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Creamy Pumpkin Cinnamon Rolls with Maple Icing

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Soft, pillowy cinnamon rolls infused with creamy pumpkin and autumn spices, swirled with a sweet cinnamon filling and finished with a tangy maple cream cheese icing. Perfect for cozy fall breakfasts, brunches, or holiday gatherings.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 1/4 tsp active dry yeast
  • 3/4 cup whole milk, warmed
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1 large egg, room temperature
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • For the Filling:
  • 1/4 cup unsalted butter, softened
  • 2/3 cup brown sugar
  • 2 tsp ground cinnamon
  • 1/4 cup pumpkin puree
  • 1/2 tsp ground ginger
  • Optional: 1/2 cup chopped pecans or walnuts
  • For the Maple Icing:
  • 2 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tbsp pure maple syrup
  • 1–2 tbsp whole milk or cream, as needed
  • 1 tbsp butter, melted
  • Pinch of salt

Instructions

  1. In a large bowl, whisk together warm milk and yeast. Let sit for 5 minutes until foamy.
  2. Add sugar, pumpkin puree, melted butter, egg, and salt. Mix until combined.
  3. Stir in cinnamon and nutmeg. Gradually add flour, mixing until a shaggy dough forms.
  4. Knead by hand or with a stand mixer for 8-10 minutes until smooth and elastic.
  5. Place dough in a greased bowl, cover, and let rise in a warm spot for 60-75 minutes until doubled.
  6. For the filling, mix softened butter, brown sugar, cinnamon, pumpkin puree, and ginger until creamy. Fold in nuts if using.
  7. Punch down dough and roll out on a floured surface to a 16×12-inch rectangle.
  8. Spread filling over dough, leaving a 1/2-inch border. Roll up tightly from the long edge and cut into 12 equal pieces.
  9. Arrange rolls cut-side up in a greased 9×13-inch pan. Cover and let rise 30-40 minutes until puffy.
  10. Preheat oven to 350°F. Bake for 24-28 minutes until golden brown and rolls spring back when touched.
  11. For the icing, beat cream cheese, powdered sugar, maple syrup, melted butter, and salt until smooth. Thin with milk or cream to desired consistency.
  12. Drizzle warm rolls with maple icing. Let cool 10 minutes before serving.

Notes

For best results, use room temperature ingredients and allow dough to rise slowly for extra softness. You can prep the rolls ahead and refrigerate overnight before baking. For gluten-free or dairy-free options, substitute with 1:1 gluten-free flour and plant-based dairy alternatives. Use dental floss for clean cuts. Don’t over-bake; tent with foil if edges brown too quickly.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, autumn brunch, homemade cinnamon rolls, pumpkin recipe, cream cheese icing, holiday baking

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