Description
Budget-friendly, cozy pumpkin spice cinnamon rolls with a rich maple cream cheese icing. These easy-to-make rolls are perfect for weekend breakfasts, can be made ahead, and freeze well.
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 packets active dry yeast (4 ½ teaspoons)
- 1 cup warm milk (110°F)
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- ½ cup unsalted butter, softened (for filling)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg
- 4 oz cream cheese, softened (for icing)
- ¼ cup unsalted butter, softened (for icing)
- 1 ½ cups powdered sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt (for icing)
Instructions
- Activate the yeast: In a stand mixer bowl, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Make the dough: Add melted butter, egg, pumpkin puree, and salt to the yeast mixture. Mix on low. Add flour one cup at a time. Switch to dough hook and knead on medium for 5-7 minutes until soft and slightly sticky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Roll and fill: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the dough, leaving a ½-inch border. Mix brown sugar, cinnamon, pumpkin pie spice, and nutmeg; sprinkle evenly over the butter.
- Roll and cut: Roll dough tightly into a log from the long edge. Pinch seam to seal. Cut into 12 equal pieces using dental floss or a sharp knife. Place seam-side down in a greased 9×13 inch baking pan.
- Second rise: Cover pan loosely and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Tent with foil if browning too fast.
- Make the icing: While rolls bake, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until fluffy.
- Cool and ice: Let rolls cool in pan for 10-15 minutes. Drizzle icing over warm rolls and serve immediately.
Notes
Ensure yeast is active before proceeding. Use room temperature ingredients for best results. Do not overbake as pumpkin puree can make rolls dry. Dental floss works best for cutting rolls cleanly. Can be made ahead and refrigerated overnight before baking.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 52
- Fiber: 1
- Protein: 5
Keywords: pumpkin spice cinnamon rolls, maple cream cheese icing, budget breakfast, make-ahead cinnamon rolls, easy pumpkin recipe, family breakfast