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Fluffy Pumpkin Cinnamon Rolls Recipe with Maple Cream Cheese Frosting

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Soft, fluffy pumpkin cinnamon rolls with a cozy cinnamon-spiced filling and a luscious maple cream cheese frosting, perfect for fall mornings and festive brunches.

Ingredients

Scale
  • 4 cups all-purpose flour (480 g)
  • 2 ¼ teaspoons active dry yeast (7 g)
  • ½ cup granulated sugar (100 g)
  • 1 teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger (optional)
  • 1 cup milk, warmed to about 110°F (240 ml)
  • ½ cup pumpkin puree (120 g)
  • ¼ cup unsalted butter, melted (57 g)
  • 2 large eggs, room temperature
  • ¾ cup packed brown sugar (150 g)
  • 2 tablespoons ground cinnamon (for filling)
  • 6 tablespoons unsalted butter, softened (85 g)
  • Pinch of salt (for filling)
  • 4 ounces cream cheese, softened (115 g)
  • 2 tablespoons unsalted butter, softened (28 g)
  • 1 ½ cups powdered sugar (180 g)
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with 1 tablespoon sugar and active dry yeast. Let sit 5-10 minutes until foamy.
  2. Mix the dough ingredients: In a large bowl or stand mixer, whisk flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Add pumpkin puree, melted butter, eggs, and yeast mixture. Stir until dough begins to come together.
  3. Knead the dough: Knead on floured surface for 8-10 minutes until smooth and elastic, or knead with stand mixer dough hook on medium speed for 6-7 minutes.
  4. First rise: Place dough in greased bowl, cover with damp towel or plastic wrap, let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare filling: Mix softened butter, brown sugar, cinnamon, and salt until smooth and spreadable.
  6. Roll out dough: Punch down dough and roll into 16×12 inch rectangle on floured surface.
  7. Spread filling evenly over dough, leaving small border around edges.
  8. Form rolls: Roll dough tightly from long side into log, pinch seam to seal. Cut into 12 even rolls using sharp knife or dental floss.
  9. Second rise: Place rolls cut-side up in greased 9×13-inch pan, leaving space between. Cover and let rise 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake rolls 25-30 minutes until golden brown and cooked through.
  11. Prepare frosting: Beat cream cheese, butter, powdered sugar, maple syrup, and vanilla until smooth and creamy.
  12. Frost and serve: Let rolls cool 10 minutes, then spread frosting generously. Serve warm.

Notes

Proof yeast in warm milk (not too hot or cold) for best rise. Adjust flour if dough is too sticky but avoid over-flouring to keep rolls soft. For vegan version, use dairy-free butter and cream cheese alternatives and flax eggs. Dough can be prepared ahead and refrigerated overnight for slow rise. Watch rolls closely near end of baking to avoid overbaking.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall recipe, autumn breakfast, cinnamon rolls, pumpkin puree, easy cinnamon rolls

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