Pumpkin Cinnamon Rolls with Maple Icing
User Reviews
4.7
132 reviews
Excellent
Pumpkin Cinnamon Rolls with Maple Icing
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Pumpkin Cinnamon Rolls with Maple Icing combine pumpkin-spiced dough with a cinnamon and brown sugar filling, rolled into slices, risen, baked, and topped with a maple cream cheese glaze. These rolls have moist, tender dough with warm spice and a sweet, tangy icing that enhances the pumpkin and cinnamon flavors.
Description
This recipe blends pumpkin puree into enriched yeast dough that’s spiced with pumpkin pie spice, creating a moist, flavorful base. After the dough rises, it’s rolled out and spread with a cinnamon filling featuring cinnamon, pumpkin pie spice, brown sugar, butter, and vanilla. The log is sliced and arranged to rise again before baking to achieve soft, fluffy rolls.
The maple cream cheese glaze combines cream cheese, butter, powdered sugar, maple syrup, and vanilla for a sweet, creamy finish that balances the warm spice and pumpkin notes. Using techniques like cutting the dough with floss helps get clean slices. Cooling and proofing can be done ahead by refrigerating the dough or assembled rolls, allowing flexible preparation timing.
These rolls offer seasonal flavors suitable for breakfast, brunch, or dessert during fall and winter months.
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Ingredients
Dough:
- 1/4 cup milk lukewarm
- 1 teaspoon granulated sugar white
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour (360g)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1/2 cup pumpkin puree
- 3 tablespoons granulated sugar 37.5g, white
- 1 large egg beaten in a bowl
- 1/2 cup butter cubed and at room temperature, unsalted
Cinnamon Filling:
- 1/2 cup butter at room temperature, unsalted
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/3 cup light brown sugar 66g, or dark brown sugar
- 1 teaspoon vanilla extract pure
- Pinch kosher salt
Maple Cream Cheese Glaze:
- 3 tablespoons butter at room temperature, unsalted
- 4 ounces cream cheese at room temperature
- 1 1/2 cups powdered sugar sifted
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
- 1 tablespoon heavy cream
Instructions
To Make the Dough:
- To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow it to stand and activate, about 8 minutes, until foamy and alive!
- To a medium bowl, whisk together the flour, pumpkin pie spice and salt.
- To the bowl of the mixer (with the yeast), mix in the pumpkin, sugar and egg. Then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
- Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.
- Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. (If you’re going to let it rise overnight, place it in the fridge.)
To Make the Filling:
- To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt. Mix and mash until the filling is completely smooth.
To Assemble the Cinnamon Rolls:
- Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, then that’s totally ok.
- Add the filling to the rectangle of dough, spreading it out into an even very thin layer, stopping from about 1/2-inch from the edges. Roll the dough starting closest to you and going up. Cut the dough into 2-inch rolls using a piece of floss.
- You might have some ends or skinnier pieces. You can place those in a smaller baking dish and still bake them up, if you like!
- Transfer the cinnamon rolls to a greased 9 x 9 baking dish (or comparable baking dish or dishes). Cover with a kitchen towel and allow to rise for an additional 45 minutes.
- Preheat the oven to 350 degrees F. Bake for 20 to 22 minutes, or until lightly golden brown on top.
To Make the Cream Cheese Icing:
- To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sifted powdered sugar, maple syrup, vanilla extract, salt and heavy cream. Beat for about 1 minute, until light and fluffy
To Serve:
- When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing.
Notes
- Use dental floss to cut the rolled dough log for clean, even cinnamon roll slices.
- Chill the dough log in the freezer for 10 minutes before slicing to improve cutting precision.
- Store the dough in the fridge overnight, covered, to slow proof and allow next-day rolling.
- You can assemble rolls and proof them overnight in the fridge; bake them straight from cold once doubled in size.
- Bring filling and frosting to room temperature before using if refrigerated overnight for easier handling.
Nutrition Information
Show Details
Calories
639kcal
(32%)
Carbohydrates
78g
(26%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
112mg
(37%)
Sodium
354mg
(15%)
Potassium
157mg
(3%)
Fiber
3g
(12%)
Sugar
38g
(76%)
Vitamin A
3483IU
(70%)
Vitamin C
1mg
(1%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Calories | 639kcal | 32% |
| Carbohydrates | 78g | 26% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 354mg | 15% |
| Potassium | 157mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 38g | 76% |
| Vitamin A | 3483IU | 70% |
| Vitamin C | 1mg | 1% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
132 reviews
Excellent
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