If you have been searching for a show-stopping treat that brings cozy autumn flavors right to your kitchen, the Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe is an absolute must-try. This recipe offers a delightful twist on classic cinnamon rolls with the warm, comforting essence of pumpkin and the perfect hint of spice, all topped with a rich, velvety maple cream cheese frosting that melts in your mouth. Trust me, once these rolls come out of the oven, your house will smell like fall itself, and every bite will feel like a hug on a chilly day.
Ingredients You’ll Need
The magic of Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe lies in its simple and wholesome ingredients, each thoughtfully chosen to create the ideal balance of flavor, texture, and color. From the fragrant spices to the creamy frosting, everything plays an essential role in building this delicious treat.
- Bread flour (4 1/2 cups): Provides strong gluten development for soft but sturdy rolls; all-purpose flour can work too but might be a bit lighter.
- Salt (1 teaspoon): Enhances all the sweet and spicy flavors, making everything pop.
- Cinnamon (3 teaspoons + 2 tablespoons): The star spice that creates that classic cinnamon roll aroma and taste.
- Pumpkin spice (2 teaspoons + 1/2 tablespoon): A blend that adds depth with nutmeg, cloves, and ginger, infusing that unmistakable fall charm.
- Whole milk (3/4 cup, warmed to 110°F): Feeds the yeast and keeps the dough tender and moist.
- Egg (1, room temperature): Helps bind the dough and contributes to a soft crumb.
- Pumpkin puree (2/3 cup, room temperature): Gives the rolls their vibrant color and moist texture.
- Brown sugar (1/3 cup + 3/4 cup): Adds natural sweetness and caramel notes.
- Instant yeast (2 1/4 teaspoons): The secret to perfectly risen, fluffy rolls.
- Unsalted butter (6 tablespoons softened + 4 tablespoons room temperature): For richness inside the rolls and a creamy frosting finish.
- Cream cheese (4 ounces, room temperature): Creates the luscious base for the maple cream cheese frosting.
- Maple syrup (1/4 cup): Adds a warm, sweet, and slightly earthy flavor to the frosting.
- Powdered sugar (1 1/2 cups): Sweetens and thickens the frosting to the perfect consistency.
How to Make Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together flour, salt, cinnamon, and pumpkin spice in a medium bowl. This blend will lay the flavorful foundation of your dough and ensures the spices are evenly distributed.
Step 2: Combine the Wet Ingredients
In your stand mixer’s bowl, whisk the warmed milk, egg, pumpkin puree, and brown sugar until smooth. This mix is where moisture and sweetness unite to create a vibrant, tender dough.
Step 3: Attach the Dough Hook
Get your stand mixer ready by attaching the dough hook; this tool makes kneading the sticky pumpkin dough easier and more efficient.
Step 4: Combine Wet and Dry Mixtures with Yeast
Pour the dry flour mixture over your wet ingredients and sprinkle the yeast on top. This layering helps the yeast activate properly without premature contact with salt.
Step 5: Knead the Dough
Mix on low speed until the dough forms, then knead for about 8 minutes. Add flour one tablespoon at a time if the dough feels sticky, being careful not to overdo it. The goal is a soft dough that just begins to pull away from the bowl edges.
Step 6: First Rise
Transfer the dough to a greased bowl, cover it, and let it rise in a warm spot until doubled in size. This step is crucial as it develops texture and flavor while allowing the pumpkin to infuse through the dough.
Step 7: Prepare the Filling
While the dough rises, mix together brown sugar, cinnamon, and pumpkin spice in a bowl. This blend will create an irresistible filling that perfectly balances sweet and spiced notes.
Step 8: Roll Out the Dough
Flour your work surface and gently roll the dough into an 18-inch by 12-inch rectangle. This size is perfect to cut twelve evenly sized rolls each about 1 1/2 inches thick.
Step 9: Spread the Filling
Generously spread softened butter over the dough, then sprinkle the cinnamon-spice sugar filling evenly on top, pressing lightly to help it stick during rolling.
Step 10: Roll and Seal
Starting with the long side, roll the dough tightly into a log, pinching the seam to seal so the filling doesn’t spill out during baking.
Step 11: Cut and Arrange
Slice the dough roll into 12 equal pieces using a serrated knife or dental floss for a clean cut. Place them cut-side up in a greased 9×13-inch pan, then cover and let rise for another 30 minutes to get fluffy and light.
Step 12: Preheat Oven
While the rolls finish rising, preheat your oven to 375°F, preparing for the perfect bake.
Step 13: Bake the Rolls
Bake rolls for 22 to 25 minutes until they are golden and an internal temperature of 190°F is reached. If they look like browning too fast, tent with foil for even baking. The pumpkin in the dough means they’ll take a tad longer than your average cinnamon roll.
Step 14: Make the Maple Cream Cheese Frosting
Mix cream cheese, butter, and maple syrup in a bowl until smooth, then add powdered sugar. Beat until the frosting is creamy, fluffy, and perfectly sweetened to crown your warm rolls.
Step 15: Frost and Serve
Let the cinnamon rolls cool for about 5 minutes once out of the oven, then generously spread on the maple cream cheese frosting while still slightly warm. This melting frosting finish is what truly elevates the Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe to unforgettable heights.
How to Serve Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe
Garnishes
For an extra touch, sprinkle the frosted rolls with chopped pecans or a dusting of coconut sugar. A little extra cinnamon sprinkled on top can also bring out even more warmth and visual appeal.
Side Dishes
Pair these rolls with a warm cup of chai tea or your favorite coffee for a cozy breakfast or afternoon treat. They also go remarkably well with fresh fruit or a simple yogurt to balance the sweet richness.
