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Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

A plate of freshly baked Pumpkin cinnamon rolls, topped with a creamy white icing.
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Soft and fluffy pumpkin cinnamon rolls swirled with warm spices, topped with a sweet maple cream cheese frosting. Perfect for fall brunches or holidays.

Ingredients

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  • 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

  1. Make the Dough: In a large bowl, combine warm milk, yeast, and granulated sugar. Let stand for 5-10 minutes until foamy.
  2. Stir in pumpkin puree, egg, melted butter, vanilla extract, and salt.
  3. Gradually add flour, mixing until a shaggy dough forms.
  4. 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.
  5. 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.
  6. Assemble the Rolls: Punch down the dough. Turn onto a lightly floured surface and roll into a 12×18 inch rectangle.
  7. Spread softened butter evenly over the dough, leaving a ½ inch border.
  8. In a small bowl, mix brown sugar, cinnamon, pumpkin pie spice, and nutmeg. Sprinkle evenly over the buttered dough.
  9. Starting from a long side, tightly roll up the dough. Pinch the seam to seal.
  10. Cut the roll into 12 equal pieces.
  11. 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.
  12. Bake: Preheat oven to 375°F (190°C). If refrigerated, let rolls sit at room temperature for 30 minutes before baking.
  13. Bake for 20-25 minutes, or until golden brown.
  14. Make the Frosting: While rolls bake, beat cream cheese and butter until smooth.
  15. Beat in vanilla extract.
  16. Gradually add powdered sugar and maple syrup, beating until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached.
  17. 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

Find it online: https://carlacooking.com/pumpkin-cinnamon-rolls/