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Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

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These soft and gooey pumpkin cinnamon rolls are filled with pumpkin pie spices and topped with a maple cream cheese frosting. The pumpkin dough rises until fluffy, then bakes into tender rolls for a cozy fall treat.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 cinnamon rolls

Ingredients

Scale

Cinnamon Roll Dough

  • 1 cup whole milk
  • 6 tablespoons unsalted butter, almost melted
  • 1/2 cup granulated sugar
  • 1 (2 1/4 teaspoons) packet instant yeast (active dry works too)
  • 1/2 cup pumpkin puree
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 4 1/4 cups bread flour, plus more for dusting

Pumpkin Spice Filling

  • 1/2 cup (1 stick) unsalted butter, very soft
  • 3/4 cup dark brown sugar, packed
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Maple Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 3/4 cup confectioner’s sugar

Instructions

  1. Make the dough: Warm the milk to 105–115°F to help activate the yeast. Avoid overheating it, as excessive heat can kill the yeast. Pour the milk into the bowl of a stand mixer fitted with the paddle attachment, or into a large bowl if using an electric mixer. Add the butter, sugar, and yeast and stir to combine. Let sit for 2–3 minutes.
  2. Add the pumpkin puree and egg and beat to combine. Add 1 cup of flour and mix on low speed until incorporated. Switch to the dough hook, if using one, and slowly add the remaining flour and salt until combined.
  3. Knead the dough: Continue kneading in the mixer for 2–3 minutes, until smooth and soft. The dough should be slightly sticky to the touch and just barely stick to the bottom of the bowl. Alternatively, transfer it to a well-floured surface and knead by hand for 3–4 minutes.
  4. First rise: Lightly grease a large glass bowl with olive oil or nonstick spray. Transfer the dough to the bowl and turn it a few times to coat it in oil. Cover loosely with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1–2 hours.
  5. Roll and cut: Turn the risen dough onto a well-floured work surface. Roll it into a 12 × 18-inch rectangle, keeping the thickness even. Spread the softened butter over the dough. Mix the brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl, then sprinkle evenly over the butter.
  6. Roll the dough lengthwise into a log and pinch the edges to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 pieces, about 2 inches thick.
  7. Second rise: Grease a 9 × 14-inch baking dish with olive oil or nonstick spray. Arrange the rolls in the pan, spaced about an inch apart. Cover with plastic wrap or a towel and let rise in a warm place until doubled and touching, about 1 hour. Alternatively, cover and refrigerate overnight.
  8. Bake: Preheat the oven to 350°F while the rolls finish rising. Bake for approximately 25–30 minutes, or until the edges are slightly golden and the centers reach 190°F on an internal thermometer. Start checking at 15 minutes and tent with foil if they begin browning too much.
  9. Make the frosting: While the rolls bake, mix the softened cream cheese, vanilla, and maple syrup on low until combined and fluffy. Add the confectioner’s sugar and beat until fluffy and drizzle-able.
  10. Cool the baked rolls on a wire rack, then use a rubber spatula or knife to spread the frosting over the warm rolls.

Notes

  • Bread flour: Bread flour has more protein and a higher hydration capacity, helping create a super-soft roll with a good rise. All-purpose flour also works.
  • Instant yeast: Instant yeast can be added directly to the dough without proofing. Active dry yeast works too, but the rise may take slightly longer.
  • A warm place to rise: The counter should work. To speed up rising, preheat the oven to 150°F, turn it off immediately, wait 2–3 minutes, then place the covered dough inside with the oven door cracked open.
  • Overnight instructions: Follow the steps through shaping and placing the rolls in the pan. Cover with plastic wrap and refrigerate overnight. Let sit at room temperature for 45 minutes in the morning before baking.
  • Freeze baked rolls: Freeze for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before frosting.
  • Freeze before baking: Prepare the dough and partially bake the rolls for 10 minutes. Cool completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator and continue baking the next day for 20–25 minutes.
  • Vegan option: Replace the egg with another 1/4 cup of pumpkin puree, and use almond milk, vegan butter, and vegan cream cheese.
  • Pumpkin pie spice: Replace the cinnamon and other filling spices with 2 tablespoons of prepared pumpkin pie spice.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking

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