Creamy Pumpkin Cinnamon Rolls Recipe – Best Maple Icing for Fall Breakfast

Let’s just start here: the aroma of creamy pumpkin and cinnamon swirling together in my kitchen is the kind of thing that makes you want to linger by the oven, mug of coffee in hand, practically hypnotized. The first time I made these Creamy Pumpkin Cinnamon Rolls with Maple Icing, it was a chilly Saturday morning—leaves crunching outside, sweater weather fully engaged—and I was searching for that one recipe that would make my house smell like the heart of autumn. I was instantly hooked. You know that feeling when you bite into something so soft, so warm, with just the right amount of spicy sweetness and that lush, creamy pumpkin flavor? It’s a moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

These pumpkin cinnamon rolls didn’t come from some fancy bakery—nope, they started in my tiny kitchen, with a can of pumpkin I’d almost forgotten in the pantry (let’s face it, we all have one). Years ago, my grandma used to make classic cinnamon rolls with a sticky caramel glaze, but after a damp autumn walk, I decided to add pumpkin puree and swap in maple icing. I wish I’d thought of it sooner, honestly. The result? Pure, nostalgic comfort, but with a seasonal twist that feels like a warm hug.

My family couldn’t stop sneaking them off the cooling rack (even the youngest, who usually claims to “not like pumpkin”—right). If you’re looking for something to brighten up your Pinterest board, impress your brunch crew, or just treat yourself on a lazy Sunday, these creamy pumpkin cinnamon rolls are perfect for potlucks, cozy breakfasts, and even gifting. I tested this recipe about six times (in the name of research, of course!) and it’s now a staple for family gatherings and autumn mornings. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

If you’ve ever baked cinnamon rolls and felt that little thrill with each swirl, you’re in for an even bigger treat with these creamy pumpkin cinnamon rolls. After years of trial and error, testing everything from quick-rise doughs to overnight proofing, I can say with confidence—this recipe delivers bakery-worthy results in your own kitchen. It’s been family-approved, neighbor-tested, and brunch-guest-devoured.

• Quick & Easy: Ready in about 2 hours, including rise time—perfect for weekend mornings when you want something special but don’t want to wait all day.
• Simple Ingredients: You probably already have most of what you need—pumpkin puree, cinnamon, flour, butter, and pantry basics. No need for a trip to a specialty shop.
• Perfect for Autumn Gatherings: These rolls are the star at potlucks, Thanksgiving breakfast, or a cozy brunch with friends. They look beautiful and taste even better.
• Crowd-Pleaser: Even the pumpkin skeptics (you know who you are) fall in love with the creamy filling and sweet maple icing. Kids and adults alike ask for seconds.
• Unbelievably Delicious: The dough is soft and pillowy, with a creamy pumpkin-cinnamon swirl that melts in your mouth. The maple icing adds a sweet, earthy finish you won’t forget.

What sets this creamy pumpkin cinnamon roll recipe apart? The pumpkin isn’t just an add-in—it’s blended right into the dough, making every bite moist and tender. The cinnamon filling is spiked with just a hint of nutmeg and ginger, and the maple icing is the stuff dreams are made of. I whisk a touch of cream cheese into the glaze for that tangy twist (learned from a pastry chef friend!), and honestly, it’s the kind of treat that makes you close your eyes after the first bite.

It’s comfort food reimagined—healthier, faster, and just as soul-soothing as the classic. Whether you’re hoping to wow guests, make a regular breakfast feel special, or just chase away the autumn chill with something sweet, these rolls are for you.

What Ingredients You Will Need

This creamy pumpkin cinnamon rolls recipe uses simple, wholesome ingredients to deliver bold flavor and a super-soft texture without the fuss. Most of these are pantry staples—plus a few autumn favorites that make the rolls shine.

