Pumpkin Cinnamon Rolls with Maple Frosting

Breakfast, Desserts, Fall

Pumpkin Cinnamon Rolls with Maple Frosting

Fall has officially hit and I am here for it. Every year it takes so much self-control to not make pumpkin everything once Labor Day is over. I was waiting until we were in proper fall. No pre-matureness here! It’s time for these Pumpkin Cinnamon Rolls with Maple Frosting to shine!

For this post, I teamed with ALDI, the place I go for all of my fall essentials. I stocked up on all the sugars, vanilla, pumpkin pie spice, cinnamon and lots more. I also picked up their Simply Nature Organic Pure Pumpkin Puree and it has the loveliest texture (not too watery, not too thick) and prettiest bright orange color.

Here is how these differentiate from regular cinnamon rolls.

Replacing some of the eggs with pumpkin.

I adapted my cinnamon roll recipe and added less eggs. The pumpkin took its place. That’s the commonality you’ll find in many pumpkin baked goods: The pumpkin can act like an egg…but not entirely. I made sure to still include 1 egg (my other recipe calls for 3 eggs). Baking is interesting, isn’t it!?!?

The amount of pumpkin pie spice needs to be on point.

Too much and it tastes medicinal and just tacky. Too little and you’re like THIS IS BLAND. One of the first recipe tests was a bit bland so we added more. We went for balance so there’s a bit in the dough and some in the filling. The pumpkin pie spice also accentuates the pumpkin flavor.

The cream cheese frosting needs heavy cream.

I make buttercream frosting similarly. I find that a tablespoon of heavy cream makes frosting or any glaze super fluffy and light. I love the maple syrup flavor because it’s sort of savory and deep. I used the Specially Selected 100% Pure Maple Syrup from ALDI and it was delicious

Beating the sugar and butter together for the filling.

A lot of cinnamon rolls recipes will have you melt butter and then spread it over the dough. Then you’ll just sprinkle sugar on. Look, this works. I just find it to be super messy and I think it’s MUCH easier to make a paste. It spreads easier, it won’t leak out of the cinnamon roll. I also read recently that doing this will make some dry cinnamon rolls because the melted butter will absorb into the dough and the center won’t be buttery. I dunno if this is true, I just find this method easier. It does take the foresight to make sure you have a good amount of room temperature butter ready.

Pumpkin Cinnamon Rolls with Maple Frosting

The freezer is your friend. But not required.

Do you ever see people cutting these perfect rounds of cinnamon roll dough? Most likely they stuck it in the freezer to chill. By the time the dough rises and you roll it out, spread out the filling and roll it up, the dough is super warm and loose. This makes it REALLY difficult to slice. A super sharp knife helps but it can still be tough. I find that sticking the entire roll in the freezer helps a lot. It chills the dough and makes it really simple to slice up. The caveat: the second rise will take a bit longer because the dough will have to come to room temperature before it can start rising. It takes about 15 minutes longer. Not the end of the world, I find.

I hope you celebrate this new season with these Pumpkin Cinnamon Rolls with Maple Frosting!

Pumpkin Cinnamon Rolls with Maple Frosting

Pumpkin Cinnamon Rolls with Maple Icing

5 from 10 votes
Prep Time: 30 minutes
Cook Time: 23 minutes
Rising Time 2 hours
Total Time: 2 hours 53 minutes
Serving Size: 8
Calories: 298kcal
Pumpkin cinnamon rolls with maple icing are the perfect indulgence. Pumpkin pie spice and pumpkin puree make these cinnamon rolls taste like autumn. Then they're topped with fluffy maple cream cheese icing.



