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Soft Pumpkin Cinnamon Rolls with Maple Frosting

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Soft, fluffy pumpkin cinnamon rolls with a tender crumb and a maple cream cheese frosting that complements the pumpkin’s earthiness perfectly. A cozy fall treat that’s quick and easy to make.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus extra for dusting
  • 2 ¼ tsp (1 packet) active dry yeast
  • ½ cup (120ml) warm whole milk (about 110°F/43°C)
  • ½ cup (120g) pumpkin puree (fresh or canned, not pumpkin pie filling)
  • ⅓ cup (67g) granulated sugar
  • ¼ cup (56g) unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (100g) brown sugar, packed (for filling)
  • 2 tbsp ground cinnamon (for filling)
  • ¼ cup (56g) unsalted butter, softened (for filling)
  • 4 oz (113g) cream cheese, softened (for frosting)
  • ¼ cup (56g) unsalted butter, softened (for frosting)
  • 1 to 1 ½ cups (120-180g) powdered sugar, sifted (for frosting)
  • 2 tbsp pure maple syrup (real, not pancake syrup) (for frosting)
  • ¼ tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk and yeast. Stir gently and let it sit for about 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, combine 3 cups (375g) of the flour, sugar, cinnamon, nutmeg, and salt. Add the pumpkin puree, melted butter, egg, and the yeast mixture. Mix until the dough starts to come together.
  3. Knead: Gradually add the remaining flour, about ¼ cup (30g) at a time, kneading until the dough is soft and slightly sticky but pulls away from the sides (about 8-10 minutes by hand or 5 minutes with a mixer). The dough should be elastic and smooth.
  4. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel or plastic wrap and let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
  5. Prepare filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside the softened butter for spreading.
  6. Roll out the dough: Once risen, punch down the dough gently and turn it onto a floured surface. Roll it into a 15×9 inch (38×23 cm) rectangle.
  7. Add filling: Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture over the top, pressing lightly to adhere.
  8. Roll and cut: Starting from the long edge, roll the dough tightly into a log. Use a sharp knife or dental floss to cut into 12 equal rolls.
  9. Second rise: Place the rolls cut-side up in a greased 9×13-inch pan. Cover and let rise for 30-40 minutes until puffy.
  10. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown but still soft.
  11. Make frosting: While baking, beat cream cheese and butter until smooth. Add maple syrup, vanilla, salt, and gradually add powdered sugar until fluffy but spreadable.
  12. Frost and serve: Spread the maple cream cheese frosting over warm rolls. The frosting will melt slightly and soak into the rolls beautifully.

Notes

Do not overbake to maintain softness. Use plain pumpkin puree, not pumpkin pie filling. For dairy-free, substitute cream cheese and butter with plant-based alternatives and use coconut yogurt in dough. Freeze rolls after slicing for longer storage and thaw before second rise. Use a sharp knife or dental floss to cut rolls for clean edges.

Nutrition

Keywords: pumpkin cinnamon rolls, maple frosting, fall recipe, soft cinnamon rolls, pumpkin spice, homemade cinnamon rolls, maple cream cheese frosting

Find it online: https://cooksybite.com/soft-pumpkin-cinnamon-rolls-with-maple-frosting-easy-homemade-recipe/