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Perfect Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft, pillowy pumpkin cinnamon rolls kissed with warm spices and drizzled with a rich maple icing. These make-ahead friendly rolls are the ultimate fall breakfast treat that will have everyone reaching for seconds.

Ingredients

Scale
  • 1 cup whole milk, warm (about 110°F)
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 standard packet)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 1/2 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, softened (for filling)
  • 3/4 cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • 1/2 teaspoon ground nutmeg (for filling)
  • Pinch of salt (for filling)
  • 1 1/2 cups powdered sugar, sifted (for icing)
  • 3 tablespoons pure maple syrup (for icing)
  • 1–2 tablespoons whole milk or heavy cream (for icing)
  • 1/2 teaspoon vanilla extract (for icing)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (about 110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast over the top and let sit for 5-7 minutes until foamy.
  2. Make the dough: Add remaining sugar, pumpkin puree, melted butter, egg, and 1 cup of flour to the yeast mixture. Mix on low speed with dough hook until combined. Add salt, pumpkin pie spice, and another cup of flour. Mix again.
  3. Add remaining flour 1/4 cup at a time while mixing on low until dough pulls away from sides of bowl but is still slightly tacky. You may not need all 4 cups.
  4. Knead the dough on medium speed for 6-8 minutes (or by hand for 10 minutes) until smooth, elastic, and springs back when poked.
  5. First rise: Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm spot for 1 1/2 to 2 hours, or until doubled in size.
  6. Prepare filling: Mix brown sugar, cinnamon, nutmeg, and salt in a small bowl. Set aside. Ensure 6 tablespoons butter is softened to spreadable consistency.
  7. Roll and fill: Punch down dough and roll into a 12×18-inch rectangle on a lightly floured surface. Spread softened butter evenly over the entire surface, leaving a 1/2-inch border on one long edge. Sprinkle cinnamon-sugar mixture over butter and press gently.
  8. Roll and cut: Starting from the long edge opposite the border, roll dough tightly into a log. Pinch seam to seal. Cut into 12 equal rolls (about 1 1/2 inches thick) using a sharp knife or unflavored dental floss. Place in a greased 9×13-inch baking dish, cut side up.
  9. Second rise: Cover dish and let rolls rise for 45 minutes to 1 hour, until puffed and touching each other. For overnight, refrigerate after this step for up to 12 hours; let sit at room temperature 30 minutes before baking.
  10. Bake: Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown and center rolls are cooked through. Tent with foil halfway through if tops brown too quickly. Internal temperature should reach 190°F.
  11. Make icing: While rolls bake, whisk together sifted powdered sugar, maple syrup, vanilla, and 1 tablespoon milk or cream. Add more liquid 1 teaspoon at a time until thick but pourable.
  12. Ice and serve: Let rolls cool for 5 minutes. Drizzle maple icing generously over warm rolls. Serve immediately.

Notes

For glass baking dish, reduce oven temperature by 25°F to prevent over-browning. Use room temperature ingredients for best results. Dough should be slightly tacky, not dry. Let rolls cool exactly 5 minutes before icing for best absorption. Can be made ahead: assemble, refrigerate overnight, then bake fresh in the morning.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin recipes, cinnamon rolls, homemade cinnamon rolls, pumpkin spice

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