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Fluffy Pumpkin Cinnamon Rolls with Perfect Maple Cream Cheese Icing

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These fluffy pumpkin cinnamon rolls are soft, airy, and filled with real pumpkin flavor, topped with a creamy maple cream cheese icing. Perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 1 cup (240ml) whole milk, warmed to about 110°F
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 1/2 to 4 cups (420g to 480g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened (for filling)
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1/4 teaspoon ground cloves
  • 4 ounces (115g) cream cheese, softened (for icing)
  • 1/4 cup (60g) unsalted butter, softened (for icing)
  • 1 1/2 cups (180g) powdered sugar
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon maple extract (optional)
  • 1 to 2 tablespoons milk (for icing consistency)

Instructions

  1. Warm the milk to about 110°F. Pour into the bowl of a stand mixer (or large bowl). Sprinkle yeast and 1 tablespoon of sugar over the milk. Let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, egg, melted butter, and vanilla to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together 3 1/2 cups flour, salt, cinnamon, and nutmeg. Gradually add dry ingredients to wet ingredients, mixing on low speed. Add remaining flour if dough is too sticky.
  4. Knead with dough hook on medium-low for 5-7 minutes (or by hand for 8-10 minutes) until smooth and slightly tacky.
  5. Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1-1 1/2 hours until doubled in size.
  6. While dough rises, mix softened butter, brown sugar, cinnamon, ginger, and cloves together for the filling. Set aside.
  7. Punch down dough. Roll out on a lightly floured surface into a 12×18 inch rectangle. Spread filling evenly, leaving a 1-inch border on one long edge. Roll tightly from the long edge and pinch seam to seal.
  8. Cut log into 12 equal pieces. Place in a greased 9×13 inch baking pan, cut side up.
  9. Cover pan and let rolls rise for 30-45 minutes until puffed and touching each other.
  10. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown. Tent with foil if browning too quickly. Let cool in pan for 10 minutes.
  11. While rolls cool, beat cream cheese and butter together until smooth. Add powdered sugar, maple syrup, and maple extract. Beat until creamy. Add milk a tablespoon at a time until pourable. Spread icing over warm rolls.

Notes

For make-ahead: after cutting rolls and placing in pan, cover tightly with plastic wrap and refrigerate up to 12 hours. Let sit at room temperature 30 minutes before baking. For dairy-free: use oat milk and plant-based butter. For gluten-free: use a 1-to-1 gluten-free flour blend. Do not use pumpkin pie filling. Use unflavored dental floss for clean cuts.

Nutrition

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

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