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Easy Pumpkin Cinnamon Rolls with Maple Icing

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Soft, pillowy pumpkin cinnamon rolls swirled with brown sugar and cinnamon, topped with a maple cream cheese icing that seeps into every layer. Perfect for fall mornings or holiday brunch.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • ¾ cup (170g) pumpkin puree
  • ½ cup (120ml) warm milk (110°F)
  • ¼ cup (50g) granulated sugar
  • 4 tablespoons (57g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons (57g) unsalted butter, softened (for filling)
  • ¾ cup (150g) packed brown sugar (for filling)
  • 2 tablespoons ground cinnamon (for filling)
  • Pinch of salt (for filling)
  • 4 ounces (113g) cream cheese, softened (for icing)
  • 2 tablespoons (28g) unsalted butter, softened (for icing)
  • 1 cup (120g) 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. Proof the yeast: In a small bowl, combine warm milk (110°F) with 1 tablespoon of the granulated sugar. Sprinkle yeast on top and let sit 5-7 minutes until foamy.
  2. Make the dough: In a stand mixer bowl, whisk together pumpkin puree, melted butter, egg, and remaining sugar. Add foamy yeast mixture. In a separate bowl, whisk flour, salt, and pumpkin pie spice. Add dry ingredients to wet mixture, a cup at a time, mixing on low with dough hook until a shaggy ball forms.
  3. Knead the dough: Knead on medium-low speed for 6-8 minutes until smooth and elastic. Dough should be soft and slightly tacky.
  4. First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare the filling: Mix softened butter, brown sugar, cinnamon, and salt in a small bowl until spreadable paste forms.
  6. Roll and fill: Turn risen dough onto a lightly floured surface. Roll into a 12×18-inch rectangle, about ¼-inch thick. Spread filling evenly, leaving a ½-inch border on the far long edge. Roll tightly into a log from the closest long edge. Pinch seam to seal.
  7. Cut the rolls: Cut log into 12 equal rolls, about 1 ½ inches thick, using a sharp knife or unflavored dental floss.
  8. Second rise: Arrange rolls in a greased 9×13-inch baking dish, spacing ½ inch apart. Cover and let rise 30-45 minutes until puffy and touching. For overnight, refrigerate 8-12 hours, then let sit at room temperature 30 minutes before baking.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls 22-28 minutes until golden brown and centers are cooked through. Tent with foil after 15 minutes if browning too quickly.
  10. Make the icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy and spreadable.
  11. Ice and serve: Let rolls cool 5-10 minutes. Spread icing generously over warm rolls. Serve immediately.

Notes

For overnight rolls, assemble after step 7, cover tightly, and refrigerate for 8-12 hours. In the morning, let sit at room temperature for 30 minutes before baking. Use room temperature ingredients for best results. If dough is too sticky, add flour a tablespoon at a time. If too dry, add a splash of warm milk. Ice while rolls are still warm for the best gooey texture.

Nutrition

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

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