Irresistible Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
If you crave a warm, cozy treat that feels like autumn in every bite, then these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing are your new favorite recipe. Soft, pillowy rolls infused with delicate pumpkin spices come alive when topped with a luscious maple-infused cream cheese icing, creating a perfect balance of sweet, spicy, and creamy. Bake these rolls at home for a simple yet impressive dessert or breakfast that’s bursting with seasonal flavors and made from scratch with love.
Why You’ll Love This Recipe
- Flavor explosion: The combo of pumpkin, cinnamon, and maple creates a rich, comforting taste that’s impossible to resist.
- Soft texture: Each roll is perfectly fluffy and tender, thanks to the pumpkin moisture and sweet dough.
- Easy to customize: Whether vegan, gluten-free, or extra nutty, this recipe adapts effortlessly to your preferences.
- Perfect for gatherings: These rolls look beautiful on any brunch table and are crowd-pleasers for friends and family.
- Seasonal favorite: It captures the essence of fall without overwhelming sweetness or heavy spice.
Ingredients You’ll Need
Creating these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing requires simple pantry staples and fresh ingredients that each play a crucial role in flavor and texture. Pumpkin puree keeps the dough moist and tender, while the warm spices add that signature cozy taste. The maple syrup elevates the icing with natural sweetness and a lovely depth.
- Pumpkin puree: Use canned or homemade pumpkin for moist rolls and subtle flavor enhancement.
- All-purpose flour: Provides the structure and chewiness of the rolls; bread flour works great too for extra softness.
- Yeast: Activates the dough to rise and create that fluffy texture.
- Brown sugar: Adds sweetness with a hint of molasses that complements pumpkin beautifully.
- Cinnamon and spices: Essential for warming up the rolls with classic fall flavors like nutmeg and clove.
- Butter: Enriches the dough and enhances the filling’s richness.
- Maple syrup: Incorporates natural sweetness in the cream cheese icing, boosting the complexity.
- Cream cheese: Offers a smooth, tangy base for the icing that balances the sweeter notes.
- Milk and eggs: Contribute to the dough’s softness and golden color.
Variations for Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Feel free to tweak this recipe based on what you have or your dietary needs! The versatility of Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing makes it easy to personalize while keeping all the delicious essence intact.
- Vegan option: Substitute butter with coconut oil and use plant-based milk and cream cheese alternatives.
- Gluten-free twist: Swap all-purpose flour with a gluten-free blend designed for baking.
- Nutty delight: Add chopped pecans or walnuts to the filling for extra crunch.
- Spice it up: Increase cinnamon or add a pinch of ginger and allspice for more intense warmth.
- Swirl variety: Mix in chocolate chips or dried cranberries for a fruity or chocolaty surprise.
How to Make Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Step 1: Prepare the Dough
Start by warming your milk until slightly lukewarm and activating the yeast with a teaspoon of sugar. While waiting, whisk together pumpkin puree, eggs, melted butter, brown sugar, and the spice mix. Slowly combine the wet mixture with the yeast and dry ingredients (flour and salt), kneading until a smooth, slightly sticky dough forms. Cover and let it rise until doubled in size, about 1-2 hours.
Step 2: Roll and Fill
Once risen, punch down the dough and roll it into a large rectangle on a floured surface. Spread softened butter evenly over the surface, then sprinkle the cinnamon and sugar mix generously. Carefully roll the dough into a tight log and slice into evenly sized rolls.
Step 3: Second Rise
Place the roll slices in a greased baking dish, leaving room for expansion. Cover them loosely and let the rolls rise again until puffed up, roughly 45 minutes to 1 hour.
Step 4: Bake to Perfection
Bake the cinnamon rolls in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden on top and cooked through.
Step 5: Make the Maple Cream Cheese Icing
While the rolls bake, beat together cream cheese, softened butter, maple syrup, and powdered sugar until smooth and creamy. Adjust consistency with a splash of milk if needed.
Step 6: Ice and Serve
Once the rolls come out warm from the oven, generously spread the maple cream cheese icing on top, letting it melt gently into each swirl. Serve warm for the ultimate comforting experience.
Pro Tips for Making Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
- Perfect dough texture: Keep the dough slightly sticky to ensure soft rolls but add a bit more flour if too wet.
- Don’t rush the rise: The longer the dough rises, the fluffier your rolls will be.
- Room temperature ingredients: Use room-temperature eggs, butter, and cream cheese for smooth mixing and better dough consistency.
- Maple syrup quality: Using pure maple syrup instead of artificial flavoring elevates the icing’s taste significantly.
- Serve fresh: These rolls are best enjoyed the day they’re baked but can be reheated for a near-fresh experience.
How to Serve Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Garnishes
A light sprinkle of chopped pecans, a dash of cinnamon, or a few toasted pumpkin seeds add texture and visual appeal that complement the sweet rolls.
Side Dishes
Pair these rolls with a warm cup of coffee, chai tea, or a glass of milk to balance the sweetness and round out your breakfast or dessert.
Creative Ways to Present
Serve the rolls in a rustic wooden tray with a dusting of powdered sugar around the edges, or arrange them in a spiral on a large platter for an inviting centerpiece that guests won’t be able to resist.
