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  • Pumpkin Spice Cinnamon Rolls w/ Maple Cream Cheese Frosting

  • 16


  • 12



  • For the Dough you will need:
  • 1 cup whole milk (can sub with 2% milk)
  • 4 cups bread flour
  • 1/4 cup granulated sugar
  • 2 1/4 tsp instant yeast
  • 3/4 cup pumpkin purée
  • 1/4 cup melted unsalted butter
  • 1 egg, room temperature
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp salt
  • For the Filling you will need:
  • 1/3 cup unsalted butter, room temperature
  • 2 tbsp ground cinnamon
  • 1 cup dark brown sugar
  • 1/4 tsp salt
  • For the Maple Cream Cheese Glaze you will need:
  • 4 oz cream cheese, room temperature
  • 3 tbsp unsalted butter, room temperature
  • 5 tbsp maple syrup
  • 1/4 cup powdered sugar
  • 1/4 tsp salt

In a microwave safe bowl, heat up the milk to about 110 degrees (40-50 secs depending on the microwave). Add in the yeast, and cover for about 5 minutes until it is foamy and activated. Repeat this step again with new yeast and milk if it fails.

In a stand mixer, combine the milk and yeast mixture, sugar, egg, pumpkin purée, melted butter, cinnamon, nutmeg and cloves. Use a whisk and quickly combine the ingredients.

Next, add in the flour and salt. Mix on the first speed until the flour gets roughly incorporated, then bump up the speed to 2 and mix for another 8-10 minutes. The dough should end up in a ball and slightly sticky. Transfer into a large, oiled bowl and cover with plastic wrap and a towel. Let it rest until doubled in size. Approximately 1 hr depending on ambient temperature.

While waiting you can mix together the brown sugar, cinnamon, butter and salt for the filling and set aside. You can also mix the cream cheese, butter, maple syrup and salt for the glaze and put that into the fridge for later.

Once the dough is proofed, transfer the dough onto a well floured surface. Roll out the dough into a 15×15 square as best as you can. It can be a bit smaller or bigger. After evenly spread on the cinnamon filling. Roll the dough as best as you can, keeping in mind not to be overly tight when rolling. If it’s too tight the center of the cinnamon rolls will pop out during baking.

Cut off the ends of the roll and set them aside. Using a very sharp knife cut the roll in half, then cut each half again to make 4 rolls. From each of these rolls cut them into thirds. You should end up with 12 roughly even pieces. Look for the 2 smallest rolls and wrap the leftover scraps you cut off earlier around them.

Take out 9”x13” baking pan and spray some oil onto it. Place the cinnamon rolls evenly inside and cover with a towel. Let it rest until doubled in size. Approximately 30-60 mins.

Preheat the oven to 350 degrees.

Once the cinnamon rolls have finished the final proofing, pour a bit of milk over each cinnamon roll and bake in the oven for 25-35 mins or until the edges start browning.

Take out the frosting from the fridge and glaze the rolls once they’ve cooled down. Enjoy!