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Fluffy Pumpkin Spice Cinnamon Rolls with Maple Cream Cheese Icing

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These fluffy pumpkin spice cinnamon rolls feature a pillowy dough bursting with warm spices, topped with a luscious maple cream cheese icing. Perfect for cozy fall mornings or holiday brunches.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440 g), plus more for dusting
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup whole milk (240 ml), warmed to about 110°F (43°C)
  • ¼ cup granulated sugar (50 g)
  • ¾ cup pumpkin puree (180 g)
  • 4 tablespoons unsalted butter (57 g), melted and cooled slightly
  • 1 large egg, room temperature
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter (57 g), softened (for filling)
  • ½ cup brown sugar (100 g), packed
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of ground cloves (optional)
  • 4 ounces cream cheese (113 g), softened (room temperature)
  • 2 tablespoons unsalted butter (28 g), softened (for icing)
  • ½ cup pure maple syrup (120 ml)
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (120 g), sifted

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the sugar and sprinkle the yeast on top. Let it sit for 5-10 minutes until foamy.
  2. In a large bowl or stand mixer, combine flour, cinnamon, nutmeg, ginger, and salt. Add pumpkin puree, melted butter, egg, and yeast mixture. Mix until a sticky dough forms.
  3. Knead the dough for 8-10 minutes by hand or 6-7 minutes with a mixer dough hook until smooth and elastic. Add flour if too wet, but avoid adding too much.
  4. Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Mix softened butter, brown sugar, cinnamon, and cloves for the filling until combined.
  6. Punch down the risen dough and roll out on a floured surface into a 15×10-inch rectangle. Spread filling evenly over dough, leaving a small border.
  7. Roll dough tightly from the long side into a log. Cut into 12 even rolls using a sharp knife or dental floss.
  8. Place rolls cut-side up in a greased 9×13-inch pan, leaving space to grow. Cover loosely and let rise for 30-45 minutes until puffy.
  9. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  10. While rolls bake, beat cream cheese and butter until smooth. Gradually add maple syrup, vanilla, and powdered sugar. Whip until creamy and fluffy.
  11. Spread warm rolls generously with maple cream cheese icing and serve.

Notes

Use warm milk (not hot) to activate yeast properly. Knead dough well for fluffy texture. Use dental floss or a sharp serrated knife to cut rolls evenly. Apply icing while rolls are warm for best melting effect. For dairy-free or vegan versions, substitute plant-based milk, butter, cream cheese, and use a flax egg. Gluten-free flour blends can be used but texture may vary.

Nutrition

Keywords: pumpkin spice cinnamon rolls, pumpkin cinnamon rolls, maple cream cheese icing, fall baking, cozy breakfast, pumpkin dessert

Find it online: https://yumnode.com/fluffy-pumpkin-spice-cinnamon-rolls-with-maple-cream-cheese-icing-recipe/