  • 1/4 cup lukewarm milk
  • 1 tablespoon active dry yeast
  • 3 cups all-purpose flour
  • 2 teaspoons Stonemill Pumpkin Pie Spice
  • 1 teaspoon kosher salt
  • 1/2 cup Simply Nature Organic Pumpkin
  • 3 tablespoons white granulated sugar
  • 1 large egg, beaten in a bowl
  • 1/2 cup unsalted butter, cubed and at room temperature

Cinnamon Filling:

  • 1/2 cup unsalted butter, at room temperature
  • 2 tablespoons Stonemill Ground Cinnamon
  • 1 teaspoon Stonemill Pumpkin Pie Spice
  • 1/3 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt

Maple Cream Cheese Glaze:

  • 3 tablespoons unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 1 tablespoon maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 tablespoon heavy cream


To Make the Dough:

  • To the bowl of a stand-up mixer (alternatively, you can do this in a large bowl by hand), add the lukewarm milk. Mix in the active dry yeast and allow it to stand and activate, about 8 minutes, until foamy and alive!
  • To a medium bowl, whisk together the flour, pumpkin pie spice and salt.
  • To the bowl of the mixer (with the yeast), mix in the pumpkin, sugar and egg. Then all at once, add the flour mixture. Attach the dough hook to your mixer and mix on low until the dough starts to become cohesive. With the mixer running on low, slowly add the cubes of butter.
  • Knead on medium speed for about 5 minutes. Alternatively, if you’re doing this by hand, you’ll need to knead the dough for about 10 to 15 minutes. The dough will go from crumbly and separate to completely cohesive and smooth. The dough shouldn’t be sticky. Remove the dough from the hook and the bowl and form it into a ball.
  • Transfer the ball of dough to a clean, lightly greased bowl (I used the flour bowl and just wiped it clean with a kitchen towel and then greased it). Cover with plastic wrap or a clean kitchen towel and transfer to the fridge to rise for at least 2 hours or overnight. (If you’re going to let it rise overnight, place it in the fridge.)

To Make the Filling:

  • To the bowl of a stand-up mixer (with the paddle attachment) or using a medium bowl and a fork, add the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt. Mix and mash until the filling is completely smooth.

To Assemble the Cinnamon Rolls:

  • Remove the dough from the bowl. Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not a perfect rectangle, then that’s totally ok.
  • Add the filling to the rectangle of dough, spreading it out into an even very thin layer, stopping from about 1/2-inch from the edges. Roll the dough starting closest to you and going up. Divide the dough into two and transfer to a cutting board. Place it in the freezer to chill for 10 minutes. I find that slicing cold dough is WAY easier.
  • Remove from the freezer and slice the rolls into 2-inch rolls, about 9, trimming the ends off.  You might have some ends or skinnier pieces. You can place those in a smaller baking dish and still bake them up, if you like!
  • Transfer the cinnamon rolls to a greased 9 x 9 baking dish. Cover with a kitchen towel and allow to rise for an additional 45 minutes.
  • Preheat the oven to 350 degrees F. Bake for 18 to 20 minutes.

To Make the Cream Cheese Icing:

  • To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sifted powdered sugar, maple syrup, vanilla extract, salt and heavy cream. Beat for about 1 minute, until light and fluffy

To Serve:

  • When the cinnamon rolls come out of the oven, pour the icing over the cinnamon rolls and smother them with icing.


To Make these Ahead of Time: 
You are more than welcome to make them ahead a few different ways. The first way is the make the dough/filling/cream cheese frosting and place them all separately in the fridge overnight. The dough will proof slowly in the fridge. You can continue the recipe in the morning, rolling the dough straight from the fridge, cold. This makes it easier to handle and slice. You will need to bring the filling and frosting to room temperature first before using. 
Another way is to assemble the cinnamon rolls and instead of setting them out on the counter to proof, transfer them to the fridge to proof overnight. You can bake them straight from the fridge as long as they have doubled in size. 
CourseBreakfast, Brunch
Keywordbest pumpkin cinnamon rolls, best pumpkin waffles, cinnamon rolls recipe, fall cinnamon rolls, how to make cinnamon rolls, pumpkin cinnamon rolls
Calories: 298kcal
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Here are a list of other cinnamon/morning roll recipes that I love:

Overnight Cinnamon Rolls

Chocolate Cardamom Morning Rolls

Chocolate Orange Morning Rolls 

Pumpkin Cinnamon Rolls with Maple Frosting

(This post is sponsored by ALDI. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

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Leave a Reply

  • Reply Emily January 3, 2020 at 1:23 pm

    5 stars
    Made these a few days ago and was so impressed with myself. I love your recipes and am always surprised that I can bake this well–I owe it to you! I used some pumpkin pie spice that I’ve had for …too long and they weren’t quite as flavorful as I’d want as a result, BUT the cream cheese icing made up for it. They were so yummy.

