Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Pumpkin Cinnamon Rolls

These pumpkin cinnamon rolls bake up soft and fluffy with a rich brown sugar filling and a thick maple cream cheese icing. The pumpkin adds moisture and a gentle fall flavor without changing the classic cinnamon roll feel too much.

The dough is naturally softer and a little stickier than plain cinnamon roll dough, so the main trick is to add only enough flour to make it workable. That keeps the rolls tender instead of heavy. This is a good weekend baking project, and the rolls also work well for overnight prep or freezing.

Ingredients for Pumpkin Cinnamon Rolls

• All-purpose flour: 4 to 4 1/2 cups (about 550g), plus a little more only if needed for handling
• Active dry yeast or instant yeast: 2 1/4 teaspoons (7g)
• Warm milk: 3/4 cup (180g)
• Unsalted butter: 1/4 cup, melted (about 55g), plus more for greasing
• Granulated sugar: 1/4 cup (50g)
• Pumpkin puree: 3/4 cup (180g); use plain pumpkin puree, not pumpkin pie filling
• Egg: 1 large
• Salt: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon

For the filling

• Brown sugar: 3/4 cup packed (165g)
• Ground cinnamon: 1 to 1 1/2 teaspoons
• Pumpkin pie spice: 1 to 2 teaspoons
• Melted butter: 1 to 2 tablespoons, for spreading over the dough

For the maple cream cheese icing

• Cream cheese: 4 ounces (115g), softened
• Confectioners’ sugar: 1 to 1 1/2 cups (120g to 180g)
• Maple syrup: 1 to 2 tablespoons
• Milk: 1 to 2 tablespoons, as needed for consistency
• Ground cinnamon: 1/4 teaspoon

Whole milk or nondairy milk both work in the dough. If you use salted butter, reduce the added salt slightly. Instant yeast may rise a little faster than active dry yeast.

How to Make Pumpkin Cinnamon Rolls

1. Make the dough: In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, yeast, granulated sugar, pumpkin puree, melted butter, egg, salt, and nutmeg. Add most of the flour and mix until a soft dough forms.
2. Knead: Knead with a dough hook or by hand for 10 to 15 minutes, adding only enough of the remaining flour to keep the dough from being unworkably sticky. The dough should feel soft and slightly tacky, not stiff. Keep kneading until it is smooth and elastic. If you stretch a small piece, it should come close to passing a windowpane test instead of tearing right away.
3. Let the dough rise: Lightly grease a bowl, place the dough inside, and turn it once to coat. Cover and let rise in a warm, draft-free spot for 60 to 90 minutes, or until visibly puffy and nearly doubled. A gentle press should leave an indentation that springs back slowly.
4. Prepare the filling and pan: In a small bowl, mix the brown sugar, cinnamon, and pumpkin pie spice. Lightly grease a 9×13-inch baking dish.
5. Roll out the dough: Turn the dough onto a lightly floured surface and roll it into an even rectangle. Brush or spread the surface with 1 to 2 tablespoons melted butter, then sprinkle the filling evenly over the dough, going close to the edges in a thin, even layer.
6. Shape and cut: Starting from a long side, roll the dough up tightly into a log. Cut into 12 even pieces and place them in the greased baking dish with a little space between them.
7. Second rise: Cover the pan and let the rolls rise for 30 to 45 minutes, until puffy and airy. When gently nudged, they should not spring back right away.
8. Bake: Heat the oven to 375°F. Bake for 22 to 28 minutes, rotating the pan halfway through if needed for even browning. If the tops are browning too quickly, tent loosely with foil after about 15 minutes.
9. Check for doneness: The rolls are done when the tops are golden brown, the center rolls look set and puffed, and the middle no longer looks doughy. The edges may pull slightly from the pan. If you want to use a thermometer, the center roll should read about 190°F to 200°F.
10. Make the icing: Beat the cream cheese, confectioners’ sugar, maple syrup, cinnamon, and 1 tablespoon milk until smooth. Add a little more milk only if needed to make it spreadable. Keep the icing fairly thick so it sits on the warm rolls instead of running off.
11. Finish: Let the rolls cool for a few minutes so they are warm but not piping hot, then spread or drizzle the icing over the top.

Why Pumpkin Cinnamon Roll Dough Feels Sticky

Pumpkin adds moisture, so this dough often feels softer than standard cinnamon roll dough. That is normal. If you keep adding flour until it feels dry, the baked rolls can turn out dense.

Use the flour range as a guide, but go by texture. The dough should be manageable, smooth, and slightly tacky. Lightly flour the counter and your hands as needed, but avoid working in too much extra flour during kneading and shaping.

How to Tell When the Rolls Are Fully Baked

Sweet rolls can look finished on top before the centers are fully baked. Check the middle of the pan, not just the edges. The center rolls should look puffed and set, with no wet or doughy patch in the spiral.

If the tops are getting dark before the centers are done, loosely tent the pan with foil and keep baking until the middle is baked through.

Make-Ahead Options

For overnight rolls, shape and cut the rolls, place them in the greased pan, cover, and refrigerate overnight. In the morning, let them sit at room temperature until they look puffy, then bake as directed. Depending on how cold your refrigerator runs, they may need a little extra time before baking.

You can also freeze shaped unbaked rolls or fully baked rolls. Thaw unbaked rolls before the final rise and baking, or thaw baked rolls before reheating.

Serving Ideas

Serve these warm with coffee or tea for breakfast or brunch. They also fit well on a fall breakfast spread. For another pumpkin breakfast idea, try these Pumpkin Cream Cheese Muffins with Crumb Topping. If you like cozy fall bakes, you may also enjoy this Cinnamon Apple Bread with Tender Apple Pieces. For another breakfast roll with a different fall flavor, see these Apple Cinnamon Rolls with Caramel Icing.

How to Store and Reheat Pumpkin Cinnamon Rolls

Let the rolls cool before covering them. If they are iced with cream cheese frosting, store them covered in the refrigerator. If they are unfrosted, they can sit at room temperature for a short time, but keep them tightly covered so they do not dry out.

To reheat, warm individual rolls gently in the microwave or place the pan in a low oven until just warmed through. Avoid overheating, which can dry the dough. Add a little extra icing after reheating if needed.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts used, icing amount, and serving size.

• Serving size: 1 roll
• Calories: about 310
• Protein: 5g
• Fat: 8g
• Carbohydrates: 55g
• Per 100g: about 320 calories, 5g protein, 8g fat, 57g carbohydrates