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Best Pumpkin Cinnamon Rolls with Easy Maple Icing

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Soft, pillowy pumpkin cinnamon rolls generously spiced with cinnamon, nutmeg, ginger, and cloves, topped with a rich maple icing. Perfect for fall brunches or cozy weekends.

Ingredients

Scale
  • 1 cup (240 ml) whole milk, warmed to about 110°F
  • ¼ cup (50 g) granulated sugar
  • 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
  • ½ cup (120 g) pumpkin puree (100% pure, not pumpkin pie filling)
  • ¼ cup (57 g) unsalted butter, melted and slightly cooled
  • 1 large egg, at room temperature
  • 3 ½ cups (440 g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 6 tablespoons (85 g) unsalted butter, very soft
  • ¾ cup (150 g) packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 ½ cups (180 g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 tablespoons (28 g) unsalted butter, melted
  • 1–2 tablespoons whole milk
  • Pinch of salt

Instructions

  1. Activate the yeast: In the bowl of your stand mixer (or a large bowl if kneading by hand), combine the warm milk and 1 tablespoon of the granulated sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it is foamy. If it does not foam, your yeast might be dead—start over with fresh yeast.
  2. Mix the wet ingredients: Add the remaining sugar, pumpkin puree, melted butter, and the egg to the yeast mixture. Whisk it all together until it is smooth and combined. It will look a little lumpy from the pumpkin, and that is perfectly fine.
  3. Add the dry ingredients: Add 3 cups of the flour and the salt. Mix on low speed with the dough hook until a shaggy dough forms. With the mixer running, add the remaining ½ cup of flour, one tablespoon at a time, until the dough pulls away from the sides of the bowl. You want it to be slightly sticky but not wet.
  4. Knead the dough: Knead on medium-low speed for 5-7 minutes, or by hand on a lightly floured surface for 8-10 minutes. The dough should be smooth, soft, and spring back when you poke it. If it is too sticky, add a little more flour, but do not overdo it—a soft dough makes soft rolls.
  5. First rise: Place the dough in a lightly greased bowl, turning it once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. I like to put it in my oven with the light on.
  6. Make the filling: While the dough rises, mix the brown sugar, cinnamon, nutmeg, ginger, cloves, and a pinch of salt in a small bowl. Set aside. Make sure your 6 tablespoons of butter are very soft—almost like mayonnaise texture.
  7. Roll out the dough: Punch the risen dough down and turn it out onto a lightly floured surface. Roll it out into a 12×18-inch rectangle. It does not have to be perfect, but try to keep the thickness even.
  8. Spread and fill: Spread the soft butter all over the dough, leaving a ½-inch border on one of the long edges. Sprinkle the brown sugar-spice mixture evenly over the butter. Press the filling gently into the butter so it sticks.
  9. Roll it up: Starting from the long edge opposite the bare border, roll the dough tightly into a log. Pinch the seam to seal it. Roll the log seam-side down and gently squeeze it to make it even in thickness.
  10. Cut the rolls: Using a sharp serrated knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1.5 inches wide. Place them cut-side up in a greased 9×13-inch baking dish.
  11. Second rise: Cover the dish with plastic wrap and let the rolls rise for another 30-45 minutes, until they are puffy and touching each other. This is when they get that soft, pull-apart texture.
  12. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, until they are golden brown on top and a toothpick inserted into the center comes out clean. The filling will be bubbly and fragrant.
  13. Make the icing: While the rolls bake, whisk together the sifted powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk one tablespoon at a time until you reach a thick but pourable consistency. It should be thicker than a glaze but thinner than a frosting.
  14. Ice and serve: Let the rolls cool in the pan for about 5 minutes, then drizzle the maple icing all over the warm rolls. The icing will melt into all the nooks and crannies. Serve warm.

Notes

For best results, use room temperature ingredients. The dough should be slightly sticky for soft rolls. To make ahead, assemble rolls, refrigerate overnight, then let sit at room temperature for 30 minutes before baking. For clean cuts, use unflavored dental floss. If rolls brown too quickly, tent with foil.

Nutrition

Keywords: pumpkin cinnamon rolls, maple icing, fall breakfast, pumpkin recipe, cinnamon rolls, yeast rolls, holiday brunch

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