Creative Ways to Present
Serve your pumpkin cinnamon rolls on a rustic wooden board or in a beautiful basket lined with a soft cloth for a charming brunch gather. Individual servings on small plates with mini jars of extra maple syrup make a delightful presentation for guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days. They stay soft and flavorful as the frosting gently soaks in.
Freezing
To freeze, wrap individual rolls tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge for best texture before warming.
Reheating
Warm leftovers in the microwave for 20-30 seconds or in a 350°F oven for 10 minutes. Reheat gently to keep the rolls moist without drying them out, and add a little extra frosting if desired.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! While bread flour gives extra chew and structure, all-purpose flour will yield slightly softer rolls that are still delicious. Just be mindful of the dough texture during kneading.
Is it necessary to use instant yeast?
Instant yeast works best for this recipe as it activates quickly, but you can substitute active dry yeast by dissolving it in warm milk first. Timing and rise might take a bit longer.
Can I substitute the pumpkin puree with something else?
The pumpkin puree adds moisture, color, and that wonderful fall flavor. If unavailable, you can try sweet potato puree or butternut squash puree, though the flavor will vary slightly.
What if I don’t have maple syrup for the frosting?
Maple syrup adds a unique sweetness and depth, but you can replace it with honey or pure vanilla extract for a different yet tasty frosting twist.
How should I store the cinnamon rolls if I want to keep the frosting separate?
It’s best to store rolls without frosting if you plan to keep them for more than a day. Store rolls and frosting separately, then spread the frosting after reheating for that freshly made taste.
Final Thoughts
I cannot recommend enough that you dive into this Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe—it’s the perfect way to invite cozy, joyful flavors into your home any time of year. Whether you’re hosting friends or simply treating yourself, these rolls are the definition of comfort food with a delightful autumn twist. So warm up your kitchen and enjoy every sweet, spiced bite!
Print
Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Recipe
- Prep Time: 150 minutes
- Cook Time: 30 minutes
- Total Time: 180 minutes
- Yield: 12 cinnamon rolls
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cinnamon Rolls are a delightful twist on classic cinnamon rolls, featuring a tender dough enriched with pumpkin puree and warm spices. Topped with a creamy maple cream cheese frosting, these rolls offer a perfect balance of sweet, spice, and comforting pumpkin flavor—ideal for fall breakfasts or festive gatherings.
Ingredients
Dough
- 4 1/2 cups bread flour (all-purpose flour can be used)
- 1 teaspoon salt
- 3 teaspoons cinnamon
- 2 teaspoons pumpkin spice
- 3/4 cup whole milk (warmed to 110°F)
- 1 egg (room temperature)
- 2/3 cup pumpkin puree (room temperature)
- 1/3 cup brown sugar (packed)
- 2 1/4 teaspoons instant yeast
Filling
- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 tablespoon pumpkin spice
- 6 tablespoons unsalted butter (softened)
Maple Cream Cheese Frosting
- 4 tablespoons unsalted butter (room temperature)
- 4 ounces cream cheese (room temperature)
- 1/4 cup maple syrup
- 1 1/2 cups powdered sugar
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, salt, cinnamon, and pumpkin spice. Set aside.
- Combine wet ingredients: In the stand mixer bowl, whisk together the warmed milk, egg, pumpkin puree, and brown sugar until well combined.
- Attach dough hook: Fit the stand mixer with the dough hook attachment to prepare for kneading.
- Add dry ingredients and yeast: Add the flour mixture on top of the wet ingredients, then sprinkle the instant yeast over the mixture.
- Knead dough: Start mixing on low speed until the dough comes together. Knead for 8 minutes, adding flour sparingly if the dough is too sticky, until it pulls away from the bowl sides but remains slightly tacky.
- First rise: Spray a large bowl with cooking spray, transfer the dough into it, cover with plastic wrap, and let it rise in a warm place until doubled in size.
- Prepare filling: While dough rises, mix the brown sugar, cinnamon, and pumpkin spice in a bowl for the filling.
- Roll out dough: Sprinkle flour on a flat surface, transfer the risen dough, and roll it into a rectangle approximately 18 inches wide to allow for 12 evenly sized rolls.
- Spread filling: Evenly spread the softened butter over the dough, then sprinkle the spiced brown sugar mixture on top, pressing lightly to adhere.
- Roll dough: Starting from the long edge, tightly roll the dough into a log, pinching the seams to seal.
- Cut and arrange rolls: Slice the log into 12 pieces with a serrated knife or dental floss, and place them in a greased 9×13 baking dish. Cover and let rise for 30 minutes.
- Preheat oven: Heat the oven to 375°F while the rolls are undergoing their second rise.
- Bake rolls: Bake the rolls for 22-25 minutes until the center reaches 190°F. If tops brown too quickly, tent with foil to prevent over-browning.
- Prepare frosting: While baking, combine cream cheese, butter, and maple syrup in a bowl; beat for 1 minute until smooth, then gradually add powdered sugar and mix until combined.
- Cool and frost: Remove rolls from oven and let cool for 5 minutes before spreading the maple cream cheese frosting evenly over them.
- Serve and store: Allow rolls to cool for a few more minutes before serving. Store leftovers in an airtight container.
Notes
- Use bread flour for a chewier texture; all-purpose flour will work but may result in softer rolls.
- Warm milk to 110°F to properly activate the yeast without killing it.
- Stickiness in dough is normal; add flour gradually to avoid dry rolls.
- A serrated knife or dental floss works best for cleanly slicing the dough log.
- Covering rolls with foil during baking prevents excessive browning.
- Room temperature ingredients help with better dough and frosting consistency.
- Store leftovers tightly covered at room temperature for up to 2 days or refrigerate for longer storage.
