Pumpkin Cinnamon Rolls with Maple Frosting

Pumpkin Cinnamon Rolls with Maple Frosting are the right autumnal breakfast deal with. A fluffy yeasted dough is rolled up with a cinnamon filling and topped with a cream cheese frosting spiked with maple syrup. Make them forward by making ready the dough the day earlier than and assembling them on the morning of!

Pumpkin Cinnamon Rolls with Maple Frosting

Fall has formally hit and I’m right here for it. Yearly it takes a lot self-control to not make pumpkin the whole lot as soon as Labor Day is over. I used to be ready till we had been in correct fall. No pre-matureness right here! It’s time for these Pumpkin Cinnamon Rolls with Maple Frosting to shine!

For this submit, I teamed with ALDI, the place I’m going for all of my fall necessities. I stocked up on all of the sugars, vanilla, pumpkin pie spice, cinnamon and much extra. I additionally picked up their Merely Nature Natural Pure Pumpkin Puree and it has the loveliest texture (not too watery, not too thick) and prettiest brilliant orange colour.

Pumpkin Cinnamon Rolls vs. Common Cinnamon Rolls

  • Changing a few of the eggs with pumpkin.
  • I tailored my cinnamon roll recipe and added much less eggs. The pumpkin took its place. That’s the commonality you’ll discover in lots of pumpkin baked items: The pumpkin can act like an egg…however not solely. I made certain to nonetheless embody 1 egg (my different recipe requires 3 eggs). Baking is fascinating, isn’t it!?!?

The Quantity of Pumpkin Pie Spice Must Be On Level

An excessive amount of and it tastes medicinal and simply cheesy. Too little and also you’re like THIS IS BLAND. One of many first recipe exams was a bit bland so we added extra. We went for stability so there’s a bit within the dough and a few within the filling. The pumpkin pie spice additionally accentuates the pumpkin taste.

The right way to Make Pumpkin Cinnamon Rolls with Maple Frosting

  1. Step one is activating the yeast. I like to do that within the bowl the place I’m going so as to add the remainder of the moist substances.
  2. When you’re utilizing Prompt Dry Yeast, you possibly can add it to the dry substances and skip this step solely. However I prefer to pour the yeast into the milk and blend it in and permit it to take a seat till all foamy for about 8 minutes. You actually NEED to see the froth so as to be sure that it’s activated.
  3. Whereas that’s activating, whisk collectively the flour, pumpkin pie spice and kosher salt.
  4. To the yeast, add the pumpkin and egg and blend it up. Pour within the flour and mix it (I like to make use of the dough hook if I’m utilizing the stand-up mixer) and blend it up.
  5. Slowly add the cubes of butter till a clean and elastic dough types. Knead it on medium pace for about 4 to five minutes. When you’re doing this by hand, you possibly can knead it on the counter for about 10 minutes.
  6. Switch it to a greased bowl and NOW you could have some choices. If you wish to use it instantly, preserve it out at room temperature, cowl it with a clear linen, and let it rise for 1 1/2 hours.
  7. If you wish to make it the subsequent day, cowl it and switch to the fridge and let it rise in a single day.
  8. Make the filling by beating collectively the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt.
  9. Roll the dough out right into a 15×22-inch rectangle. And unfold the filling out onto the dough. Roll it up and minimize the dough into 2-inch slices. Place them in baking pans and permit them to rise once more for about 1 hour.
  10. Bake them up! Whereas they’re baking, make the glaze by beating collectively butter and cream cheese. THEN, add the powdered sugar, maple syrup, heavy cream and salt. Beat for a full minute.
  11. Add the frosting to the tops of the rolls and DONE!

The right way to Make the Finest Filling for Cinnamon Rolls

A variety of cinnamon rolls recipes could have you soften butter after which unfold it over the dough. Then you definately’ll simply sprinkle sugar on. Look, this works. I simply discover it to be tremendous messy and I believe it’s MUCH simpler to make a paste. It spreads simpler, it received’t leak out of the cinnamon roll. I additionally learn lately that doing this can make some dry cinnamon rolls as a result of the melted butter will take in into the dough and the middle received’t be buttery. I dunno if that is true, I simply discover this methodology simpler. It does take the foresight to ensure you have a superb quantity of room temperature butter prepared.

Pumpkin Cinnamon Rolls with Maple Frosting

Suggestions and Methods

  • Use floss to chop the dough – After you add the filling to the highest of the dough and roll it up, you’ll find yourself with a log that must be minimize up. The simplest approach to minimize it up is utilizing a string of floss. Use it to slice by the dough. It yields tremendous clear cuts.
  • You could possibly additionally minimize the log in half and switch them to the freezer to relax for 10 minutes. This may assist with getting clear slices. It can take some further time for the rolls to rise since they’ll be tremendous chilly.
  • Retailer the dough within the fridge in a single day, coated with plastic wrap or a lid. You may roll out the dough the subsequent day so as to assemble the rolls.
Pumpkin Cinnamon Rolls with Maple Frosting

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Pumpkin Cinnamon Rolls with Maple Frosting

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Pumpkin Cinnamon Rolls with Maple Icing

Pumpkin cinnamon rolls with maple icing are the right indulgence. Pumpkin pie spice and pumpkin puree make these cinnamon rolls style like autumn. Then they’re topped with fluffy maple cream cheese icing.