Make Ahead and Storage
Storing Leftovers
Place any leftover rolls in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days to keep them fresh longer.
Freezing
Freeze un-iced, fully baked rolls individually wrapped in plastic wrap and stored in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Reheating
Heat rolls gently in the microwave for 20-30 seconds or warm them in a preheated oven at 300°F (150°C) for about 10 minutes to refresh softness, then add icing before serving.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, but make sure to roast and puree the fresh pumpkin until smooth, removing excess moisture for the best dough texture.
Is it possible to make these rolls gluten-free?
Absolutely! Use a high-quality gluten-free flour blend designed for yeast baking, and add xanthan gum if your blend doesn’t include it.
How long do these rolls stay fresh?
They’re best eaten within 2 days if stored at room temperature, but refrigeration extends freshness to about 5 days.
Can I prepare these rolls the night before?
Yes, you can refrigerate the rolls after shaping and before the second rise, then bake fresh the next morning.
What if I don’t have maple syrup?
You can substitute with honey or agave nectar in the icing, though maple syrup is recommended for its unique flavor profile.
Final Thoughts
There’s nothing quite like the comfort and festive flavor of homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing. Whether you’re treating yourself or sharing with loved ones, this recipe brings warmth, sweetness, and that special seasonal spark to your table. So pull out your mixing bowl and embrace the joy of baking these irresistible rolls today!
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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Cozy Pumpkin Cinnamon Rolls with a soft, tender texture infused with warm pumpkin spice flavors, generously topped with luscious maple-sweetened cream cheese icing. Perfect for fall, weekend brunches, or holiday gatherings, these bakery-quality rolls fill your kitchen with comforting aromas and delightful autumn taste.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if gluten-free flour blend is used)
Ingredients
Dough Ingredients
- 2 ½ cups All-Purpose Flour
- 2 ¼ tsp Active Dry Yeast (1 packet)
- ¾ cup Fresh Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- ½ tsp Ground Cinnamon (for dough)
- ½ tsp Salt
- ½ cup Milk, warmed
- ¼ cup Brown Sugar
- 2 Large Eggs
- 4 tbsp Butter, melted
- 1 tsp Vanilla Extract
Filling Ingredients
- 5 tbsp Butter, softened
- ½ cup Brown Sugar
- 1 tbsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
Maple Cream Cheese Icing Ingredients
- 4 oz Cream Cheese, softened
- 2 tbsp Butter, softened
- 1 cup Powdered Sugar
- 3 tbsp Pure Maple Syrup
- ½ tsp Vanilla Extract
Instructions
- Prepare the Dough: Warm the milk to about 105°F (warm to the touch but not hot) to activate the yeast. In a small bowl, combine the warm milk, brown sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy. In a large mixing bowl, combine flour, salt, pumpkin pie spice, cinnamon, and fresh pumpkin puree. Add the yeast mixture, eggs, melted butter, and vanilla extract. Knead by hand or with a stand mixer until the dough is smooth and elastic. Place the dough in a warm spot and let it rise until it doubles in size, about 1 to 1.5 hours.
- Roll and Fill the Dough: Once risen, roll the dough out on a floured surface into a large rectangle approximately 16×12 inches. Evenly spread softened butter over the surface. In a small bowl, mix together brown sugar, cinnamon, and pumpkin pie spice, then sprinkle this mixture generously over the buttered dough to create the filling.
- Roll Up and Cut: Starting from the long edge, carefully roll the dough into a tight log. Slice the log into 12 evenly sized rolls using a sharp knife or dental floss. Place the rolls into a greased baking dish, spacing them slightly apart to allow for expansion during the second rise.
- Let the Rolls Rise Again: Cover the baking dish loosely with a damp cloth or plastic wrap and let the rolls rise in a warm spot until puffed and nearly doubled in size, about 30 to 45 minutes. This step is crucial for fluffy, tender rolls.
- Bake Until Golden: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn golden brown and are cooked through. The rolls should be soft and spring back slightly when touched.
- Make the Maple Cream Cheese Icing: While the rolls bake or cool slightly, beat together softened cream cheese, butter, powdered sugar, maple syrup, and vanilla extract until smooth and creamy. Adjust sweetness or consistency to taste by adding more powdered sugar or maple syrup as needed.
- Glaze and Serve: Generously spread the maple cream cheese icing over warm rolls, letting it melt into every swirl. Serve immediately for the best gooey, melt-in-your-mouth experience.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast and achieve proper dough rise.
- Do not skip the second rise after shaping to get fluffy, tender cinnamon rolls.
- Use room temperature softened butter and cream cheese for smooth dough and icing.
- Use fresh pumpkin puree instead of canned pie filling for best flavor and moisture.
- Remove rolls from oven as soon as edges turn golden to keep them soft and moist.
Nutrition
- Serving Size: 1 roll
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 60 mg
Keywords: pumpkin cinnamon rolls, maple cream cheese icing, fall baking, autumn brunch, pumpkin spice rolls, homemade cinnamon rolls
