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Easy Fluffy Pumpkin Cinnamon Rolls with Maple Icing Recipe

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These impossibly fluffy pumpkin cinnamon rolls with maple cream cheese icing are perfect for fall gatherings. They combine the warmth of pumpkin spice with a tangy maple icing for a crowd-pleasing treat.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¾ cup (170g) pumpkin purée
  • ¾ cup (180ml) warm milk (110°F)
  • ¼ cup (50g) granulated sugar
  • ¼ cup (60g) unsalted butter, melted
  • 1 large egg, room temperature
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¾ cup (150g) light brown sugar, packed
  • 2 tablespoons ground cinnamon
  • ¼ cup (60g) unsalted butter, softened
  • Pinch of salt
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (30g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • 1–2 tablespoons milk

Instructions

  1. Activate the yeast: In your mixing bowl, combine the warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5 minutes until foamy.
  2. Make the dough: Add the pumpkin purée, melted butter, egg, remaining sugar, salt, pumpkin pie spice, and cinnamon to the yeast mixture. Stir until combined. Add 2 cups of flour and mix on low speed until a shaggy dough forms. Gradually add the remaining 1 ½ cups flour, ½ cup at a time, until the dough pulls away from the sides of the bowl. Knead with the dough hook on medium speed for 5-6 minutes until smooth and elastic.
  3. First rise: Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.
  4. Prepare the filling: While the dough rises, mix the brown sugar, cinnamon, and salt in a small bowl. Set aside. Make sure your butter is softened to room temperature.
  5. Roll and fill: Punch down the risen dough and turn it onto a lightly floured surface. Roll it into a 12×18-inch rectangle, about ¼ inch thick. Spread the softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle the cinnamon-sugar mixture over the butter, pressing it gently into the butter.
  6. Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Use a sharp knife or unflavored dental floss to cut the log into 12 equal rolls, about 1 ½ inches thick. Place them in a greased 9×13-inch baking dish, cut side up.
  7. Second rise: Cover the dish with a towel and let the rolls rise for 30-45 minutes until they’re puffy and touching each other. Meanwhile, preheat your oven to 350°F.
  8. Bake: Bake the rolls for 20-25 minutes until golden brown on top and the internal temperature reaches about 190°F. Let them cool in the pan for 5-10 minutes before icing.
  9. Make the icing: While the rolls cool, beat the cream cheese and butter until smooth. Add the powdered sugar, maple syrup, and vanilla, and beat until creamy. Add milk 1 tablespoon at a time until it reaches your desired consistency.
  10. Ice and serve: Spread the icing over the warm rolls. Serve immediately while still warm and gooey.

Notes

Don’t over-flour the dough; it will be sticky due to pumpkin purée. Use dental floss for clean cuts. Ice while warm, not hot, to allow the icing to soak in. For dairy-free, use oat milk and vegan butter. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall baking, pumpkin spice, cinnamon rolls, easy cinnamon rolls

Find it online: https://cheerycrisp.com/easy-fluffy-pumpkin-cinnamon-rolls-with-maple-icing-recipe/