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Ultimate Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

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These are the ultimate pumpkin cinnamon rolls with a soft, pillowy dough, real pumpkin flavor in every bite, and a tangy maple cream cheese icing. They are perfect for fall mornings, Thanksgiving brunch, or any cozy weekend treat.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warm (110°F)
  • 2 ¼ teaspoons (7 grams) active dry yeast (one packet)
  • ½ cup (100 grams) granulated sugar
  • 4 tablespoons (57 grams) unsalted butter, melted
  • ½ cup (120 grams) pumpkin puree (100% pure, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups (420 to 480 grams) all-purpose flour
  • 1 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter, softened (for filling)
  • 1 cup (200 grams) light brown sugar, packed (for filling)
  • ¼ cup (60 grams) pumpkin puree (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1 teaspoon ground nutmeg (for filling)
  • ½ teaspoon ground ginger (for filling)
  • ¼ teaspoon ground cloves (for filling)
  • Pinch of salt (for filling)
  • 8 ounces (226 grams) full-fat cream cheese, softened (for icing)
  • 4 tablespoons (57 grams) unsalted butter, softened (for icing)
  • ¼ cup (60 ml) pure maple syrup (for icing)
  • 1 ½ cups (180 grams) powdered sugar, sifted (for icing)
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. In the bowl of a stand mixer, combine warm milk, 1 tablespoon of granulated sugar, and active dry yeast. Stir and let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, melted butter, pumpkin puree, egg, and vanilla extract to the yeast mixture. Mix on low speed with paddle attachment until combined.
  3. Switch to dough hook. Add 3 ½ cups flour and salt. Mix on low until a shaggy dough forms, about 2 minutes.
  4. Increase speed to medium-low and knead for 5-7 minutes until dough is soft, smooth, and slightly tacky. Add remaining flour 1 tablespoon at a time if too sticky.
  5. Lightly grease a large bowl. Place dough in bowl, turning to coat. Cover with plastic wrap or a towel. Let rise in a warm place for 1-1 ½ hours until doubled in size.
  6. While dough rises, make filling: In a medium bowl, combine softened butter, brown sugar, pumpkin puree, cinnamon, nutmeg, ginger, cloves, and a pinch of salt. Mix until a thick paste forms. Set aside.
  7. Punch down risen dough. Turn onto a lightly floured surface. Roll into a 16×12-inch rectangle, about ¼-inch thick.
  8. Spread filling evenly over the dough to the edges.
  9. Starting from the long edge, roll dough tightly into a log. Pinch seam to seal.
  10. Cut log into 12 equal rolls, about 1 ½ inches thick, using a sharp knife or unflavored dental floss.
  11. Place rolls in a greased or parchment-lined 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffed and touching.
  12. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and filling bubbles. Tent with foil if browning too quickly. Internal temperature should reach 190°F.
  13. Let rolls cool in dish for 10-15 minutes.
  14. Make icing: In a medium bowl, beat softened cream cheese and butter until smooth. Add maple syrup, vanilla extract, and a pinch of salt. Beat until combined. Gradually add powdered sugar, beating until thick and smooth.
  15. Spread icing generously over warm rolls. Serve immediately.

Notes

For best results, use 100% pumpkin puree, not pumpkin pie filling. If dough is too sticky, add flour sparingly. Let cream cheese soften properly for lump-free icing. Rolls are best served warm. For make-ahead, refrigerate unbaked rolls overnight and bake in the morning.

Nutrition

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

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