Pumpkin Cinnamon Rolls With Maple Cream Cheese Icing Recipe
These Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing are the perfect cozy fall treat. Fluffy and filled with warm pumpkin spice flavors, these homemade rolls come together easily and are topped with a rich maple cream cheese frosting that perfectly complements the seasonal pumpkin notes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 rolls 1x
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For The Dough
- 1/2 cup warm milk (100°F – 110°F)
- 1 packet active dry yeast (2 teaspoons)
- 3 to 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon or pumpkin pie spice
- 1 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
For The Filling
- 3/4 cup brown sugar
- 1/4 cup softened butter
- 1 tablespoon ground cinnamon or pumpkin pie spice
For The Icing
- 1 cup powdered sugar
- 1/2 cup (4 ounces) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 to 2 tablespoons maple syrup (or milk)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Yeast: Warm the milk to between 100°F and 110°F, warm to the touch but not hot. Combine the yeast, warm milk, and a pinch of sugar in a small bowl. Let it sit for about 5 minutes until frothy and bubbly.
- Make the Dough Mixture: In a large mixing bowl, combine 1/4 cup sugar, melted butter, salt, pumpkin puree, and cinnamon or pumpkin pie spice. Add the activated yeast mixture and stir to combine.
- Add Flour and Knead: Gradually add 3 to 3 1/4 cups all-purpose flour, one cup at a time. Turn onto a floured surface and knead the dough for about 5 minutes until smooth and elastic. Add flour sparingly if the dough is too sticky but avoid making it dry.
- First Rise: Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 to 2 hours until doubled in size.
- Prepare the Filling and Roll Out Dough: Punch down the dough and roll it into a large rectangle. Mix the cinnamon or pumpkin pie spice with brown sugar. Spread the softened butter on the dough evenly, then sprinkle the cinnamon sugar mixture over it, pressing lightly to adhere.
- Form Rolls: Roll the dough tightly from one edge, pinch the seam to seal, and place seam side down. Slice into 12 equal rolls.
- Second Rise: Grease a 9×13 or 11×7-inch baking dish. Place the rolls in the dish, cover with plastic wrap or a warm damp tea towel, and let rise for 30 minutes until doubled.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown.
- Make the Icing: Beat the softened cream cheese and butter for 2 minutes until smooth and fluffy. Add vanilla extract and powdered sugar, continue to whip until the desired consistency is reached. Add maple syrup or milk as needed for spreading consistency.
- Frost and Serve: Spread the maple cream cheese icing liberally over warm cinnamon pumpkin rolls and serve immediately.
- Storage: Store leftover rolls covered at room temperature for up to 2 days or refrigerated for up to 5 days, with or without icing.
Notes
- Don’t overheat the milk to prevent killing the yeast; keep between 100°F and 110°F.
- Whole milk is preferred for richer flavor but low-fat or non-dairy milk alternatives can be used.
- Use active dry yeast, which requires proofing; instant yeast can be substituted but omitted proofing step.
- Make your own pumpkin pie spice by combining cinnamon, ginger, nutmeg, cloves, and allspice if preferred.
- Adjust flour amount carefully to avoid dry dough by adding small increments as needed.
- Ensure dough rises fully to achieve fluffy rolls.
Keywords: pumpkin cinnamon rolls, maple cream cheese icing, fall recipes, pumpkin spice, homemade cinnamon rolls, autumn breakfast
