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Perfect Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

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Soft, pillowy pumpkin cinnamon rolls with a warm spice filling, topped with a tangy maple cream cheese icing. This recipe recreates a cherished memory of imperfect, homemade rolls that taste like fall.

Ingredients

Scale
  • 3/4 cup (180 ml) warm milk (about 110°F)
  • 2 1/4 teaspoons (7g) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened (for filling)
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 ounces (113g) cream cheese, softened (for icing)
  • 3 tablespoons (42g) unsalted butter, softened (for icing)
  • 1 1/2 cups (180g) powdered sugar, sifted if lumpy
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
  2. Build the dough: Add remaining sugar, pumpkin puree, egg, melted butter, and vanilla extract to the yeast mixture. Stir until combined. In a separate bowl, whisk together 3 cups of flour, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet mixture, mixing on low speed until a shaggy dough forms.
  3. Knead the dough: With mixer on medium-low, knead for 5-7 minutes, adding remaining 1/2 cup of flour a little at a time until dough pulls away from sides and feels smooth and slightly tacky. If kneading by hand, turn out onto floured surface and knead 8-10 minutes.
  4. First rise: Form dough into a ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap and a towel. Let rise in a warm place for 1 to 1.5 hours, until doubled in size.
  5. Prepare the filling: In a medium bowl, beat together softened butter, brown sugar, cinnamon, and cloves until smooth and spreadable. Set aside at room temperature.
  6. Roll out the dough: Punch down risen dough and turn out onto a lightly floured surface. Roll into a 16×12-inch rectangle, about 1/4-inch thick.
  7. Add the filling: Spread filling evenly over dough, leaving a 1/2-inch border along one long edge.
  8. Roll and cut: Starting from the long edge opposite the bare border, tightly roll dough into a log. Pinch seam to seal. Cut into 12 equal slices, about 1.5 inches thick.
  9. Second rise: Arrange rolls in a greased 9×13-inch baking pan, cut-side up. Cover loosely and let rise for 30-45 minutes until puffy and touching.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 20-25 minutes until golden brown and center rolls feel set. Let cool in pan on a wire rack for 10 minutes.
  11. Make the icing: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, beating on low. Add maple syrup, vanilla, and pinch of salt, then beat on medium-high until light and fluffy.
  12. Ice and serve: Spread icing generously over warm rolls. Serve immediately while warm and gooey.

Notes

Don’t skip the yeast proof; ensure milk is at 110°F. Go easy on the flour—dough should be tacky, not sticky. Let rolls cool 10 minutes before icing. For clean cuts, use unflavored dental floss. For overnight method, refrigerate after second rise and let sit at room temperature 30 minutes before baking.

Nutrition

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

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