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Perfect Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

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Soft, pillowy pumpkin cinnamon rolls with a perfectly spiced filling and a tangy-sweet maple cream cheese icing. This fall tradition is quick to make, uses simple ingredients, and is sure to become a yearly favorite.

Ingredients

Scale
  • 1/2 cup (120ml) whole milk, warmed to 110°F
  • 2 1/4 teaspoons (one packet) active dry yeast
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 cup (125g) bread flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (115g) unsalted butter, very soft (for filling)
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of your stand mixer (or a large bowl if mixing by hand), combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy.
  2. Make the dough: Add the remaining sugar, pumpkin puree, melted butter, egg, and vanilla extract to the yeast mixture. Whisk gently until combined. In a separate bowl, whisk together the all-purpose flour, bread flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, mixing on low speed with the dough hook. The dough will be sticky—that is okay. Let it come together for about 2 minutes.
  3. Knead the dough: Increase the speed to medium and knead for 6-8 minutes (8-10 minutes if kneading by hand). The dough should pull away from the sides of the bowl and feel smooth and elastic, but it will still be slightly tacky. If it is too sticky to handle, add flour one tablespoon at a time—but go easy.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for 60-90 minutes, or until doubled in size.
  5. Prepare the filling: While the dough rises, make the filling. In a small bowl, mix together the very soft butter, brown sugar, cinnamon, pumpkin pie spice, and salt until it forms a spreadable paste. Set aside at room temperature.
  6. Roll out the dough: Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll it into a 12×18-inch rectangle, about 1/4-inch thick. Try to keep the corners as square as possible.
  7. Add the filling: Spread the brown sugar filling evenly over the dough, leaving a 1-inch border on the long side farthest from you.
  8. Roll and cut: Starting from the long side closest to you, roll the dough into a tight log. Pinch the seam to seal. Using a sharp knife or a piece of unflavored dental floss, cut the log into 12 equal pieces, about 1 1/2 inches each. Place the rolls in a greased 9×13-inch baking dish, spacing them evenly.
  9. Second rise: Cover the dish with the towel and let the rolls rise for another 30-45 minutes, until they are puffy and touching each other.
  10. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 22-28 minutes, until they are golden brown on top and a toothpick inserted into the center comes out clean. The internal temperature should be around 190°F. Let them cool in the pan for 10 minutes before icing.
  11. Make the icing: While the rolls cool, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the maple syrup, vanilla, and salt. Beat until light and fluffy—about 2 minutes. If it is too thick, add a splash of milk. If it is too thin, add more powdered sugar.
  12. Ice and serve: Spread the icing generously over the warm rolls. The warmth will melt it slightly, creating that beautiful, glossy finish. Serve immediately, or let the icing set for a few minutes for cleaner slices.

Notes

Temperature matters: milk should be 105-115°F. Do not over-flour the dough; a slightly sticky dough produces soft rolls. Use dental floss for clean cuts. Watch the second rise carefully to avoid over-rising. Bake until just golden to prevent dryness.

Nutrition

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

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