Soft Pumpkin Cinnamon Rolls Maple Cream Cheese Frosting

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting are the ultimate autumnal indulgence, a fragrant symphony of warm spices and sweet dough that truly defines the season. There’s just something incredibly comforting and nostalgic about biting into a soft, fluffy cinnamon roll, especially when it’s infused with the subtle sweetness of pumpkin and kissed by the comforting aroma of cinnamon. These aren’t just any cinnamon rolls; they’re a celebration in every swirl. What makes our Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting so special is the perfect balance – the earthy notes of pumpkin beautifully complement the classic cinnamon filling, while the tangy maple cream cheese frosting adds a decadent, irresistible finish that will have you reaching for seconds. Get ready to fill your kitchen with the most divine fall scents and create a treat everyone will adore.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Get ready to fall in love with the ultimate autumn treat! These Pumpkin Cinnamon Rolls are incredibly soft, wonderfully spiced, and generously swirled with a sweet filling. Topped with a luscious maple cream cheese frosting, they’re the perfect way to brighten up your mornings or make any afternoon feel special. Imagine the aroma filling your kitchen as these bake – pure bliss! The pumpkin not only adds a beautiful hue but also contributes to an incredibly tender texture that you’ll adore. This recipe is a bit of a project, but every step is worth it for the heavenly results.

Ingredients:

• ¼ ounce package yeast
• ½ cup warm water
• ½ cup scalded milk
• ¼ cup sugar
• 1/3 cup butter (melted)
• 1 teaspoon salt
• 1 cup canned pumpkin puree
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground clove
• 1 egg
• 4 – 5 cups all-purpose flour
• ½ cup softened butter ((plus more for pan))
• 3/4 cup sugar ((plus more for pan))
• ¼ cup brown sugar

For the Maple Cream Cheese Frosting:

• 4 ounces cream cheese (softened)
• ¼ cup unsalted butter (softened)
• ½ cup powdered sugar
• 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• Pinch of salt

Cooking Instructions:

Step 1: Activating the Yeast and Mixing the Dough

The magic begins with activating the yeast. In a small bowl, combine the warm water with the yeast and a pinch of the ¼ cup sugar. Stir gently and let it sit for about 5-10 minutes. You should see it get foamy and bubbly – this means your yeast is alive and ready to work its leavening wonders! While the yeast is blooming, scald the milk. You can do this by gently heating it in a saucepan over medium-low heat until it’s steaming but not boiling. Remove from heat and let it cool slightly. In a large mixing bowl, combine the scalded milk, remaining ¼ cup sugar, melted butter, salt, canned pumpkin puree, pumpkin pie spice, ground nutmeg, and ground clove. Whisk until everything is well incorporated. Add the activated yeast mixture and the egg to the pumpkin mixture. Stir to combine. Now, it’s time to add the flour. Start by adding about 3 cups of the all-purpose flour. Mix with a wooden spoon or a stand mixer fitted with a dough hook until it just starts to come together. Gradually add more flour, about ½ cup at a time, until a soft, slightly sticky dough forms. You might not need all 5 cups, or you might need a little more depending on the humidity and the type of flour you’re using. The key is to get a dough that’s no longer sticking excessively to the sides of the bowl.

Step 2: Kneading the Dough

Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes until it’s smooth, elastic, and no longer sticky. If you’re using a stand mixer, knead on medium speed for about 6-8 minutes. This kneading process develops the gluten in the flour, which is what gives the cinnamon rolls their wonderful chewy and soft texture. You’ll know it’s ready when you can gently stretch a small piece of dough thin enough to see light through it without it tearing (the windowpane test). Once kneaded, lightly grease a clean bowl with a little oil or cooking spray. Place the dough in the bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size. This is the first rise, and it’s crucial for a light and airy texture.

Step 3: Assembling the Cinnamon Rolls

Once the dough has doubled, punch it down gently to release the air. Turn the dough out onto a lightly floured surface. Roll the dough into a large rectangle, about 12×18 inches. Aim for an even thickness. Now, it’s time for the decadent filling. Spread the ½ cup of softened butter evenly over the entire surface of the dough, leaving a small border along one of the long edges. In a separate small bowl, combine the ¾ cup sugar and the ¼ cup brown sugar. Sprinkle this sugar mixture evenly over the buttered dough. For extra cinnamon flavor, you could add a tablespoon or two of cinnamon here if you like, but the pumpkin pie spice in the dough already provides a lovely warmth. Starting from one of the long edges, tightly roll up the dough, jelly-roll style. Pinch the seam to seal it securely.

