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Ultimate Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

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These ultimate pumpkin cinnamon rolls with maple cream cheese icing are warm, spiced, and comforting. They’re perfect for a cozy weekend morning or a special occasion, and even cinnamon roll skeptics will go back for seconds.

Ingredients

Scale
  • 1/2 cup (120ml) warm milk (whole milk works best, but 2% is fine)
  • 2 1/4 teaspoons active dry yeast (one standard packet)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (60g) unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups (375g) all-purpose flour, plus more for dusting
  • 1 cup (125g) bread flour
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup (115g) unsalted butter, very soft but not melted
  • 1 cup (200g) packed brown sugar (light or dark)
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 ounces (115g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In the bowl of your stand mixer (or a large bowl if mixing by hand), combine the warm milk, 1 tablespoon of the sugar, and the yeast. Give it a quick stir and let it sit for 5-10 minutes until it’s foamy and smells like bread. If it doesn’t foam, your yeast might be dead—start over with fresh yeast.
  2. Add the remaining sugar, pumpkin puree, melted butter, egg, and vanilla to the yeast mixture. Stir until combined. In a separate bowl, whisk together the all-purpose flour, bread flour, salt, and pumpkin pie spice. Add the dry ingredients to the wet mixture, about a cup at a time, mixing on low speed with the dough hook. The dough will look shaggy at first, then come together into a soft, slightly sticky ball. If it’s too sticky, add flour one tablespoon at a time. If it’s too dry, add milk one …
  3. Form the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
  4. While the dough rises, make the filling. In a small bowl, mix together the softened butter, brown sugar, cinnamon, nutmeg, and cloves until it forms a thick paste. Set aside at room temperature.
  5. Punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a 12×18 inch rectangle, about 1/4 inch thick. Spread the filling evenly over the dough, leaving a 1/2 inch border on the long edge farthest from you. Starting from the long edge closest to you, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or bench scraper, cut the log into 12 equal pieces, about 1 1/2 inches wide. Place the rolls cut-side up in a greased 9×13 inch baking pan,…
  6. Cover the pan with plastic wrap and let the rolls rise for 30-45 minutes, until they’re puffy and touching each other. If you’re making these ahead, you can refrigerate them at this point for up to 12 hours. Just take them out 30 minutes before baking to come to room temperature.
  7. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they’re golden brown on top and the filling is bubbly. If the tops are browning too quickly, tent loosely with foil after 15 minutes. Let them cool in the pan for 10 minutes before icing.
  8. While the rolls cool, make the icing. Beat the cream cheese and butter together until smooth and fluffy. Add the powdered sugar, maple syrup, vanilla, and salt, and beat until creamy. If it’s too thick, add a teaspoon of milk. If it’s too thin, add more powdered sugar.
  9. Spread the icing generously over the warm rolls. The heat will melt it slightly, creating that perfect gooey situation. Serve warm.

Notes

Don’t skip the bread flour; it gives the rolls structure. Make sure your milk is warm (about 110°F/43°C) to activate the yeast. Cut the rolls with a sharp knife or unflavored dental floss for clean cuts. Don’t overbake; the rolls are done when golden and internal temperature reaches 190°F (88°C). Ice while warm for best results. For overnight rolls, assemble the night before, cover, and refrigerate; let sit at room temperature for 30 minutes before baking.

Nutrition

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

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