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Cozy Pumpkin Cinnamon Rolls Recipe with Easy Maple Cream Cheese Glaze

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Soft, moist pumpkin cinnamon rolls with a warm cinnamon sugar filling and a luscious maple cream cheese glaze, perfect for cozy fall mornings or holiday gatherings.

Ingredients

  • All-purpose flour – about 4 cups (480g), plus extra for dusting
  • Active dry yeast – 2 ¼ teaspoons (one packet)
  • Warm whole milk – 1 cup (240ml), around 110°F (43°C)
  • Granulated sugar – ⅓ cup (67g)
  • Pure pumpkin puree – ½ cup (120g), not pumpkin pie filling
  • Unsalted butter – 4 tablespoons (56g), melted and cooled
  • Large egg – 1, room temperature
  • Salt – 1 teaspoon
  • Brown sugar – ½ cup (100g), packed
  • Ground cinnamon – 2 tablespoons
  • Unsalted butter – 3 tablespoons (42g), softened
  • Pinch of nutmeg – optional
  • Cream cheese – 4 ounces (113g), softened
  • Unsalted butter – 2 tablespoons (28g), softened
  • Powdered sugar – 1 cup (120g), sifted
  • Pure maple syrup – 2 tablespoons (30ml)
  • Vanilla extract – ½ teaspoon

Instructions

  1. Activate the yeast by warming the milk to about 110°F (43°C). Stir in the yeast and 1 tablespoon of sugar. Let it sit until foamy, about 5-10 minutes.
  2. In a large bowl or stand mixer, combine the flour, remaining sugar, and salt. Add the pumpkin puree, melted butter, egg, and the foamy yeast mixture. Mix on low speed or stir until it starts to come together.
  3. Knead the dough by hand on a floured surface or with a dough hook until smooth, elastic, and slightly tacky but not sticky, about 8-10 minutes. Add flour if too sticky.
  4. Place the dough in a lightly greased bowl, cover, and let rise in a warm, draft-free area until doubled in size, about 1 to 1.5 hours.
  5. While the dough rises, mix softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until combined.
  6. Punch down the risen dough and roll it out on a floured surface into a 15×10-inch rectangle.
  7. Spread the cinnamon sugar butter filling evenly over the dough, leaving a ½-inch border.
  8. Roll the dough lengthwise into a tight log, pinch the seam to seal, and slice into 12 even rolls.
  9. Place the rolls cut-side up in a greased 9×13-inch baking dish, leaving space between each. Cover loosely and let rise until puffed, about 30-45 minutes.
  10. Preheat oven to 350°F (175°C). Bake the rolls on the middle rack for 20-25 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. While baking, beat together cream cheese, butter, powdered sugar, maple syrup, and vanilla until smooth and creamy to make the glaze.
  12. Let the rolls cool for 10 minutes after baking, then drizzle the maple cream cheese glaze generously over the warm rolls. Serve immediately.

Notes

Use pure pumpkin puree, not pumpkin pie filling, to control moisture. Warm milk to 110°F to activate yeast properly. Let the dough rest if it feels tough before slicing. Apply glaze when rolls are warm but not hot for best texture. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese glaze, fall recipe, cozy breakfast, pumpkin dessert, cinnamon rolls, easy cinnamon rolls

Find it online: https://ovenmila.com/cozy-pumpkin-cinnamon-rolls-recipe-with-easy-maple-cream-cheese-glaze/