Indulge in the Best Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
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As autumn leaves begin to fall and the air turns crisp, there’s nothing quite as comforting and inviting as the aroma of freshly baked cinnamon rolls wafting through your kitchen. But not just any cinnamon rolls – we’re talking about these incredibly delicious **Pumpkin Cinnamon Rolls**! This recipe transforms the classic favorite into an unforgettable seasonal delight, perfect for a cozy fall breakfast or a decadent holiday brunch.
These pumpkin-infused cinnamon rolls are a true celebration of fall flavors. Each roll boasts a luxuriously soft and gooey texture, generously filled with a fragrant pumpkin spice sugar mixture that delivers a burst of warmth with every bite. To crown this masterpiece, a luscious, tangy, and sweet maple cream cheese frosting is generously spread over the warm rolls, melting slightly into every crevice and adding an irresistible finish. The combination of warm spices, tender pumpkin dough, and that signature maple frosting creates a taste experience that is pure bliss and undeniably addictive. Get ready to awaken your senses and treat yourself to the ultimate autumn indulgence!
Looking for more delightful cinnamon roll variations? Be sure to explore our recipes for Small Batch Cinnamon Rolls, Blueberry Cinnamon Rolls, and Banana Cinnamon Rolls for year-round sweet treats.
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WHY THIS RECIPE WORKS
This pumpkin cinnamon roll recipe isn’t just another sweet treat; it’s a carefully crafted indulgence designed to deliver maximum flavor and an unbelievably tender texture. Here’s why these rolls stand out from the rest:
- Pumpkin Dough: Unlike many recipes that simply add pumpkin spice to a regular dough, this recipe incorporates actual pumpkin puree directly into the dough. This infusion of pumpkin not only provides a beautiful golden hue but also adds an incredible tenderness and a subtle, earthy sweetness to the rolls, making them exceptionally soft and moist. It’s this pumpkin-rich foundation that sets the stage for a truly unique cinnamon roll experience.
- Pumpkin Spice Sugar Filling: The heart of these rolls is a generous filling made from dark brown sugar combined with a homemade pumpkin spice blend. This filling isn’t just sweet; the molasses notes from the brown sugar perfectly complement the complex flavors of cinnamon, nutmeg, ginger, cloves, and allspice. As the rolls bake, this sugar filling caramelizes into a gooey, spiced center that is absolutely divine.
- Maple Cream Cheese Frosting: What’s a cinnamon roll without a decadent frosting? Our simple yet sensational maple cream cheese frosting is the perfect crowning glory. The tanginess of the cream cheese balances the sweetness of the rolls, while pure maple syrup adds a depth of flavor that is truly autumnal. Spreading this creamy frosting over the warm rolls allows it to melt just slightly, creating a luxurious glaze that elevates every single bite.
ESSENTIAL INGREDIENT NOTES FOR PERFECT PUMPKIN CINNAMON ROLLS
Crafting the perfect pumpkin cinnamon rolls starts with understanding the role each ingredient plays. These are some of the key ingredients for this recipe, designed to ensure your rolls are soft, flavorful, and perfectly frosted. For a full list of ingredients and precise measurements, check out the recipe card below.
- Yeast: Yeast is the leavening agent that gives these rolls their signature fluffy texture. We recommend fresh yeast for its robust activity and flavor, but you can certainly use instant or active dry yeast as a substitute. If using instant yeast, you can add it directly to the dry ingredients. For active dry yeast, you’ll need to “bloom” it first by dissolving it in the warm milk for 5-10 minutes until foamy, indicating it’s active.
- Butter: Butter is essential for both the dough’s richness and the filling’s gooeyness. For the dough, ensure your butter is at room temperature. This allows it to incorporate smoothly into the dough without clumping, leading to an evenly tender crumb. For the filling, room temperature butter spreads easily, creating a consistent layer for the sugar. Remember to take it out of the fridge 1-2 hours before baking.
