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Perfect Pumpkin Cinnamon Rolls with Maple Icing

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Soft, fluffy pumpkin cinnamon rolls with real pumpkin flavor and a creamy maple cream cheese icing. Perfect for fall mornings, these rolls are tender, spiced, and make-ahead friendly.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed to 110°F
  • 2 ¼ teaspoons (7 g) active dry yeast
  • ½ cup (100 g) granulated sugar
  • ½ cup (120 g) pumpkin puree (not pumpkin pie filling)
  • 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups (440–500 g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 4 ounces (113 g) cream cheese, softened
  • 3 tablespoons (42 g) unsalted butter, softened
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk (110°F), 1 tablespoon of the sugar, and the yeast. Stir gently and let it sit for 5–10 minutes until it’s foamy and bubbly.
  2. Mix the wet ingredients: Add the remaining sugar, pumpkin puree, melted butter, egg, and vanilla extract to the yeast mixture. Whisk until smooth and well combined.
  3. Add dry ingredients: In a separate bowl, whisk together 3 ½ cups of flour, salt, and pumpkin pie spice. Gradually add the flour mixture to the wet ingredients, mixing on low speed with the dough hook until a shaggy dough forms. If too wet, add remaining ½ cup flour a tablespoon at a time.
  4. Knead the dough: Knead on medium-low speed for 5–7 minutes, or by hand on a lightly floured surface for 8–10 minutes, until smooth, elastic, and springs back when poked.
  5. First rise: Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a warm, draft-free place for 1 to 1 ½ hours, until doubled in size.
  6. Make the filling: While dough rises, combine softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt in a small bowl. Mix until smooth and spreadable.
  7. Roll out the dough: Punch down risen dough and turn onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick.
  8. Spread the filling: Spread filling evenly over dough, leaving a ½-inch border on the long edge farthest from you.
  9. Roll it up: Starting from the long edge closest to you, tightly roll dough into a log. Pinch seam to seal.
  10. Cut the rolls: Using a sharp knife or unflavored dental floss, cut log into 12 equal slices, about 1 ½ inches thick. Place in a greased 9×13-inch baking dish, cut side up.
  11. Second rise: Cover dish and let rolls rise for 30–45 minutes until puffy and touching. For overnight, refrigerate 8–12 hours; bring to room temperature 30 minutes before baking.
  12. Bake: Preheat oven to 350°F (175°C). Bake rolls for 22–28 minutes until golden brown and a toothpick inserted in center comes out clean. Tent with foil if browning too quickly.
  13. Make the icing: While rolls bake, beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup, vanilla, and salt. Beat until creamy.
  14. Ice and serve: Let rolls cool for 5–10 minutes, then spread icing generously over warm rolls. Serve warm.

Notes

For overnight rolls, assemble up to step 10, cover tightly, and refrigerate. In the morning, let sit at room temperature for 30 minutes before baking. Use real maple syrup for best flavor. Don’t over-bake; start checking at 22 minutes.

Nutrition

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

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