Soft Pumpkin Cinnamon Rolls with Maple Icing

Weekend baking in my house has one rule once the weather turns.

A pan of these has to come out of the oven at some point.

Soft, pillowy pumpkin dough, a spiced brown sugar swirl, and maple cream cheese icing melting into every groove.

I know yeast dough scares some people off.

It scared me too, until I realized most of the time is just the dough resting while I drink coffee.

The hands-on part is quick.

What makes these special is pumpkin kneaded right into the dough, so they're tender and just faintly spiced before you even add the filling.

I slice the log with a length of unflavored floss slid under and pulled up through, instead of a knife, so the soft rolls keep their spiral instead of squashing flat.

The kitchen smells like brown sugar and clove for an hour, and that gets everyone out of bed.

My kids have started requesting them for slow Sunday mornings.

The best part? You can shape them the night before and bake them fresh at breakfast.

They're worth every minute. Give them a try!

Why You'll Love These Pumpkin Cinnamon Rolls

These are soft, gooey, and easier than the rise time suggests. Most of the clock is hands-off.

• Soft pumpkin dough. Pumpkin kneaded in keeps every roll tender and fluffy.
• Spiced brown sugar swirl. A gooey cinnamon center in every layer.
• Maple cream cheese icing. Tangy, sweet, with a fall maple note.
• Make-ahead friendly. Shape tonight, bake fresh in the morning.
• Crowd-pleaser. A warm pan disappears fast at any fall gathering.

What's not to love?

Ingredients You'll Need

Three simple parts: dough, filling, and icing. Nothing fancy on the list.

For the dough:

• Whole milk (1 cup, warm). Warm, not hot, so it wakes the yeast without killing it.
• Active dry yeast (2 ¼ teaspoons). One standard packet.
• Granulated sugar (¼ cup). Feeds the yeast and lightly sweetens the dough.
• Pumpkin puree (¾ cup). Plain pumpkin, not pie filling. Blot it first, more on that below.
• Unsalted butter (⅓ cup, melted). For a rich, soft crumb.
• Egg (1 large). Room temperature. Real egg.
• Pumpkin pie spice (1 tablespoon) and salt (1 teaspoon). Warmth and balance.
• All-purpose flour (4 to 4 ½ cups). Add gradually until the dough pulls together.

For the filling:

• Unsalted butter (½ cup, softened). Spread it edge to edge.
• Brown sugar (1 cup, packed). The gooey base of the swirl.
• Ground cinnamon (2 tablespoons) and pumpkin pie spice (1 teaspoon). The spiced heart of the roll.

For the maple cream cheese icing:

• Cream cheese (4 oz, softened) and butter (2 tablespoons, softened). The tangy, rich base.
• Powdered sugar (1 cup), maple syrup (2 tablespoons), and vanilla (1 teaspoon). Sweet with a maple finish.

How to Make Pumpkin Cinnamon Rolls

The rhythm is simple: mix, rise, roll, rise again, bake, ice. Here's the full walkthrough.

Step 1: Make the Pumpkin Dough

Stir the yeast and a pinch of the sugar into the warm milk and let it sit 5 minutes until foamy.

Blot the pumpkin puree with a paper towel, then whisk it with the remaining sugar, melted butter, egg, pumpkin pie spice, and salt.

Stir in the yeast mixture, then add the flour a cup at a time until a soft dough forms.

Knead for 6 to 8 minutes until smooth and springy.

Step 2: First Rise

Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, until doubled.

Step 3: Make the Filling

Stir together the softened butter, brown sugar, cinnamon, and pumpkin pie spice into a soft paste.

Step 4: Roll, Fill, and Cut

Roll the dough into a large rectangle, about 16 by 12 inches.

Spread the filling all the way to the edges.

Roll it up snugly from the long side, then cut into 12 rolls.

Pro tip: Slide a length of unflavored dental floss under the log and cross it over the top to cut clean rolls without squashing them.

Step 5: Second Rise

Arrange the rolls in a greased 9-by-13-inch baking dish.