- Whole Milk: Whole milk provides richness and helps to activate the yeast. It’s crucial to heat the milk to a lukewarm temperature of about 37ºC (100ºF). If the milk is too cold, the yeast won’t activate properly, resulting in a dense dough. If it’s too hot, it can kill the yeast, preventing your dough from rising at all. Use a thermometer for accuracy to ensure ideal conditions for your yeast.
- All-Purpose Flour: We use high-quality all-purpose flour for this recipe. Its moderate protein content is ideal for creating a dough that is both soft and fluffy, with just enough structure to hold its shape. Sifting your flour can also help create an even lighter texture.
- Brown Sugar: Dark brown sugar is key for the filling, imparting deep molasses flavor notes and a wonderful caramel-like sweetness. Its moist texture also contributes to the gooey consistency of the cinnamon roll center.
- Pumpkin Puree: Ensure you use pure pumpkin puree, not pumpkin pie filling. The puree adds natural sweetness, moisture, and a distinct pumpkin flavor to the dough, creating its signature softness and autumnal character.
- Pumpkin Spice: This spice blend is the essence of fall. You can use a store-bought blend or make your own for optimal freshness and flavor intensity (see notes below). It’s used in both the dough and the filling to infuse every part of the roll with warm, aromatic notes.
- Cream Cheese, Maple Syrup, Vanilla Extract, Powdered Sugar: These ingredients form the magical maple cream cheese frosting. Ensure your cream cheese is full-fat and at room temperature for a smooth, lump-free frosting. Pure maple syrup adds authentic flavor, while vanilla extract enhances the overall sweetness. Powdered sugar provides the necessary sweetness and ensures a silky-smooth consistency.
STEP BY STEP INSTRUCTIONS – CRAFTING THE PERFECT PUMPKIN DOUGH
Creating the dough for these pumpkin cinnamon rolls is a straightforward process, but precision is key to achieving that wonderfully soft and airy texture. The full recipe with precise measurements is detailed below in the recipe card.
To successfully execute this recipe, you will need a stand mixer equipped with a dough hook attachment. Additionally, prepare a 24×34 cm (9 x 13 inch) baking tray by lining it with parchment paper, or by greasing it thoroughly with butter or non-stick cooking spray.
STEP 1: Activate the Yeast. Begin by gently heating the whole milk until it reaches a lukewarm temperature of exactly 37ºC (100ºF). This temperature is crucial for yeast activation – too cold and it won’t rise, too hot and it will kill the yeast. Crumble the fresh yeast directly into the bowl of your stand mixer. Pour the warmed milk over the yeast. Using a spatula, stir gently until the fresh yeast has completely dissolved. If you’re using instant yeast, you can typically add it directly with the dry ingredients; however, if using active dry yeast, allow it to bloom in the warm milk for about 5-10 minutes until a foamy layer forms on top, indicating it’s active and ready. This step ensures your dough will rise beautifully.
STEP 2: Mix the Main Dough Ingredients. To the yeast mixture in the stand mixer, add the granulated sugar, all-purpose flour, pumpkin puree, pumpkin spice, and the egg. Attach the dough hook and begin mixing the dough on a low to medium speed. Continue mixing until all the dry flour is fully hydrated and incorporated, and no streaks of dry flour remain in the bowl. Once hydrated, increase the speed slightly and continue mixing for another 4 minutes on medium speed. This initial mixing helps to bring the ingredients together and begins the gluten development process.
STEP 3: Incorporate Butter and Knead. With the mixer still on medium speed, gradually add the softened butter and the salt to the dough. At this stage, the dough might appear quite messy and greasy, which is perfectly normal. Don’t worry, patience is key here. Continue mixing the dough for a full 8-10 minutes. During this extended kneading time, the butter will fully incorporate, and the gluten will develop, transforming the dough into a smooth, elastic, and supple ball that pulls away cleanly from the sides of the bowl. This thorough kneading is vital for achieving the characteristic soft and chewy texture of perfect cinnamon rolls.