    • Reply Adrianna Adarme January 3, 2020 at 1:38 pm

      ahh yeh old spices will definitely have a super dull flavor. 🙁 but so glad they worked otherwise!!! happy holidays.

  • Reply Lydia November 17, 2019 at 6:58 am

    5 stars
    Would it work to fully assemble them, then freeze for a week or so, then defrost and rise on the counter overnight before baking in the morning? I’d love to serve them on Thanksgiving morning but have lots of other cooking and prep to be taking care of too. Thanks!

    • Reply Adrianna Adarme November 17, 2019 at 3:11 pm

      I would actually recommend to bake them, let them cool and then freeze them. The morning of, I would defrost them on the counter and then warm them up in the oven and then add the icing!

  • Reply Carolyn October 21, 2019 at 3:33 am

    If I let the dough rise for a couple of hours, does it still go in the fridge? Thanks.

  • Reply Allison October 16, 2019 at 3:26 pm

    Hi! thoughts on using butternut squash puree in place of pumpkin? I have an abundance of butternut at the moment.. I know the flavor is different but at half a cup I’m thinking I might give it a try.

  • Reply Karen T October 16, 2019 at 5:28 am

    *knead, not kneed. Oops

  • Reply Karen T October 16, 2019 at 5:26 am

    5 stars
    I have not made this yet, but I make cinnamon rolls religiously for the holidays…I have two comments. I judge a sweet yeast dough, maybe unfairly, by the-liquid used as a base….when I see milk instead of water….I’m in. Secondly, I have made a paste for years for my rolls as opposed to the melted butter option for the same reasons you stated….I think it is messy and too much butter gets wasted when it is melted and poured on. Additionally, I make my cinnamon, brown sugar, butter paste a day ahead to streamline my baking and to marinate the butter and spices. . I actually use regular yeast and hand mix and kneed all my dough for my cinnamon rolls…maybe I feel that is more back to the old days. Thank you for another very yummy recipe.

  • Reply Scarlet October 15, 2019 at 11:59 am

    5 stars
    These pumpkin cinnamon rolls sound amazing. I love the maple and pumpkin combo too. I will trying these real soon!

  • Reply adrianna October 14, 2019 at 9:22 pm

    5 stars
    is there a way to convert your recipes that use dry yeast to be able to use them with quick rise yeast?

    • Reply Adrianna Adarme October 14, 2019 at 10:41 pm

      with quick rise yeast, you can just add the yeast to the dry ingredients. for this recipe, you can skip adding the yeast to the milk and just start with the luke warm milk and then move onto the pumpkin/egg, etc. the yeast will be added to the dry ingredients so it will be added further down the line! hope this helps!

  • Reply alex October 14, 2019 at 1:54 pm

    Love the freezer trick and the idea of using a paste for the filling. Genius!

  • Reply Ana October 14, 2019 at 1:53 pm

    5 stars
    These look UH-MA-ZING!!! I made a double batch and have more cinnamon roll dough than I can reasonably make up and eat at the moment (I know, just awful), and I was wondering if I could keep the rolled-up dough in the freezer for longer so I can whip it out slice-and-bake cookie style when I’m ready to use it, or will that affect the integrity of the dough if it’s in there long term?

    • Reply Adrianna Adarme October 14, 2019 at 7:39 pm

      Hmm…I’m not really sure to be honest. I think you’ll have more luck baking them completely through AND then allowing them to cool completely and then freezing them. I bet they’ll defrost amazingly well.

  • Reply Celia Becker @ www.AfterOrangeCounty.com October 14, 2019 at 7:20 am

    What a perfect recipe for Thanksgiving morning. I’ll be making these very soon for sure!