Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

I absolutely love making these Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe when the fall season rolls around. There’s just something about combining tender, pumpkin-spiced dough with that cozy swirl of cinnamon filling that feels like a warm hug on a chilly morning. Plus, the maple cream cheese icing adds this luscious sweetness with a maple syrup twist that takes these rolls from tasty to unforgettable.

What makes this recipe really special is how moist and fluffy the rolls turn out—thanks to the pumpkin in the dough—and how the spices blend perfectly without overpowering the rich cream cheese frosting. Whether you’re making weekend brunch or prepping for a holiday gathering, these rolls never disappoint and always get all the compliments.

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Ingredients You’ll Need

These ingredients come together to create that perfect balance of tender dough, spiced filling, and sweet maple cream cheese icing. When you’re shopping, make sure your canned pumpkin is pure pumpkin puree, not pie filling, for best results.

• Whole Milk: Essential for a tender dough; I use whole milk for the best richness.
• Unsalted Butter: Softened butter adds richness; use unsalted so you can control the saltiness.
• Canned Pumpkin: Pure pumpkin puree is key—avoid pumpkin pie filling to keep the dough from being too sweet.
• Granulated Sugar: Balances the spice and pumpkin flavor in the dough.
• Ground Nutmeg: Adds warm depth to the pumpkin dough.
• Salt: Enhances all the flavors.
• Large Egg: Helps bind the dough and adds richness.
• Instant or Active Dry Yeast: The yeast is what gets these rolls beautifully fluffy; I prefer instant for convenience.
• All-Purpose Flour: Provides structure; spoon and level it for accuracy in baking.
• Brown Sugar: Use packed brown sugar in the filling for deep caramel notes.
• Ground Cinnamon: The star spice for that signature cinnamon roll flavor.
• Ground Allspice, Ginger, Cloves: Together they round out the spicy warmth in the filling.
• Cream Cheese: Full-fat, softened cream cheese is essential for smooth, rich icing.
• Pure Maple Syrup: Adds natural sweetness and that lovely maple flavor to the icing.
• Confectioners’ Sugar: Sifted for silky smooth icing texture.
• Optional Ground Cinnamon: I like a little extra cinnamon in the icing to echo the filling flavors.

Variations

I love making this Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe my own by swapping out spices or trying different icing flavors. Feel free to get creative depending on your family’s favorites or dietary needs—it’s all about making this recipe yours.

• Spice Mix Variation: Sometimes I swap the individual spices for pre-made pumpkin pie spice for a quicker prep and warm, consistent flavor.
• Nut-Free Version: This recipe is naturally nut-free, but if you want extra crunch, try topping with toasted pumpkin seeds before baking.
• Dairy-Free Adaptation: Use a dairy-free cream cheese and coconut or almond milk in the dough and icing; the rolls turn out delightfully soft.
• Overnight Rise: I often prepare the rolls the night before, letting them rise slowly in the fridge, which deepens the flavor and fits my busy mornings.

How to Make Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

Step 1: Warm the Milk and Butter, Then Mix the Dough

First, gently warm your milk and butter together until the butter just melts—you’re aiming for that lukewarm temperature range (between 105°F and 115°F) so the yeast activates without getting killed by heat. Meanwhile, whisk your pumpkin puree, sugar, nutmeg, and salt in a large bowl or stand mixer bowl. Then stir in the warm milk/butter mixture, the egg, and yeast until everything’s combined. Now add 1 cup of flour, and mix for about a minute, scraping the bowl down if needed, then add the remaining flour and give it another minute of mixing. You’ll notice the dough starting to come together here!

Step 2: Knead Until Beautifully Soft and Elastic

Switch to a dough hook if you’re using a mixer, and knead for five full minutes. If you’re kneading by hand, sprinkle a bit of flour on your work surface to prevent sticking and knead for the same amount of time. Your dough should feel soft but slightly tacky, not dry. Use the windowpane test if you’re unsure: stretch a small piece of dough thin enough to see light through without it tearing—that’s your green light! This kneading step is key for getting fluffy rolls, so don’t rush it.

