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Oh, as soon as those crisp autumn leaves start to fall, my kitchen just *sings*! There’s nothing quite like the cozy feeling of baking something warm and fragrant, and that’s exactly what these Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting do. They’re like a warm hug turned into a delicious swirl of soft dough, pumpkin, and spices, all topped with that dreamy maple cream cheese goodness. Just like my grandma used to whip up when we gathered, these rolls are perfect for those lazy fall brunches or even making a holiday morning extra special, especially since you can totally prep them ahead. Come on in and let’s get baking!
- Why You'll Love These Pumpkin Cinnamon Rolls
- Gather Your Ingredients for Pumpkin Cinnamon Rolls
- How to Make Perfect Pumpkin Cinnamon Rolls
- Mastering the Maple Cream Cheese Frosting
- Tips for Perfect Pumpkin Cinnamon Rolls Every Time
- Make Ahead and Overnight Pumpkin Cinnamon Rolls Options
- Freezing Pumpkin Cinnamon Rolls Before Baking
- Frequently Asked Questions about Pumpkin Cinnamon Rolls
- Serving Suggestions for Your Pumpkin Cinnamon Rolls
- Nutritional Information for Pumpkin Cinnamon Rolls
Why You’ll Love These Pumpkin Cinnamon Rolls
- They’re unbelievably soft and fluffy, thanks to that bit of pumpkin magic!
- The flavor combination – pumpkin, warm spices, and that maple cream cheese frosting – is pure fall perfection.
- Perfect for special occasions like Thanksgiving morning breakfast or any cozy fall brunch.
- You can totally make them ahead! The overnight option means less stress on busy mornings.
- Seriously easy to whip up, even if you’re not a pro baker – trust me!
Gather Your Ingredients for Pumpkin Cinnamon Rolls
Alright, let’s get our mise en place ready! Having all your ingredients out and measured before you start makes all the difference. Just like my Grandma always said, using good, honest ingredients is the secret to food that tastes truly special. So, let’s grab everything we need:
For the Dough:
- 1 cup warm milk (this is crucial, think 105-115°F, like a cozy bath!), you don’t want it too hot or it’ll kill the yeast.
- 2 ¼ teaspoons active dry yeast – gotta get that good rise!
- ¼ cup granulated sugar – a little food for our yeast friends.
- ½ cup pumpkin puree – make sure it’s plain pumpkin puree, not pie filling!
- 1 large egg, room temperature – makes the dough extra soft.
- ⅓ cup unsalted butter, melted – butter just makes everything better, right?
- 1 teaspoon vanilla extract – for that classic sweet aroma.
- 1 teaspoon salt – balances all that sweetness.
- 4 cups all-purpose flour, plus more for dusting – all-purpose is perfect here, no need for fancy stuff.
For the Filling:
- ½ cup unsalted butter, softened – make sure it’s spreadable, not melted!
- ¾ cup packed brown sugar – gotta get that lovely caramel flavor in there.
- 2 tablespoons ground cinnamon – the star of the show!
- 1 teaspoon pumpkin pie spice – or you can totally mix your own if you don’t have it.
- ¼ teaspoon ground nutmeg – just a pinch adds so much warmth.
For the Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened – let it sit on the counter for a bit.
- ½ cup unsalted butter, softened – same goes for this butter!
- 1 teaspoon vanilla extract – always!
- 2 cups powdered sugar – sifted is best to avoid lumps.
- 2 tablespoons maple syrup – for that perfect fall sweetness.
- 2-4 tablespoons milk – we’ll use this to get our frosting just right.
How to Make Perfect Pumpkin Cinnamon Rolls
Okay, let’s get down to the fun part – making these gorgeous pumpkin cinnamon rolls! It all starts with a wonderfully soft dough, then we layer in that cozy filling, and finally, let them do their thing before baking them to golden perfection. Don’t worry if it seems like a lot of steps; my grandma taught me that a little patience goes a long way, and these rolls are SO worth it. Think of it like making memories, just like we used to! If you love pumpkin spice, you’ll also want to check out my Pumpkin Spice Granola recipe for another cozy breakfast option.
