Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Pumpkin Cinnamon Rolls with Maple Frosting are the perfect autumnal breakfast treat. A fluffy yeasted dough is rolled up with a cinnamon filling and topped with a cream cheese frosting spiked with maple syrup. Make them ahead by preparing the dough the day before and assembling them on the morning of! Serve them with breakfast burritos and iced pumpkin spice lattes.
Fall is almost here and I can’t wait. Every year it takes so much self-control to not make pumpkin everything. As fall approaches, I’m excited to make pumpkin everything, from these cinnamon rolls to delicious pumpkin pancakes, a pumpkin coffee cake, and irresistible pumpkin cookies.
Ingredients for Pumpkin Cinnamon Rolls with Maple Frosting
- Pumpkin puree – You can use homemade but I love the canned stuff. I find that it has the exact amount of moisture that I like (not that much) and it’s fuss-free.
- Active Dry Yeast or Instant Yeast – we need yeast of some kind. There are instructions in the recipe card on how to use each one.
- Eggs – These really give the dough a richness and deliciousness that is very much needed.
- Pumpkin pie spice – Of course, you can make your own homemade pumpkin pie spice (instructions below). But store-bought is ok too!
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.
How to Make Pumpkin Cinnamon Rolls with Maple Frosting
- The first step is activating the yeast. I like to do this in the bowl where I’m going to add the rest of the wet ingredients.
- If you’re using Instant Dry Yeast, you can add it to the dry ingredients and skip this step entirely. But I like to pour the yeast into the milk and mix it in and allow it to sit until all foamy for about 8 minutes. You really NEED to see the foam in order to ensure that it’s activated.
- While that’s activating, whisk together the flour, pumpkin pie spice and kosher salt.
- To the yeast, add the pumpkin and egg and mix it up. Pour in the flour and combine it (I like to use the dough hook if I’m using the stand-up mixer) and mix it up.
- Slowly add the cubes of butter until a smooth and elastic dough forms. Knead it on medium speed for about 4 to 5 minutes. If you’re doing this by hand, you can knead it on the counter for about 10 minutes.
- Transfer it to a greased bowl and NOW you have some options. If you want to use it right away, keep it out at room temperature, cover it with a clean linen, and let it rise for 1 1/2 hours.
- If you want to make it the next day, cover it and transfer to the fridge and let it rise overnight.
- Make the filling by beating together the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt.
- Roll the dough out into a 15×22-inch rectangle. And spread the filling out onto the dough. Roll it up and cut the dough into 2-inch slices. Place them in baking pans and allow them to rise again for about 1 hour.
- Bake them up! While they’re baking, make the glaze by beating together butter and cream cheese. THEN, add the powdered sugar, maple syrup, heavy cream and salt. Beat for a full minute.
- Add the frosting to the tops of the rolls and DONE!
Tips and Tricks
- Use floss to cut the dough – After you add the filling to the top of the dough and roll it up, you’ll end up with a log that needs to be cut up. The easiest way to cut it up is using a string of floss. Use it to slice through the dough. It yields super clean cuts.
- You could also cut the log in half and transfer them to the freezer to chill for 10 minutes. This will help with getting clean slices. It will take some additional time for the rolls to rise since they’ll be super cold.
- Store the dough in the fridge overnight, covered with plastic wrap or a lid. You can roll out the dough the next day in order to assemble the rolls.
Recipe FAQs
Can I freeze these cinnamon rolls?
Yep! You have two options:
1. Assemble the rolls, let them rise, bake them and let the cool completely. Wrap them tightly in plastic wrap and freeze them for up to three months. Thaw them in the fridge or on the counter. Warm them up in the oven and smother them with icing.
2. Assemble the rolls, place them in a freezer tight container. And freeze them raw for up to six months. Allow them to thaw on the counter. And then let them rise. This may take up to three hours since they’ll be very cold. Bake them up!
More Cozy Fall Recipes
Soups
Lasagna Soup
Fall Recipes
Pumpkin Spice Latte
Dinner
Shaved Brussels Sprout Salad
Dinner
Acorn Squash Soup
If you tried this Pumpkin Cinnamon Rolls with Maple Frosting or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Pumpkin Cinnamon Rolls with Maple Icing
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.
Ingredients
Dough:
- 1/4 cup lukewarm milk
- 1 teaspoon white granulated sugar
- 1 tablespoon active dry yeast
- 3 cups all-purpose flour, (360g)
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1/2 cup pumpkin puree
- 3 tablespoons white granulated sugar, (37.5g)
- 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 ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/3 cup light or dark brown sugar, (66g)
- 1 teaspoon pure vanilla extract
- Pinch 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
Instructions
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. Cut the dough into 2-inch rolls using a piece of floss.