  • 1/4 cup lukewarm milk
  • 1 tablespoon lively dry yeast
  • 3 cups all-purpose flour (360g)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon kosher salt
  • 1/2 cup pumpkin puree
  • 3 tablespoons white granulated sugar (37.5g)
  • 1 giant egg overwhelmed in a bowl
  • 1/2 cup unsalted butter cubed and at room temperature

Cinnamon Filling:

  • 1/2 cup unsalted butter at room temperature
  • 2 tablespoons floor cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup gentle or darkish brown sugar (66g)
  • 1 teaspoon pure vanilla extract
  • Pinch kosher salt

Maple Cream Cheese Glaze:

  • 3 tablespoons unsalted butter at room temperature
  • 4 ounces cream cheese at room temperature
  • 1 1/2 cups powdered sugar sifted
  • 1 tablespoon maple syrup
  • 1/4 teaspoon vanilla extract
  • Pinch of kosher salt
  • 1 tablespoon heavy cream


To Make the Dough:

  • To the bowl of a stand-up mixer (alternatively, you are able to do this in a big bowl by hand), add the lukewarm milk. Combine within the lively dry yeast and permit it to face and activate, about 8 minutes, till foamy and alive!

  • To a medium bowl, whisk collectively the flour, pumpkin pie spice and salt.

  • To the bowl of the mixer (with the yeast), combine within the pumpkin, sugar and egg. Then all of sudden, add the flour combination. Connect the dough hook to your mixer and blend on low till the dough begins to turn out to be cohesive. With the mixer operating on low, slowly add the cubes of butter.

  • Knead on medium pace for about 5 minutes. Alternatively, for those who’re doing this by hand, you’ll have to knead the dough for about 10 to fifteen minutes. The dough will go from crumbly and separate to fully cohesive and clean. The dough shouldn’t be sticky. Take away the dough from the hook and the bowl and type it right into a ball.

  • Switch the ball of dough to a clear, evenly greased bowl (I used the flour bowl and simply wiped it clear with a kitchen towel after which greased it). Cowl with plastic wrap or a clear kitchen towel and switch to the fridge to rise for a minimum of 2 hours or in a single day. (When you’re going to let it rise in a single day, place it within the fridge.)

To Make the Filling:

  • To the bowl of a stand-up mixer (with the paddle attachment) or utilizing a medium bowl and a fork, add the butter, cinnamon, pumpkin pie spice, brown sugar, vanilla and salt. Combine and mash till the filling is totally clean.

To Assemble the Cinnamon Rolls:

  • Take away the dough from the bowl. Frivolously flour your work floor and place the dough into the middle. Frivolously flour your rolling pin and roll the dough right into a 1/8-inch thick rectangle that measures 15“x22“ If it’s not an ideal rectangle, then that’s completely okay.

  • Add the filling to the rectangle of dough, spreading it out into an excellent very skinny layer, stopping from about 1/2-inch from the sides. Roll the dough beginning closest to you and going up. Divide the dough into two and switch to a slicing board. Place it within the freezer to relax for 10 minutes. I discover that slicing chilly dough is WAY simpler.

  • Take away from the freezer and slice the rolls into 2-inch rolls, about 9, trimming the ends off.  You may need some ends or skinnier items. You may place these in a smaller baking dish and nonetheless bake them up, for those who like!

  • Switch the cinnamon rolls to a greased 9 x 9 baking dish. Cowl with a kitchen towel and permit to rise for an extra 45 minutes.

  • Preheat the oven to 350 levels F. Bake for 18 to twenty minutes.

To Make the Cream Cheese Icing:

  • To the bowl of a stand-up mixer (or a big bowl) with the paddle attachment, combine collectively the butter and cream cheese till clean. Add the sifted powdered sugar, maple syrup, vanilla extract, salt and heavy cream. Beat for about 1 minute, till gentle and fluffy


To Make these Forward of Time: 
You might be greater than welcome to make them forward a couple of other ways. The primary approach is the make the dough/filling/cream cheese frosting and place all of them individually within the fridge in a single day. The dough will proof slowly within the fridge. You may proceed the recipe within the morning, rolling the dough straight from the fridge, chilly. This makes it simpler to deal with and slice. You will have to convey the filling and frosting to room temperature first earlier than utilizing. 
One other approach is to assemble the cinnamon rolls and as an alternative of setting them out on the counter to proof, switch them to the fridge to proof in a single day. You may bake them straight from the fridge so long as they’ve doubled in dimension. 


Energy: 298kcal (15%)

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