Soft pumpkin spice cinnamon rolls are topped with a sweet maple cream cheese icing for the perfect fall sweet treat! If you're looking for more unique cinnamon roll recipes, be sure to check out our cozy Guinness Caramel Cinnamon Rolls.
If you love Middle Earth-inspired preserves and pantry recipes, try our Hobbit's Pantry e-cookbook for a compilation of many of our favourite recipes from the Shire.
At a Glance: Maple Pumpkin Spice Cinnamon Rolls
- Prep Time: 30 minutes
- Rising Time: 2 hours
- Shaping Time: 15 minutes
- Baking Time: 25 minutes
- Total Time: ~3 hours 10 minutes
- Servings: 12 servings
- Flavour: Buttery and sweet with warming spices
- Skill Level: Intermediate
- Why this Works: Soft pumpkin rolls are filled with a heavily spiced brown sugar filling and topped with a maple cream cheese frosting for the ultimate autumn sweet treat!
Maple Pumpkin Spice Cinnamon Rolls
For the ultimate in cozy fall baking we have paired the classic flavour of pumpkin spice with sweet maple syrup. The soft pumpkin cinnamon roll dough is lightly sweetened with maple syrup while the buttery cinnamon filling is packed with warm spices. The rolls are then slathered in a sweet and slightly tangy maple cream cheese icing. Best enjoyed warm and gooey from the oven, these maple pumpkin spice cinnamon rolls are the perfect sweet treat on a cool autumn day!
For more decadent cinnamon roll recipes, be sure to check out our Apple Cider Cinnamon Rolls with Browned Butter Icing or our Chestnut Cinnamon Rolls.
Ingredients for Maple Pumpkin Spice Cinnamon Rolls
Pumpkin: Canned pumpkin purée is easy to use and readily available. However, you could use fresh cooked pumpkin purée if you prefer.
Maple syrup: The dough gets its hint of sweetness from maple syrup. You can substitute with honey instead.
Maple extract: While this recipe does call for a bit of maple syrup in the frosting, the addition of maple extract is what will really make that flavour stand out.
Spices: A blend of ground cinnamon, ginger, nutmeg, and allspice give these cinnamon rolls their signature flavour.
Cinnamon Roll Baking Tips
Here are a few tips for baking cinnamon rolls:
- Measure by weight - The ingredients in this recipe are listed in both US customary and metric measurements, however, I strongly suggest using the metric weights for weighing out ingredients such as flour. With flour, the total volume can vary widely based on how tightly it is packed into a cup measure. For all our recipes, if using US customary measurements, be sure to gently scoop the flour into the measuring cup and then scrape off the excess without packing the flour down.
- Adjusting flour and water - The amount of liquid that flour absorbs can vary between different types and brands, or even the humidity in your kitchen. For that reason, it can be difficult to get exact measurements for the flour and liquid in yeast dough recipes. Keep an eye on the mixer as the dough is coming together to see if you need to make any adjustments. If there is still dry flour in the bottom of the bowl that isn't attaching to the dough, then add a bit of water. If the dough seems very sticky and isn't forming a ball, add a bit of flour until it comes together. In both cases, add the liquid or flour in 1 tablespoon increments just until you get your desired result.
- Rising time - The warmth of both the dough and the environment can have a big impact on how fast the dough rises. This is why I generally give a wide time frame for the first rise. On a very warm day the dough might double in size after an hour. On a cool day, it can take as long as 1 ½ to 2 hours. Rather than just setting a timer, check that the dough has at least doubled in size and feels soft and puffy when you press it. If the dough still feels tight or firm, let it rise for a little while longer.
- Avoid over flouring - I find it much easier to roll out the dough without using too much flour. The slight tackiness of the dough helps the dough stretch out more by lightly clinging to the counter. However, if the dough is so sticky that you aren't able to roll it properly, feel free to use a small dusting of flour.
- Shaping the rolls - Roll the dough out into an evenly thick rectangle. This will ensure consistency between the individual rolls. Avoid rolling the dough too tightly which can force the centre of the roll to puff up and stick out during baking. If this happens, you can gently press down on the centre and it should return to a more normal shape.
- Cutting the rolls - Use a sharp knife cut the rolls to make clean cuts and avoid compressing the rolls.
- Frosting the rolls - I like to frost the rolls while they're still warm. The warm rolls will gently melt the icing into a gooey and delicious coating. Allow the rolls to cool for about 10 to 15 minutes so that the icing won't completely melt away. I like to cut the rolls before icing when it's much easier to see the edges of each roll.
How to make Pumpkin Cinnamon Rolls
1. Activate the yeast
Heat the milk to between 105°F and 115°F. Add the granulated sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
2. Make the dough
In a mixing bowl, combine the all-purpose flour, salt, and spices. Whisk to combine and set aside. In the bowl of a stand mixer fitted with a dough hook, combine the pumpkin purée, melted butter, maple syrup, beaten eggs, and the yeast mixture. Stir together and then add the dry ingredients.
Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time.