STEP 4: First Rise (Proofing). Lightly grease a clean, large bowl with a tiny bit of vegetable oil. Transfer the kneaded dough into this bowl, turning it once to coat. Cover the bowl tightly with plastic wrap to prevent a skin from forming, and then drape a tea towel over it for insulation. Place the covered bowl in a warm spot in your kitchen – a slightly warmed oven (turned off!), near a sunny window, or on top of a warm appliance are all good choices. Allow the dough to rise for 45-60 minutes, or until it has visibly doubled in size. The exact time can vary depending on your room temperature. For instructions on how to prepare the dough for an overnight rise, please refer to the FAQ section below.
PUMPKIN SPICE FILLING, MAPLE CREAM CHEESE FROSTING AND ASSEMBLING THE ROLLS
With your beautiful pumpkin dough rising, it’s time to prepare the star filling and the irresistible frosting, then bring everything together for baking.
STEP 1: Prepare the Pumpkin Spice Filling. While your dough is undergoing its first rise, take a moment to prepare the aromatic filling. In a medium bowl, combine the dark brown sugar and the pumpkin spice blend. Mix them thoroughly until the spices are evenly distributed throughout the sugar. This ensures every part of the filling delivers that warm, spiced flavor. Set this mixture aside until the dough is ready.
STEP 2: Roll Out and Fill the Dough. Once your dough has completed its first rise and has doubled in size, gently punch the air out of it to deflate it. Transfer the dough to a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, approximately 48×33 cm (19×13 inches), with the longest side facing you. This size will yield perfectly sized rolls. Next, spread the softened butter evenly over the entire surface of the dough, leaving a small margin along one of the long edges. Then, sprinkle the prepared pumpkin spice sugar mixture generously over the butter, ensuring an even layer. Gently press the sugar down into the butter and dough to help it adhere.
STEP 3: Cut and Arrange Rolls for Second Rise. Starting from the long edge closest to you, tightly roll the dough into a log. Once rolled, use a sharp knife or a pizza cutter to carefully cut the log into 12 individual rolls, each approximately 4 cm (1.5 inches) wide. Arrange these cut rolls in your prepared 24×34 cm (9 x 13 inch) baking tray, leaving a little space between each as they will expand. Cover the baking tray loosely with plastic wrap and a clean tea towel. Let the rolls undergo their second rise on your kitchen counter for about 30 minutes. This second proofing allows them to become plump and extra fluffy before baking.
Meanwhile, about 15 minutes before the second rise is complete, preheat your oven to 175ºC (350ºF) for a conventional oven. This ensures the oven is at the correct temperature when the rolls are ready to bake.
STEP 4: Bake the Cinnamon Rolls. After the second rise, the rolls should look noticeably puffier. Just before placing them in the oven, gently pour the heavy cream over the cinnamon rolls in the baking dish. This secret step adds incredible moisture and creates an even gooier, richer texture. Bake the rolls on the second lowest rack of your preheated oven for 28-30 minutes. Keep an eye on them; if they start to become too golden brown on top during the last 5 minutes of baking, lightly cover the baking tray with aluminum foil. This prevents excessive browning and ensures a beautifully soft finish.
STEP 5: Prepare and Apply Maple Cream Cheese Frosting. While the cinnamon rolls are cooling slightly (about 15 minutes out of the oven), prepare the glorious maple cream cheese frosting. In a mixing bowl, combine the full-fat cream cheese, maple syrup, vanilla extract, and powdered sugar. Beat or whisk all the ingredients together until the frosting is completely smooth and creamy, with no lumps. Once the rolls have cooled slightly but are still warm, generously spread the maple cream cheese frosting over them. The warmth of the rolls will allow the frosting to melt just enough, creating a delightful glaze. Your homemade pumpkin cinnamon rolls are now ready to be enjoyed!
EXPERT BAKING TIPS FOR SUCCESS
Achieving bakery-quality pumpkin cinnamon rolls is easier than you think with these expert tips:
- Use a Kitchen Scale for Precision: Baking is a science, and precise measurements are paramount for consistent results. Our recipes are often developed using grams as the default unit, which is the most accurate way to measure ingredients. While cup measurements are provided as an estimate, we highly recommend using a digital kitchen scale for perfect consistency in your dough and ultimately, your rolls.
