By now, you’ve probably figured out that I love muffins and pancakes.
I’ve already written a beautiful, fluffy banana pancake recipe here. And I also have a dark chocolate banana bread recipe here.
If you love muffins, also check out my banana chocolate chip muffin recipe here.
But today, we’re going to make something more fall-appropriate – Pumpkin Cinnamon Rolls.
I have so much pumpkins so I’m currently enjoying trying out new recipes featuring pumpkin as the main ingredient.
These pumpkin cinnamon rolls are soft, fluffy, and filled with a gooey brown sugar-cinnamon swirl that perfectly balances the earthy sweetness of pumpkin.
The maple frosting on top adds a subtle richness that makes every bite feel like a warm hug.
They’re festive enough for holidays but easy enough for a weekend breakfast.
I’ve added variations and substitutes at the bottom.
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make Them Even Better (with affiliate links)
Use bread flour instead of all-purpose for extra soft, fluffy rolls.
Swap regular butter with European-style butter for a richer flavor
Add chopped pecans or walnuts into the filling for crunch.
If you love extra gooey rolls, drizzle some maple syrup over the rolls right before frosting.
Pumpkin Cinnamon Rolls with Maple Frosting
Course: DessertDifficulty: Medium12
Rolls25
minutes25
minutesIngredients
- For the dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
½ cup warm milk
½ cup pumpkin purée
¼ cup granulated sugar
1 egg
¼ cup unsalted butter, melted
1 tsp salt
1 tsp pumpkin pie spice
- For the filling:
½ cup brown sugar, packed
2 tbsp ground cinnamon
4 tbsp unsalted butter, softened
- For the frosting:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
½ cup powdered sugar
2 tbsp maple syrup
Pinch of salt
Directions
- Start by preparing the dough. In a mixing bowl, whisk together warm milk, yeast, and sugar, letting it sit for a few minutes until frothy. Stir in the pumpkin purée, melted butter, egg, salt, and pumpkin pie spice.
- Gradually add flour, mixing until a soft dough forms. Knead the dough on a floured surface for about 8 minutes until it becomes smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- While the dough rises, prepare the filling by mixing brown sugar and cinnamon together in a small bowl.
- Once the dough is ready, roll it out into a large rectangle. Spread softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly. Starting from the long side, roll it tightly into a log and slice into 12 equal pieces.
- Arrange the rolls in a greased baking dish, cover, and let them rise again for 30 minutes.
- Preheat your oven to 350°F (175°C). Bake the rolls for 22–25 minutes until golden brown and slightly firm to the touch.
- While they bake, make the frosting by beating cream cheese and butter until smooth, then mixing in powdered sugar, maple syrup, and a pinch of salt until creamy. Spread the frosting generously over warm rolls before serving.
- I absolutely love these when I have too much pumpkin.
Substitutions and Add-Ins:
If you don’t have pumpkin pie spice, you can make your own blend with cinnamon, nutmeg, ginger, and cloves. For a lighter version, substitute Greek yogurt for half the butter in the dough. You can also skip the cream cheese in the frosting and use a simple maple glaze made with powdered sugar, maple syrup, and a splash of milk. If you prefer a vegan version, use plant-based butter, almond milk, and a flax egg.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
If you loved this post, check out my other protein-high recipes:
