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Best Homemade Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze that Wow Your Taste Buds!

  • Author: Emily
  • Total Time: 1 hour 30 minutes
  • Yield: 12 rolls 1x
  • Diet: Vegetarian

Description

Delicious homemade pumpkin cinnamon rolls topped with a creamy maple cream cheese glaze, perfect for fall.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/2 cup unsalted butter, melted
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract

Instructions

  1. In a large mixing bowl, combine the warm milk and granulated sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
  2. Stir in the melted butter, pumpkin puree, and eggs until well combined.
  3. In another bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
  4. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour.
  5. Prepare the filling by mixing together the brown sugar, cinnamon, and nutmeg in a small bowl.
  6. Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
  7. Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal it, then cut the log into 12 equal pieces.
  8. Place the rolls in a greased 9×13-inch baking dish, leaving a little space between each roll. Cover with a kitchen towel and let them rise again for about 30 minutes.
  9. Preheat your oven to 350°F. Bake the rolls for 25-30 minutes, or until they’re golden brown and cooked through.
  10. While the rolls are baking, make the maple cream cheese glaze by beating together the softened cream cheese and butter until smooth, then gradually adding the powdered sugar, maple syrup, and vanilla extract.
  11. Once the rolls are out of the oven, let them cool for a few minutes before drizzling the maple cream cheese glaze over the top. Serve warm and enjoy!

Notes

  • Ensure the milk is warm but not hot to avoid killing the yeast.
  • Feel free to adjust the spices according to your taste.
  • These rolls are best served warm but can be stored in an airtight container for a few days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 roll
  • Calories: 350
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 50mg

Keywords: Pumpkin Cinnamon Rolls, Maple Cream Cheese Glaze, Homemade Cinnamon Rolls, Fall Desserts

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