Pumpkin Cinnamon Rolls Maple Icing

Soft pumpkin cinnamon rolls with maple cream cheese icing are the treat I look forward to every fall weekend. This recipe balances fluffy dough with the warmth of pumpkin and spices, topped with a tangy sweet maple icing that melts into every swirl. Perfect for family brunch or cozy mornings.

My family waits in the kitchen every single time I make these because the scent is so inviting. The first time I baked them, I was hooked on how easily the dough came together and how the filling gently spiced up our fall mornings.

Ingredients

• Warm milk: Use milk that reaches the right temperature for activating yeast and helping the dough rise tenderly
• Active dry yeast: Always check that your yeast bubbles to ensure fluffy pillowy rolls
• Granulated sugar: Essential for activating the yeast and lightly sweetening the dough
• Large egg: Room temperature eggs blend better for soft dough
• Pumpkin puree: Choose pure pumpkin puree for natural flavor and moist texture
• Unsalted butter: Melted for soft dough and used in the icing for creamy richness select European style for extra flavor if possible
• Vanilla extract: Real vanilla brings depth to both dough and icing look for pure not imitation
• Salt: Only a touch to balance all the sweet and warm flavors
• All-purpose flour: Reliable structure for soft yet sturdy rolls always measure with a spoon and level method
• Brown sugar: Adds caramel notes and moisture to the swirls use fresh for best texture
• Ground cinnamon: The heart of classic cinnamon rolls go for Saigon cinnamon for boldness
• Ground nutmeg: Just a bit gives old fashioned warmth grate it fresh if you have whole nutmeg
• Ground ginger: Adds brightness and aroma try freshly grated for a kick
• Cream cheese: Softened for effortless blending buy full fat for creamier results
• Powdered sugar: Sweetens and thickens the icing sift to prevent lumps
• Maple syrup: Real maple syrup gives the icing rich flavor Grade A is best
• Vanilla extract: Brings the frosting together with fragrant notes

Instructions

Activate the Yeast:

Pour warm milk into a large bowl and sprinkle yeast and granulated sugar over the top. Let it sit until the mixture is foamy which means the yeast is alive and ready. This takes about 5 to 10 minutes.

Mix Wet Ingredients:

Stir the egg pumpkin puree melted butter vanilla and salt into the milk mixture until combined thoroughly. Everything should look smooth and creamy before adding any flour.

Form and Knead the Dough:

Gradually add flour one cup at a time using a wooden spoon or dough hook until a very soft dough forms. Turn dough onto a lightly floured surface and knead gently for 5 to 7 minutes until you feel it become smooth and elastic. The dough should bounce gently back when pressed.

First Rise:

Place the dough in a lightly greased bowl turning it to coat all sides. Cover tightly with plastic or a damp towel. Let the dough rise in a warm draft free spot for one hour to one and a half hours until doubled in size.

Prepare the Filling and Icing:

While the dough rises stir together the brown sugar cinnamon nutmeg and ginger in a small bowl for the filling. Separately in a mixer bowl beat cream cheese and butter for the icing until smooth. Slowly beat in powdered sugar maple syrup and vanilla until fluffy.

Shape the Rolls:

After the dough has risen punch it down gently and transfer to a floured surface. Roll it to a 12 by 18 inch rectangle. Sprinkle your prepared filling evenly over the flat dough leaving a clean border on one long edge so the filling does not spill out when rolling.

Roll and Slice:

Tightly roll the dough from the filled long side to the border using even gentle pressure. Pinch the seam closed to keep rolls intact. Cut the log into 12 even pieces using a gentle sawing motion for neat spirals.

Second Rise:

Arrange rolls in a greased 9 by 13 inch baking dish spacing them evenly. Cover and let rise again for 30 to 45 minutes until puffy and nearly touching.

Bake:

Heat your oven to 375 degrees Fahrenheit. Bake for 20 to 25 minutes until golden brown and set on top. Avoid overbaking for the softest results.

Ice and Serve:

Let rolls rest five minutes in the pan. Spread the maple cream cheese icing generously over the warm rolls so it melts into all the crevices. Serve immediately with coffee or a mug of cider.

I always look forward to swirling the filling in because fresh ground cinnamon is the secret that brings the entire house to life. My young cousin still talks about the morning we made these together letting the dough puff up by the window while we played cards.

Storage Tips

Keep leftover rolls in an airtight container at room temperature for one to two days or in the fridge for up to five days. Gently rewarm in the microwave to bring back their pillowy texture. For extended freshness wrap individually and freeze for up to two months.

Ingredient Substitutions

If you are out of pumpkin puree try mashed sweet potato or butternut squash for a similar flavor and moistness. You can use bread flour for even fluffier results if you have it on hand. For dairy free rolls swap in almond milk and vegan butter and use non dairy cream cheese for the icing.

Serving Suggestions

Pumpkin cinnamon rolls shine at a holiday breakfast brunch or cozy dessert. Serve extra icing on the side for those who love a little more. They pair beautifully with warm apple cider or a big mug of spiced chai for a matching autumn mood.

History Behind the Recipe

Sweet yeasted rolls filled with warm spices have roots in Northern Europe but adding pumpkin and maple is all American fall comfort. Maple syrup in the icing echoes traditions from New England kitchens. Every bite is like celebrating the turning leaves and sweater season.

Seasonal Adaptations

Add chopped pecans or walnuts to the filling in late autumn Try orange zest in the icing for a bright holiday twist In spring swap pumpkin for mashed banana and use cardamom instead of cinnamon

Success Stories

I once shared a pan of these at a work brunch and they disappeared before my coffee went cold. Friends have told me they freeze the dough in advance then bake it fresh for Thanksgiving. My neighbor now drops hints every fall in hopes I make a batch.

Freezer Meal Conversion

Prepare the rolls up to the step before the second rise. Arrange slices on a parchment lined baking sheet and freeze until firm. Transfer to a freezer bag. When ready to bake place the frozen rolls in a greased pan cover and leave to thaw and rise overnight in the fridge then bake as usual for hot homemade rolls anytime.

Enjoy these pillowy rolls fresh from the oven for the ultimate fall treat. Every batch fills your kitchen with cozy autumn magic.

Recipe FAQs

→ What type of pumpkin is used in these rolls?

Canned pumpkin puree works best, giving the dough a moist texture and gentle flavor without overpowering spices.

→ How do I achieve fluffy, soft rolls?

Allow adequate rising time for the dough and knead until elastic. Using warm milk also helps activate the yeast for a lighter crumb.

→ Can the rolls be prepared ahead of time?

Yes, shape the rolls and refrigerate overnight before the second rise. Bake fresh in the morning for best results.

→ Is it possible to freeze these rolls?

Bake and cool completely, then freeze unfrosted. Warm and frost with icing before serving to keep them moist and flavorful.

→ What makes the icing special?

The addition of real maple syrup adds natural sweetness and aroma to the classic cream cheese base, complementing the spiced rolls.