Soft cinnamon rolls with a hint of pumpkin drizzled with maple cream cheese frosting. These pumpkin cinnamon rolls with maple cream cheese frosting are delicious and perfect for fall.
Happy Sunday!
Can we talk about cinnamon rolls?
Cinnamon rolls are a classic in so many bakeries. And finding that perfect cinnamon roll can be kind of hard. I feel that a cinnamon roll has to have the perfect balance between a soft fluffy roll filled with cinnamon sugar and of course, the cream cheese frosting. The best part of homemade cinnamon rolls? You can spread as much or as little of that cream cheese frosting as you like. And if you’re feeling it, you can add a sprinkle of cinnamon on top too.
These cinnamon rolls do have a seasonal twist to them. I added a little bit of pumpkin puree to the dough so that you have a hint of that pumpkin for fall. Plus, you can spread maple cream cheese frosting over the warm pumpkin cinnamon rolls for more of the fall flavor.
It’s so perfect for a morning treat. Or you can have it as dessert for later in the day. Soo good.
In a large bowl, combine instant yeast, flour, and salt. Add warm milk, honey, egg, melted butter, and pumpkin puree. Mix until the flour is completely incorporated. If the dough seems too sticky, add up to a 1/3 cup of flour to the dough. Cover the bowl with plastic wrap and let it sit at room temperature for about a half hour to an hour.
Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
Roll out the dough into a large rectangle about 10×16 inches.
In a small bowl, mix together butter, brown sugar, ground cinnamon, and cloves until well combined.
Spread the cinnamon butter mixture over the dough until all the surfaces are covered. Roll the dough up tightly. Use a sharp knife to cut the roll into 12 even pieces. As even as possible, but it doesn’t have to be perfect. Because obviously, I couldn’t do it very well. Lol.
Grease a 9×12 baking pan with melted butter. Make sure to get all the sides and edges.
Place the cinnamon rolls into the pan and cover loosely with plastic wrap. Leave in a warm place for an hour to allow it to rise. If your kitchen is cold like it often is in mine, I like to turn on the oven to about 250F, then turn off the oven. Leave the oven door open for a few minutes to allow the heat to escape and then place your pan in there to allow the dough to rise.
Preheat the oven to 350F. Bake the pumpkin cinnamon rolls for 20-25 minutes, or until golden brown.
While the pumpkin cinnamon rolls are baking, make the maple cream cheese frosting. Beat together the cream cheese, powdered sugar, milk, and maple syrup until mostly smooth. You want to make sure that the cream cheese is at room temperature. Otherwise the frosting will have clumps in it from the fat from the cream cheese.
If the cream cheese frosting is too runny, you can place it in the fridge for a little while for it to become more firm.
Drizzle as much of the maple cream cheese frosting onto the pumpkin cinnamon rolls.
Serve the pumpkin cinnamon rolls with maple cream cheese frosting warm.
Enjoy!
- 2⅔ cups all purpose flour, more as needed
- 1 pack instant yeast
- ¼ teaspoon salt
- ½ cup warm milk
- ¼ cup brown sugar
- 1 tablespoon melted butter
- 1 large egg
- ⅓ cup pumpkin puree
- 6 tablespoons melted butter
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 ounce cream cheese softened to room temperature
- 2 tablespoons milk
- 4 tablespoons maple syrup
- ⅔ - 1 cup powdered sugar, more powdered sugar for thickness
- In a large bowl, combine instant yeast, flour, and salt. Add warm milk, honey, egg, melted butter, and pumpkin puree. Mix until the flour is completely incorporated. If the dough seems too sticky, add up to a ⅓ cup of flour to the dough. Cover the bowl with plastic wrap and let it sit at room temperature for about a half hour to an hour.
- Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times so it is smooth. If it is too sticky, knead in a little more flour.
- Roll out the dough into a large rectangle about 10x16 inches.
- In a small bowl, mix together butter, brown sugar, ground cinnamon, and cloves until well combined.
- Spread the cinnamon butter mixture over the dough until all the surfaces are covered. Roll the dough up tightly. Use a sharp knife to cut the roll into 12 even pieces.
- Grease a 9x12 baking pan with melted butter. Make sure to get all the sides and edges.
- Place the cinnamon rolls into the pan and cover loosely with plastic wrap. Leave in a warm place for an hour to allow it to rise.
- Preheat the oven to 350F. Bake the pumpkin cinnamon rolls for 20-25 minutes, or until golden brown.
- While the pumpkin cinnamon rolls are baking, make the maple cream cheese frosting. Beat together the cream cheese, powdered sugar, milk, and maple syrup until mostly smooth. You want to make sure that the cream cheese is at room temperature. Otherwise the frosting will have clumps in it from the fat from the cream cheese.
- If the cream cheese frosting is too runny, you can place it in the fridge for a little while for it to become more firm.
- Drizzle as much of the maple cream cheese frosting onto the pumpkin cinnamon rolls.
- Serve the pumpkin cinnamon rolls with maple cream cheese frosting warm.
Sounds yummy! I’ve never made Cinnamon rolls.