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Ultimate Pumpkin Cinnamon Rolls with Maple Icing

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Soft, pillowy pumpkin cinnamon rolls with a browned butter filling and maple cream cheese icing. These are the perfect fall breakfast or brunch treat, made from scratch with real pumpkin and warm spices.

Ingredients

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

Instructions

  1. In the bowl of a stand mixer, combine warmed milk, 1 tablespoon of granulated sugar, and yeast. Let sit for 5-10 minutes until foamy.
  2. Add pumpkin puree, melted butter, egg, remaining sugar, salt, and pumpkin pie spice to the yeast mixture. Stir until combined.
  3. Add 3 cups of flour and mix on low speed until a shaggy dough forms. Gradually add remaining 1/2 cup flour until dough pulls away from sides of bowl.
  4. Knead on medium speed for 5-7 minutes until smooth and elastic.
  5. Shape dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1 to 1 1/2 hours until doubled.
  6. While dough rises, brown 1/2 cup butter in a saucepan over medium heat until amber and nutty, about 5-7 minutes. Let cool slightly.
  7. Punch down dough and roll into a 12×18-inch rectangle on a floured surface.
  8. Brush browned butter over dough, leaving a 1-inch border on one long edge.
  9. Mix brown sugar, cinnamon, nutmeg, and cloves. Sprinkle evenly over buttered dough.
  10. Roll dough tightly into a log starting from the long edge opposite the border. Pinch seam to seal.
  11. Cut log into 12 equal rolls (about 1 1/2 inches thick) using a sharp knife or dental floss.
  12. Place rolls in a greased 9×13-inch baking dish, cut side up. Cover and let rise for 30-45 minutes until puffy.
  13. Preheat oven to 350°F. Bake rolls for 22-28 minutes until golden brown.
  14. While rolls bake, make icing: Beat softened cream cheese and butter until smooth. Add maple syrup, vanilla, and salt. Gradually add powdered sugar and beat until thick and creamy.
  15. Let rolls cool for 5-10 minutes, then spread icing generously over warm rolls. Serve immediately.

Notes

Blot pumpkin puree with a paper towel to remove excess water. Use a thermometer for milk temperature (105-110°F). Let dough rest if it shrinks back when rolling. Use dental floss for clean cuts. Don’t overbake; start checking at 22 minutes. Make icing while rolls bake for best texture.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin recipe, cinnamon rolls from scratch

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