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Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe

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4.1 from 90 reviews

These 8×8 inch pumpkin cinnamon rolls combine the warm flavors of pumpkin and pumpkin pie spice with a soft, fluffy dough. Perfectly spiced and topped with a rich maple cinnamon cream cheese frosting, these rolls are an ideal cozy fall treat. They bake up golden and tender, with a sweet spiced filling that melts in your mouth and a creamy frosting that adds the perfect finishing touch.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 70 minutes
  • Yield: 9 cinnamon rolls
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Pumpkin Cinnamon Roll Dough

  • 2/3 cup milk
  • 2 tsp active dry yeast (a little less than 1 packet)
  • 3 tbsp butter, melted
  • 1 tsp vanilla
  • 1 large egg, at room temperature
  • 1/3 cup pumpkin puree, at room temperature
  • 2 & 2/3 cup all purpose flour
  • 2 tbsp granulated sugar, divided
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt

Pumpkin Cinnamon Roll Filling

  • 1/4 cup butter, softened
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp pumpkin pie spice

Topping Before Baking

  • 1/3 cup heavy cream

Maple Cinnamon Roll Frosting

  • 4 oz cream cheese, at room temperature
  • 3 tbsp maple syrup
  • 4 tbsp butter, at room temperature
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract

Instructions

  1. Warm the Milk and Bloom Yeast: Warm the milk in the microwave for about 60 seconds until it reaches 105°F-110°F, checking with a cooking thermometer to avoid overheating which can kill the yeast. Pour the warm milk into the stand mixer bowl, stir in 1 tablespoon of granulated sugar, then sprinkle the yeast on top. Stir gently and let it bloom for about 5 minutes until foamy.
  2. Mix Dry Ingredients: In a separate medium bowl, whisk together the flour, remaining tablespoon of granulated sugar, brown sugar, pumpkin pie spice, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: To the milk and yeast mixture, add melted butter, vanilla, egg, and pumpkin puree. Mix together using the stand mixer fitted with a paddle attachment until well combined.
  4. Knead the Dough: Add the flour mixture to the wet ingredients and switch the mixer attachment to the dough hook. Knead for 7-10 minutes until the dough pulls away from the sides of the bowl. If the dough is too wet, add flour one tablespoon at a time until it looks slightly wet but pulls cleanly from the bowl. Remove the dough, shape into a ball, place in a lightly greased bowl, cover with a damp towel, and let rise in a warm spot for 30 minutes.
  5. Prepare the Filling: In a small bowl, mix together the softened butter, brown sugar, cinnamon, and pumpkin pie spice until well combined.
  6. Shape the Cinnamon Rolls: On a floured work surface, roll the dough into a 14.5 x 12 inch rectangle using a floured rolling pin. Spread softened butter evenly over the dough surface using an offset spatula or your hand. Sprinkle the brown sugar spice mixture evenly over the butter and gently press it down.
  7. Roll and Slice: Starting at the 14.5-inch edge, tightly roll the dough into a log. Pinch the edges to seal if desired. Using a large piece of floss or a sharp knife, trim about 1/4 inch off both ends of the roll. Slice the remaining roll into 9 equal slices.
  8. Proof the Rolls: Place the cinnamon rolls into a buttered 8×8 inch baking pan. Cover with plastic wrap and let them rise for 15-20 minutes until they double in size. Meanwhile, preheat the oven to 350°F.
  9. Top and Bake: When the rolls have risen, pour the heavy cream evenly over the rolls. Bake for 22-28 minutes or until golden brown and cooked through. Remove from the oven and allow to cool for 5 minutes.
  10. Make the Frosting: While the rolls bake, whisk together cream cheese, butter, maple syrup, powdered sugar, and vanilla bean paste in a bowl until smooth. Adjust consistency by adding powdered sugar or milk as needed.
  11. Frost and Serve: Spread the maple cinnamon roll frosting generously over the warm rolls and serve immediately for best flavor and texture.

Notes

  • Best served warm right out of the oven.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheat leftovers in the microwave for 15-20 seconds to warm through.
  • The recipe was updated for a fluffier texture and richer pumpkin spice flavor compared to the original.

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