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Perfect Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

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These pumpkin cinnamon rolls are impossibly soft, thanks to pumpkin puree in the dough, and topped with a tangy maple cream cheese icing. They’re the perfect fall treat for brunch, Thanksgiving, or any cozy morning.

Ingredients

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  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup whole milk, warmed to 110°F
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, room temperature
  • 3 tablespoons granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 3 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup packed brown sugar (dark or light)
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, very soft
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm milk (110°F), melted butter, and pumpkin puree. Stir in sugar and sprinkle yeast on top. Let sit for 5-7 minutes until foamy.
  2. Mix the dough: Add egg, salt, and pumpkin pie spice to the yeast mixture. Mix on low with dough hook, gradually adding flour one cup at a time. Mix until a soft, slightly sticky ball forms.
  3. Knead: Knead with dough hook on medium-low for 5-6 minutes (or by hand for 8-10 minutes) until smooth and elastic.
  4. First rise: Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for about 1 hour until doubled.
  5. Make filling: Mix brown sugar, granulated sugar, cinnamon, and nutmeg in a small bowl. Set aside.
  6. Roll out: Punch down dough and roll into a 12×16-inch rectangle on a lightly floured surface.
  7. Add filling: Spread soft butter over dough, leaving a 1/2-inch border on one long edge. Sprinkle sugar-cinnamon mixture evenly over butter.
  8. Roll up: Starting from the long edge opposite the bare border, roll tightly into a log. Pinch seam to seal.
  9. Cut rolls: Cut log into 12 equal pieces (about 1 1/2 inches each) using a sharp knife or unflavored dental floss.
  10. Second rise: Place rolls in a greased or parchment-lined 9×13-inch pan. Cover and let rise for 30-45 minutes until puffy and touching.
  11. Bake: Preheat oven to 350°F. Bake for 22-25 minutes until golden brown. Let cool in pan for 10 minutes.
  12. Make icing: Beat softened cream cheese and butter until smooth. Add powdered sugar, maple syrup, maple extract, and salt. Beat until creamy.
  13. Ice and serve: Spread icing over warm rolls. Serve warm.

Notes

For best results, use canned pumpkin puree (not pie filling). If pumpkin puree seems watery, blot with a paper towel. Warm milk should be 110°F; too hot kills yeast. Underbake slightly for softer rolls. Ice when rolls are warm but not hot (about 10 minutes after baking). Rolls can be made ahead: after cutting, refrigerate overnight, then let sit at room temperature 30 minutes before baking.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese frosting, fall breakfast, pumpkin rolls, cinnamon rolls

Find it online: https://coracooks.com/perfect-pumpkin-cinnamon-rolls-with-maple-cream-cheese-frosting/