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Cozy Pumpkin Cinnamon Rolls with Easy Maple Icing

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These cozy pumpkin cinnamon rolls are soft, tender, and swirled with a spiced brown sugar filling, topped with a creamy maple cream cheese icing. Perfect for fall mornings, they’re a comforting treat that fills your kitchen with warmth and the aroma of pumpkin and cinnamon.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ cup milk (whole milk preferred, warmed to 110°F)
  • ¼ cup unsalted butter, melted
  • ½ cup pumpkin purée (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, softened (for filling)
  • ¾ cup brown sugar, packed (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • ½ teaspoon ground ginger (for filling)
  • ¼ teaspoon ground cardamom (optional, for filling)
  • 4 ounces cream cheese, softened (for icing)
  • ¼ cup unsalted butter, softened (for icing)
  • 1 ½ cups powdered sugar, sifted (for icing)
  • 3 tablespoons pure maple syrup (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Activate the yeast: In a small bowl, combine the warmed milk (110°F) with 1 tablespoon of the sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until foamy.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together 3 cups of flour, the remaining sugar, salt, cinnamon, nutmeg, and cloves.
  3. Combine the wet ingredients: In a separate bowl, whisk together the pumpkin purée, melted butter, egg, and vanilla extract until smooth.
  4. Bring it all together: Pour the yeast mixture and the pumpkin mixture into the flour bowl. Stir until a shaggy dough forms.
  5. Knead the dough: Switch to a dough hook and knead on medium-low speed for 6-7 minutes, adding the remaining ½ cup of flour gradually until the dough pulls away from the sides. If kneading by hand, knead for 8-10 minutes on a floured surface.
  6. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1 to 1 ½ hours, until doubled in size.
  7. Make the filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, ginger, and cardamom until it forms a spreadable paste.
  8. Roll out the dough: Punch down the dough and turn it onto a lightly floured surface. Roll it into a 12×16-inch rectangle, about ¼-inch thick.
  9. Spread and roll: Spread the filling evenly over the dough, leaving a ½-inch border on one long side. Starting from the opposite long side, roll the dough tightly into a log. Pinch the seam to seal.
  10. Cut the rolls: Using a sharp knife or bench scraper, cut the log into 12 equal pieces, each about 1 ½ inches wide.
  11. Second rise: Arrange the rolls in a greased 9×13-inch baking dish, leaving a little space between each. Cover and let rise for 30-45 minutes until puffy and touching.
  12. Bake: Preheat oven to 350°F. Bake the rolls for 22-28 minutes until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes.
  13. Make the icing: Beat together the softened cream cheese and butter until smooth. Add the powdered sugar, maple syrup, vanilla, and salt, and beat until creamy.
  14. Ice and serve: Spread the icing over the warm rolls. Serve warm.

Notes

Don’t over-flour the dough; it should be slightly tacky for soft rolls. Use a thermometer for the milk (110°F). Let rolls cool 10 minutes before icing. For make-ahead, assemble through step 10, refrigerate overnight, then let sit at room temperature 30-45 minutes before baking.

Nutrition

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

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