- 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 (or comparable baking dish or dishes). Cover with a kitchen towel and allow to rise for an additional 45 minutes.
- Preheat the oven to 350 degrees F. Bake for 20 to 22 minutes, or until lightly golden brown on top.
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.
Notes
- Use floss to cut the dough – After you add the filling to the top of the dough and roll it up, you’ll end up with a log that needs to be cut up. The easiest way to cut it up is using a string of floss. Use it to slice through the dough. It yields super clean cuts.
- You could also cut the log in half and transfer them to the freezer to chill for 10 minutes. This will help with getting clean slices. It will take some additional time for the rolls to rise since they’ll be super cold.
- Store the dough in the fridge overnight, covered with plastic wrap or a lid. You can roll out the dough the next day in order to assemble the rolls.
- 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.
Nutrition
Calories: 639kcal | Carbohydrates: 78g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 354mg | Potassium: 157mg | Fiber: 3g | Sugar: 38g | Vitamin A: 3483IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
I have a question about step 5 of the dough instructions. You say to place it in the fridge to rise for 2 hours or overnight. And in ( ) mention that if you’re doing it overnight, to do it in the fridge. That leads me to believe the 2 hour rise should be at room temperature. Can you clarify??
Could I use almond milk instead for the dough?
that should be fine!
I never thought I’d successfully make cinnamon rolls. These turned out great! Thanks for a wonderful recipe.
Amazing! But were you surprised? C’mon!
XOxoXoOx,
Vanessa
This is a fabulous recipe! I did make some adaptations to it though.
I added 1 cup pumpkin purée instead of 1/2 cup (whoopsie daisies) so then I had to add another 1/2 cup flour or so because the dough was too sticky. Happy accident because the end result was phenomenal! Also, I added 1/4 teaspoon maple extract to the icing glaze recipe (which I highly recommend).
Oh, and there really is no need to freeze the dough before cutting into rolls (I’ve never done that). Simply use a long strand of dental floss, cut 9 equally sized rolls by gently sliding dental floss under roll and pulling the two ends together. Works like a charm!
This was my first time making cinnamon rolls from scratch, and this recipe was a great choice! It tastes absolutely phenomenal!! I had to work pretty hard to make the amount of filling stretch to fit all the dough, and my rolls were quite a bit smaller than the ones pictured, but overall I’m super impressed with this recipe! ** I also added a 1/2 tsp of maple extract to the frosting to amp up the very absent maple flavor. Worked great!
love hearing this!!
Confusing shaping and cutting instructions… Not sure what I could have done wrong here.
– Photo shows a 9”x11” or 9”x13” pan yet recipe calls for 9”x9”.
– Once you roll out to 15”x22” (I measured) you won’t have nearly as much filling as shown in the photos. I barely had a thin layer.
– It doesn’t specify if you should roll the long way or the short way after spreading the filling. my rolls looked tiny compared to the photos, so riling lengthwise might not be the correct choice.
– 9 isn’t divisible by 2, so you are left with two even pieces and a bit of a challenge to turn them into 9 identical rolls.
Also I found the frosting recipe didn’t really taste strongly of maple, but that’s really a personal preference. I don’t want it to sound like all complaints! The dough was a lovely texture and nice to work with, and I thought the amount of pumpkin pie spice was perfect across the board.
I will try this again but maybe with rolling and cutting my dough the opposite way because I feel like I did it wrong (I did it lengthwise and had a super long roll which made about 12 2” rolls instead of 9).
Hello,
I live in the UK where we don’t have block cream cheese – am I okay to use spreadable in this recipe? ♀️
Also, how long will these keep once baked?
Love your blog by the way!
These are AMAZING! There are some (not many, but some) types of baking you can be a little lazy with your methods with, this is one it’s probably better to make sure you read and follow the recipe closely to get the best result! I was lazy, don’t be like me! Two things I will do differently next time (that to be clear, are included in the recipem, I was just lazy):
1. Freeze the log before cutting – I think this would make a big difference! My rolls were pretty squishy/not round and also came undone a bit in the oven. I think freezing would help on both fronts.
2. Cream the butter and cream cheese FIRST, don’t just dump in all the frosting ingredients into the mixer at once. I was so proud of myself that I sifted the confectioners sugar, I was like, who needs rules?! and dumped it all together. It still tasted great, but a little clumpy still. Cream your butter and creamcheese first!
Still SO tasty, but follow the recipe closely (unlike me!) for a prettier result 🙂
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.
ahh yeh old spices will definitely have a super dull flavor. 🙁 but so glad they worked otherwise!!! happy holidays.