Print

Cozy Pumpkin Cinnamon Rolls Recipe with Easy Maple Cream Cheese Frosting

pumpkin cinnamon rolls - featured image
Print Recipe

Soft and fluffy pumpkin cinnamon rolls with a warm cinnamon swirl, topped with a smooth and naturally sweet maple cream cheese frosting. Perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • ½ cup granulated sugar (100g)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup pumpkin puree (120g), canned or homemade
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 4 tablespoons unsalted butter (56g), melted and cooled slightly
  • 1 large egg, room temperature
  • 6 tablespoons unsalted butter (85g), softened (for filling)
  • 1 cup brown sugar (200g), packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 4 ounces cream cheese (113g), softened (for frosting)
  • 2 tablespoons unsalted butter (28g), softened (for frosting)
  • ¼ cup pure maple syrup (60ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt (for frosting)

Instructions

  1. Activate the yeast by combining warm milk (110°F / 43°C), granulated sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5-7 minutes until foamy and bubbly.
  2. Add pumpkin puree, melted butter, egg, salt, cinnamon, and nutmeg to the yeast mixture. Stir to combine.
  3. Gradually add flour, about 1 cup at a time, stirring until a sticky dough forms.
  4. Turn dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, knead with a stand mixer dough hook on medium speed for 6 minutes.
  5. Lightly oil a clean bowl, place dough inside, turning to coat all sides. Cover with a damp towel or plastic wrap and let rise in a warm, draft-free spot for 1 to 1.5 hours until doubled in size.
  6. While dough rises, mix softened butter, brown sugar, cinnamon, and salt in a small bowl until creamy and combined for the filling.
  7. Punch down the risen dough and roll out on a floured surface into a 15×10-inch rectangle.
  8. Spread the cinnamon-brown sugar butter mixture evenly over the dough, leaving a small border around edges.
  9. Roll the dough tightly from the longer edge into a log, pinch seam to seal, and cut into 12 equal slices using a sharp knife or dental floss.
  10. Arrange rolls cut-side up in a greased 9×13-inch baking pan, leaving space between them. Cover loosely with plastic wrap and let rise for 30-45 minutes until puffy.
  11. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  12. While rolls bake, beat cream cheese and butter until smooth. Add maple syrup, vanilla extract, and salt, mixing until creamy.
  13. Let rolls cool for 10 minutes, then spread maple cream cheese frosting generously on top. Serve warm.

Notes

Use real maple syrup for best frosting flavor and texture. Keep cream cheese and butter softened but not melted for smooth frosting. Dental floss or a sharp serrated knife helps cut rolls cleanly. If rolls cool too much, warm in microwave 10-15 seconds before frosting. For gluten-free, use a 1-to-1 gluten-free flour blend and add extra pumpkin puree if dough feels dry. Vegan substitutions include almond milk, vegan butter, and dairy-free cream cheese.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall recipe, pumpkin spice, cinnamon rolls, cozy breakfast, autumn treat

Find it online: https://gleefulfork.com/cozy-pumpkin-cinnamon-rolls-recipe-with-easy-maple-cream-cheese-frosting/