These Pumpkin Cinnamon Rolls are hands down the best you’ll ever eat! Packed with cozy pumpkin pie spice, real pumpkin puree, and a sweet, rich filling of brown sugar and cinnamon, these rolls are irresistible. Topped with an addicting maple cream cheese frosting, each bite offers the perfect balance of sweet and spiced. These rolls are soft, fluffy, and perfect for breakfast, brunch, or a fall treat. Once you try them, they’ll become a staple recipe in your home for years to come!
Why You’ll Love This Recipe:
These cinnamon rolls are a delightful twist on the classic version, with the addition of pumpkin puree and pumpkin pie spice giving them a perfect fall flavor. The dough is soft, tender, and packed with warm spices, while the filling is gooey and sweet. The best part? They’re topped with a creamy, sweet maple-infused frosting that takes them over the top. The rolls are easy to make, perfect for sharing, and absolutely delicious. Whether for a cozy weekend brunch or a special occasion, these pumpkin cinnamon rolls will have everyone asking for seconds.
Perfect Occasion:
These pumpkin cinnamon rolls are perfect for fall brunches, holiday breakfasts, or cozy weekend mornings. Serve them during Thanksgiving, Halloween, or any other autumn celebration for a comforting treat that’s sure to impress. Their warm spices and sweet frosting make them an ideal dessert for family gatherings or even as a special indulgence on a crisp fall day.
Decoration Tips:
For a beautiful presentation, sprinkle ground cinnamon lightly over the frosted rolls to give them a classic cinnamon roll look. You can also drizzle a bit of extra maple syrup over the top for added sweetness and shine. To make them even more festive, garnish with chopped nuts such as pecans or walnuts for a bit of crunch. For a more indulgent touch, serve the rolls with a side of extra maple cream cheese frosting for dipping.
Ingredients:
For the Dough:
- 3/4 cup milk (whole, 2%, or almond milk)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons quick-rise yeast (1 packet)
- 3/4 cup pumpkin puree
- 1/4 cup melted butter
- 1 egg, room temperature
- 4 cups bread flour
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
For the Filling:
- 2/3 cup dark brown sugar, packed
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Maple Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1/4 cup powdered sugar
- 4 tablespoons pure maple syrup
- Pinch of salt
For Garnish:
- Sprinkle of ground cinnamon
Instructions:
- Prepare the Dough:
Warm the milk to about 110°F (43°C). It should feel like warm bath water. Transfer the milk to a large mixing bowl, add the sugar, and sprinkle the yeast on top. Let it sit for 5 minutes until the yeast becomes frothy. - Mix the Dough Ingredients:
Once the yeast mixture is ready, stir in the pumpkin puree, room temperature egg, and melted butter. Mix until smooth and well combined. Gradually add in the bread flour, pumpkin pie spice, and salt, stirring until a dough begins to form. - Knead the Dough:
Using an electric mixer with a dough hook, knead the dough on low speed for 8-10 minutes, until it forms a smooth, slightly sticky ball. Alternatively, knead by hand on a floured surface for the same amount of time. - First Rise:
Transfer the dough to a greased bowl, cover with plastic wrap and a warm towel, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size. - Prepare the Filling:
While the dough rises, mix together the brown sugar and cinnamon in a small bowl. Set aside. - Roll Out the Dough:
Once the dough has doubled in size, transfer it to a well-floured surface and roll it out into a 14x16-inch rectangle. Spread the softened butter over the dough, leaving a small margin around the edges. Sprinkle the cinnamon-sugar mixture evenly over the butter and gently rub it in. - Shape the Rolls:
Tightly roll the dough starting from the shorter side (14-inch side). Once rolled, cut off the uneven ends. Slice the dough into 12 equal pieces using a serrated knife. - Second Rise:
Place the rolls into a greased 9x13-inch baking dish, cover with plastic wrap and a warm towel, and let them rise again for 30 minutes. Preheat your oven to 350°F (175°C). - Bake the Rolls:
After the second rise, bake the rolls for 20-25 minutes, or until the edges are golden brown but the centers remain soft. Remove from the oven and let them cool for 10 minutes before frosting. - Make the Maple Cream Cheese Frosting:
In a medium mixing bowl, combine the softened cream cheese, butter, powdered sugar, maple syrup, and a pinch of salt. Beat until smooth and creamy. - Frost the Cinnamon Rolls:
Spread the maple cream cheese frosting over the warm rolls, and sprinkle with a little ground cinnamon for decoration. Serve and enjoy!
Enjoy these Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting—a perfect fall treat to warm your heart and home!