• For the Dough:
  • All-purpose flour (about 3 1/2 cups / 420g) – I prefer King Arthur for a reliable rise
  • Granulated sugar (1/3 cup / 66g)
  • Active dry yeast (2 1/4 tsp / 7g) – Or instant yeast if you’re short on time
  • Whole milk (3/4 cup / 180ml), warmed
  • Pumpkin puree (1/2 cup / 120g) – Libby’s is my go-to, but homemade works too
  • Unsalted butter (1/4 cup / 57g), melted
  • Large egg (1), room temperature
  • Salt (1/2 tsp)
  • Ground cinnamon (1 tsp)
  • Nutmeg (1/4 tsp)
• For the Filling:
  • Unsalted butter (1/4 cup / 57g), softened
  • Brown sugar (2/3 cup / 133g) – Light or dark, your choice
  • Ground cinnamon (2 tsp)
  • Pumpkin puree (1/4 cup / 60g)
  • Ground ginger (1/2 tsp)
  • Optional: Chopped pecans (1/2 cup / 60g) or walnuts (adds crunch)
• For the Maple Icing:
  • Cream cheese (2 oz / 57g), softened
  • Powdered sugar (1 cup / 120g)
  • Pure maple syrup (2-3 tbsp / 30-45ml) – Use Grade A dark for richer flavor
  • Whole milk or cream (1-2 tbsp / 15-30ml), as needed
  • Butter (1 tbsp / 14g), melted
  • Pinch of salt

If you need gluten-free, swap in a 1:1 baking blend (like Bob’s Red Mill). For dairy-free, use almond milk and vegan butter—works like a charm! You can sub coconut sugar for brown sugar in the filling if you prefer a less refined option. Got seasonal cravings? Try adding a handful of dried cranberries or swapping pecans for toasted pumpkin seeds. Honestly, this recipe thrives on flexibility.

Equipment Needed

• Mixing bowls (medium and large) – Glass or stainless steel works best
• Measuring cups and spoons – Accurate measurements = fluffier rolls
• Stand mixer with dough hook (optional, but saves tired arms!)
• Whisk and rubber spatula – For mixing and scraping every last bit of dough
• Rolling pin – A sturdy wooden one is my favorite, but a clean wine bottle will do in a pinch
• Bench scraper or sharp knife – For slicing neat rolls
• 9×13-inch (23x33cm) baking pan – Metal pans give a slightly crisper edge, while glass keeps them ultra-soft
• Plastic wrap or clean towel – For covering dough during rise
• Small saucepan (for melting butter or warming milk)

If you don’t have a stand mixer, kneading by hand works just fine (just add a little patience and elbow grease). I’ve used everything from a thrifted ceramic mixing bowl to my grandma’s old rolling pin—no fancy gadgets needed. For cleaning sticky dough off tools, a quick soak in warm soapy water does the trick. Budget-friendly tip: Target and IKEA have decent pans for under $10.

