Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Prep Time: 3 hours | Cook Time: 25 minutes | Servings: 10-12 rolls

These soft and gooey pumpkin cinnamon rolls are perfect for the whole family! The warm spices and maple cream cheese icing make them a delicious fall treat.

Ingredients

For the Dough:

• 1/3 cup whole milk (80ml)
• 2 tbsp unsalted butter (28g)
• 1/2 cup canned pumpkin (115g) – not pumpkin pie filling
• 1/4 cup granulated sugar (50g)
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 large egg
• 1 packet (2 1/4 tsp) instant or active dry yeast
• 2 2/3 cups all-purpose flour (335g), plus extra for rolling

For the Filling:

• 6 tbsp unsalted butter, softened (85g)
• 1/2 cup packed light or dark brown sugar (100g)
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

For the Maple Cream Cheese Icing:

• 4 oz cream cheese, softened (113g)
• 3 tbsp pure maple syrup (45ml)
• 1 tbsp milk (15ml)
• 2/3 cup powdered sugar, sifted (80g)
• Optional: 1/8 tsp ground cinnamon

Instructions

1. Make the Dough: Warm the milk and butter together until the butter is just melted and the mixture is lukewarm (about 105°F-115°F). In a large bowl, whisk together the pumpkin, sugar, nutmeg, and salt. Add the milk mixture, egg, and yeast, and mix well. Gradually add the flour and knead the dough until smooth and slightly tacky.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for 2 hours or until doubled in size.
3. Prepare the Filling: Mix the brown sugar, cinnamon, nutmeg, allspice, ginger, and cloves in a small bowl. Set aside.
4. Roll Out the Dough: Punch down the dough and roll it out on a floured surface into a 10×14 inch rectangle. Spread the softened butter on top, and sprinkle the sugar and spice mixture evenly.
5. Form Rolls: Roll the dough tightly into a log and slice into 10-12 even pieces. Place them in a greased baking dish.
6. Second Rise: Cover and let the rolls rise for 1 hour or until doubled in size.
7. Bake: Preheat the oven to 350°F (177°C) and bake the rolls for 22-28 minutes. After 15 minutes, cover loosely with aluminum foil to prevent over-browning.
8. Make the Icing: While the rolls are cooling, beat together the cream cheese, maple syrup, milk, and powdered sugar. Spread over the warm rolls.

---

Tips:

• Store any leftovers in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
• For an overnight option, prepare the rolls through step 5, refrigerate, and bake the next morning.

---

This recipe is a great way to introduce your kids to baking while embracing seasonal flavors! Enjoy these cinnamon rolls as a family breakfast or an afternoon treat.