Making the Pumpkin Dough
First things first, we need to wake up our yeast! Pour that warm milk into a big bowl, sprinkle in the yeast and a pinch of sugar. Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll know it’s ready when it gets all foamy and bubbly – that means the yeast is happy and ready to work its magic! Then, whisk in the pumpkin puree, the egg (make sure it’s not straight from the fridge!), that melted butter, vanilla, and salt. Gradually add in your flour, mixing until it just starts coming together into a shaggy dough. Now, this is where the real magic happens: turn the dough out onto a lightly floured surface and knead. Really get in there! You can use a stand mixer if you have one, but honestly, using your hands is so satisfying. Knead it for about 8-10 minutes until it’s super smooth and elastic. Pop it into a greased bowl, cover it with a clean kitchen towel, and let it hang out in a warm spot for about 1 to 1.5 hours. You’ll know it’s ready when it’s practically doubled in size! It’s like watching a little puffball grow!
Creating the Flavorful Pumpkin Cinnamon Filling
While our dough is doing its thing and getting nice and puffy, let’s whip up that amazing filling. In a small bowl, just mix together that softened butter (you really want it spreadable!), the packed brown sugar, cinnamon, pumpkin pie spice, and nutmeg. Oh, the smell alone! It’s like fall in a bowl. Make sure it’s all well combined so you get that perfect swirl of flavor in every single bite of your rolls.
Rolling, Cutting, and Second Rise for Pumpkin Cinnamon Rolls
Once your dough has puffed up beautifully, gently punch it down – it’s so satisfying! Now, lightly flour your counter again and roll out that dough into a big rectangle, about 12 by 18 inches. Try to get the edges nice and even. Spread that delicious pumpkin cinnamon filling all over the dough, leaving about a half-inch border on one of the long sides so the filling doesn’t all squish out later. Starting from the other long side, roll it up nice and TIGHT. Really snug, so you get those perfect swirls. Pinch that seam gently to seal it. Now, get a 9×13 inch baking pan and give it a good greasing. Carefully slice your log into 12 equal pieces. A sharp knife or even some unwaxed dental floss works wonders here! Place each roll cut-side up in your prepared pan. Cover ’em back up and let them have another little party for about 30 to 60 minutes. This second rise is super important; it’s what makes them extra fluffy and light!
Mastering the Maple Cream Cheese Frosting
Now for the best part – that luscious maple cream cheese frosting! It’s so easy to make, and honestly, it just takes these pumpkin cinnamon rolls to a whole new level of delicious. While your rolls are baking and filling your kitchen with that incredible aroma, let’s get this frosting ready. In a medium bowl, beat together the softened cream cheese and softened butter until they’re perfectly smooth and creamy. No lumps allowed! Then, stir in the vanilla extract. Next, gradually add in the powdered sugar and that wonderful maple syrup. Beat it all together until it’s just combined. If it seems a little too thick, just add a tablespoon or two of milk until you get that perfect pourable, spreadable consistency. If you want a lovely glaze that drips down the sides a bit, just thin out the frosting with an extra tablespoon of milk. It’s like magic in a bowl, and it perfectly complements those warm spices. You can see another delicious maple creation over on my Maple Pumpkin Scones recipe!
Tips for Perfect Pumpkin Cinnamon Rolls Every Time
Even though these rolls are pretty forgiving, there are a few little tricks that can make them absolutely perfect, every single time. My grandma swore by a few pointers, and I’ve learned a couple of my own along the way too! We want those fluffy swirls, not a flat, dense disappointment, right? Sometimes dough can be a little fussy, especially when pumpkin gets involved, but don’t you worry, we’ve got this. If you’re a big fan of pumpkin spice, you might also love my Pumpkin Spice Granola for another cozy treat.
