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Ultimate Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft and pillowy pumpkin cinnamon rolls with a generous maple icing that stays put. Perfect for fall mornings, Thanksgiving brunch, or any day you need a little extra warmth.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) whole milk, warm (about 110°F)
  • 1/4 cup (50g) granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/4 cup (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 1/2 cups (440g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (113g) unsalted butter, very soft
  • 3/4 cup (150g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (56g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Proof the yeast: Warm the milk to about 110°F. Sprinkle the yeast and a pinch of sugar over the milk. Let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a large bowl, whisk together pumpkin puree, melted butter, egg, and remaining sugar. Pour in yeast mixture and stir. Add flour, salt, and pumpkin pie spice. Mix until a shaggy dough forms.
  3. Knead the dough: Turn onto a floured surface. Knead for 8-10 minutes by hand or 5-6 minutes with a stand mixer until smooth and elastic.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled.
  5. Make the filling: Mix softened butter, brown sugar, cinnamon, nutmeg, and salt until a thick paste forms.
  6. Roll and fill: Punch down dough and roll into a 12×18-inch rectangle. Spread filling evenly, leaving a 1/2-inch border on the far long edge.
  7. Roll and cut: Roll tightly from the long edge, pinch seam to seal. Cut into 12 equal rolls. Place in a greased 9×13-inch baking dish.
  8. Second rise: Cover and let rise 45-60 minutes until puffed and touching. For overnight, refrigerate up to 12 hours, then let sit at room temperature 30 minutes before baking.
  9. Bake: Preheat oven to 350°F. Bake 22-28 minutes until golden brown and filling is bubbly. Cool in pan 10 minutes.
  10. Make icing and finish: Beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy. Spread over warm rolls.

Notes

Don’t over-flour the dough; it should be soft and slightly tacky. Use room temperature ingredients for best results. Let rolls cool 10 minutes before icing. For overnight prep, refrigerate after second rise and bake in the morning.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin rolls, cinnamon rolls with maple glaze

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