Cover and let them rise 30 to 45 minutes, until puffy and touching.

Step 6: Bake

Bake at 350°F for 25 to 30 minutes, until golden and set in the center.

Let them cool for 10 minutes before icing.

Step 7: Maple Cream Cheese Icing

Beat the cream cheese and butter until smooth, then beat in the powdered sugar, maple syrup, and vanilla.

Spread it over the warm rolls so it melts into the swirls.

Make-Ahead and Overnight Instructions

These are built for a slow morning.

• Overnight in the fridge. After cutting and arranging the rolls, cover and refrigerate overnight. In the morning, let them sit out 30 to 45 minutes, then bake.
• Freeze unbaked. Freeze the shaped rolls, then thaw and proof in the fridge overnight before baking.
• Freeze baked. Freeze un-iced rolls up to 2 months. Warm and ice fresh.

Tips for Soft, Fluffy Rolls

A few habits make the difference between soft and dense.

• Warm, not hot, milk. Around 110°F. Too hot kills the yeast.
• Blot the pumpkin. Patting out extra moisture keeps the dough from turning sticky.
• Don't over-flour. A slightly tacky dough bakes up softer than a stiff one.
• Proof until puffy. Rushing the rise gives you dense rolls.
• Use floss to cut. It keeps the rounds from getting squashed.

Storage and Reheating

They keep well, iced or not.

• Counter. Cover and store at room temperature for up to 2 days.
• Fridge. Because of the cream cheese icing, refrigerate for up to 5 days.
• Freezer. Freeze cooled rolls up to 2 months.
• Reheat. Warm a roll in the microwave for about 20 seconds to bring back the gooey center.

Frequently Asked Questions

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Soft Pumpkin Cinnamon Rolls with Maple Icing

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 12 rolls

Ingredients

For the Dough

• 1 cup whole milk warm, about 110F
• 2 ¼ teaspoons active dry yeast 1 packet
• ¼ cup granulated sugar
• ¾ cup pumpkin puree blotted, not pie filling
• ⅓ cup unsalted butter melted
• 1 large egg room temperature
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
• 4 to 4 ½ cups all-purpose flour

For the Filling

• ½ cup unsalted butter softened
• 1 cup brown sugar packed
• 2 tablespoons ground cinnamon
• 1 teaspoon pumpkin pie spice

For the Maple Cream Cheese Icing

• 4 oz cream cheese softened
• 2 tablespoons unsalted butter softened
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract

Instructions

Make the Dough

• Stir the yeast and a pinch of sugar into the warm milk and let sit 5 minutes until foamy.
• Blot the pumpkin puree with a paper towel, then whisk it with the remaining sugar, melted butter, egg, pumpkin pie spice, and salt. Stir in the yeast mixture.
• Add the flour a cup at a time until a soft dough forms. Knead 6 to 8 minutes until smooth and springy.
• Place in a greased bowl, cover, and let rise in a warm spot about 1 hour, until doubled.

Fill and Shape

• Stir the softened butter, brown sugar, cinnamon, and pumpkin pie spice into a soft paste.
• Roll the dough into a 16 by 12-inch rectangle. Spread the filling to the edges, roll up snugly from the long side, and cut into 12 rolls (a length of dental floss cuts them cleanly).
• Arrange the rolls in a greased 9 by 13-inch baking dish. Cover and let rise 30 to 45 minutes, until puffy and touching.

Bake and Ice

• Bake at 350F for 25 to 30 minutes, until golden and set in the center. Cool 10 minutes.
• Beat the cream cheese and butter until smooth, then beat in the powdered sugar, maple syrup, and vanilla. Spread over the warm rolls.

Notes

• Blot the pumpkin: Patting out extra moisture keeps the dough from turning sticky.
• Overnight: Shape the rolls, cover, and refrigerate overnight. In the morning let them sit out 30 to 45 minutes, then bake.
• Warm milk: Around 110F. Too hot kills the yeast.