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Cozy Pumpkin Cinnamon Rolls Recipe with Easy Maple Cream Cheese Frosting

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These cozy pumpkin cinnamon rolls combine moist pumpkin-infused dough with a spiced cinnamon swirl and a luscious maple cream cheese frosting, perfect for fall mornings and brunch.

Ingredients

Scale
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¾ cup warm whole milk (180 ml / ¾ cup), about 110°F (43°C)
  • ⅓ cup granulated sugar (67 g / ⅓ cup)
  • ⅓ cup canned pumpkin puree (80 g / ⅓ cup) – use plain pumpkin, not pumpkin pie filling
  • 1 large egg, room temperature
  • 4 cups all-purpose flour (480 g / 4 cups), plus extra for dusting
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, softened (85 g / 6 tablespoons)
  • ½ cup packed brown sugar (110 g / ½ cup)
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened (57 g / ¼ cup)
  • 4 ounces cream cheese, softened (113 g / ½ cup)
  • ¼ cup unsalted butter, softened (57 g / ¼ cup)
  • 1 ½ cups powdered sugar (180 g / 1 ½ cups), sifted
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) and granulated sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy and bubbly.
  2. Mix the wet ingredients: In a large bowl or stand mixer, whisk together pumpkin puree and egg until smooth. Add softened butter and mix well.
  3. Add the yeast mixture to the pumpkin mixture and stir to combine.
  4. Combine the dry ingredients: sift together flour, salt, cinnamon, and nutmeg in a separate bowl.
  5. Gradually add dry ingredients to wet mixture. Knead dough with stand mixer dough hook on medium speed for 6-8 minutes or by hand on a floured surface for 8-10 minutes until smooth and slightly tacky.
  6. Let the dough rise: Shape dough into a ball, place in greased bowl, cover, and let rise in a warm place for 1 to 1 ½ hours until doubled in size.
  7. Prepare the filling: Mix softened butter, brown sugar, and cinnamon until spreadable.
  8. Roll out the dough on a floured surface into a 16×12 inch rectangle about ¼ inch thick.
  9. Spread the cinnamon-brown sugar butter mixture evenly over the dough, leaving a small border along one long edge.
  10. Roll the dough tightly from the long edge opposite the border into a log. Cut into 12 equal rolls about 1 ½ inch thick using a sharp knife or dental floss.
  11. Place rolls cut-side up in a greased 9×13 inch pan, leaving space between each. Cover and let rise again for 30-45 minutes until puffy.
  12. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and cooked through.
  13. Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt; mix until creamy and spreadable.
  14. Frost and serve: Spread maple cream cheese frosting over warm rolls. Serve warm.

Notes

Use warm milk at about 110°F to activate yeast properly. Avoid over-flouring the dough to keep rolls soft. Use dental floss or a sharp serrated knife to slice rolls cleanly. Frost rolls while warm for best texture. For gluten-free, substitute part of flour with almond flour or gluten-free blend. Vegan adaptations include using vegan butter, flax egg, and vegan cream cheese.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall breakfast, cozy cinnamon rolls, pumpkin puree, easy cinnamon rolls

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