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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
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Soft and fluffy Pumpkin Cinnamon Rolls infused with warm autumn spices and topped with a luscious maple cream cheese icing. Perfectly balanced flavors of pumpkin, cinnamon, and maple syrup come together in a tender, moist dough for a comforting fall breakfast treat that’s easy to customize and ideal for gatherings.

Ingredients

Scale

Dough Ingredients

  • 3 1/2 cups all-purpose flour
  • 1 cup pumpkin puree (canned or fresh)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice blend
  • 1/2 cup unsalted butter, melted
  • 1/2 cup warm milk (around 110°F / 43°C)
  • 2 large eggs
  • 1/2 teaspoon salt

Filling Ingredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin spice blend

Maple Cream Cheese Icing Ingredients

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/4 cup pure maple syrup

Instructions

  1. Prepare the Dough: Activate the yeast by dissolving it in warm milk (around 110°F) combined with a pinch of sugar. Once foamy, mix in pumpkin puree, eggs, melted butter, brown sugar, salt, cinnamon, pumpkin spice, and gradually add flour until a soft, sticky dough forms. Knead gently for 5-7 minutes to build structure without making it dry. Cover and let the dough rise in a warm spot until doubled in size, about 1 hour.
  2. Roll Out and Add Filling: On a floured surface, roll the risen dough into a large rectangle. Spread softened butter evenly over the surface, then generously sprinkle brown sugar combined with cinnamon and pumpkin spice across the dough, ensuring full coverage for a sweet, spiced filling.
  3. Shape the Rolls: Carefully roll the dough lengthwise into a tight log. Slice into even pieces approximately 2 inches thick. Place the rolls snugly in a greased baking dish. Cover and allow them to rise a second time for about 30 minutes until light and puffy.
  4. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they are golden brown on top and emit a delightful autumn aroma.
  5. Prepare the Maple Cream Cheese Icing: While the rolls bake, beat together softened cream cheese, butter, powdered sugar, and maple syrup until smooth and spreadable, offering a rich, tangy, and sweet topping.
  6. Frost and Serve: Let the rolls cool slightly until warm but not hot. Generously spread the maple cream cheese icing on top so it melts gently into the rolls. Serve immediately for the best texture and flavor.

Notes

  • Use fresh, active yeast for optimal rise and fluffy texture.
  • Keep the dough slightly sticky; avoid adding too much flour to prevent dense rolls.
  • Milk should be warmed to about 110°F to properly activate yeast without killing it.
  • Allow rolls to rise twice to achieve a lighter, fluffier final product with enhanced flavor.
  • Let the rolls cool just enough before icing to keep the glaze from melting completely while still allowing it to soak in.

Nutrition

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

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