- Avoid Overmixing the Dough: Once all your ingredients are incorporated and the butter is kneaded in, be mindful not to overmix your dough. While initial kneading develops gluten for structure, excessive mixing can lead to a tough and chewy texture rather than the desired soft and fluffy roll. I always recommend giving the dough one final gentle fold with a spatula after the machine has finished mixing, just to ensure everything from the bottom of the bowl is perfectly combined without overworking it.
- Choose the Right Baking Pan: The type of baking pan you use significantly impacts how your cinnamon rolls bake. For the best outcome, an aluminum baking pan (typically light in color) is preferred. Aluminum pans attract less heat, allowing the rolls to bake more gently and evenly, resulting in a softer, more uniformly cooked product. If you opt for a darker metal or ceramic baking pan, it will absorb more heat, which can lead to a darker, crispier crust and potentially a dryer interior. If using a darker pan, consider reducing your oven temperature slightly or reducing baking time. Always grease your pan and line with parchment paper for easy removal.
- Mind Your Temperatures: The temperature of your milk and butter is crucial for yeast activity and dough consistency. Ensure milk is lukewarm (37°C/100°F) to activate yeast without killing it. Butter should be at room temperature to incorporate smoothly into the dough and spread easily in the filling.
- Don’t Rush the Rise: Proofing (rising) time is essential. A warm environment helps, but don’t try to speed it up too much with high heat, which can negatively impact yeast activity and flavor. Let the dough take its time to double in size for optimal lightness and texture.
FREQUENTLY ASKED QUESTIONS ABOUT PUMPKIN CINNAMON ROLLS
The doneness of your cinnamon rolls can vary based on your oven and the material of your baking pan. If you’re using a metal baking pan, your rolls will typically be ready in 28-30 minutes, turning a beautiful golden brown on top and feeling firm to the touch. For ceramic baking dishes, which retain heat differently, they may require a slightly longer baking time, usually 32-35 minutes. Always check the center rolls, as they tend to take longer to cook. A good indicator is an internal temperature of around 90-93°C (195-200°F) with an instant-read thermometer.
Absolutely! Preparing the dough overnight is a fantastic way to develop deeper flavors and make your morning baking much easier. For the first rise, instead of proofing at room temperature, place the covered dough in the fridge for no more than 16 hours. The cold temperature slows down the yeast activity, allowing for a long, slow fermentation. The next morning, take the dough out, let it come to room temperature for about 30-60 minutes, then proceed with rolling, filling, cutting, and the second rise at room temperature as instructed in the recipe. This method often results in a more complex and satisfying flavor profile.
Yes, you can certainly get a head start and prepare various elements of these pumpkin cinnamon rolls the day before. This strategy makes assembling and baking fresh rolls in the morning a breeze! You can prepare the dough for its first rise overnight in the refrigerator as described above. Additionally, mix together the pumpkin spice sugar filling and store it in an airtight container at room temperature. The maple cream cheese frosting can also be made a day in advance and stored in an airtight container in the refrigerator; just make sure to bring it to room temperature and give it a quick whisk to re-smooth before frosting the baked rolls.
HOMEMADE PUMPKIN PIE SPICE BLEND
While store-bought pumpkin spice works perfectly fine, making your own blend ensures optimal freshness and allows you to customize the intensity of each spice. For a robust homemade pumpkin spice mixture, simply combine 2 tablespoons of ground cinnamon, 1 ½ teaspoon of ground nutmeg, 1 ½ teaspoon of ground ginger, ¾ teaspoon of ground cloves, and ¾ teaspoon of ground allspice. Mix thoroughly until well combined. Store this aromatic blend in a cool, dark cupboard in an airtight container to preserve its potency, and use it in your dough and filling for the freshest flavor.
