Servings
Font
Back
Pumpkin Cinnamon Rolls with Maple Icing
4.7 from 132 votes

Pumpkin Cinnamon Rolls with Maple Icing

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.

Prep Time
30 mins
Cook Time
23 mins
Rising Time
2 hrs
Total Time
2 hrs 53 mins
Servings: 8
Calories: 639 kcal
Course: Breakfast, Brunch
Cuisine: American

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:
    Cup of Yum
  1. 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!
  2. To a medium bowl, whisk together the flour, pumpkin pie spice and salt.
  3. 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.
  4. 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.
  5. 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:
  1. 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:
  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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:
  1. 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:
  1. 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

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: 8 Serving

Amount Per Serving

Calories 639

% 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.