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Cozy Pumpkin Cinnamon Rolls Recipe Easy Homemade with Maple Cream Cheese Glaze

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Soft, pillowy pumpkin cinnamon rolls with a warm cinnamon swirl and a luscious maple cream cheese glaze, perfect for cozy autumn mornings or holiday gatherings.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (about 440 g)
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup warm whole milk (110°F / 43°C)
  • ¼ cup granulated sugar (50 g)
  • 4 tbsp unsalted butter, melted and cooled (56 g)
  • ¾ cup pumpkin puree (180 g), preferably canned
  • 1 large egg, room temperature
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg (optional)
  • ½ cup packed brown sugar (110 g)
  • 2 tbsp ground cinnamon
  • 4 tbsp unsalted butter, softened (56 g)
  • ½ cup chopped pecans or walnuts (optional, 60 g)
  • 4 oz cream cheese, softened (115 g)
  • 1 cup powdered sugar (120 g)
  • 3 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • 1–2 tbsp milk or cream, as needed to thin glaze

Instructions

  1. Activate the yeast by combining warm milk and granulated sugar in a small bowl. Sprinkle yeast over the surface and let sit for 5-7 minutes until foamy.
  2. In a large mixing bowl, whisk together 3 cups flour, salt, cinnamon, and nutmeg. Add pumpkin puree, melted butter, egg, and activated yeast mixture. Stir until combined.
  3. Gradually add remaining ½ cup flour and knead dough on a floured surface for 8-10 minutes until smooth and elastic, or knead with a stand mixer dough hook for 6-7 minutes on medium speed.
  4. Place dough in a lightly greased bowl, cover with plastic wrap or damp towel, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. Mix brown sugar and cinnamon in a small bowl. Set aside softened butter for spreading.
  6. Punch down risen dough and roll out on a floured surface into a 15×10-inch rectangle.
  7. Spread softened butter evenly over dough, then sprinkle cinnamon-sugar mixture on top. Add chopped nuts if using.
  8. Roll dough tightly from the long side into a log. Slice into 12 even rolls using a sharp knife.
  9. Place rolls in a greased 9×13-inch pan, cover, and let rise for 30-40 minutes until puffy.
  10. Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if tops brown too quickly.
  11. While rolls bake, beat cream cheese until smooth. Add powdered sugar, maple syrup, vanilla, and milk until glaze is smooth and spreadable.
  12. Once rolls have cooled about 10 minutes, spread maple cream cheese glaze generously over the top. Serve warm.

Notes

If dough is too sticky, add flour one tablespoon at a time. Let rolls rise in a warm, draft-free spot for best fluffiness. Use a sharp serrated knife to cut rolls to prevent squishing. Glaze rolls while warm, not hot, for best texture. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute butter and cream cheese with plant-based alternatives.

Nutrition

Keywords: pumpkin cinnamon rolls, maple cream cheese glaze, autumn recipe, fall breakfast, homemade cinnamon rolls, cozy dessert

Find it online: https://leilameals.com/cozy-pumpkin-cinnamon-rolls-recipe-easy-homemade-with-maple-cream-cheese-glaze/