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Fluffy Pumpkin Cinnamon Rolls Recipe with Salted Maple Cream Cheese Frosting

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These fluffy pumpkin cinnamon rolls feature a tender pumpkin-infused dough and a rich salted maple cream cheese frosting, perfect for cozy autumn mornings or gatherings.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, plus more for dusting
  • ½ cup (120ml) whole milk, warmed (about 110°F / 43°C)
  • ¼ cup (60g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 2 ¼ tsp (1 packet) active dry yeast
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ½ cup (100g) packed brown sugar
  • 2 tbsp ground cinnamon (for filling)
  • ¼ cup (57g) unsalted butter, softened (for filling)
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened (for frosting)
  • 1 ½ cups (180g) powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • ½ tsp vanilla extract
  • ½ tsp flaky sea salt (adjust to taste)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (about 110°F / 43°C) with 1 tsp sugar and the yeast packet. Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
  2. Mix the dough: In a large bowl or stand mixer, whisk together the flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Add the pumpkin puree, melted butter, egg, and the activated yeast mixture. Stir until the dough starts to come together.
  3. Knead the dough: On a lightly floured surface, knead the dough for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook for 6-7 minutes. The dough should be soft but not sticky—add a little flour if too wet, or a splash of milk if too dry.
  4. First rise: Place the dough in a lightly greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1½ hours or until doubled in size.
  5. Prepare filling: While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside softened butter for spreading.
  6. Roll out the dough: Once risen, punch down the dough gently to release air. On a floured surface, roll it into a large rectangle approximately 15×10 inches (38×25 cm). Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.
  7. Form rolls: Starting at the long edge, roll the dough tightly into a log, pinching the seam to seal. Using a sharp knife, cut the log into 12 equal pieces (about 1 ½ inches / 4 cm thick).
  8. Second rise: Place the rolls cut side up in the prepared 9×13-inch pan, slightly apart to allow expansion. Cover and let rise for 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown and cooked through. The rolls should sound hollow when tapped.
  10. Make frosting: While rolls bake, beat together cream cheese and butter until fluffy. Gradually add powdered sugar, maple syrup, and vanilla. Beat until smooth. Stir in flaky sea salt last to keep texture.
  11. Finish and serve: Remove rolls from oven and allow to cool for 10 minutes before spreading the salted maple cream cheese frosting generously over the top. Serve warm for best gooey, melt-in-your-mouth experience.

Notes

Use warm milk (not hot) to activate yeast properly. Two rises ensure fluffier rolls. Don’t skip the flaky sea salt in the frosting to balance sweetness. For gluten-free, substitute flour with a 1-to-1 gluten-free blend and add xanthan gum if needed. For dairy-free, use coconut yogurt and plant-based butter. Pumpkin puree can be swapped with mashed sweet potato or butternut squash but pumpkin gives best moisture and flavor.

Nutrition

Keywords: pumpkin cinnamon rolls, salted maple cream cheese frosting, autumn baking, pumpkin puree, cinnamon rolls recipe, fall dessert, easy cinnamon rolls

Find it online: https://jollyfork.com/fluffy-pumpkin-cinnamon-rolls-recipe-with-salted-maple-cream-cheese-frosting-easy-and-best/