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Cozy Pumpkin Spice Cinnamon Rolls with Maple Icing

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Soft pumpkin-infused cinnamon rolls topped with a fluffy maple cream cheese icing, perfect for cozy fall mornings and easy enough for weekend baking.

Ingredients

Scale
  • 4 cups (480g) all-purpose flour, plus extra for dusting
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • ¾ cup (180g) pure pumpkin puree (not pumpkin pie filling)
  • 1 cup (240ml) whole milk, warmed to about 110°F (43°C)
  • 4 tablespoons (56g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • ¾ cup (150g) packed brown sugar
  • 2 tablespoons ground cinnamon (for filling)
  • 4 tablespoons (56g) unsalted butter, softened (for filling)
  • ½ cup chopped pecans or walnuts (optional)
  • 4 ounces (115g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons (45ml) pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast by combining warm milk (110°F/43°C) with a pinch of sugar and active dry yeast in a small bowl. Let sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, mix flour, granulated sugar, salt, cinnamon, nutmeg, and ginger. Add pumpkin puree, melted butter, eggs, and activated yeast mixture. Mix on low speed until dough forms, then knead 7-8 minutes until smooth and elastic.
  3. Place dough in a lightly greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
  4. While dough rises, mix brown sugar and cinnamon for the filling. Set softened butter aside.
  5. Punch down dough and roll out on a floured surface into a 12×16 inch rectangle about ¼ inch thick.
  6. Spread softened butter evenly over dough, sprinkle cinnamon sugar mixture on top, and add nuts if using.
  7. Roll dough tightly from the longer edge into a log, pinch seam to seal, and slice into 12 equal rolls.
  8. Place rolls cut side up in a greased 9×13-inch pan, leaving space to expand.
  9. Cover loosely and let rolls rise for 30 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. While rolls bake, beat cream cheese, softened butter, powdered sugar, maple syrup, vanilla, and salt until smooth and fluffy.
  12. Cool rolls for 10 minutes after baking, then spread maple cream cheese icing generously on top. Serve warm.

Notes

Use pure pumpkin puree, not pumpkin pie filling. For gluten-free, substitute with 1:1 gluten-free baking flour blend. For dairy-free, use coconut cream cheese, vegan butter, and almond milk. Avoid overfilling rolls to prevent sogginess. Tent rolls with foil if browning too fast. Let rolls cool slightly before icing to prevent melting off.

Nutrition

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

Find it online: https://yumnode.com/cozy-pumpkin-spice-cinnamon-rolls-with-maple-icing-easy-recipe/