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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

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★★★★★

4.5 from 132 reviews

Enjoy these soft, fluffy Pumpkin Cinnamon Rolls, a perfect fall-inspired treat combining the warmth of spices with the subtle sweetness of pumpkin. These homemade rolls are enriched with buttery dough, spiced cinnamon-sugar filling, and topped with a luscious maple cream cheese icing, ideal for cozy breakfasts or brunches.

Ingredients

Scale

Dough Ingredients

  • 1/3 cup (80ml) whole milk
  • 2 Tablespoons (28g) unsalted butter
  • 1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed

Filling Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Icing Ingredients

  • 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
  • 3 Tablespoons (45ml) pure maple syrup
  • 1 Tablespoon (15ml) whole milk
  • 2/3 cup (80g) confectioners’ sugar, sifted
  • Optional: 1/8 teaspoon ground cinnamon

Instructions

  1. Make the dough: Warm the milk and butter together until the butter is just melted and the mixture is lukewarm (105°F to 115°F). In a large bowl or stand mixer bowl, whisk pumpkin puree, granulated sugar, nutmeg, and salt. Add the warmed milk/butter, egg, and yeast, whisking to combine. Mix in 1 cup flour on low speed or by hand for 1 minute, scraping bowl sides as needed. Then add the remaining 1 and 2/3 cups flour and mix for another minute.
  2. Knead the dough: Using a dough hook on your mixer or by hand on a floured surface, knead the dough for 5 minutes. Add small amounts of flour as needed to keep the dough soft and slightly tacky. The dough should be soft and pass the windowpane test when properly kneaded.
  3. First rise: Lightly grease a large bowl with oil. Place the dough inside and turn to coat. Cover with foil, plastic wrap, or towel and let it rise in a warm spot for about 2 hours until doubled in size.
  4. Prepare baking pan: Grease a 9-inch square, 9-inch round, 9×13-inch, or 11×7-inch baking dish. This recipe makes 10-12 rolls fitting any of these pans.
  5. Roll out the dough: Punch down dough to deflate, then roll out on a lightly floured surface into a 10×14-inch rectangle. If dough shrinks back, rest it covered for 10 minutes before continuing.
  6. Add the filling: Spread softened butter evenly over the dough. Mix brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl, then sprinkle over butter. Roll the dough tightly into a log and cut into 10-12 equal rolls. Place rolls in the prepared pan.
  7. Second rise: Cover rolls tightly and let rise until doubled, about 1 hour. Overnight rising in the refrigerator is also an option.
  8. Preheat oven: Set oven temperature to 350°F (177°C).
  9. Bake rolls: Bake rolls for 22-28 minutes until lightly browned. After 15 minutes, tent aluminum foil over them to prevent over-browning. Remove from oven and let cool on wire rack for about 10 minutes.
  10. Make the icing: Beat softened cream cheese in a medium bowl until smooth. Add maple syrup and milk, beating until smooth. Gradually add confectioners’ sugar and cinnamon (if using), and beat until creamy.
  11. Frost rolls: Spread icing over warm rolls. Serve immediately for best flavor.
  12. Storage: Cover leftover frosted or unfrosted rolls tightly. Store at room temperature for up to 2 days or refrigerated for up to 5 days.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling which contains added sugars and spices.
  • Ensure milk and butter mixture is lukewarm to avoid killing the yeast.
  • For best dough texture, avoid adding too much flour; dough should be soft, slightly tacky, and pass the windowpane test.
  • Rising times depend on ambient temperature; a warmer place shortens rise time.
  • Overnight second rise can be done by covering and refrigerating rolls; bring to room temperature before baking.
  • Cover rolls with foil midway during baking to prevent excessive browning.
  • Cream cheese icing is best spread on warm rolls for easy spreading and optimal flavor.

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls recipe, fall breakfast, spiced rolls, cream cheese icing

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