Description
These Soft Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting are the perfect fall treat, featuring tender, fluffy dough infused with pumpkin and warm spices, swirled with a cinnamon-sugar filling, and topped with a luscious maple-sweetened cream cheese frosting.
Ingredients
Scale
For the Dough:
- 1/4 cup warm milk (110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 large egg
- 1/4 cup unsalted butter, melted
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
For the Filling:
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
For the Maple Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 tablespoons pure maple syrup
- 1 cup powdered sugar
Instructions
- Activate Yeast: In a small bowl, combine warm milk, yeast, and a pinch of sugar. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, egg, and melted butter until smooth and fully combined.
- Add Dry Ingredients and Yeast Mixture: Gradually add the flour, salt, cinnamon, nutmeg, and the yeast mixture to the wet ingredients. Stir until the dough begins to form.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it for 8 to 10 minutes until it is smooth, elastic, and no longer sticky.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until doubled in size, about 1 hour.
- Prepare Filling: In a small bowl, mix the softened butter, brown sugar, cinnamon, and pumpkin pie spice until well combined and smooth.
- Roll Out Dough: On a lightly floured surface, roll the dough into a 16×12 inch rectangle, ensuring even thickness.
- Spread Filling: Evenly spread the cinnamon-sugar butter mixture over the dough, leaving a small border clear along one long edge to help seal the roll.
- Shape Rolls: Carefully roll the dough tightly from the long edge and pinch the seam to seal the roll securely.
- Cut Rolls: Slice the rolled dough into 12 equal pieces, each approximately 1 to 1.5 inches thick.
- Second Rise: Place the cinnamon rolls into a greased 9×13 inch baking dish, cover, and let rise for 30 minutes until puffy.
- Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 20 to 25 minutes until they turn golden brown on top.
- Prepare Frosting: While the rolls bake, beat together the softened cream cheese and butter in a medium bowl until creamy and smooth.
- Add Flavor to Frosting: Mix in vanilla extract, maple syrup, and powdered sugar until the frosting is luscious and evenly blended.
- Cool and Frost: Allow the rolls to cool for 5 to 10 minutes after baking, then generously spread the maple cream cheese frosting over warm rolls.
- Serve: Serve the pumpkin cinnamon rolls warm and enjoy their cozy, comforting flavor.
Notes
- Use fresh pumpkin puree for the best flavor and texture.
- Ensure the milk is warm but not hot to properly activate the yeast.
- You can substitute brown sugar with coconut sugar for a different flavor profile.
- For a dairy-free version, use vegan butter and cream cheese alternatives for the frosting.
- Rolls can be stored in an airtight container and reheated gently before serving.
- Adjust baking time slightly if using a convection oven or different size pan.
