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Ultimate Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

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These soft, tender pumpkin cinnamon rolls are perfectly spiced and topped with a rich maple cream cheese icing. They’re the ultimate fall treat, perfect for holiday mornings or cozy weekends.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (one packet)
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, softened (for filling)
  • 3/4 cup brown sugar, packed (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 4 ounces cream cheese, softened (for icing)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: Warm 1 cup of whole milk to about 110°F. Pour into the bowl of a stand mixer (or large bowl). Add 1 tablespoon of the granulated sugar and sprinkle the yeast on top. Stir gently and let sit for 5-10 minutes until foamy.
  2. Make the dough: Add the remaining sugar, melted butter, pumpkin puree, egg, salt, and pumpkin pie spice to the yeast mixture. Mix on low speed until combined. Gradually add 3 1/2 cups of flour, one cup at a time, until the dough pulls away from the sides but is slightly tacky. Add more flour if needed. Knead on medium-low speed for 5-7 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  3. First rise: Shape the dough into a ball and place in a lightly greased bowl, turning to coat. Cover with plastic wrap or a towel and let rise in a warm, draft-free spot for 1 to 1 1/2 hours, until doubled in size.
  4. Prepare the filling: In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and ginger. Set aside. Ensure the 6 tablespoons of butter are softened.
  5. Roll and fill: Punch down the dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle (about 1/4-inch thick). Spread the softened butter evenly over the dough, leaving a 1/2-inch border on one long edge. Sprinkle the brown sugar mixture over the butter and press gently.
  6. Roll and cut: Starting from the long edge opposite the bare border, tightly roll the dough into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut into 12 equal rolls (about 1 1/2 inches thick). Place in a greased 9×13-inch baking dish.
  7. Second rise: Cover the dish with plastic wrap and let rise for 30-45 minutes, until puffy and touching each other.
  8. Bake: Preheat oven to 350°F. Bake for 22-28 minutes, until golden brown and centers are cooked through (internal temperature should reach 190°F). Tent with foil after 15 minutes if browning too quickly. Let cool in the pan for 10 minutes.
  9. Make the icing: Beat together the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, beating on low speed. Add the maple syrup, vanilla, and a pinch of salt. Beat on medium speed for 1-2 minutes until fluffy. Adjust consistency with a splash of milk if needed.
  10. Ice and serve: Spread the icing generously over the warm rolls. Serve immediately or let sit for 5 minutes for the icing to set.

Notes

For make-ahead: After cutting rolls, cover and refrigerate overnight. Let sit at room temperature for 30-45 minutes before baking. For freezing: Freeze unbaked rolls for up to 3 months; thaw overnight in fridge, then rise and bake. Use 100% pure pumpkin puree, not pumpkin pie filling. If dough is too sticky, add flour a tablespoon at a time. Ice rolls when warm (not hot) for best results.

Nutrition

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

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