Print

Ultimate Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

pumpkin cinnamon rolls - featured image
Print Recipe

These pumpkin cinnamon rolls feature a soft, tender dough with warm spices and a rich maple cream cheese icing. Perfect for fall mornings, they’re forgiving for beginner bakers and deliver bakery-quality results.

Ingredients

Scale
  • 3/4 cup (180 ml) warm milk (whole milk works best, but 2% is fine)
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, at room temperature
  • 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1/2 cup (60 g) bread flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (100 g) packed brown sugar (light or dark)
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 tablespoons (42 g) unsalted butter, very soft (almost melted)
  • 4 oz (113 g) cream cheese, at room temperature
  • 3 tablespoons (42 g) unsalted butter, at room temperature
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (about 110°F/43°C) with 1 tablespoon of the granulated sugar and the yeast. Stir gently and let sit for 5-10 minutes until frothy.
  2. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, egg, melted butter, vanilla extract, and remaining sugar. Pour in the yeast mixture and stir until combined.
  3. Add the dry ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, salt, cinnamon, nutmeg, and ginger. Gradually add to the wet mixture, stirring until a shaggy dough forms. Knead with a dough hook for 6-8 minutes or by hand for 8-10 minutes until smooth and slightly tacky.
  4. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for about 1 hour, or until doubled in size.
  5. Make the filling: Mix brown sugar, granulated sugar, cinnamon, cloves, and salt in a small bowl. Set aside. Ensure the 3 tablespoons of butter are very soft.
  6. Roll and fill: Punch down the dough and roll into a 12×18-inch rectangle. Spread the soft butter evenly over the surface, leaving a 1/2-inch border on one long edge. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  7. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 even rolls (about 1.5 inches each). Place in a greased 9×13-inch baking dish, cut side up.
  8. Second rise: Cover and let rise for 30-45 minutes until puffy and touching. Preheat oven to 350°F (175°C).
  9. Bake: Bake for 22-28 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  10. Make the icing: Beat cream cheese and butter together until smooth. Add powdered sugar, maple syrup, vanilla extract, and salt. Beat until creamy. Adjust consistency with milk or powdered sugar if needed.
  11. Ice and serve: Spread icing generously over warm rolls. Serve warm.

Notes

For best results, use 100% pure pumpkin puree, not pumpkin pie filling. If using homemade pumpkin puree, strain it through cheesecloth for 30 minutes to remove excess water. Use Grade A dark amber maple syrup for a stronger flavor. The dough is naturally tacky due to the pumpkin; avoid adding too much flour during kneading. For clean cuts, use unflavored dental floss or a bench scraper. Ice the rolls while they are still warm for the icing to melt into the crevices.

Nutrition

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

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