Pumpkin Cinnamon Rolls With Maple Cream Cheese Icing

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Indulge in the cozy flavors of fall with these Easy Pumpkin Cinnamon Rolls. Combining the warmth of cinnamon, the richness of pumpkin, & maple cream cheese icing, this recipe offers a delightful twist on a classic favourite. Perfect for breakfast or a sweet snack, these rolls are sure to become a seasonal staple for your family.

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Fall is my favourite time of year. Cozy sweaters, warm soups and off course all the delicious fall treats. These easy pumpkin cinnamon rolls are always a hit with my kids, and they always beg me to make more. I think the maple cream cheese icing definitely helps.

They also make a great addition to holiday meals, potlucks or fall bake sales.

Rising the dough does take a bit of time, so I prefer to make them on the weekends, when I don’t have to rush around so much.

Why You’ll Love This Easy Pumpkin Cinnamon Roll Recipe

Ingredients In Pumpkin Cinnamon Rolls

For The Dough

You will need:

• 1/2 cup warm milk
• 1 packet active dry yeast ( 2 teaspoons )
• 3 to 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon (or 1/2 tsp of pumpkin pie spice – See Notes) or to taste.
• 1 tsp salt
• 1/3 cup unsalted butter, melted
• 1/2 cup canned pumpkin puree

For The Filling

You will need:

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 Tbsp ground cinnamon or 1 Tbsp of pumpkin pie spice for sprinkling

For The Icing

You will need:

• 1 cup powdered sugar
• 1/2 cup (4 ounces) of cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 – 2 Tbsp Maple Syrup (or Milk)
• 1/2 tsp vanilla extract

INSTRUCTIONS

Make the Dough

1. Warm the milk to between 100°F and 110°F so it can bloom properly. You can microwave it in for 30-45 seconds. It should feel like warm bath water to touch.

2. In a small bowl, combine the yeast, warm milk & a pinch of sugar. Let it sit for about 5 minutes until frothy / bubbly.

3. In a large mixing bowl, combine ¼ cup sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (1/2 tsp) or the pumpkin pie spice. Add the yeast mixture and stir to combine.

4. Gradually add the flour, one cup at a time, and then knead the dough on a floured surface for 5 minutes, until the dough is smooth and elastic.

If the dough is too sticky, sprinkle with 1 tsp of flour at a time to adjust the consistency. Be careful to not add too much extra flour, or you’ll get dry dough.

To test if the dough is ready, poke a finger in the dough. If it slowly rises back up, it’s ready for rising.

5. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 -2 hours. The dough should be doubled in size.

6. After the dough has risen, punch it down and roll it out into a large rectangle. Mix the the cinnamon (or pumpkin pie spice) and sugar together in a little bowl. Spread the softened butter over the dough and sprinkle with cinnamon sugar mix. Make sure to press the sugar mix lightly into the dough.

7. Roll up the dough tightly and pinch off the seam. Place the seam down and slice the roll into 12 equal pieces.

8. Grease the bottom and sides of a 9×13-inch baking dish, or 11×7-inch baking dish. This recipe yields about 10 – 12 rolls so they will fit in these size of pans.

Cover with plastic wrap or a warm, damp tea towl and let them rise for another 30 minutes. They should double in size.

8.  Preheat the oven to 350 °F and bake the rolls for 20-25 minutes, or until golden brown.

Make the Icing

1. In a mixing bowl, beat the softened butter and cream cheese for about 2 minutes, until smooth and fluffy. Add the vanilla, and powdered sugar and whip for a few more minutes to your desired consistency.

2. Spread the cream cheese frosting over the warm cinnamon pumpkin rolls and serve.

3. Store the leftover frosted or unfrosted cinnamon rolls in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Tips & Notes 

• Don’t overheat the milk: Make sure the milk is between 100°F and 110°F. If it’s too hot, it will kill the yeast and your dough won’t rise. If it’s too cold, it won’t activate your yeast, and your dough won’t rise.

• Milk: Whole milk is best as it gives a richer taste, but you could use a low-fat or non-dairy milk as well.

• Use active dry yeast: There are two types of yeast. “Active dry yeast” which is the one we’re using which requires proofing, which means adding liquid to activate it before adding it to the other ingredients. “Instant Yeast” or quick yeast, can be added directly to the ingredients.

