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Perfect Maple Pumpkin Cinnamon Rolls with Cream Cheese Icing

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These maple pumpkin cinnamon rolls are soft, tender, and filled with a maple brown sugar swirl, topped with a creamy maple cream cheese icing. They’re the ultimate fall breakfast treat, made with real maple syrup and pumpkin puree for deep, layered flavor.

Ingredients

Scale
  • 1 cup whole milk, warmed to 110°F
  • 2 ¼ teaspoons active dry yeast (1 standard packet)
  • ¼ cup granulated sugar, divided
  • ½ cup pumpkin puree (100% pure, not pumpkin pie filling)
  • ¼ cup pure maple syrup (Grade A dark amber preferred)
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 to 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 4 tablespoons unsalted butter, softened (for filling)
  • ¾ cup brown sugar, packed (light or dark)
  • 2 tablespoons pure maple syrup (for filling)
  • 1 ½ teaspoons ground cinnamon
  • Pinch of salt (for filling)
  • 4 ounces cream cheese, softened (for icing)
  • 2 tablespoons unsalted butter, softened (for icing)
  • 1 cup powdered sugar, sifted (for icing)
  • 1 tablespoon pure maple syrup (for icing)
  • ½ teaspoon vanilla extract (for icing)
  • Pinch of salt (for icing)

Instructions

  1. Activate the yeast: Warm 1 cup of whole milk to about 110°F. Pour into a mixing bowl, sprinkle the active dry yeast over the top, add 1 tablespoon of the granulated sugar, and stir gently. Let sit for 5 to 7 minutes until foamy.
  2. Mix the wet ingredients: Once the yeast is active, add the remaining granulated sugar, pumpkin puree, pure maple syrup, melted butter, and room temperature egg. Whisk until smooth.
  3. Add the dry ingredients: Add 3 cups of all-purpose flour, salt, and pumpkin pie spice to the bowl. Stir with a wooden spoon until a shaggy dough forms. If too sticky, add the remaining ½ cup of flour, one tablespoon at a time, until it comes together.
  4. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium-low speed for 6 to 7 minutes.
  5. First rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm, draft-free spot for 1 to 1 ½ hours until doubled in size.
  6. Make the filling: In a small bowl, combine the softened butter, packed brown sugar, maple syrup, ground cinnamon, and a pinch of salt. Mix until smooth and spreadable. Set aside at room temperature.
  7. Roll out the dough: Once the dough has doubled, punch it down gently. Turn onto a lightly floured surface and roll into a 12×18-inch rectangle, about ¼-inch thick.
  8. Spread the filling: Spread the maple brown sugar filling evenly over the dough, leaving a 1-inch border along one long edge.
  9. Roll and cut: Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls, each about 1 ½ inches thick.
  10. Second rise: Place the rolls in a greased 9×13-inch baking dish lined with parchment paper. Cover and let rise for 30 to 45 minutes until puffy and touching each other.
  11. Bake: Preheat oven to 350°F. Bake for 22 to 28 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
  12. Make the icing: Beat the softened cream cheese and butter together until smooth. Add sifted powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Beat until creamy.
  13. Ice and serve: Spread the cream cheese icing over the warm rolls. Serve warm.

Notes

For make-ahead: Assemble rolls through step 9, cover tightly, and refrigerate overnight. In the morning, let sit at room temperature for 30-45 minutes before baking. For gluten-free: Use a 1:1 gluten-free baking flour blend and add an extra tablespoon of milk. For dairy-free: Use oat or almond milk, vegan butter, and dairy-free cream cheese. To freeze unbaked rolls: Freeze after shaping, then thaw overnight in the refrigerator and let rise before baking. To freeze baked rolls: Wrap tightly and reheat in a 300°F oven for 10 minutes.

Nutrition

Keywords: maple pumpkin cinnamon rolls, pumpkin cinnamon rolls, maple cinnamon rolls, fall breakfast, pumpkin recipes, cinnamon rolls with cream cheese icing

Find it online: https://jollyfork.com/perfect-maple-pumpkin-cinnamon-rolls-with-cream-cheese-icing/