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Cozy Pumpkin Cinnamon Rolls Recipe with Easy Maple Cream Cheese Frosting

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These cozy pumpkin cinnamon rolls feature a soft, slightly sweet dough infused with pumpkin and warm spices, topped with a rich maple cream cheese frosting. Perfect for fall mornings and gatherings, they offer a comforting twist on classic cinnamon rolls.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ teaspoons (1 packet) instant yeast
  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon salt
  • ¾ cup (180 ml) pumpkin puree, preferably canned
  • ½ cup (120 ml) whole milk, warmed (about 110°F/43°C)
  • 4 tablespoons (56 g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • ½ cup (100 g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 3 tablespoons (42 g) unsalted butter, softened
  • ½ teaspoon nutmeg (optional)
  • 4 ounces (113 g) cream cheese, softened
  • 2 tablespoons (28 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Activate the yeast by combining warm milk (about 110°F/43°C), granulated sugar, and instant yeast in a small bowl. Stir lightly and let sit until foamy, about 5-10 minutes.
  2. In a large mixing bowl or stand mixer, whisk together flour and salt. Add pumpkin puree, melted butter, egg, and yeast mixture. Mix on low speed until combined, then knead for 6-8 minutes until soft and slightly sticky dough forms. If kneading by hand, knead on a floured surface until smooth and elastic.
  3. Lightly oil a clean bowl, place dough inside, turn to coat, cover with towel or plastic wrap, and let rise in a warm place until doubled in size, about 1 to 1 ½ hours.
  4. While dough rises, mix brown sugar, cinnamon, nutmeg (if using), and softened butter in a small bowl until spreadable.
  5. Punch down risen dough and roll out on a floured surface into a 16×12 inch rectangle.
  6. Spread cinnamon pumpkin filling evenly over dough, leaving a small border around edges.
  7. Roll dough tightly from the long side into a log, pinch seam to seal, and cut into 12 equal slices about 1 ½ inches thick.
  8. Arrange rolls cut side up in a greased 9×13 inch baking pan with space between them.
  9. Cover loosely with plastic wrap or towel and let rise again until puffy and nearly doubled, about 45-60 minutes.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through. Tent with foil if browning too quickly.
  11. While rolls bake, beat cream cheese and softened butter until smooth. Add powdered sugar, maple syrup, and vanilla extract; mix until creamy and spreadable.
  12. Remove rolls from oven and cool for 10 minutes. Spread maple cream cheese frosting generously over warm rolls and serve.

Notes

If dough is too sticky, sprinkle a little flour but avoid adding too much to prevent tough rolls. Dough can be prepared the night before and risen slowly in the fridge; bring to room temperature before shaping. Use warm milk to activate yeast but not hot to avoid killing it. Frost rolls while warm for best texture. For dairy-free or gluten-free options, substitute ingredients accordingly.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall recipes, autumn baking, pumpkin spice rolls, cozy breakfast, homemade cinnamon rolls

Find it online: https://cheerycrisp.com/cozy-pumpkin-cinnamon-rolls-recipe-with-easy-maple-cream-cheese-frosting/