Description
Soft, pillowy pumpkin spice cinnamon rolls with a rich maple cream cheese glaze. This homemade recipe is easier than takeout, freezer-friendly, and delivers bakery-quality flavor using simple ingredients.
Ingredients
Scale
- 1 cup (245g) pumpkin puree
- 1 cup (240ml) warm milk (about 110°F/43°C)
- 2 packets (4.5 tsp) active dry yeast
- ½ cup (100g) granulated sugar
- ¼ cup (57g) unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 4 to 4.5 cups (500-560g) all-purpose flour
- 1 teaspoon salt
- ½ cup (113g) unsalted butter, softened (for filling)
- 1 cup (200g) brown sugar
- 1 teaspoon cinnamon
- 4 oz (113g) full-fat block cream cheese, softened (for glaze)
- 1 cup (120g) powdered sugar
- 2–3 tablespoons real maple syrup
- 1–2 tablespoons milk (for glaze consistency)
- ¼ teaspoon salt (for glaze)
Instructions
- Activate the yeast: In a large bowl or stand mixer, combine warm milk, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Mix the dough: Add melted butter, egg, vanilla, pumpkin puree, pumpkin pie spice, and salt to the yeast mixture. Mix on low until combined.
- Knead the dough: Gradually add flour, starting with 4 cups. Knead for 6-8 minutes until the dough is soft, smooth, and slightly tacky but not sticky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Shape the rolls: Punch down dough and roll into a 12×16 inch rectangle. Spread softened butter over the surface, leaving a border. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice. Roll tightly into a log, pinch seam, and cut into 12 equal rolls.
- Second rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown and internal temperature reaches 190°F (88°C). Cool in pan for 10 minutes.
- Make the glaze: Whisk cream cheese, powdered sugar, maple syrup, salt, and milk until smooth and drizzle-able.
- Finish: Drizzle glaze over warm (not hot) rolls and serve immediately.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure milk is warm but not hot to avoid killing yeast. Room temperature ingredients incorporate better. Use dental floss to cut rolls cleanly without squishing. Glaze rolls when warm, not hot, to prevent melting. Dough should be slightly sticky, not stiff.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 380
- Sugar: 28
- Sodium: 220
- Fat: 16
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 2
- Protein: 6
Keywords: pumpkin spice cinnamon rolls, homemade cinnamon rolls, maple cream cheese glaze, fall breakfast, easy baking, freezer friendly cinnamon rolls