Step 3: Let the Dough Rise Until Doubled

Lightly grease a large bowl and place your dough inside, turning it around to coat with oil. Cover tightly with plastic wrap, foil, or a clean towel. Set it somewhere warm and cozy for about 2 hours, or until the dough doubles in size. I usually just leave mine on the kitchen counter—it always works great.

Step 4: Roll, Fill, and Cut the Dough

Once your dough has risen, punch it down gently to release the air, then transfer it to a floured surface. Use a rolling pin to roll it into a 10×14-inch rectangle. If your dough resists and keeps shrinking back, just cover it and let it rest for 10 minutes—that relaxation step will make rolling easier. Spread softened butter evenly over the dough, then sprinkle the brown sugar and spice mixture all over. Roll the dough up tightly lengthwise and cut into 10-12 even rolls with a sharp knife or dental floss. Placing them in your greased baking dish with some space to grow is next!

Step 5: Final Rise and Bake

Cover your rolls tightly and let them rise again until doubled in size, about 1 hour. If you’re short on time, there’s also an overnight refrigerator option to prep in advance. When ready, preheat your oven to 350°F (177°C). Bake for 22-28 minutes, tenting aluminum foil over the pan after 15 minutes to keep the tops from browning too fast. You’ll see them puffing up and turning golden—that’s when you know they’re done.

Step 6: Whip Up the Maple Cream Cheese Icing

While the rolls cool on a wire rack for about 10 minutes, beat the softened cream cheese with maple syrup and milk until smooth. Add sifted confectioners’ sugar, and if you like, a pinch of cinnamon. Mix until creamy and luscious. Spread this icing generously over your warm rolls—the sweet maple flavor perfectly complements the spiced pumpkin dough and cinnamon swirl.

How to Serve Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe

Garnishes

I usually keep garnishes simple because the rolls already look stunning, but a light dusting of cinnamon powder or a few thinly sliced toasted pecans sprinkled on top add a lovely touch and hint of crunch. Some fresh rosemary sprigs on the side sprinkle a festive note for holiday occasions, too.

Side Dishes

Pair these pumpkin cinnamon rolls with a hot cup of coffee, chai tea, or even a spiced latte. For a breakfast spread, I like serving them alongside scrambled eggs or a fresh fruit salad to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve arranged rolls in a circular wreath shape on a large platter and decorated it with fresh cranberries and rosemary sprigs—such a festive centerpiece that’s both beautiful and delicious! You can also drizzle extra maple syrup or a light caramel sauce over the icing for some wow factor.

Make Ahead and Storage

Storing Leftovers

I cover leftover rolls tightly with plastic wrap or place them in an airtight container at room temperature for up to 2 days, which keeps them soft and flavorful. If I plan to keep them longer, I move them to the fridge for up to 5 days—just remember to bring them back to room temp before serving for the best texture.

Freezing

Freezing these rolls has saved me so many times! I like to freeze them either right after shaping (before the second rise) or fully baked. When freezing before the rise, thaw overnight in the fridge, then let them rise on the counter before baking. Fully baked rolls freeze well too—just thaw and reheat gently. This way, you can enjoy fresh-tasting pumpkin cinnamon rolls any time.

Reheating

To reheat leftovers, I pop them in the microwave for about 30 seconds or warm them in a 325°F oven wrapped loosely in foil for 10 minutes. This helps keep the dough soft and the icing creamy without melting too much. If you like, add a fresh drizzle of maple cream cheese icing for extra indulgence!

FAQs

Final Thoughts

This Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing Recipe has become one of my seasonal favorites because it’s both comforting and a little extra special thanks to that maple cream cheese touch. I love sharing these with friends and family because they’re always impressed by how fluffy, flavorful, and beautiful they turn out. Give them a try—you might just find they become your go-to fall treat too!

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