• Pumpkin Pie Spice: You can make your own at home with 3 Tbsp ground Cinnamon, 2 tsp ground Ginger, 1 and a 1/2 tsp Nutmeg, 1/2 tsp ground Cloves, and 1 tsp ground Allspice. Store in an air tight jar.

I hope you enjoy these deliciously sweet pumpkin cinnamon rolls with cream cheese icing as much as my family does.

Pumpkin Cinnamon Rolls With Maple Cream Cheese Icing

Yield: 12

Prep Time: 40 minutes

Cook Time: 20 minutes

Additional Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Indulge in the cozy flavors of fall with these Easy Pumpkin Cinnamon Rolls. Perfect for breakfast or a sweet snack, these rolls are sure to become a seasonal staple for your family.

Print

Ingredients

For the Dough

• 1/2 cup warm milk (110°F to 115°F)
• 1 packet active dry yeast (2 teaspoons)
• 3 to 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 tsp cinnamon (or 1/2 tsp of pumpkin pie spice - See Notes)
• 1 tsp salt
• 1/3 cup unsalted butter, melted

For The Filling

• 3/4 cup brown sugar
• 1/4 cup softened butter
• 1 Tbsp ground cinnamon or 1 Tbsp of pumpkin pie spice

For the Icing

• 1 cup powdered sugar (confectioner's sugar)
• 1/2 cup (4 ounces) of cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 - 2 Tbsp Maple Syrup (or Milk)
• 1/2 tsp vanilla extract

Instructions

Make the Dough

1. Warm the milk to between 100°F and 110°F so it can bloom properly. You can microwave it in for 30-45 seconds. It should feel like warm bath water to touch.
2. In a small bowl, combine the yeast, warm milk & a pinch of sugar. Let it sit for about 5 minutes until frothy / bubbly.
3. In a large mixing bowl, combine ¼ cup sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (1/2 tsp) or the pumpkin pie spice. Add the yeast mixture and stir to combine. Gradually add the flour, one cup at a time
4. Knead the dough on a floured surface for 5 minutes, until the dough is smooth and elastic. If the dough is too sticky, sprinkle with 1 tsp of flour at a time to adjust the consistency. Be careful to not add too much extra flour, or you'll get dry dough.
5. To test if the dough is ready, poke a finger in the dough. If it slowly rises back up, it's ready for rising.
6. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 - 2 hours. The dough should be doubled in size.
7. After the dough has risen, punch it down and roll it out into a large rectangle.
8. Mix the the cinnamon (or pumpkin pie spice) and sugar together in a little bowl. Spread the softened butter over the dough and sprinkle with cinnamon sugar mix. Make sure to press the sugar mix lightly into the dough.
9. Roll up the dough tightly and pinch off the seam. Place the seam down and slice the roll into 12 equal pieces.
10. Grease the bottom and sides of a 9×13-inch baking dish, or 11×7-inch baking dish.This recipe yields about 10 - 12 rolls so they will fit in these size of pans.
11. Cover with plastic wrap or a warm, damp tea towl and let them rise for another 30 minutes. They should double in size.
12. Preheat the oven to 350 °F and bake the rolls for 20-25 minutes, or until golden brown.

Make the Icing

1. In a mixing bowl, beat the softened butter and cream cheese for about 2 minutes, until smooth and fluffy. Add the vanilla, maple syrup and powdered sugar and whip for a few more minutes to your desired consistency.
2. Spread the cream cheese frosting over the warm cinnamon pumpkin rolls and serve.
3. Store the leftover frosted or unfrosted cinnamon rolls in a covered container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

• Don't overheat the milk: Make sure the milk is between 100°F and 110°F. If it's too hot, it will kill the yeast and your dough won't rise. If it's too cold, it won't activate your yeast, and your dough won't rise.

• Milk: Whole milk is best as it gives a richer taste, but you could use a low-fat or non-dairy milk as well.

• Use active dry yeast: There are two types of yeast. "Active dry yeast" which is the one we're using which requires proofing, which means adding liquid to activate it before adding it to the other ingredients. "Instant Yeast" or quick yeast, can be added directly to the ingredients.

• Pumpkin Pie Spice: You can make your own at home with 3 Tbsp ground Cinnamon, 2 tsp ground Ginger, 1 1/2 tsp Nutmeg, 1/2 tsp ground Cloves, and 1 tsp ground Allspice. Store in an air tight jar.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 601Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 240mgCarbohydrates: 106gFiber: 3gSugar: 27gProtein: 11g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.