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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: pumpkin cinnamon rolls, maple cream cheese icing, fall baking, autumn brunch, pumpkin spice rolls, homemade cinnamon rolls

Find it online: https://mealsbymary.com/pumpkin-cinnamon-rolls-with-maple-cream-cheese-icing/