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Fluffy Pumpkin Cinnamon Rolls Easy Homemade Recipe with Maple Cream Cheese Frosting

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These fluffy pumpkin cinnamon rolls feature a tender dough with a cinnamon-sugar filling and a cozy maple cream cheese frosting, perfect for fall or winter breakfasts and gatherings.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ teaspoons active dry yeast (one packet)
  • ¼ cup granulated sugar (50 g)
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk, warmed to about 110°F (240 ml)
  • ⅓ cup unsalted butter, melted and slightly cooled (75 g)
  • ½ cup pure pumpkin puree (120 g), canned or fresh
  • 1 large egg, room temperature
  • ¾ cup brown sugar, packed (150 g)
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter, softened (56 g)
  • 4 oz cream cheese, softened (115 g)
  • 3 tablespoons unsalted butter, softened (42 g)
  • 1 ½ cups powdered sugar, sifted (180 g)
  • 3 tablespoons pure maple syrup (45 ml)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Activate the yeast: In a small bowl, stir 1 cup (240 ml) of warm milk (about 110°F / 43°C) with 2 ¼ teaspoons of active dry yeast and 1 tablespoon of sugar. Let it sit for 5–7 minutes until foamy.
  2. Mix the dough: In a large bowl, combine 4 cups (480 g) flour, ¼ cup (50 g) sugar, 1 teaspoon salt, and 1 teaspoon cinnamon. In a separate bowl, whisk together ½ cup (120 g) pumpkin puree, 1 large egg, melted butter (⅓ cup / 75 g), and the yeast mixture once it’s foamy.
  3. Combine wet and dry: Gradually add the wet mixture to the dry ingredients, stirring with a wooden spoon or dough hook on low speed until the dough begins to come together. Add flour a tablespoon at a time if too sticky.
  4. Knead: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic, or 6-7 minutes with a stand mixer dough hook.
  5. First rise: Lightly oil a large bowl, place the dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
  6. Prepare filling: Mix ¾ cup (150 g) brown sugar, 2 tablespoons cinnamon, and ¼ cup (56 g) softened butter until smooth.
  7. Roll out dough: Punch down dough, roll into a 15×10 inch (38×25 cm) rectangle about ¼ inch (6 mm) thick. Spread cinnamon-sugar butter evenly, leaving a small border.
  8. Form rolls: Roll dough tightly from the long edge into a log. Cut into 12 even rolls about 1 ½ inches (4 cm) thick using a sharp knife or dental floss.
  9. Second rise: Place rolls in a greased 9×13 inch (23×33 cm) pan, cover loosely, and let rise 30–45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
  11. Make frosting: Beat together 4 oz (115 g) softened cream cheese, 3 tablespoons (42 g) butter, 1 ½ cups (180 g) powdered sugar, 3 tablespoons (45 ml) maple syrup, 1 teaspoon vanilla extract, and a pinch of salt until smooth.
  12. Frost and serve: Let rolls cool 10 minutes, then spread frosting while warm. Serve immediately.

Notes

Warm milk to about 110°F to activate yeast properly. Use unsweetened pumpkin puree, not pumpkin pie filling. Use dental floss to cut rolls for cleaner slices. Do not rush the second rise for fluffier rolls. Frost rolls while warm for best gooey texture. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute coconut yogurt for cream cheese and non-dairy butter alternatives.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall recipes, homemade cinnamon rolls, pumpkin breakfast, easy cinnamon rolls

Find it online: https://shimmersnack.com/fluffy-pumpkin-cinnamon-rolls-easy-homemade-recipe-with-maple-cream-cheese-frosting/