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Perfect Pumpkin Cinnamon Rolls Recipe with Maple Icing

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These incredibly soft and fluffy pumpkin cinnamon rolls are made with real pumpkin puree and warm spices, topped with a dreamy maple cream cheese icing. Perfect for fall mornings, Thanksgiving breakfast, or a cozy weekend brunch.

Ingredients

Scale
  • 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) whole milk, warmed to about 110°F
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (115g) unsalted butter, very soft (for filling)
  • 3/4 cup (150g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of salt
  • 4 oz (113g) cream cheese, softened (for icing)
  • 1/4 cup (60g) unsalted butter, softened (for icing)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Make the dough: In a small bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast on top and let sit 5-10 minutes until foamy.
  2. In a large bowl, whisk together pumpkin puree, melted butter, egg, and remaining sugar. Add foamy yeast mixture and stir.
  3. In a separate bowl, whisk together 3 1/2 cups flour, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet mixture, stirring until a shaggy dough forms.
  4. Knead dough on a lightly floured surface for 8-10 minutes (or 5-7 minutes with a dough hook) until soft, slightly tacky, and springs back when poked.
  5. First rise: Form dough into a ball, place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  6. Make the filling: In a small bowl, mix softened butter, brown sugar, cinnamon, nutmeg, cloves, and salt until a thick paste forms. Set aside.
  7. Roll and fill: Punch down dough, turn onto a floured surface, and roll into a 12×18-inch rectangle (about 1/4-inch thick). Spread filling evenly, leaving a 1/2-inch border on long edges.
  8. Starting from the long side, tightly roll dough into a log and pinch the seam to seal.
  9. Cut the log into 12 equal rolls (about 1.5 inches each) using a sharp serrated knife or unflavored dental floss.
  10. Second rise: Place rolls cut-side up in a parchment-lined 9×13-inch baking dish. Cover and let rise 30-45 minutes until puffy and touching.
  11. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown and center rolls feel set. Tent with foil if browning too quickly. Cool in pan for 10 minutes.
  12. Make the icing: Beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, then maple syrup, vanilla, and salt. Beat until light and fluffy.
  13. Spread icing generously over warm rolls and serve.

Notes

For make-ahead: After cutting rolls and placing in dish, cover and refrigerate up to 12 hours. In the morning, let sit at room temperature 30-45 minutes before baking. For gluten-free: Use 1:1 gluten-free baking flour blend; dough will be stickier. For dairy-free: Use plant-based butter and oat milk in dough; dairy-free cream cheese for icing. To freeze unbaked rolls: Freeze on baking sheet, then transfer to freezer bag. Thaw overnight in fridge, then rise 1 hour at room temperature before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin cinnamon rolls with maple icing, pumpkin rolls, fall cinnamon rolls, Thanksgiving cinnamon rolls, pumpkin breakfast rolls, maple cream cheese icing

Find it online: https://sparklechew.com/perfect-pumpkin-cinnamon-rolls-recipe-with-maple-icing/