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Ultimate Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft, pillowy pumpkin cinnamon rolls with a rich maple cream cheese icing. Perfect for fall mornings, holiday brunches, or any time you want the house to smell like October.

Ingredients

Scale
  • 1 cup whole milk, warmed to about 110°F
  • 1 packet active dry yeast (2 ¼ teaspoons)
  • ½ cup granulated sugar
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup unsalted butter, very soft but not melted
  • ¾ cup packed brown sugar (light or dark)
  • 2 tablespoons pumpkin puree
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • ¼ cup pure maple syrup (Grade A dark amber preferred)
  • 1 cup powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Warm milk to about 110°F. Pour into the bowl of a stand mixer (or large bowl). Sprinkle yeast and 1 tablespoon sugar over milk. Let sit 5-7 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, egg, melted butter, and vanilla to yeast mixture. Whisk gently to combine.
  3. In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger. Add dry ingredients to wet mixture, about 1 cup at a time, mixing on low speed with dough hook until a soft, slightly sticky ball forms.
  4. Knead dough on medium-low speed for 6-7 minutes (or by hand for 8-10 minutes) until smooth and elastic. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
  5. While dough rises, make filling: Beat soft butter, brown sugar, 2 tablespoons pumpkin puree, cinnamon, nutmeg, cloves, and salt together until smooth and spreadable. Set aside at room temperature.
  6. Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  7. Spread filling evenly over dough, leaving a ½-inch border on the long edge farthest from you. Starting from the long edge closest to you, roll dough tightly into a log. Pinch seam to seal.
  8. Cut log into 12 equal rolls (about 1 ½ inches each) using a sharp knife or unflavored dental floss. Place in a greased 9×13-inch baking dish, cut side up, spacing about ½ inch apart.
  9. Cover dish with plastic wrap and let rolls rise for 45-60 minutes until puffy and touching each other.
  10. Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown on top and center rolls are cooked through. Let cool in pan for 10 minutes.
  11. While rolls cool, make icing: Beat cream cheese and butter until smooth. Add maple syrup, powdered sugar, vanilla, and salt, and beat until silky. Spread generously over warm rolls.

Notes

For make-ahead: After step 9, refrigerate rolls for up to 12 hours. Bring to room temperature for 30 minutes before baking. For dairy-free: Use oat milk and vegan butter. For gluten-free: Use 1:1 gluten-free baking flour blend (dough will be stickier). Don’t overbake—pull rolls when just golden. Ice while still warm for best results.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall baking, Thanksgiving breakfast, pumpkin rolls, cinnamon rolls with maple glaze

Find it online: https://sofiaspice.com/ultimate-pumpkin-cinnamon-rolls-with-easy-maple-icing/