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Cozy Pumpkin Cinnamon Rolls with Easy Maple Cream Cheese Icing

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Soft, pillowy pumpkin cinnamon rolls with a subtle earthy sweetness, topped with a tangy maple cream cheese icing. Perfect for fall mornings, these rolls are unbelievably tender and filled with warm spices.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • ½ cup granulated sugar, divided
  • ½ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¼ cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter, very soft (for filling)
  • 1 cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground ginger (optional)
  • Pinch of salt
  • 4 ounces cream cheese, softened (for icing)
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F), 1 tablespoon of the granulated sugar, and the yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix the dough: In the bowl of a stand mixer, combine remaining sugar, pumpkin puree, melted butter, egg, and vanilla extract. Add the yeast mixture and stir. In a separate bowl, whisk together 3 ½ cups flour, salt, cinnamon, and nutmeg. Add dry ingredients to wet mixture and mix on low until a shaggy dough forms.
  3. Knead: Switch to dough hook and knead on medium-low for 6-8 minutes, adding more flour 1 tablespoon at a time if sticky. Dough should be soft, smooth, and slightly tacky. If kneading by hand, knead for 10-12 minutes on a lightly floured surface.
  4. First rise: Shape dough into a ball and place in a greased bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place for 1 to 1 ½ hours, until doubled in size.
  5. Make the filling: While dough rises, mix brown sugar, cinnamon, ginger, and salt in a small bowl. Set aside. Ensure ½ cup butter is very soft.
  6. Roll out the dough: Punch down dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick. Spread soft butter evenly over dough, leaving a ½-inch border on one long edge. Sprinkle brown sugar mixture evenly over butter, pressing gently.
  7. Roll and cut: Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Using a sharp knife or bench scraper, cut into 12 equal rolls, about 1 ½ inches thick. Place in a greased 9×13-inch baking dish, cut side up.
  8. Second rise: Cover dish with plastic wrap and let rolls rise for 30-45 minutes until puffy and touching. Preheat oven to 350°F during the last 15 minutes.
  9. Bake: Bake rolls for 22-28 minutes until golden brown and centers are cooked through. Tent with foil after 15 minutes if browning too quickly. Internal temperature should be about 190°F. Cool in pan for 10 minutes.
  10. Make the icing: Beat cream cheese and butter together until smooth and fluffy. Add powdered sugar, maple syrup, vanilla, and salt, and beat until creamy. Adjust consistency with milk or powdered sugar as needed. Spread over warm rolls.

Notes

For best results, use room temperature ingredients. If dough is too sticky, add flour 1 tablespoon at a time. For clean cuts, use unflavored dental floss. Apply icing while rolls are still warm for best absorption. Can be made ahead: prepare through step 8, refrigerate overnight, then let sit at room temperature for 30-45 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese icing, fall breakfast, pumpkin rolls, cinnamon rolls with pumpkin

Find it online: https://spoonmira.com/cozy-pumpkin-cinnamon-rolls-with-easy-maple-cream-cheese-icing/