Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Frosting are the ultimate cozy treat! While making cinnamon rolls takes some effort, trust me, every bit of it is worth it when you taste that first bite and it just melts in your mouth!
Imagine your whole house smelling of cinnamon rolls! Now, add pumpkin to that aroma, and you’ve got something even better – PUMPKIN CINNAMON ROLLS! They bring the taste of pumpkin spice and everything nice, perfectly paired with a maple cream cheese frosting that completes this fall dessert.
Pumpkin Cinnamon Rolls
Ingredients
**For the Dough:**
- 4 1/4 cups all-purpose flour add a tablespoon of flour if needed
- 3/4 cup warm whole milk
- 2 1/2 teaspoons instant yeast
- 1 teaspoon salt
- 1 egg + 1 yolk at room temperature
- 1/2 cup white sugar
- 2/3 cup pumpkin puree
- 6 tablespoons unsalted butter melted
- 1/2 tablespoon pumpkin pie spice
**For the Filling:**
- 1/3 cup unsalted butter at room temperature
- 1/4 cup pumpkin puree
- 1 1/4 cups light brown sugar
- 1 1/2 tablespoons cinnamon
- 1/2 tablespoon pumpkin pie spice
**For the Cream Cheese Frosting:**
- 8 ounces cream cheese at room temperature
- 6 tablespoons unsalted butter at room temperature
- 1 2/3 cups powdered sugar
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 3 tablespoons heavy cream
**For Additional:**
- 1/4 cup heavy cream
Instructions
**1. Make the Dough:**
- – In a large mixing bowl, combine warm milk and yeast. Let it proof for 10 minutes if using active dry yeast.
- – Add egg, yolk, melted butter, white sugar, pumpkin puree, and pumpkin pie spice to the milk and yeast mixture. Whisk until smooth.
- – Mix in the all-purpose flour and salt until a soft, smooth, and elastic dough forms. It’s okay if it sticks a bit to the sides of the bowl. Adjust with flour or milk as needed.
- – Transfer the dough to a greased bowl, cover, and let it rise in a warm place until doubled in size, about an hour.
**2. Make the Cinnamon Sugar:**
- – Mix brown sugar, cinnamon, and pumpkin pie spice in a small bowl. Set aside.
**3. Roll the Dough:**
- – Flour your work surface and roll out the dough into a 14 inches x 20 inches rectangle.
- – Combine pumpkin puree and softened butter. Spread the mixture evenly over the dough.
- – Sprinkle the spiced brown sugar mixture over the butter layer and press it down gently.
- – Roll the dough tightly into a log and cut into 1 to 1.5-inch slices to get 12 pieces. Place the rolls in a greased 9×13 pan.
- – Cover and let them proof for 30 minutes.
**4. Bake:**
- – Preheat the oven to 375°F.
- – Pour heavy cream around the cinnamon rolls in the pan.
- – Bake for 21 to 22 minutes until golden brown.
**5. Make the Cream Cheese Frosting:**
- – While the rolls bake, beat cream cheese, butter, powdered sugar, maple syrup, vanilla extract, and heavy cream until creamy and fluffy.
- – Allow the rolls to cool for 10 minutes after removing them from the oven. Then, frost and enjoy them warm!
Notes
Adjust the sweetness of the frosting by adding less maple syrup or powdered sugar to suit your taste.