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Ultimate Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft, pillowy pumpkin cinnamon rolls with a generous brown sugar and spice filling, topped with a thick maple cream cheese icing. These rolls deliver real pumpkin flavor and are perfect for fall mornings or holiday brunches.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • 1 cup (125g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ teaspoons (7g) instant yeast
  • 1 teaspoon salt
  • ½ cup (120ml) whole milk, warmed to 110°F
  • ½ cup (120g) pumpkin puree (100% pure, not pie filling)
  • 2 large eggs, room temperature
  • ¼ cup (60g) unsalted butter, softened
  • ½ cup (115g) unsalted butter, very soft (for filling)
  • ¾ cup (165g) packed brown sugar (light or dark)
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 4 oz (115g) cream cheese, softened (for icing)
  • ¼ cup (60g) unsalted butter, softened (for icing)
  • ¼ cup (60ml) pure maple syrup
  • 1 ½ cups (180g) powdered sugar, sifted
  • ½ teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Make the dough: In the bowl of a stand mixer, whisk together bread flour, all-purpose flour, sugar, instant yeast, and salt. In a separate bowl, whisk together warmed milk, pumpkin puree, and eggs until smooth. Pour wet ingredients into dry and mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes. Add softened butter one tablespoon at a time, mixing on medium-low until incorporated. Increase speed to medium and knead for 6-8 minutes until dough is smooth, elastic, and…
  2. Prepare the filling: In a small bowl, mix together brown sugar, pumpkin pie spice, and cinnamon. Set aside. Ensure the ½ cup butter is very soft and spreadable.
  3. Roll and fill: Punch down the dough and turn onto a lightly floured surface. Roll into an 18×12-inch rectangle. Spread softened butter evenly over the dough, leaving a ½-inch border on one long edge. Sprinkle brown sugar mixture evenly over butter, pressing gently to adhere.
  4. Roll and cut: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam to seal. Cut into 12 equal rolls (about 1.5 inches wide) using a sharp serrated knife or dental floss. Place rolls in a greased or parchment-lined 9×13-inch baking dish. Cover and let rise until puffy and nearly doubled, about 45 minutes to 1 hour.
  5. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and center rolls feel set. If tops brown too quickly, tent with foil after 15 minutes. Let cool in pan for 10 minutes before icing.
  6. Make the icing: In a medium bowl, beat softened cream cheese and butter until smooth and creamy. Add maple syrup and mix until combined. Gradually add powdered sugar, beating on low until smooth. Add maple extract (if using) and a pinch of salt, then beat for 1 minute until light and fluffy. Adjust consistency with milk or powdered sugar as needed.
  7. Ice and serve: Spoon icing over warm rolls and spread gently. Serve immediately while warm and gooey.

Notes

For extra-soft rolls that stay fresh longer, replace ¼ cup of milk with a tangzhong made from 2 tablespoons flour and ¼ cup water. Use room temperature ingredients for best results. Cut rolls with dental floss for clean edges. Let rolls cool 10 minutes before icing to prevent the icing from melting off. Make-ahead: After shaping, cover and refrigerate overnight; let sit at room temperature 45 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin recipe, cinnamon rolls with cream cheese icing, homemade cinnamon rolls

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