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Perfect Pumpkin Cinnamon Rolls with Maple Icing

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These pumpkin cinnamon rolls with maple cream cheese icing are soft, fluffy, and packed with real pumpkin flavor. The tangy-sweet icing is the perfect finishing touch for a cozy fall breakfast.

Ingredients

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  • 3/4 cup (180 ml) warm milk (whole milk preferred)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 g) pumpkin puree (100% pure pumpkin)
  • 1 large egg, room temperature
  • 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 1/4 cups (410 g) 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
  • Pinch of ground cloves
  • 1/2 cup (113 g) unsalted butter, very soft (for filling)
  • 3/4 cup (150 g) packed brown sugar (dark or light)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 ounces (113 g) cream cheese, softened
  • 3 tablespoons (42 g) unsalted butter, softened
  • 1/4 cup (60 ml) pure maple syrup
  • 1 cup (120 g) powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In the bowl of a stand mixer, combine warm milk, 1 tablespoon of the granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, egg, melted butter, and vanilla extract to the yeast mixture. Whisk until combined.
  3. In a separate bowl, whisk together flour, salt, and spices. Gradually add dry ingredients to wet ingredients, mixing on low speed with dough hook. Increase speed to medium and knead for 6-8 minutes until dough is soft, slightly sticky, and smooth.
  4. Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place for 1-1.5 hours until doubled in size.
  5. While dough rises, make filling: mix together softened butter, brown sugar, cinnamon, nutmeg, and ginger until spreadable.
  6. Punch down dough and roll into a 12×18-inch rectangle on a lightly floured surface. Spread filling evenly, leaving a 1/2-inch border on one long edge. Roll tightly into a log and pinch seam to seal.
  7. Cut log into 12 equal rolls using a sharp knife or dental floss. Place in a greased 9×13-inch baking dish.
  8. Cover and let rise for 30-45 minutes until puffy and touching. (Alternatively, refrigerate overnight; let sit at room temperature for 30 minutes before baking.)
  9. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown. Tent with foil if browning too quickly. Cool in pan for 10 minutes.
  10. While rolls cool, make icing: beat cream cheese and butter until smooth. Add maple syrup, vanilla, and salt; beat until combined. Gradually add powdered sugar and beat until smooth and creamy.
  11. Spread icing generously over warm rolls. Serve immediately.

Notes

Do not over-flour the dough; a slightly sticky dough yields softer rolls. Use room temperature ingredients for best rise. Do not over-bake; internal temperature should reach 190°F (88°C). Let icing sit on warm rolls for best absorption. Use a kitchen scale for consistent results.

Nutrition

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

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