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Easy Maple Pumpkin Cinnamon Rolls with Cream Cheese Icing

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Soft, pillowy cinnamon rolls infused with real pumpkin puree and maple syrup, topped with a creamy maple cream cheese icing. Perfect for fall mornings and holiday brunches.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus more for dusting)
  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • ½ cup warm milk (about 110°F)
  • ¼ cup granulated sugar
  • ¼ cup unsalted butter, melted
  • ½ cup pumpkin puree (100% pure pumpkin)
  • ¼ cup pure maple syrup (Grade A dark amber)
  • 1 large egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup unsalted butter, very soft
  • ½ cup brown sugar, packed
  • 2 tablespoons maple sugar (or granulated sugar)
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 4 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk (110°F), 1 tablespoon granulated sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy and bubbly.
  2. Add remaining sugar, melted butter, pumpkin puree, maple syrup, egg, salt, and pumpkin pie spice to the yeast mixture. Mix on low speed with paddle attachment until combined.
  3. Switch to dough hook and add flour one cup at a time. Knead on medium-low speed for 6-8 minutes until dough is smooth and slightly tacky but not sticky.
  4. Transfer dough to a lightly greased bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  5. While dough rises, make filling: In a small bowl, mix brown sugar, maple sugar, cinnamon, and nutmeg. Set aside.
  6. Punch down risen dough and turn out onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  7. Spread softened butter evenly across dough, leaving a ½-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter, pressing gently into butter.
  8. Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Cut log into 12 equal pieces using a sharp knife or bench scraper.
  9. Arrange rolls in a greased 9×13-inch baking dish, spacing evenly. Cover and let rise for 30-45 minutes until puffy and touching each other.
  10. Preheat oven to 350°F. Bake rolls for 25-30 minutes until golden brown on top and centers are cooked through. Tent with foil if browning too quickly.
  11. While rolls cool slightly, make icing: Beat cream cheese and butter together until smooth. Add powdered sugar, maple syrup, and vanilla, beating until combined. Add milk one tablespoon at a time until pourable consistency.
  12. Let rolls cool for about 10 minutes before icing. Pour icing over warm rolls and spread gently. Serve warm.

Notes

For make-ahead: Prepare rolls through step 6, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let sit at room temperature for 30-45 minutes while oven preheats, then bake as directed. For cleaner cuts, use unflavored dental floss. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze unbaked rolls for up to 3 months.

Nutrition

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

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