Pumpkin Cinnamon Rolls with Maple Icing

Soft, fluffy, bakery style pumpkin cinnamon rolls swirled with brown sugar and pumpkin spice, then finished with lush maple cream cheese frosting. With clear rise-and-proof cues plus an overnight pumpkin cinnamon rolls option, you’ll get tender spirals and gooey centers every time.

What You’ll Need

I’d be willing to bet you have almost all the ingredients you need to make these pumpkin cinnamon rolls. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

• Pumpkin puree – Without the pumpkin, these would just be regular cinnamon rolls. Make sure you’re using 100% pumpkin puree (and not pumpkin pie filling!)
• Bread flour – You can use all-purpose flour, but bread flour has a higher protein content, which helps to develop more gluten in the dough. This lightens the cinnamon roll texture and results in soft and fluffy rolls. It’s worth it — trust me!

Fool-Proof Visual Cues

I’ve tested this recipe so that you don’t have to! Check out these visual cues to look for when making your pumpkin cinnamon rolls.

• Bake: You will know when you have the perfect bake when the tops are light golden and the centers are 195–200°F. You can use a thermometer if you’d like to, but it’s not necessary.
• Yeast: While waiting for your active dry yeast to bloom, you know it’s ready when it’s foamy. This should take about 5–10 min.
• Final proof: After the final proof, your cinnamon rolls should look puffy, jiggly, and fill the pan. Depending on the temperature of your kitchen, this should take 30–60 min.

Variations

I love these pumpkin spice rolls just as they are, but there are a few ways to switch up their flavor profile.

• Extract – If you want a really pronounced maple flavor in your frosting, add ¼ teaspoon of maple extract in addition. Or use almond extract for a nutty flavor.
• Topping – Swap out the cream cheese frosting for a powdered sugar glaze. Or, drizzle the rolls with a bit of melted chocolate or caramel or sprinkle some nutmeg over top.
• Overnight – shape, pan, cover; refrigerate; proof 45–75 min at room temperature the next day, then bake.

Common Questions About Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Roll Recipe

5 from 15 votes

Pumpkin Cinnamon Rolls are pillowly made with real pumpkin and gooey filling, and topped with a maple cream cheese frosting!

Prep Time: 12 hours hrs

Cook Time: 25 minutes mins

Total Time: 2 hours hrs 25 minutes mins

Cook ModePrevent your screen from going dark

Servings: 12

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Equipment

• Heat Resistant Rubber Spatula
• Electric Hand Mixer
• Serrated Knife
• 9×13 Baking Dish
• Instant Read Thermometer

Ingredients

Dough

• ¾ cup whole milk
• ¼ cup sugar
• 2 ¼ teaspoon active yeast
• ¾ cup pumpkin puree
• 1 egg
• ¼ cup unsalted butter , melted and cooled
• 4 cups bread flour
• ¾ teaspoon fine sea salt
• vegetable shortening , for greasing the pan

Filling

• ⅔ cup dark brown sugar
• 1 ½ tablespoons pumpkin pie spice mix
• ¼ cup unsalted butter , room temperature

Frosting

• 4 ounces cream cheese , room temperature
• 3 tablespoons unsalted butter , room temperature
• ¼ cup powdered sugar
• 4 tablespoons maple syrup
• pinch of fine sea salt

Instructions

Make the dough:

• In a microwave safe bowl, heat the ¾ cup whole milk for 45 seconds until it reisters between 105-110°F using an instant digital thermometer.
• Add the warmed milk, ¼ cup sugar, and 2 ¼ teaspoon active yeast to the bowl of the electric mixer and stir gently to combine. Allow to sit for 10-15 minutes or until frothy and you can smell the yeast. If the yeast doesn't bloom, then it is no good. Throw it out and start over.
• Add in the ¾ cup pumpkin puree, 1 egg, and melted ¼ cup unsalted butter to the yeast mixture and stir until it is smooth and creamy.
• Using a rubber spatula or wooden spoon, stir in the 4 cups bread flour and ¾ teaspoon fine sea salt until a rough dough begins to form.
• Place the dough hook on the electric mixer and mix on low speed for 8-10 minutes, or until the dough forms a ball around the hook. It should be slightly tacky to the touch but not really stick to your fingers.
• Transfer the dough to a large greased bowl. Cover with plastic wrap or a kitchen towel and allow to sit in a warm spot for 1 hour, or until the dough has doubled in size.

Mix the filling:

• In a small mixing bowl, stir together the ⅔ cup dark brown sugar and 1 ½ tablespoons pumpkin pie spice mix until combined. Blend the sugar with very soft ¼ cup unsalted butter. Set aside.

Assemble the rolls

• Using vegetable shortening, grease a 9×13 sized baking pan and set aside.
• Transfer the dough to a well floured counter and roll out to a rectangle about 14”x 16”, with the longest section running parallel to the counter.
• Spread the butter filling mixture over the dough, leaving about ¼” of the edge. You want the dough evenly coated, but be gentle not to create holes in the dough.
• Tightly roll the dough up into a spiral, starting with the longest edge closest to you and continuing until the entire dough is rolled up in a tube.
• Gently press the seam to help seal it, and then place it seam side down on the counter.
• Use a serrated knife to gently cut off the very ends of the roll on either side (where there might not be as much filling and the dough is uneven). You don’t need to cut off much, just to even the roll up.
• Use a sharp, serrated knife and gently slice each piece in one fluid motion so you don’t squash your rolls. I like to pre-measure by making indents before I actually slice, they will be approximately 1.5 inches.
• Place each roll into the prepared baking dish.
• Cover the dish with plastic wrap and a kitchen towel and allow it to rise for 30 minutes in a warm spot on the counter.

Baking:

• Preheat the oven to 350°F.
• Remove the towel and plastic wrap from the baking dish.
• Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the rolls are cooked through and golden brown on top.
• Cool for 10 to 15 minutes before frosting.

Frosting

• In a medium mixing bowl, use a hand mixer to blend together the softened 4 ounces cream cheese, softened 3 tablespoons unsalted butter, ¼ cup powdered sugar, 4 tablespoons maple syrup and pinch of fine sea salt until it is smooth and blended.
• When the rolls are mostly cool, evenly coat with the frosting.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings!

Notes

Make Ahead

You can place the pumpkin cinnamon rolls in the fridge overnight to bake the next day instead of doing the second rise. Place the rolls in the prepared dish, cover with plastic wrap, and immediately place in the fridge. The next day, allow the rolls to come to room temperature for about 30 minutes while you preheat the oven.

Refrigerator

Store the pumpkin cinnamon rolls in an airtight container for up to 4 days in the fridge.

Freezer

Wrap the rolls tightly with saran wrap and freeze for up to 3 months.

Nutrition

Calories: 396 kcal, Carbohydrates: 57 g, Protein: 8 g, Fat: 16 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 53 mg, Sodium: 196 mg, Potassium: 172 mg, Fiber: 2 g, Sugar: 24 g, Vitamin A: 2881 IU, Vitamin C: 1 mg, Calcium: 65 mg, Iron: 1 mg

Author: Jenni Ward

Calories: 396

Course: Breakfast

Cuisine: American

Keyword: homemade cinnamon rolls, pumpkin cinnamon rolls

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