’s better to cut an X in the top of the roll and stuff there instead of making a ‘sandwich’ and putting the pumpkin layer between a top bun and a bottom bun. ‘My way’ is less messy to eat and that wonderful pumpkin filling doesn’t squeeze out as you eat.
- The easiest way to fill the rolls is to use a cake decorating piping bag or freezer bag (they’re thicker than regular storage bags), coupler, and a large decorating tip like this Wilton 1A. A coupler keeps the tip on the bag. This method is a lot easier than trying to spoon the pumpkin mixture into the roll. Once you purchase these items, you can wash and reuse them over and over again.
- You can use any roll but Hawaiin roll, in my opinion, is the best since it’s slightly sweet.
King’s Hawaiian website never states exactly what kind of bread their bread is. I found another site saying it’s a ‘spin on classic Portuguese sweet bread, which is often made with milk, sugar, yeast, flour, and pineapple juice.’
In my opinion, King’s Hawaiian is similar to brioche. It’s light and airy with a fine, tender texture. They taste buttery and slightly sweet.
It’s easier if you use a piping bag with a large tip on it to pipe the pumpkin mixture into the rolls. If you don’t have a piping bag, you can up a zip-top bag and snip the end. You’ll need to work with it to get the
Maple Glaze Pumpkin Pie Hawaiian Rolls
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- 2 tablespoons butter melted
- 12 pack KING'S HAWAIIAN® original sweet rolls
This goes over the rolls after you cut the X but before you fill them
- ⅓ cup butter melted
- ½ tablespoon pumpkin pie spice or cinnamon
Pumpkin mixture that goes inside the rolls
- 1 teaspoon pumpkin pie spice or cinnamon
- 8 ounces pumpkin puree
- 1 large egg beaten
- 3 tablespoons granulated sugar or brown sugar
- 2 cups powdered sugar sifted then measured
- 4 tablespoons pure maple syrup
- Bloggers and creators, be a good human and don't copy my recipe.
- Place the rolls over the butter. Cut an X into the rolls about ⅔s down but not completely through the bottom of the rolls.
- Stir the pumpkin, pumpkin spice, egg, and sugar together.
- Now, you'll fill the rolls with the pumpkin mixture. (It's easier if you use a piping bag with a large tip on it to pipe the pumpkin into the rolls. If you don't have a piping bag, you can up a zip-top bag and snip the end. You'll need to work with it to get the pumpkin mixture into the roll and not just on top. Or, you can spoon the pumpkin into the rolls. It may take a little working with the first time you do it. I found the piping bag and tip the easiest.)
- Bake the rolls, uncovered at 375°F for 12 to 15 minutes. Everything is already cooked except the egg and they just need to be at 145°F for 15 seconds. (You can test with an instant-read thermometer if you prefer.) Therefore, after 12 minutes it really depends on how crusty you want the rolls to get.
- While they're cooking whisk the sifted powdered sugar and maple syrup together until smooth.
- Allow the rolls to cool just a couple of minutes before serving pouring the glaze over them.
- Serve warm. Store any leftovers in an airtight container in the refrigerator. They'll keep 3 to 4 days.