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Pumpkin Cinnamon Rolls with Maple Icing
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5 from 1 vote

Pumpkin Cinnamon Rolls with Maple Icing

Light and fluffy cinnamon rolls made with a simple spiced dough and filled with pumpkin. Top them with sweet maple icing for a breakfast that tastes like a cozy fall morning.
Prep Time30 mins
Cook Time25 mins
Resting Time20 mins
Total Time1 hr 15 mins
Course: Breakfast
Cuisine: American
Keyword: cinnamon rolls, pumpkin
Servings: 9
Calories: 527kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.50


  • 9x9 Baking Dish
  • Stand Mixer
  • Rolling Pin
  • hand mixer



  • 4 tablespoon Unsalted Butter, softened
  • cups Water, slightly warm to the touch
  • 1 tablespoon Instant Yeast
  • 2 tablespoon Sugar
  • 2 tablespoon Unsalted Butter, softened
  • 1 teaspoon Salt
  • ½ teaspoon Pumpkin Pie Spice (optional)
  • 4 cups All-Purpose Flour, divided, plus more for rolling


  • ¾ cup Pumpkin Puree
  • ¾ cup cup Light Brown Sugar
  • 2 teaspoon Ground Cinnamon (see note)
  • 4 tablespoon Unsalted Butter, softened


  • 3 tablespoon Unsalted Butter, softened
  • 3 oz Cream Cheese, softened (or microwaved for 15 seconds)
  • 1 cup Powdered Sugar
  • ½ teaspoon Vanilla Extract
  • 3-5 tablespoon Milk


  • Preheat oven to 400 F / 200 C.
  • Rub the bottom of a 9"x9" baking dish with 4 tablespoon of softened butter.
  • In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, and sugar. Let stand until creamy, about 5 minutes.
  • Meanwhile, dust a kitchen counter lightly with flour.
  • To the yeast mixture, add 2 tablespoon butter, salt, pumpkin pie spice, and 2 cups of flour. Mix on low until the ingredients come together.
  • Continuing to mix on low, add 1 more cup of flour and mix for 1 minute. Add the remaining 1 cup flour. Mix on low until all the flour is mixed in. Increase mixer speed to medium. Mix for 5 minutes, until the dough is smooth and elastic and begins to make a slapping sound as it hits the sides of the bowl.
  • Remove the bowl from the mixer and let the dough rest in the bowl (preferably near the warm oven), until the surface is smooth, about 5 minutes.
  • While dough rests, make filling by combining pumpkin, brown sugar, and cinnamon.
  • Turn the dough out on a floured surface and roll it a 9"x18" rectangle with a long side facing you. (Note: Don't worry about being precise; use the base of your 9"x9" baking dish as a general guide.) Use your hands to rub 4 tablespoon of butter over the surface of the dough.
  • Spread pumpkin filling over the surface of the dough. .
  • Starting with the side closest to you, roll the dough into a tube. Use a serrated knife to cut 9 even slices. Place the slices in the prepared baking dish and let rise in a warm place (preferably near the warm oven) until the edges of the rolls are touching, 20 minutes.
  • Bake until golden brown on top, 20-25 minutes.
  • While the rolls are baking, use a hand mixer to beat 3 tablespoon of butter and cream cheese until light and fluffy. Add powdered sugar, vanilla, and 3 tablespoon milk. Continue mixing until icing is smooth. Add more milk a bit at a time, if needed, until icing is shiny and easy to pour.
  • When the rolls come out of the oven, let them cool for 5 minutes before topping with the icing.
  • Serve immediately (of course...who could wait!).


I always use Saigon cinnamon in my cinnamon rolls. It gives them maximum cinnamon flavor, but regular cinnamon works just fine.


Serving: 1g | Calories: 527kcal | Carbohydrates: 79g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 55mg | Sodium: 301mg | Potassium: 150mg | Fiber: 3g | Sugar: 35g | Vitamin A: 3817IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg