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Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe

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★★★★★

4.8 from 74 reviews

These Pumpkin Cinnamon Rolls are a cozy fall breakfast treat featuring a soft, enriched dough infused with pumpkin puree and warm pumpkin pie spices. Wrapped around a buttery brown sugar filling and topped with a rich maple cream cheese frosting, they are perfect for Thanksgiving or any crisp morning. The recipe offers an overnight rise option for convenience and includes tips for a fluffy, gooey finish and possible substitutions for dairy-free or gluten-free adaptations.

Ingredients

Scale

Dough

  • 1 cup whole milk, warmed to 110-115°F
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons instant yeast (Red Star quick-rise yeast)
  • 1/2 cup pumpkin puree (pure pumpkin, not pumpkin pie filling)
  • 1 large egg
  • 4 to 4 1/2 cups bread flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Filling

  • 6 tablespoons unsalted butter, softened (not melted)
  • 3/4 cup dark brown sugar, packed
  • 2 teaspoons pumpkin pie spice (homemade or pre-made blend)

Maple Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 to 2 cups powdered sugar, sifted

Instructions

  1. Make the Dough: In the bowl of a stand mixer, combine the warm milk, softened butter, granulated sugar, and instant yeast. Stir to combine using the paddle attachment or dough hook and let it sit for 2-3 minutes to activate the yeast slightly. Add the pumpkin puree, egg, and vanilla extract. Beat until no yellow streaks remain. Add 1 cup of bread flour and mix on medium speed until combined. Switch to the dough hook and gradually add the remaining flour until a sticky dough forms. Knead on medium-high speed for 2-3 minutes until the dough is slightly sticky and pulls away from the bowl.
  2. First Rise: Transfer the dough to a large greased bowl, turning it over to coat all sides with oil. Cover with plastic wrap or a kitchen towel and let it rise in a warm place for 1-2 hours until it doubles in size. A warm oven (150-170°F) turned off can be used as a proofing box for faster rising.
  3. Roll and Cut: Punch down the risen dough gently and transfer it to a lightly floured surface. Roll the dough into a 12×18-inch rectangle with as square edges as possible. Spread softened (not melted) butter evenly to the very edges. Mix the brown sugar and pumpkin pie spice together and sprinkle evenly over the butter. Rub in gently with fingertips. Starting from the long side, roll the dough tightly into a log. Using a serrated knife or unflavored dental floss, cut into 12 rolls approximately 1 1/2 inches thick.
  4. Second Rise: Place the cinnamon rolls in a greased 9×13 inch baking dish, spacing them 1-2 inches apart. Cover with plastic wrap or towel and let them rise for another 1-2 hours until puffed. Alternatively, cover tightly and refrigerate overnight for 8-12 hours (not more than 16 hours) for a slow rise.
  5. Bake: Preheat the oven to 350°F. Bake the cinnamon rolls for 25-30 minutes until the edges are golden and an internal thermometer reads about 190°F. Check around 15 minutes and tent with foil if they are browning too quickly to ensure even baking.
  6. Make Frosting and Serve: While rolls bake, beat cream cheese, softened butter, vanilla, and maple syrup until smooth. Gradually add powdered sugar and beat until frosting is soft and spreadable. Spread the frosting over warm rolls and serve immediately for best gooey texture.

Notes

  • Warm milk should not exceed 115°F or it will kill the yeast.
  • Use room temperature eggs and butter to help create a fluffy dough.
  • Measure flour by spooning it into the cup and leveling with a knife for accuracy.
  • For faster dough rising, proof the dough in a warmed oven turned off at 150-170°F.
  • If dough is difficult to roll into shape, let it rest covered for 10-15 minutes to relax gluten.
  • Tent cinnamon rolls with foil while baking to prevent over-browning.
  • You can substitute all-purpose flour for bread flour but expect a slightly less chewy texture.
  • Vegan butter can be used in the dough, filling, and frosting for a dairy-free version.
  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Active dry yeast can replace instant yeast, but allow extra rising time.
  • For a gluten-free option, try a specially formulated gluten-free flour blend and note texture differences.

Keywords: pumpkin cinnamon rolls, pumpkin spice rolls, pumpkin breakfast, cinnamon roll recipe, fall breakfast, maple cream cheese frosting

Find it online: https://dinewithlily.com/pumpkin-cinnamon-rolls-with-maple-cream-cheese-frosting-recipe/