Print

Ultimate Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

pumpkin cinnamon rolls - featured image
Print Recipe

These ultimate pumpkin cinnamon rolls are incredibly soft and fluffy, filled with warm fall spices and topped with a rich maple cream cheese icing. Perfect for holiday mornings or cozy weekends, they’re a crowd-pleasing treat that tastes even better than bakery versions.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ teaspoon salt
  • ½ cup whole milk (warmed to about 110°F)
  • ¼ cup unsalted butter (melted and cooled slightly)
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter (softened to room temperature)
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 4 ounces cream cheese (softened)
  • ¼ cup unsalted butter (softened)
  • ¼ cup pure maple syrup
  • 1 ½ cups powdered sugar (sifted if desired)
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a small bowl, combine the warm milk (about 110°F) with 1 tablespoon of the granulated sugar and the yeast. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. In the bowl of a stand mixer, whisk together the remaining sugar, salt, and 2 cups of the flour. Add the yeast mixture, melted butter, pumpkin puree, egg, and vanilla. Mix on low speed with the dough hook until combined, about 2 minutes.
  3. Add the remaining flour, ¼ cup at a time, mixing on medium-low until the dough pulls away from the sides of the bowl but still feels soft and slightly tacky. Knead for 5-7 minutes.
  4. Shape the dough into a ball and place in a lightly greased bowl, turning once to coat. Cover tightly with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 1 to 1 ½ hours.
  5. While the dough rises, make the filling: In a small bowl, combine the softened butter, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mash together with a fork until smooth and spreadable. Set aside at room temperature.
  6. Punch down the risen dough and turn out onto a lightly floured surface. Roll into a 12×18 inch rectangle, about ¼ inch thick. Spread the filling evenly over the dough, leaving a ½ inch border on the long edges.
  7. Starting from the long edge closest to you, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal rolls, about 1 ½ inches each. Place cut-side up in a greased 9×13 baking dish.
  8. Cover the dish with plastic wrap and let the rolls rise again until puffy and touching each other, about 30-45 minutes. (For overnight, refrigerate after this step for up to 12 hours; let sit at room temperature for 30 minutes before baking.)
  9. Preheat oven to 350°F. Bake the rolls for 22-28 minutes, until golden brown on top and the center rolls feel set. If browning too fast, tent loosely with foil after 15 minutes. Let cool in the pan for about 10 minutes.
  10. While the rolls cool, make the icing: Beat together the softened cream cheese and butter until smooth and fluffy, about 2 minutes. Add the maple syrup, vanilla, and salt, then beat in the powdered sugar gradually until thick but spreadable.
  11. Spread the icing generously over the warm rolls. Serve immediately or let the icing set for a few minutes for cleaner slices.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Use room temperature ingredients for best results. For overnight preparation, refrigerate after the second rise and let sit at room temperature for 30 minutes before baking. Rolls are best served warm.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese icing, fall breakfast, holiday brunch, pumpkin spice, homemade cinnamon rolls

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