Print

Cozy Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

pumpkin cinnamon rolls - featured image
Print Recipe

Soft, fluffy pumpkin cinnamon rolls with a real pumpkin flavor and a thick, tangy maple cream cheese icing. Perfect for fall breakfasts, holiday brunches, and cozy weekends.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¾ cup (170g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) warm milk (whole milk preferred, about 110°F)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (57g) unsalted butter, melted
  • 2 ¼ tsp (one packet) active dry yeast
  • 1 large egg, room temperature
  • ½ tsp salt
  • 1 tsp pumpkin pie spice
  • ½ tsp cinnamon
  • ¼ cup (57g) unsalted butter, softened (for filling)
  • ½ cup (100g) brown sugar, packed (for filling)
  • 1 tbsp cinnamon (for filling)
  • ½ tsp pumpkin pie spice (for filling)
  • Pinch of salt (for filling)
  • 4 oz (113g) cream cheese, softened (for icing)
  • 2 tbsp (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) powdered sugar (for icing)
  • 2 tbsp pure maple syrup (for icing)
  • ½ tsp vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until frothy.
  2. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, melted butter, egg, and remaining sugar.
  3. Combine dry ingredients: In a separate bowl, whisk together 3 cups flour, salt, pumpkin pie spice, and cinnamon. Reserve remaining ½ cup flour for kneading.
  4. Bring together: Add yeast mixture to pumpkin mixture and stir. Gradually add dry ingredients, mixing until a shaggy dough forms.
  5. Knead dough: Turn dough onto a lightly floured surface. Knead for 6-8 minutes, adding more flour as needed, until smooth and elastic.
  6. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  7. Prepare filling: Mix brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl. Set aside. Let butter soften.
  8. Roll out dough: Punch down dough and roll into a 12×18-inch rectangle, about ¼-inch thick.
  9. Add filling: Spread softened butter over dough, leaving a ½-inch border on one long edge. Sprinkle brown sugar mixture over butter and press gently.
  10. Roll it up: Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls.
  11. Second rise: Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes until puffy.
  12. Bake: Preheat oven to 350°F (175°C). Bake for 22-28 minutes until golden brown. Tent with foil after 15 minutes if browning too quickly.
  13. Make icing: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy.
  14. Ice and serve: Let rolls cool for 5-10 minutes, then spread icing generously over warm rolls. Serve warm.

Notes

Do not overheat milk or it will kill the yeast. Let dough rise properly in a warm spot. Ice rolls while warm but not hot for best spread. Can be made ahead: assemble rolls, 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, holiday brunch, cozy baking

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