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Cozy Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft, pillowy pumpkin cinnamon rolls with a spiced brown sugar filling and a simple maple icing. Perfect for a cozy fall morning or holiday brunch.

Ingredients

Scale
  • 1 cup (240ml) whole milk, warm (about 110°F)
  • 2 ¼ teaspoons (1 packet) active dry yeast
  • ½ cup (100g) granulated sugar
  • ½ cup (120g) pumpkin puree
  • 1 large egg, room temperature
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3 ½ to 4 cups (440g to 500g) all-purpose flour
  • 1 teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup (115g) unsalted butter, very soft
  • ¾ cup (165g) packed brown sugar
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 4 tablespoons (60g) unsalted butter
  • ¼ cup (60ml) pure maple syrup
  • 1 ½ cups (180g) powdered sugar
  • ¼ teaspoon salt
  • 2 to 3 tablespoons heavy cream or milk

Instructions

  1. In the bowl of a stand mixer, combine warm milk and 1 tablespoon of granulated sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add remaining sugar, pumpkin puree, egg, melted butter, and vanilla to the yeast mixture. Stir to combine.
  3. In a separate bowl, whisk together 3 ½ cups flour, salt, and pumpkin pie spice. Gradually add to wet ingredients, mixing on low until a shaggy dough forms.
  4. Switch to dough hook and knead on medium-low for 6-8 minutes, adding more flour as needed, until dough is soft, smooth, and slightly tacky.
  5. Shape dough into a ball, place in a greased bowl, cover, and let rise in a warm spot for 1-1 ½ hours until doubled.
  6. While dough rises, make filling: mix softened butter, brown sugar, cinnamon, nutmeg, and cloves into a smooth paste.
  7. Punch down dough and roll into an 18×12-inch rectangle on a floured surface. Spread filling evenly, leaving a ½-inch border on long edges.
  8. Roll dough tightly into a log from the long side, pinch seam to seal. Cut into 12 equal rolls (about 1 ½ inches thick).
  9. Place rolls cut-side up in a greased 9×13-inch baking dish. Cover and let rise for 30-45 minutes until puffy and touching.
  10. Preheat oven to 350°F (175°C). Bake rolls for 22-28 minutes until golden brown and filling is bubbly. Cool in pan for 10 minutes.
  11. For icing: whisk melted butter, maple syrup, powdered sugar, and salt. Add heavy cream or milk a tablespoon at a time until thick but pourable. Drizzle over warm rolls.

Notes

For make-ahead: assemble rolls through step 6, cover and refrigerate up to 12 hours. Let sit at room temperature 30 minutes before baking. Use unflavored dental floss for clean cuts. Rolls are best served warm.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, homemade cinnamon rolls, pumpkin spice

Find it online: https://flurpchef.com/cozy-pumpkin-cinnamon-rolls-with-easy-maple-icing/