Oh my gosh, this recipe is so simple but takes just a little bit of time. It’s so full of fall flavors without being over powered in any one flavor. My family ate these up. The cream cheese icing just brings it all together.
Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing
Ingredients
Dough
- 4 1/4 cups All Purpose Flour
- 1 TBS dry active yeast
- 1 tsp pumpkin pie spice
- 1/2 tsp Salt
- 1 1/4 cup milk
- 4 TBS butter melted
- 1 cup pumpkin puree
- 1/3 cup white granulated sugar
Filling
- 6 TBS butter melted
- 3/4 cup brown sugar
- 2 tsp pumpkin pie filling
Icing
- 2 TBS butter melted
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp maple sugar
Instructions
- Making the dough: Combine in a large bowl the flour, yeast, pumpkin pie spice, salt using a whisk.
- In a medium bowl combine milk, butter, pumpkin puree, and sugar with a whisk until smooth.
- Pour the wet mixture into the flour mixture and stir with a wooden spoon until combined. The mixture will look a little scraggly.
- Cover with some plastic wrap or a dish towel and place into a warm place for 1 1/2 - 2 hours. the dough should at this point look like it grew in size.
- Line a sheet pan with parchment paper and spread out about 1/4 cup of flour over the whole surface. Place dough into center of floured paper. Add additional sprinkling of flour onto dough. Using your hands, spread dough to cover the whole pan to make the rectangle shape.
- Using the filling ingredients: Using a pastry brush, spread melted butter over the whole dough. Sprinkle the brown sugar over the melted butter. Then sprinkle the pumpkin pie spice over brown sugar.
- Starting at a long edge, roll tightly to the other long edge and seal the seam. (The dough will be a little sticky so flour your hands as you roll and brush off excess flour as needed.
- Slice into 12 rolls and place onto another 13x9 sheet pan covered with parchment paper. (I used dental floss free of flavor to make the slices. You can use a very sharp knife also.) Cover with a kitchen towel and let rise once more for 30 minutes.
- Preheat oven to 360 degrees. Brush the rolls with melted butter. Bake for 20 minutes, until lightly browned and cooked through.
- Cool the rolls for 5 minutes in the pan on a cooling rack.
- While cooling, make the icing: Using a hand mixer, beat the cream cheese until smooth. Add in powdered sugar 1/3 cup at a time. Add the melted butter after the first 1/3 cup to make it smooth.
- After all powdered sugar has been mixed in, add the maple syrup and mix well.
- Spread the icing over the pumpkin cinnamon rolls. Enjoy.