Pumpkin in Yeasted Dough Tips
So, adding pumpkin to your dough is great for flavor and moisture, but it does change things a tiny bit. Pumpkin puree has extra moisture, which can sometimes make your dough a little too wet, and that can affect the rise. When you’re mixing, if your dough feels a bit too sticky even after adding the flour, just add a little more flour, maybe a tablespoon at a time, until it feels right. It’s not an exact science, you just have to feel it. Also, a warm place for rising is key. My oven with just the light on is my go-to spot!
No Mixer Pumpkin Rolls Technique
Don’t have a fancy stand mixer? No problem at all! My grandma never used one, and her baking was legendary. The key is just in the kneading. Turn that shaggy dough out onto a lightly floured surface and get to work. Fold the dough over, push down with the heels of your hands, turn, and repeat. It sounds simple, but doing it for a good 8-10 minutes really develops the gluten, which is what gives you that lovely, chewy, elastic texture in the end. It’s a great arm workout, and honestly, it feels so good to make something with your own two hands!
Make Ahead and Overnight Pumpkin Cinnamon Rolls Options
You know, life gets crazy sometimes, right? And wouldn’t it be lovely to wake up to the smell of fresh pumpkin cinnamon rolls without all the morning fuss? I totally get it! That’s why these rolls are genius for make-ahead mornings. After you’ve assembled them in your pan (that’s after the second rise), just cover the pan tightly with plastic wrap. You can pop them straight into the refrigerator for an overnight rise. They can hang out in there for at least 8 hours, or even up to 24 hours. When you’re ready to bake them the next morning, just take them out of the fridge and let them sit on the counter for about 30 minutes while your oven preheats. They’ll finish their rise and be ready to bake into pure deliciousness! It’s like having a little bit of morning magic waiting for you. If you love make-ahead breakfasts, you should totally peek at my Make Ahead Breakfast Burritos too!
Freezing Pumpkin Cinnamon Rolls Before Baking
Sometimes, you just want to get ahead of the game, right? And these pumpkin cinnamon rolls freeze like a dream *before* you bake them! After you’ve rolled them up and sliced them into your greased 9×13 inch pan, cover the whole thing really well with plastic wrap, ensuring it’s sealed tight. Then, pop that pan right into your freezer. They’ll keep perfectly for up to a month. When you’re ready to serve them, usually for a special holiday brunch or just a cozy weekend morning, take the pan out of the freezer the night before and let it thaw in the refrigerator. Then, just let them sit at room temperature for about 30 minutes while your oven heats up. They’ll finish rising and bake up just as beautifully as if you made them fresh that morning!
Frequently Asked Questions about Pumpkin Cinnamon Rolls
Got questions about these delightful pumpkin cinnamon rolls? I’ve got answers! It’s totally normal to have a few queries when you’re diving into a new recipe, especially when pumpkin puree is involved. Here are some of the most common ones I get. If you love pumpkin, you should also check out my Creamy Pumpkin Mac and Cheese!
Can I use canned pumpkin pie filling instead of puree for the dough?
Oh, that’s a great question! While you *can* technically use pumpkin pie filling, I really recommend sticking with plain pumpkin puree. The pie filling already has sugar and spices added, which will mess up the balance of your dough and might make them too sweet or change the texture. For the best flavor and texture, always go for pure pumpkin puree!
How do I store leftover pumpkin cinnamon rolls?
If by some miracle you have leftovers, just store them in an airtight container at room temperature for a day or two. If it’s warmer where you are, or if you want them to last longer, pop them in the fridge. Honestly though, they’re best eaten fresh!
What’s the best way to reheat pumpkin cinnamon rolls?
To get that fresh-baked gooeyness back, I love to reheat them gently. You can pop a roll in the microwave for about 10-15 seconds, just until warmed through. Or, for an even better texture, wrap one in foil and warm it in a 300°F (150°C) oven for about 5-10 minutes. It really brings them back to life!
Why didn’t my pumpkin cinnamon rolls rise?