Preparation Method

1. Prepare the Dough: In a large bowl, whisk together 3/4 cup (180ml) warm milk and 2 1/4 tsp (7g) yeast. Let sit for 5 minutes until foamy (if it doesn’t foam, your yeast might be a dud—start fresh!). Add 1/3 cup (66g) sugar, 1/2 cup (120g) pumpkin puree, 1/4 cup (57g) melted butter, 1 egg, and 1/2 tsp salt. Mix until combined.
2. Mix and Knead: Stir in 1 tsp cinnamon and 1/4 tsp nutmeg. Gradually add 3 1/2 cups (420g) flour, mixing until a shaggy dough forms. Knead by hand or with a stand mixer (dough hook) for 8-10 minutes—dough should be smooth, elastic, and slightly tacky but not sticky. If it’s too wet, add 1-2 tbsp flour at a time.
3. First Rise: Place dough in a greased bowl, cover with plastic wrap or a clean towel. Let rise in a warm spot for 60-75 minutes, until doubled in size. If your kitchen is chilly, pop the bowl in the oven (turned off) with just the light on for gentle warmth.
4. Make the Filling: In a small bowl, mix 1/4 cup (57g) softened butter, 2/3 cup (133g) brown sugar, 2 tsp cinnamon, 1/4 cup (60g) pumpkin puree, and 1/2 tsp ground ginger. Stir until creamy and spreadable. If using nuts, fold in 1/2 cup (60g) chopped pecans now.
5. Roll Out the Dough: Punch down dough and turn onto a floured surface. Roll into a 16×12-inch (40x30cm) rectangle. The dough should be about 1/4-inch thick and feel plush.
6. Spread & Shape: Gently spread filling over the dough, leaving a 1/2-inch border. Roll up tightly from the long edge, ending with the seam underneath. With a bench scraper or sharp knife, cut into 12 equal pieces (about 1 1/2-inch each).
7. Arrange & Second Rise: Place rolls cut-side up in a greased 9×13-inch pan. Cover and let rise 30-40 minutes, until puffy. (If you want to prep ahead, cover and refrigerate overnight—bring to room temp before baking.)
8. Bake: Preheat oven to 350°F (175°C). Bake for 24-28 minutes, until golden brown and rolls spring back when lightly touched. If edges brown too fast, tent with foil for last 10 minutes.
9. Make the Maple Icing: Beat 2 oz (57g) cream cheese, 1 cup (120g) powdered sugar, 2-3 tbsp (30-45ml) maple syrup, 1 tbsp (14g) melted butter, and a pinch of salt until smooth. Thin with milk or cream to desired consistency. The icing should be glossy and pourable.
10. Finish & Serve: Drizzle warm rolls generously with maple icing. Let cool 10 minutes (if you can wait), then dig in! Rolls will be ultra-soft, a little gooey in the center, and the icing will melt into every swirl.

Troubleshooting? If dough doesn’t rise, check your yeast and the temperature. If rolls seem dry, you may have over-baked (set a timer, trust me!). For sticky centers, tent with foil and bake a few extra minutes. My personal tip—don’t rush the rise, and don’t skimp on the icing!

Cooking Tips & Techniques

Honestly, baking cinnamon rolls can feel intimidating, but with a few tricks up your sleeve, you’re set for bakery-level results. Here are my tried-and-true tips for these creamy pumpkin cinnamon rolls.

• Room Temperature Ingredients: Let your milk, egg, and butter sit out for 30 minutes before starting. Cold ingredients slow down yeast and make dough tougher (learned that the hard way!).
• Don’t Over-Knead: Knead until the dough is smooth and elastic, but not overly stiff. Overworking can make the rolls dense instead of pillowy-soft.
• Proofing Spot: If your kitchen is chilly, stick the dough in the (turned off) oven with the light on. It creates a cozy, draft-free space for rising.
• Filling Consistency: Let the butter soften fully for the filling, so it spreads easily and doesn’t tear the dough. If you forget, microwave it in 5-second bursts.
• Cutting Rolls: Use a bench scraper or floss for clean cuts. Knives can squash the rolls, especially with a soft dough. I used to end up with lopsided rolls until I switched to floss!
• Maple Icing: Beat the cream cheese until it’s lump-free before adding sugar and syrup. If icing is too thick, just add a splash more milk.
• Multitasking: Prep the filling while the dough rises and line your pan in advance. It makes the whole process flow smoother.
• Consistency: The dough should be tacky but not sticky. If it’s sticking to your fingers, dust with a little extra flour, but don’t overdo it—too much flour dries things out.

My biggest lesson learned: the slower you let the dough rise, the softer the rolls. Don’t rush the process! And always, always go heavy on that maple icing.