Continue mixing with a dough hook on low speed for about 10 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 ½ hours until double in size.
3. Shape the cinnamon rolls
In a small bowl combine the brown sugar, spices, and kosher salt and set aside. Transfer the dough to a lightly floured counter pressing down gently to deflate. Roll the dough out into a large rectangle, about 18” by 10” in size.
Spread the softened butter over the dough. Sprinkle the spiced sugar mixture evenly over the dough, pressing down gently so that it adheres to the butter.
Spray a 9” by 13” baking pan with non-stick spray. Roll the dough up starting with the long side. Use a sharp knife to cut the roll into 12 pieces. Place the rolls in the prepared pan. Cover with a tea towel and let rise in a warm place for another 30 minutes or until double in size.
4. Bake the pumpkin cinnamon rolls
Preheat the oven to 350°F. Bake the cinnamon rolls for 25 to 30 minutes until lightly browned and cooked through. While the rolls are baking prepare the maple cream cheese icing.
5. Make the icing
In a mixing bowl combine the softened cream cheese, butter, and maple syrup. Beat together until creamy. Add the icing sugar and beat until the icing is smooth. Add the maple extract and kosher salt and beat to combine.
6. Serve the Maple Iced Cinnamon Rolls
When the rolls are done, transfer the baking dish to a rack and let sit for a few minutes. Drop the icing onto the warm rolls and let sit for a minute to soften. Gently spread the icing over the rolls. Enjoy!
More Cozy Fall Baking Recipes
- Guinness Caramel Cinnamon Rolls
- Chewy Pumpkin Cookies with Brown Butter Frosting
- Soft Pumpkin Rolls
- Spiced Apple Butter Loaf
- Apple Cider Cinnamon Rolls with Brown Butter Icing
- Chestnut Cinnamon Rolls
- Marmalade Sweet Rolls
Maple Pumpkin Spice Cinnamon Rolls
Ingredients
Cinnamon Roll Dough
- ⅔ cup warm milk
- ¼ teaspoon granulated sugar
- 2 ¼ teaspoon active dry yeast
- 4 ¼ cups all-purpose flour plus extra
- ¾ teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¾ cup pumpkin purée
- 6 tablespoon butter melted
- 2 eggs beaten
- ¼ cup maple syrup
Cinnamon Roll Filling
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 8 tablespoon butter softened
Cream Cheese Frosting
- 4 tablespoon butter softened
- 4 oz cream cheese softened
- 1 ½ cups icing sugar
- 1 tablespoon maple syrup
- ½ teaspoon maple extract
- ¼ teaspoon kosher salt
Instructions
Cinnamon Roll Dough
- Heat the milk to between 105°F and 115°F. Add the granulated sugar and yeast. Stir briefly and then set aside for the yeast to activate. When the yeast is bubbly and risen, after about 5 minutes, proceed with the recipe.
- In a mixing bowl, combine the all-purpose flour, salt, and spices. Whisk to combine and set aside. In the bowl of a stand mixer fitted with a dough hook, combine the pumpkin purée, melted butter, maple syrup, beaten eggs, and the yeast mixture. Stir together and then add the dry ingredients.
- Mix, using the dough hook, until the dough starts to come together. Scrape down the sides occasionally to encourage the dough to come together. If the dough is too sticky and sticks to the side without forming a ball, then add more flour, a tablespoon at a time.
- Continue mixing with a dough hook on low speed for about 10 minutes until the dough is soft and stretchy. After mixing, take the dough out and lightly knead a couple of times on the counter to bring it together into a smooth ball.
- Transfer the dough to a greased bowl. Rub a little oil on top of the dough. Cover with cling film or a tea towel and then set in a warm place to rise for 1 to 1 ½ hours until double in size.
Cinnamon Roll Filling
- In a small bowl combine the brown sugar, spices, and kosher salt and set aside. Transfer the dough to a lightly floured counter pressing down gently to deflate. Roll the dough out into a large rectangle, about 18” by 10” in size.
- Spread the softened butter over the dough. Sprinkle the spiced sugar mixture evenly over the dough, pressing down gently so that it adheres to the butter.
- Spray a 9” by 13” baking pan with non-stick spray. Roll the dough up starting with the long side. Use a sharp knife to cut the roll into 12 pieces. Place the rolls in the prepared pan. Cover with a tea towel and let rise in a warm place for another 30 minutes or until double in size.
- Preheat the oven to 350°F. Bake the cinnamon rolls for 25 to 30 minutes until lightly browned and cooked through. While the rolls are baking prepare the maple cream cheese icing.
Cream Cheese Icing
- In a mixing bowl combine the softened cream cheese, butter, and maple syrup. Beat together until creamy. Add the icing sugar and beat until the icing is smooth. Add the maple extract and kosher salt and beat to combine.
- When the rolls are done, transfer the baking dish to a rack and let sit for a few minutes. Drop the icing onto the warm rolls and let sit for a minute to soften. Gently spread the icing over the rolls. Enjoy!
