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Cozy Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

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Soft, tender pumpkin cinnamon rolls with a warm cinnamon swirl and a rich maple cream cheese frosting, perfect for cozy fall mornings or holiday brunch.

Ingredients

Scale
  • 4 ½ cups all-purpose flour (540g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ⅓ cup granulated sugar (65g)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¾ cup pumpkin puree (180g), not pumpkin pie filling
  • 1 cup whole milk (240ml), warmed to about 110°F (43°C)
  • 6 tablespoons unsalted butter (85g), melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup brown sugar (150g), packed
  • 2 tablespoons ground cinnamon (for filling)
  • 4 tablespoons unsalted butter (55g), softened (for filling)
  • 8 ounces cream cheese (225g), softened
  • 4 tablespoons unsalted butter (55g), softened (for frosting)
  • 2 cups powdered sugar (240g), sifted
  • 3 tablespoons pure maple syrup (45ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Warm the milk to about 110°F (43°C). Sprinkle the yeast and 1 tablespoon of sugar over the milk. Let it sit for 5-10 minutes until foamy and bubbly.
  2. In a large bowl or stand mixer, combine the flour, remaining sugar, salt, and cinnamon.
  3. In a separate bowl, whisk together the pumpkin puree, melted butter, and eggs.
  4. Add the yeast mixture and pumpkin mixture to the dry ingredients. Mix until a sticky dough forms.
  5. Knead the dough by hand on a floured surface or with a dough hook on medium speed for 8-10 minutes until smooth and elastic. Add flour sparingly if too wet.
  6. Place the dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  7. Mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading.
  8. Punch down the risen dough and roll it out on a lightly floured surface into a 16×12-inch rectangle.
  9. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture all over.
  10. Roll the dough tightly from the long edge into a log. Pinch the seam to seal. Cut the log into 12 equal slices using a sharp knife or dental floss.
  11. Arrange the slices cut-side up in a greased 9×13-inch pan, leaving space between them. Cover and let rise for 30-45 minutes until puffy.
  12. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  13. While baking, beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup, vanilla extract, and salt. Beat until fluffy.
  14. Let the rolls cool for about 10 minutes before spreading the frosting generously over the top.

Notes

Keep extra flour on hand to adjust dough moisture but avoid adding too much to prevent dense rolls. Warm milk should be under 115°F to avoid killing yeast. Use a sharp knife or dental floss to slice rolls cleanly. Cover rolls with foil if browning too fast during baking. Variations include gluten-free, vegan, and adding spices or nuts.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall baking, pumpkin spice, cinnamon rolls, homemade cinnamon rolls, cozy breakfast

Find it online: https://yumbelle.com/cozy-pumpkin-cinnamon-rolls-recipe-easy-homemade-maple-frosting/