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Cozy Pumpkin Cinnamon Rolls Recipe Easy Homemade with Maple Frosting

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Soft and pillowy pumpkin cinnamon rolls with a warm cinnamon swirl and rich maple cream cheese frosting, perfect for cozy fall mornings and crowd-pleasing treats.

Ingredients

Scale
  • 2 ¼ tsp active dry yeast (one packet)
  • ¾ cup warm whole milk (about 110°F / 43°C)
  • ⅓ cup granulated sugar
  • ⅓ cup pumpkin puree (canned or homemade)
  • 4 tbsp unsalted butter, melted
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour, plus extra for dusting
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg (optional)
  • ⅓ cup brown sugar, packed
  • 2 tsp ground cinnamon
  • 2 tbsp unsalted butter, softened
  • 4 oz (115g) cream cheese, softened
  • 3 tbsp unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 2 tbsp pure maple syrup
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk (110°F/43°C) with the granulated sugar and yeast. Stir gently and let it sit for 5–10 minutes until foamy.
  2. Mix wet ingredients: To the yeast mixture, add the pumpkin puree, melted butter, egg, and vanilla extract. Whisk until well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg (if using).
  4. Make the dough: Gradually add the dry ingredients to the wet mixture. Knead with a stand mixer dough hook on medium speed for 6–8 minutes or by hand on a floured surface for 10 minutes until smooth and elastic.
  5. First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot for 1–1.5 hours until doubled in size.
  6. Prepare the filling: Mix brown sugar and cinnamon in a small bowl. Set aside softened butter for spreading.
  7. Roll out the dough: Punch down the risen dough and roll it into a 15×10 inch rectangle about ¼ inch thick on a floured surface.
  8. Add the filling: Spread softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture on top, pressing lightly.
  9. Form the rolls: Roll the dough tightly from the long edge into a log. Pinch the seam to seal and cut into 12 equal slices about 1.5 inches thick.
  10. Second rise: Place rolls cut-side up in a greased 9×13 inch baking dish, cover loosely, and let rise for 30–45 minutes until puffy.
  11. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown. Tent with foil if tops brown too fast.
  12. Make the frosting: Beat cream cheese, butter, powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
  13. Frost and serve: Spread frosting generously on warm rolls after cooling about 10 minutes. Serve warm.

Notes

Proof yeast properly to ensure rise. Avoid over-flouring dough to keep rolls soft. Use dental floss to cut rolls cleanly. Tent rolls with foil if browning too fast. Frost rolls while warm for gooey texture. Dough can be prepared ahead and refrigerated overnight. Substitute ingredients for vegan or gluten-free versions as needed.

Nutrition

Keywords: pumpkin cinnamon rolls, maple frosting, fall recipe, homemade cinnamon rolls, pumpkin spice, cozy breakfast, easy cinnamon rolls

Find it online: https://forkmila.com/cozy-pumpkin-cinnamon-rolls-recipe-easy-homemade-with-maple-frosting/