This can happen for a few reasons! Most often, it’s because the milk wasn’t warm enough to activate the yeast, or it was too hot and killed it. Make sure your milk is just lukewarm. Also, sometimes if your yeast is old, it might not be active anymore. You can always test your yeast by mixing it with warm water and a pinch of sugar; if it gets foamy in 5-10 minutes, it’s good to go! Don’t forget that room temperature egg and butter also help create a happy environment for rising.
How do I get that nice maple cream cheese frosting drip?
Ah, the drip! My secret is just adding a tiny bit more milk to the frosting than the recipe calls for, maybe an extra tablespoon or two, until it’s a little thinner and more pourable. You want it thick enough to coat, but thin enough to naturally drip down those warm, fluffy rolls. It looks so pretty!
Serving Suggestions for Your Pumpkin Cinnamon Rolls
These pumpkin cinnamon rolls are honestly a star all on their own, but if you’re planning a whole fall brunch or holiday spread, they’re even better with a few friends! I love serving them alongside something a little lighter to balance out all that cozy sweetness. A crisp Fall Harvest Salad with apples and squash is just perfect, offering a nice tanginess. And for drinks? You can’t go wrong with some warm apple cider or a festive Apple Cider Sangria. Everything just comes together for the ultimate autumn feast!
Nutritional Information for Pumpkin Cinnamon Rolls
Now, while these pumpkin cinnamon rolls are pure comfort and joy, it’s always good to have a little idea of what you’re enjoying! Keep in mind that these numbers are estimates, of course. They can totally change depending on the exact brands of ingredients you use and even how much frosting you slather on (no judgment here!).
Per serving (1 roll):
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg
Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Soft and fluffy pumpkin cinnamon rolls swirled with warm spices, topped with a sweet maple cream cheese frosting. Perfect for fall brunches or holidays.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg, room temperature
- ⅓ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 4 cups all-purpose flour, plus more for dusting
- For the Filling:
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- For the Maple Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 2–4 tablespoons milk
Instructions
- Make the Dough: In a large bowl, combine warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes until foamy.
- Stir in pumpkin puree, egg, melted butter, vanilla extract, and salt.
- Gradually add flour, mixing until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.
- Place dough in a lightly greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Assemble the Rolls: Punch down the dough. Turn onto a lightly floured surface and roll into a 12×18 inch rectangle.
- Spread softened butter evenly over the dough, leaving a ½ inch border.
- In a small bowl, mix brown sugar, cinnamon, pumpkin pie spice, and nutmeg. Sprinkle evenly over the buttered dough.
- Starting from a long side, tightly roll up the dough. Pinch the seam to seal.
- Cut the roll into 12 equal pieces.
- Second Rise: Place rolls cut-side up in a greased 9×13 inch baking pan. Cover and let rise for 30-60 minutes. For overnight, cover and refrigerate for at least 8 hours or up to 24 hours.
- Bake: Preheat oven to 375°F (190°C). If refrigerated, let rolls sit at room temperature for 30 minutes before baking.
- Bake for 20-25 minutes, or until golden brown.
- Make the Frosting: While rolls bake, beat cream cheese and butter until smooth.
- Beat in vanilla extract.
- Gradually add powdered sugar and maple syrup, beating until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached.
- Frost: Spread frosting over warm rolls.
Notes
- For a no-mixer dough, you can knead by hand until smooth.
- Ensure your ingredients like egg and milk are at room temperature for better dough consistency.
- If you don’t have pumpkin pie spice, mix 1 tablespoon cinnamon, 1 teaspoon ginger, ½ teaspoon nutmeg, and ½ teaspoon cloves.
- For a maple glaze drip, make the frosting slightly thinner with an extra tablespoon of milk.
- These rolls freeze well before baking. Place unbaked rolls in the pan, cover tightly, and freeze. Thaw overnight in the refrigerator and let sit at room temperature for 30 minutes before baking.
Nutrition
- Serving Size: 1 roll
- Calories: 450
- Sugar: 40g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg