Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

I absolutely love how these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe turn out—soft, fluffy, and bursting with warm autumn spices. There’s something magical about the pumpkin-infused dough paired with that dreamy maple cream cheese icing that makes it perfect for a cozy weekend brunch or holiday morning treat. When I first tried this recipe, I was amazed at how the pumpkin keeps the rolls moist and tender without overwhelming the cinnamon and spice flavors.

You’ll find that making these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe is easier than you might expect, even if you’re new to yeast baking. Plus, the maple cream cheese icing adds a delightful knot of sweetness that complements the spiced filling perfectly. Whether you’re baking for family, friends, or just because you deserve a delicious indulgence, this recipe will quickly become a favorite.

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Ingredients You’ll Need

The ingredients for this Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe blend familiar pantry staples with a few seasonal favorites. When you gather everything, you’ll appreciate that each component works together to create cozy flavors and fluffy dough—you don’t need any tricky or hard-to-find items.

• Whole Milk: Adds richness and helps create tender dough; whole milk is best for soft rolls.
• Unsalted Butter: Used in both dough and filling, softened for easy spreading and melting.
• Canned Pumpkin: Provides natural moisture and that iconic pumpkin flavor—don’t substitute with pumpkin pie filling!
• Granulated Sugar: Sweetens the dough just right without being too heavy.
• Ground Nutmeg: Adds warm spice notes in the dough and filling.
• Salt: Balances sweetness and enhances overall flavor.
• Large Egg: Binds ingredients and adds tenderness to the dough.
• Instant or Active Dry Yeast: Responsible for the rise and that fluffy texture; choose instant for quicker activation.
• All-Purpose Flour: The base of the dough; use spooned and leveled for accuracy.
• Brown Sugar: Packed and used in the spiced filling for caramel-like sweetness.
• Cinnamon and Warm Spices (Allspice, Ginger, Cloves): Creating the classic pumpkin spice blend for the filling.
• Full-Fat Cream Cheese: Softened for the luscious maple cream cheese icing.
• Pure Maple Syrup: Infuses the icing with natural sweetness and depth.
• Confectioners’ Sugar: For the smooth, creamy, easy-to-spread icing texture.

Variations

One of my favorite things about this Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe is how easy it is to personalize it. Whether you want to make it dairy-free, add extra nuts or fruit, or swap the spices, these rolls welcome your creativity.

• Dairy-Free Option: I’ve swapped butter and milk with coconut oil and almond milk, and the rolls still turn out wonderfully soft and delicious.
• Nutty Twist: Adding chopped pecans or walnuts to the filling is a game-changer—I recommend tossing them with a little cinnamon before spreading.
• Spice It Up: Feeling adventurous? A pinch of cayenne or some freshly grated orange zest can add unexpected depth.
• Overnight Rise: I often prepare these the night before and refrigerate the cut rolls to rise slowly—this makes busy mornings so much easier.

How to Make Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

Step 1: Warm Milk and Butter, Then Combine with Pumpkin

Start by warming your milk and butter together until the butter is just melted; aim for lukewarm (around 105-115°F). I usually heat them gently on the stove, watching carefully so it doesn’t get too hot—that can kill the yeast. In a large bowl, whisk together the pumpkin puree, sugar, nutmeg, and salt; then stir in the milk-butter mixture, egg, and yeast until everything comes together. This step sets the flavor stage and ensures your yeast wakes up happily in a cozy environment.

Step 2: Add Flour and Knead the Dough Until Soft and Supple

Add your flour gradually—first 1 cup, mix well, and then the rest—using your stand mixer’s dough hook or by hand. Knead for about 5 minutes until the dough feels soft but not sticky. Here’s what I learned: don’t rush adding flour; it’s tempting to throw in a lot if it gets sticky, but a slightly tacky dough leads to fluffier rolls. If your dough sticks too much, just lightly dust your hands and surface with extra flour as you knead.

Step 3: Let the Dough Rise Until Doubled in Size

Lightly grease a bowl, pop your dough inside, and cover it with plastic wrap or a towel. Find a warm spot in your kitchen—you’ll want the dough to double in about 2 hours. When my kitchen’s cooler, I place the bowl near the oven or on top of the fridge. Watching it slowly puff up is so satisfying and really key to those soft layers inside the rolls.

Step 4: Roll Out Dough and Add the Spiced Filling

After punch-down to release air, roll your dough into a 10×14-inch rectangle on a floured surface. If the dough fights back or shrinks, cover and rest it for 10 minutes to relax the gluten. Spread softened butter evenly, then sprinkle the brown sugar and spice mixture. This is where the magic really starts! Rolling it up tightly ensures every bite is packed with that irresistible cinnamon pumpkin filling.

Step 5: Cut Rolls, Let Them Rise Again, and Bake

Use a sharp knife to cut the log into 10-12 even rolls and place them snugly in a greased pan. Cover tightly and let them rise until doubled—usually about an hour. When it’s baking time, preheat your oven to 350°F and bake for 22-28 minutes, tenting foil after 15 minutes to avoid over-browning. Trust me, those gooey edges and golden tops are worth the wait!

Step 6: Whip Up the Maple Cream Cheese Icing and Spread Warm

Using your mixer, beat the softened cream cheese until smooth, then add maple syrup and milk until creamy. Stir in the sifted confectioners’ sugar and a pinch of cinnamon for that extra touch. The moment your rolls come out of the oven, slather this icing generously on top so it melts into every curve and crevice. I can never resist especially when it’s still warm.

How to Serve Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

Garnishes

I usually keep it simple with a sprinkle of extra cinnamon on the icing for a cozy, rustic look. Sometimes, I add a few toasted chopped pecans for crunch, which pairs beautifully with the maple. These little finishing touches elevate the rolls without overpowering the delicate flavors.

Side Dishes

These rolls are fantastic alongside a hot cup of coffee or chai tea. For a fuller brunch, serve with fresh fruit salad or scrambled eggs. I’ve also found that a warm apple cider makes for an insanely comforting pairing on cool fall mornings.

Creative Ways to Present

For special occasions, I’ve layered the rolls in a cast-iron skillet for a rustic presentation or popped each cinnamon roll into individual ramekins for adorable single servings. Drizzling extra maple syrup over each roll right before serving adds a glossy, indulgent touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover rolls in an airtight container at room temperature for up to two days. This keeps them soft and fresh. If you have more than you can eat quickly, refrigerating them for up to 5 days works well—just bring them back to room temp before reheating.

Freezing

I’ve had great luck freezing these rolls at different stages. You can freeze them after shaping but before the second rise—just thaw overnight in the fridge and then let them rise before baking. Alternatively, freeze fully baked rolls wrapped tightly, then thaw and reheat gently. This flexibility means you can prep ahead and enjoy pumpkin cinnamon goodness whenever you want.

Reheating

To keep the rolls soft and moist, I reheat leftovers in a low oven (about 300°F) for 10-15 minutes or in the microwave covered with a damp paper towel for about 30 seconds. Adding a little extra soft cream cheese icing after reheating revives that fresh-baked magic!

FAQs

Final Thoughts

This Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe holds a special place in my kitchen as a cozy, delicious way to celebrate the flavors of fall with family and friends. I love sharing it because it’s approachable for all levels and delivers soft, flavorful rolls that just melt in your mouth. Give this recipe a try—you’ll be rewarded with the warm, comforting taste of pumpkin spice and the sweet, maple cream cheese icing that your whole family will rave about. Trust me, once you make these, you’ll want to keep the ingredients on hand year-round!

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