Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

Warm the liquid: In a small saucepan, heat the milk until warm (not boiling). Remove from the heat and stir in the sugar and yeast. Let it sit for 5 minutes until slightly foamy.
Make the dough: In a large bowl, combine the flour, salt, and pumpkin pie spice. Add the softened butter, pumpkin purée, egg, and the warm milk-yeast mixture. Mix until a soft, slightly sticky dough forms. Transfer the dough to a lightly floured surface. Knead for about 5–7 minutes until smooth and elastic.
First rise: Place the dough in a greased bowl. Cover with a clean towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.
Prepare the filling: In a small bowl, mix together melted butter, brown sugar, cinnamon, and pumpkin pie spice until combined.
Shape the rolls: Punch down the risen dough and roll it into a large rectangle, about ¼ inch thick. Spread the filling evenly over the dough, leaving a small border.
Roll and cut: Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal. Cut into 9 or 12 equal pieces.
Second rise: Arrange the rolls in a greased baking dish, leaving space between them. Cover and let rise again for 30 minutes.
Bake: Preheat the oven to 375℉. Bake the rolls for 18-22 minutes or until golden brown and cooked through.
Make the glaze: While the rolls bake, beat together cream cheese, powdered sugar, maple syrup, and vanilla extract until smooth and creamy.
Finish and serve: Let the baked rolls cool slightly. Spread or drizzle the maple cream cheese glaze generously over warm rolls. Enjoy these soft, spiced pumpkin cinnamon rolls with a cup of coffee or tea.

Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze

Equipment

Ingredients

For the Dough

For the Filling

For the Maple Cream Cheese Glaze

Instructions

Notes

Nutrition