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Cozy Maple Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These cozy maple pumpkin cinnamon rolls with cream cheese icing are soft, tender, and packed with warm fall flavors. The pumpkin purée keeps the dough incredibly moist, while the maple and spice filling create a deep, comforting taste that’s perfect for autumn mornings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ¼ cup (50g) granulated sugar for dough
  • ½ cup (100g) granulated sugar for filling
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ¾ cup (180ml) warm milk (about 110°F)
  • ¼ cup (56g) unsalted butter, melted and slightly cooled for dough
  • 2 tablespoons (28g) unsalted butter, softened for filling
  • ½ cup (120g) pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • ¼ cup (60ml) maple syrup for dough
  • 2 tablespoons maple syrup for icing
  • 2 teaspoons pumpkin pie spice for dough
  • 1 teaspoon pumpkin pie spice for filling
  • 2 teaspoons ground cinnamon for filling
  • ½ teaspoon salt for dough
  • ½ cup (100g) brown sugar, packed, for filling
  • 4 oz (113g) cream cheese, softened, for icing
  • 1 cup (120g) powdered sugar for icing
  • 1 teaspoon vanilla extract for icing

Instructions

  1. Activate the yeast: In your mixing bowl, combine the warm milk (110°F) with 1 tablespoon of the granulated sugar and the active dry yeast. Let it sit for 5-7 minutes until frothy.
  2. Make the dough: Add the pumpkin purée, melted butter, maple syrup, egg, remaining sugar, pumpkin pie spice, and salt to the yeast mixture. Stir until combined. Add the flour, 1 cup at a time, mixing on low speed with the dough hook until a shaggy ball forms. Adjust with flour or milk as needed.
  3. Knead the dough: Knead on medium-low speed for 6-7 minutes (or by hand for 8-10 minutes) until smooth, elastic, and slightly tacky.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 1-1 ½ hours until doubled in size.
  5. Prepare the filling: Mix together the brown sugar, granulated sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside. Soften the 2 tablespoons of butter.
  6. Roll out the dough: Punch down the dough and roll it on a lightly floured surface into a 12×18-inch rectangle, about ¼-inch thick. Spread the softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the sugar-spice mixture over the butter.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal slices, each about 1 ½ inches wide.
  8. Second rise: Place the rolls in a greased 9×13-inch baking pan, cover, and let rise for 30-45 minutes until puffy and touching. (Can refrigerate overnight.)
  9. Bake: Preheat oven to 350°F (175°C). Bake for 22-28 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes.
  10. Make the icing: Beat the softened cream cheese until smooth. Add powdered sugar, maple syrup, and vanilla extract, and beat until creamy. Adjust consistency with milk or powdered sugar as needed.
  11. Ice and serve: Spread the cream cheese icing generously over the warm rolls. Serve warm.

Notes

For best results, use real maple syrup and plain pumpkin purée (not pumpkin pie filling). If using homemade pumpkin purée, drain excess liquid. The dough can be refrigerated overnight after the second rise for a stress-free morning. Rolls are best served warm.

Nutrition

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

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