Go Back
+ servings
Print Recipe
4.64 from 36 votes

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.
Prep Time30 mins
Cook Time23 mins
Rising Time2 hrs
Total Time2 hrs 53 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: best pumpkin cinnamon rolls, best pumpkin waffles, cinnamon rolls recipe, fall cinnamon rolls, how to make cinnamon rolls, pumpkin cinnamon rolls
Servings: 8
Calories: 298kcal
Cost: $12



  • 1/4 cup lukewarm milk
  • 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


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. 


Calories: 298kcal