Description
These Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting are a perfect fall treat, combining fluffy pumpkin-spiced dough with a rich cinnamon sugar filling, then topped with a luscious maple-infused cream cheese frosting. Ideal for cozy breakfasts or desserts, these rolls deliver comforting flavors and a moist texture that will delight pumpkin lovers and cinnamon roll fans alike.
Ingredients
Scale
For the Dough:
- 1/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Maple Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes until it’s foamy, signaling that the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, and melted butter until smooth for a flavorful base.
- Add Dry Ingredients: Gradually add in the flour, salt, cinnamon, nutmeg, and the yeast mixture. Stir until the dough starts to come together, forming a shaggy mass.
- Knead Dough: Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic, which develops gluten for structure.
- First Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, approximately 1 hour, allowing fermentation.
- Prepare Filling: Mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice together in a small bowl to create the sweet, spiced filling.
- Roll Dough: Roll out the dough on a lightly floured surface into a 16×12 inch rectangle, ready for filling.
- Spread Filling: Spread the butter mixture evenly over the dough, leaving a small border uncovered on one long edge to seal later.
- Shape Rolls: Roll up the dough tightly from the long edge, pinching the seam to seal and form a log.
- Cut Rolls: Cut the log into 12 even pieces and place them in a greased 9×13 inch baking dish for baking.
- Second Rise: Cover and let the rolls rise for an additional 30 minutes, allowing them to puff up before baking.
- Bake: Preheat the oven to 350°F (175°C) and bake the rolls for 20-25 minutes until golden brown, indicating they are cooked through.
- Make Frosting: While the rolls are baking, beat the cream cheese and butter together in a medium bowl until smooth and creamy.
- Add Flavor to Frosting: Add vanilla extract, maple syrup, and powdered sugar to the cream cheese mixture, mixing until smooth and well combined.
- Cool and Frost: Allow the rolls to cool for 5-10 minutes before spreading the frosting on top, so it melts slightly.
- Serve: Serve the pumpkin cinnamon rolls warm for the best experience and enjoy the comforting flavors and creamy frosting.
Notes
- Make sure the milk is warm but not hot to properly activate the yeast.
- You can substitute pumpkin puree with canned pumpkin if fresh is unavailable.
- If you prefer less sweetness, reduce the sugar in the filling slightly.
- The cream cheese frosting can be made ahead and refrigerated; bring to room temperature before spreading.
- For extra spice, add a pinch of cloves or ginger to the filling mixture.
- Ensure rolls have room to expand in the baking dish to avoid sticking together.
