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Best Homemade Pumpkin Cinnamon Rolls with Maple Icing

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Soft, pillowy pumpkin cinnamon rolls with warm spices and a rich maple cream cheese icing. These are the ultimate fall treat, perfect for cozy weekends, holiday brunches, or any time you need something warm and sweet.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (120ml) warm milk (110°F)
  • ¼ cup (60ml) warm water
  • ⅓ cup (80g) pumpkin puree (blotted dry)
  • ¼ cup (56g) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (for filling)
  • ¾ cup (150g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • Pinch of salt (for filling)
  • 4 ounces (113g) cream cheese, softened (for icing)
  • ¼ cup (56g) unsalted butter, softened (for icing)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Proof the yeast: In a small bowl, combine warm milk (110°F), warm water, and 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
  2. Make the dough: In a stand mixer bowl with dough hook, whisk together remaining sugar, pumpkin puree, melted butter, egg, and vanilla. Add yeast mixture. Add 2 cups flour and salt; mix on low. Gradually add remaining flour ¼ cup at a time until dough pulls away from bowl sides. Dough should be soft but not sticky.
  3. Knead the dough: Knead on medium-low for 8 minutes (or by hand for 10 minutes) until smooth and elastic. Dough should be slightly tacky.
  4. First rise: Form dough into a ball, place in a greased bowl, turn to coat. Cover with plastic wrap and let rise in a warm spot until doubled, about 1 to 1.5 hours.
  5. Prepare filling: In a small bowl, beat softened butter until smooth. In another bowl, mix brown sugar, cinnamon, nutmeg, ginger, and salt.
  6. Roll and fill: Punch down dough. On a floured surface, roll into a 12×18-inch rectangle (about ¼ inch thick). Spread softened butter evenly, leaving a ½-inch border on one long edge. Sprinkle cinnamon sugar mixture over butter, pressing gently.
  7. Roll and cut: Starting from the long edge closest to you, roll tightly into a log. Pinch seam to seal. Cut into 12 even rolls (about 1.5 inches thick) using a sharp knife or unflavored dental floss.
  8. Second rise: Arrange rolls in a greased 9×13-inch baking pan. Cover and let rise until puffy and touching, about 45 minutes to 1 hour.
  9. Bake: Preheat oven to 350°F (175°C). Bake on center rack for 22-25 minutes until golden brown and filling is bubbly. Tent with foil after 15 minutes if tops brown too quickly. Cool in pan for 10 minutes.
  10. Make icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt; beat until creamy. Spread over warm rolls.

Notes

Blot pumpkin puree with paper towels to remove excess moisture. Use room temperature ingredients for best results. For overnight preparation, assemble rolls, cover, and refrigerate; let sit at room temperature for 30 minutes before baking. Dental floss makes clean cuts. Let rolls cool 10 minutes before icing to prevent melting.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall baking, pumpkin recipes, cinnamon rolls, breakfast, brunch, Thanksgiving

Find it online: https://cookluma.com/best-homemade-pumpkin-cinnamon-rolls-with-maple-icing/