Step 4: Slicing and Second Rise

Using a sharp knife or a piece of dental floss (which makes for cleaner cuts!), slice the rolled dough into 12 equal pieces, about 1.5 inches thick. To use dental floss, slide it under the roll, cross the ends over the top, and pull to cut through. Grease your baking pan generously with butter or cooking spray. Place the cinnamon roll slices into the prepared pan, leaving a little space between each one as they will expand during their second rise and while baking. Cover the pan loosely with plastic wrap or a kitchen towel and let the rolls rise again in a warm place for another 30-45 minutes, or until they are puffy and have nearly doubled in size. This second rise ensures those delightful, fluffy layers. Preheat your oven to 350°F (175°C) during this second rise.

Step 5: Baking and Frosting

Once the rolls have completed their second rise, place the pan in the preheated oven. Bake for 20-25 minutes, or until the tops are golden brown and the centers are cooked through. If the tops start to brown too quickly, you can loosely tent the pan with aluminum foil. While the cinnamon rolls are baking, prepare the glorious maple cream cheese frosting. In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Add the powdered sugar gradually, beating until well combined and smooth. Stir in the maple syrup, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. Once the cinnamon rolls are out of the oven, let them cool in the pan for about 10-15 minutes. Then, generously spread the warm maple cream cheese frosting over the tops of the slightly cooled rolls. The warmth of the rolls will help the frosting melt just a little, making it incredibly luscious and gooey. Serve these warm and enjoy every single bite!

Conclusion:

There you have it – the ultimate guide to crafting irresistible Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting! This recipe truly hits all the right notes, delivering a perfect balance of warm, comforting pumpkin spice and the decadent sweetness of maple cream cheese. The fluffy dough, infused with pure pumpkin puree and a generous swirl of cinnamon sugar, bakes into soft, tender rolls that are a treat for both the eyes and the palate. They’re ideal for a cozy weekend brunch, a festive holiday breakfast, or simply as an anytime indulgence to brighten your day. For serving, consider a steaming mug of coffee or a crisp apple cider. Don’t be afraid to experiment with variations! You could add chopped pecans or walnuts to the filling for extra crunch, or a pinch of nutmeg to the frosting for added depth. I truly encourage you to give these pumpkin cinnamon rolls a try – they’re surprisingly straightforward to make and the reward is a truly spectacular bake that will have everyone asking for seconds.

Frequently Asked Questions:

Can I make the dough ahead of time?

Absolutely! You can prepare the dough and let it complete its first rise, then cover it tightly and refrigerate it overnight. Let it come to room temperature for about 30-60 minutes before proceeding with shaping and baking. This makes morning baking so much easier!

How do I store leftover pumpkin cinnamon rolls?

Store any uneaten pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. Reheat them gently in a toaster oven or microwave for a few seconds to refresh their warmth and softness.

What if I don’t have pumpkin pie spice?

No problem! You can easily make your own pumpkin pie spice blend. Combine 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Use this mixture in place of the pre-made spice blend in the recipe.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

Deliciously spiced pumpkin cinnamon rolls topped with a rich maple cream cheese frosting.

Prep Time
30 Minutes

Cook Time
25 Minutes

Total Time
55 Minutes

Servings
12-16 rolls

Ingredients

• 1/4 ounce package yeast
• 1/2 cup warm water
• 1/2 cup scalded milk
• 1/4 cup sugar
• 1/3 cup butter (melted)
• 1 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1 egg
• 4 – 5 cups all-purpose flour
• 1/2 cup softened butter
• 3/4 cup sugar
• 1/4 cup brown sugar

Instructions

1. Step 1
   In a large bowl, dissolve yeast in warm water and let stand for 5 minutes until foamy.
2. Step 2
   Add scalded milk, sugar, melted butter, salt, pumpkin puree, pumpkin pie spice, nutmeg, clove, and egg. Mix well.
3. Step 3
   Gradually add flour, about 1 cup at a time, mixing until a soft dough forms. Knead on a floured surface until smooth and elastic, about 5-7 minutes. Add more flour if needed.
4. Step 4
   Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5
   Punch down dough and roll into a 12×18 inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough, then sprinkle with sugar and brown sugar.
6. Step 6
   Roll up dough tightly from the long side. Cut into 12-16 slices. Place rolls in a greased baking pan.
7. Step 7
   Cover and let rise for another 30 minutes. Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
8. Step 8
   While rolls bake, prepare frosting by beating cream cheese, butter, powdered sugar, and maple syrup until smooth. Adjust sweetness and maple flavor as desired.
9. Step 9
   Frost warm cinnamon rolls with maple cream cheese frosting.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.