HOW TO STORE YOUR PUMPKIN CINNAMON ROLLS
To maintain the freshness and deliciousness of your homemade pumpkin cinnamon rolls, proper storage is essential. Once cooled, store any leftover rolls in the fridge, covered tightly with cling film or placed in an airtight container. This helps prevent them from drying out and keeps the cream cheese frosting fresh. They are best enjoyed within 2-3 days of baking. For the most delightful experience when reheating, warm them in the microwave for 30 seconds to 1 minute. This gently softens the dough and slightly melts the frosting, bringing them back to their warm, gooey, fresh-baked glory.
Other Delicious Cinnamon Roll Recipes To Try
- Giant Cinnamon Rolls (Soft, Gooey Tangzhong Milk Bread Rolls)
- 25 Best Summer Dessert Ideas
- 20 Best Easter Dessert Ideas
- Thanksgiving Dessert Recipes
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Pumpkin Cinnamon Rolls
Pin Recipe
Equipment
- 33 x 23 cm (13 x 9 inch) sheet pan
- Stand Mixer
- Rolling pin
- Pizza cutter or sharp knife
Ingredients
DOUGH
- 225 g whole milk
- 30 g fresh yeast or 1 tablespoon active dry yeast or instant yeast
- 50 g granulated sugar
- 610-620 g all-purpose flour
- 1 tablespoon pumpkin spice (see notes below to make your own)
- 1 egg
- 100 g pumpkin purée
- 55 g butter room temperature
- 1 teaspoon salt
FILLING
- 110 g butter room temperature
- 200 g dark brown sugar
- 1 ½ tablespoon pumpkin spice (see notes below to make your own)
- 60 ml heavy cream
MAPLE CREAM CHEESE FROSTING
- 100 g full-fat cream cheese
- 2 teaspoon maple syrup
- 1 teaspoon vanilla extract
- 70 g powdered sugar
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it’s recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
DOUGH
- Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)225 g whole milk, 30 g fresh yeast
- Add the granulated sugar, all-purpose flour, egg, pumpkin purée and pumpkin spice and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.50 g granulated sugar, 610-620 g all-purpose flour, 1 tablespoon pumpkin spice, 1 egg, 100 g pumpkin purée
- Continue on medium speed and add the butter and salt. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.1 teaspoon salt, 55 g butter room temperature
- Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 45-60 minutes or until doubled in size. See FAQ above for overnight rising.
PUMPKIN SPICE FILLING
- While the dough rises, mix together the brown sugar and pumpkin spice and set it aside.200 g dark brown sugar, 1 ½ tablespoon pumpkin spice
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle of around 48×33 cm/ 19×13 inches, with the longest side towards you.
- Then spread first the butter over the dough, followed by sprinkling the pumpkin spice sugar, and spread it out into an even layer. Gently press the sugar down into dough.110 g butter
- Use a pizza cutter, and cut 12, 4 cm/1.5 inch strips, on the long side, and gently roll each individually.
- Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 30 minutes under plastic wrap and a tea towel.
- Meanwhile preheat the oven to 175ºC/ 350ºF conventional oven.
- After the second rise, pour the heavy cream over the cinnamon rolls, and bake them for 28-30 minutes on the second lowest rack. For the last 5 minutes of the baking time, or when they start to become golden brown, lightly cover the cinnamon rolls with aluminium foil, to prevent too much browning.60 ml heavy cream
- Let them cool down for 15 minutes while making the frosting.
MAPLE CREAM CHEESE FROSTING
- In a mixing bowl, add all of the ingredients and mix it together until smooth.100 g full-fat cream cheese, 2 teaspoon maple syrup, 1 teaspoon vanilla extract, 70 g powdered sugar
- Spread the frosting over the cinnamon rolls. They are ready to be enjoyed.
Notes
Mix together 2 tablespoon ground cinnamon, 1 ½ teaspoon ground nutmeg, 1 ½ teaspoon ground ginger, ¾ teaspoon ground cloves, ¾ teaspoon ground allspice. Store in a cupboard in an airtight container.