Pumpkin cinnamon rolls are a fluffy and soft pumpkin dough rolled up to hold the most warming brown sugar, cinnamon, and pumpkin spice mix filling, finished with a pretty maple cream cheese icing. These are some cinnamon rolls you'll want to make every year throughout the year!
For this recipe adapted from Sally’s Baking Addition, we used Vermont Maple Syrup
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- 1/3 cup milk
- 2 Tablespoons unsalted butter
- 1/2 cup canned pumpkin (not pumpkin pie filling)
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 large egg
- 2 and 1/4 teaspoons instant active yeast
- 2 and 2/3 cups all-purpose flour
- 6 Tablespoons unsalted butter, softened to room temperature
- 1/2 cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Maple Cream Cheese Icing:
- 4 oz full-fat cream cheese, softened to room temperature
- 1/4 cup Vermont Maple Syrup
- 2 Tablespoons whole milk
- 1 cup sifted powdered sugar
Make the dough:
- Warm milk and butter over the stove just until the butter is melted, and the mixture is lukewarm.
- Beat: In a stand mixer with the paddle attachment, add the pumpkin puree, nutmeg, brown sugar, and sea salt. Beat at medium speed.
- Add the warm milk-butter mixture, and mix to combine. Then add the egg and instant yeast. Keep beating a low speed.
- Mix: Add one cup of flour. Mix for about one minute until combined, then with a flexible spatula scrape the sides and the bottom of the bowl. Add the rest of the flour and mix for about a minute. The pumpkin dough will be very soft.
- Place the dough in a greased bowl and turn the dough around the bowl to make sure all the sides are coated with oil. Cover with plastic wrap and allow the pumpkin dough to rise in a warm place in your kitchen. Set the timer to 1-1/2 hours.
Knead and shape the pumpkin dough:
- Deflate: After the dough has risen, uncover the bowl and gently punch the dough down to deflate it. Turn it onto a lightly oiled surface.
- Knead the dough with a rolling pin to form a 18x10 rectangle. (It took me around 10 minutes to get it to the right shape.) The dough will be quite elastic, and it will contract back a few times until you get it to the right shape.
Add cinnamon pumpkin spice filling:
- Combine in a small bowl the brown sugar, ground cinnamon, nutmeg, cloves, and allspice. Mix to combine. You can make the filling while the dough is resting and have it ready for this step.
- Spread the softened butter evenly on top of the shaped pumpkin dough. Sprinkle the brown sugar spice mixture all over the top.
- Roll the dough up tightly, starting from the shorter side. Follow the pictures instructions.
- Cut: Using a sharp knife, cut 11-12 pieces (around 1.5” thick each). Before cutting the pumpkin rolls, measure to get equal sizes and leave a mark using the knife.
- Arrange: In a greased baking dish, arrange the pumpkin cinnamon rolls and leave some space in between. If you see the photo, they look pretty spacious but after they rise they will be tight. Baking dish size: Anything around 11”-13” length and 7”-8” width.
Rising the dough:
- Same day: Cover the baking dish with plastic wrap and let it rise in a warm place in your kitchen. Set the timer to 1 hour.
- Overnight: Cover the baking dish with plastic wrap and place it in the refrigerator overnight or at least for 14 hours. The next day pull the pumpkin cinnamon rolls out of the refrigerator at least one hour before baking to allow the rolls to come up to room temperature.
- Preheat oven to 350 F.
- Bake uncovered for 13 minutes and then bake covered with aluminum foil for 15 minutes. Total baking time 28 minutes.
Maple Cream Cheese Icing:
- Cream: In a glass mixing bowl, add the softened cream cheese and beat until the cheese is smooth. Add the Pure Organic Vermont Maple Syrup and milk, and beat on high until it becomes smooth. Then add the powdered sugar and beat at medium speed until gets creamy and velvety.
- Drizzle: Drizzle the icing over the warm pumpkin cinnamon rolls.
Finding a warm place for dough rising: Turn on the oven light and place the pumpkin dough inside with the door slightly open. I use an oven thermometer to make sure the temperature doesn’t go over 75 degrees. If you don’t have a thermometer, don’t worry. If you keep the door slightly open, the temperature will not go over 75 degrees.
Kneading the dough: I prefer to have an oily surface than flour. With the oily surface your dough will never stick to the surface or the rolling pin.
Before cutting the pumpkin cinnamon rolls, measure equal parts with a measuring tape and mark where you’re going to cut with a knife. Then you don’t have to worry about uneven rolls.
Milk: Use whole milk for the icing for a richer and softer roll.
Storage: The unglazed rolls are freezer friendly up to two months. The icing is not freezer friendly. If you leave it outside on the counter, cover tightly and just for one day.
Yeast: If you use active dry yeast, the rolls may take longer to rise.
Aluminum foil: During baking, cover with tin foil to prevent over browning.
- Prep Time: 3 hours
- Cook Time: 25 minutes
- Category: Dessert/breakfast
- Method: baking
- Cuisine: American
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