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Best Maple Pumpkin Cinnamon Rolls in 50 Minutes

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These maple pumpkin cinnamon rolls are pillowy, fragrant with cinnamon and maple, and topped with a cream cheese icing that seeps into every crevice. Ready in just 50 minutes from start to finish, they’re the perfect fall treat for breakfast or brunch.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour, plus more for dusting
  • ¼ cup granulated sugar
  • 1 packet (2 ¼ teaspoons) active dry yeast
  • ½ teaspoon salt
  • ½ cup pumpkin puree
  • ½ cup warm milk (around 110°F)
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, softened
  • ½ cup brown sugar, packed
  • ¼ cup maple syrup
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. In a large mixing bowl, combine warm milk (110°F) with 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-7 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, melted butter, vanilla extract, and salt to the yeast mixture. Stir until combined. Add flour one cup at a time, mixing after each addition. Knead for about 5 minutes until smooth and elastic.
  3. Shape dough into a ball and place in a lightly greased bowl. Cover with a clean kitchen towel and let rise in a warm spot for 15-20 minutes until doubled in size.
  4. While dough rises, mix brown sugar, cinnamon, nutmeg, and ginger in a small bowl. In another bowl, combine softened butter and maple syrup until smooth.
  5. Lightly flour work surface. Roll dough into a 12×9-inch rectangle. Spread maple butter mixture evenly over dough, leaving a ½-inch border on the long edge. Sprinkle brown sugar-cinnamon mixture over butter, pressing gently into dough. Starting from the long edge, roll dough tightly into a log. Pinch seam to seal.
  6. Using a sharp knife or bench scraper, cut log into 8 equal rolls. Place rolls in a greased 9-inch round baking pan, cut side up.
  7. Cover pan with towel and let rolls rise for another 15-20 minutes. Preheat oven to 375°F.
  8. Bake rolls for 18-22 minutes until golden brown. Let cool in pan for 5-10 minutes before icing.
  9. While rolls cool, beat cream cheese and butter together until smooth. Add powdered sugar, maple syrup, vanilla, and salt. Beat until creamy.
  10. Spread icing over warm rolls. Let melt into crevices for a minute or two. Serve warm.

Notes

Don’t overheat the milk; yeast dies at around 130°F. Let cream cheese soften properly for lump-free icing. Roll dough tightly but not too tight to prevent filling from leaking. Cut with confidence using one clean cut. Let rolls rest 5 minutes after baking before icing. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use almond or oat milk and vegan butter. Rolls can be made ahead: prepare through step 6, refrigerate overnight, then let sit at room temperature 20-30 minutes before baking. Freeze baked rolls without icing for up to 2 months.

Nutrition

Keywords: maple pumpkin cinnamon rolls, pumpkin cinnamon rolls, maple cinnamon rolls, fall breakfast, pumpkin recipes, cinnamon rolls with cream cheese icing

Find it online: https://lucastable.com/best-maple-pumpkin-cinnamon-rolls-in-50-minutes/