Variations & Adaptations

The beauty of creamy pumpkin cinnamon rolls is how flexible they are. Whether you’re baking for dietary needs or just feeling adventurous, here are some smart swaps and flavor twists:

• Gluten-Free: Substitute a 1:1 gluten-free flour blend (like Bob’s Red Mill) for the all-purpose flour. The rolls might be a touch more tender, but still delicious.
• Dairy-Free: Use almond or oat milk and vegan butter in both the dough and filling. For the icing, swap cream cheese for a vegan alternative (like Kite Hill).
• Seasonal Add-Ins: Mix dried cranberries, chopped apples, or pumpkin seeds into the filling for autumn flair. In December, a sprinkle of orange zest is lovely.
• Nut-Free: Omit pecans/walnuts or try sunflower seeds for crunch without allergens.
• Flavor Boost: Add 1/2 tsp cardamom or allspice to the filling for a spicier profile. I’ve even tried a dash of cayenne for a subtle kick—surprisingly good!
• Overnight Prep: After slicing, refrigerate the rolls overnight and bake in the morning. They’ll be extra fluffy and perfect for lazy brunches.

My personal favorite? Swapping half the pumpkin puree in the filling for apple butter in October. It’s not traditional, but it’s a delicious twist that got rave reviews from my family. Whatever you choose, this recipe adapts like a champ!

Serving & Storage Suggestions

Serve these creamy pumpkin cinnamon rolls fresh out of the oven, still warm, with the maple icing melting into every swirl. The best way? Pile them onto a pretty platter, dust with a pinch of cinnamon, and let folks help themselves. They’re perfect for pairing with a hot cup of coffee, spiced chai, or apple cider—honestly, any cozy autumn drink will do!

If you’re hosting brunch, add scrambled eggs and fruit salad for a full spread. For dessert, these rolls play nice with vanilla ice cream or whipped cream (kids go wild for it).

To store, cool completely, then wrap tightly in plastic wrap or an airtight container. They’ll keep in the fridge for up to 4 days. To freeze, wrap individually and store for up to 2 months—just thaw overnight and reheat in the oven at 325°F (160°C) for 10 minutes. Microwave works in a pinch, but oven keeps them soft. Flavor actually deepens after a day or two—so don’t stress if you’re prepping ahead!

Nutritional Information & Benefits

Each creamy pumpkin cinnamon roll (with icing) clocks in at around 260-300 calories, with 6g protein, 9g fat, and 42g carbs. The pumpkin puree adds vitamin A, fiber, and a gentle dose of antioxidants—so you’re sneaking in a little nutrition with every bite! Maple syrup brings minerals like manganese and zinc, and nuts (if you use them) add heart-healthy fats.

This recipe can be made gluten-free or dairy-free with simple swaps. It contains wheat, dairy, eggs, and optional nuts—so be mindful for allergies. From a wellness perspective, I love that you can control the sugar and use wholesome ingredients. Sometimes, comfort food is about balance, and these rolls hit that sweet spot!

Conclusion

If you’ve been searching for a fall breakfast treat that feels homemade, comforting, and just a little bit magical, these creamy pumpkin cinnamon rolls with maple icing are the answer. They’re the kind of recipe you’ll want to make again and again—whether for family, friends, or just yourself on a cozy morning. I love how customizable they are, and how every batch brings back memories of autumns past.

Go ahead and make them your own—swap the nuts, play with the spices, or double the icing (no judgment here). I hope these rolls bring a little warmth and joy into your kitchen. If you give them a try, drop a comment below, share your photos, or let me know your favorite twist. Happy baking, and may your house smell like pumpkin and cinnamon all season long!

FAQs

Can I make the dough ahead of time?

Absolutely! After slicing the rolls, cover and refrigerate overnight. Just let them come to room temperature before baking in the morning.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree. Pumpkin pie filling has added sugar and spices that can throw off the flavor and texture.

How do I keep my cinnamon rolls soft and fluffy?

Don’t over-bake! As soon as they’re golden and spring back when touched, pull them out. Cover with foil if edges brown too quickly.

Can I freeze these pumpkin cinnamon rolls?

Yes, freeze baked rolls (without icing) wrapped tightly for up to 2 months. Thaw overnight and reheat in the oven before icing and serving.

Is there a vegan option for the maple icing?

Definitely! Use vegan cream cheese, plant-based milk, and vegan butter. The flavor is still rich and sweet, just dairy-free.

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