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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!
Made these last night— they are fantastic! Very easy to make, especially with a standup mixer. I made it all in an evening, so let the dough rise at room temp, didn’t deal with the fridge at all. They needed a little extra time in the oven (~about 7 mins?) to barely start browning and for the rolls’ internal temp to reach 195 degrees (and I use two separate oven thermometers to ensure my oven temp is accurate). These will probably be an every-year bake for this household….
My favorite — my go-to— cinnamon roll recipe. A fall staple. If you haven’t made this recipe yet- this coming fall is the time to do so!
If you’re looking for the best cinnamon roll you’ll ever have in your entire life – look no further. Every time I make this recipe, I am wowed by how amazing they are. The dough is rich with flavor, and fluffy and gooey, which is really all we’re looking for in a cinnamon roll. I promise you, you MUST make these.
OMG! Girl!! These cinnamon rolls are out of this world!!! I can’t stop eating them! I knew they would be good . . . your cinnamon roll recipe is one of my favorites . . but this is amazing! The dough is sooo tender! and the taste is not specifically pumpkin, but it is so good! Same with the frosting. Frosting is not too sweet, just the perfect compliment to the roll. I will be making these for the next few months! Thank you for doing all the hard work and coming up with the perfect pumpkin cinnamon roll! = )
This was my first time making cinnamon rolls, and they turned out wonderful! (I did use almond milk and it was perfectly fine!)
love to hear this! yay!
These were so delicious and pretty easy to make. The pumpkin and the maple are both subtle flavors in this recipe, but still delicious! I would definitely make them again.
Not well written. When you click on the print version, it tells you to place them in the fridge for 2 hours or overnight. Blog version tells you correctly which is to proof them for 2 hours on the counter or place in the fridge for overnight. Recipe fail unfortunately. Never had cinnamon rolls not turn out before. Bummer.
Just spent almost an hour browsing through your blog/recipes/articles… I think your cookbook coloring book has caught my eye in the stores before. So many nice and yummy recipes.. cannot wait to try some. Also, I have kitchen countertop envy… lol
aww thanks so much for being here!
Did the overnight method, rolled them out, did the second rise. Cooked them for 21 minutes at 350 and they were still totally raw in the middle. Very disappointing, they looked so good!
These cinnamon buns were not very yummy. The instructions state to use a 9 x 9 baking dish, however you can see in the images above in the instructions that it was a rectangular shape. If you want a stronger maple flavour, there was hardly a maple flavour at all, you need to add more maple syrup in the icing. The dough was quite easy to manage though!