Pumpkin Cinnamon Rolls with Maple Frosting
Cinnamon rolls from scratch, another weekend weakness.
The first time I made cinnamon rolls from scratch I think I fell in love. Growing up we were a Pillsbury Cinnamon Rolls on the weekend kind of house (and yes, I did eat some of the dough raw). It never crossed my mind that you could make cinnamon rolls FROM SCRATCH, but alas, it turns out you can, and yes, they are even better than you’d image.
Now let’s be honest, I’m not over here making cinnamon rolls every weekend, although most weekends I wish I was. They take time and planning but I never making them. During COVID I even went as far as to recipe test a handful of classic cinnamon roll recipes, mixing and matching different doughs, fillings, and frostings until I found MY perfect combination, which, maybe I’ll share one day…
Like many other recipes I try, this one came from Instagram and more specifically from one of my favorite bloggers, A Cozy Kitchen. She’s got some great recipes but never have I appreciated one more than when she posted her Pumpkin Cinnamon Rolls with Maple Frosting… in August. In fact, that was the first pumpkin recipe I made this year and kind of what re-inspired Pumpkin Palooza.
A Cozy Kitchen summed it up perfectly when she said “pumpkin pie spice and pumpkin puree make these cinnamon rolls taste like autumn”, and I am here for it. Time to get baking!
Pumpkin Cinnamon Rolls with Maple Frosting from A Cozy Kitchen
Recipe yields about 9 cinnamon rolls, depending on how large you cut them
Ingredients
Dough:
1/4 c. lukewarm milk
1 tbsp. active dry yeast
3 c. all-purpose flour (360g)
2 tsp. pumpkin pie spice
1 tsp. kosher salt
1/2 c. pumpkin puree
3 tbsp. white granulated sugar (375g)
1 large egg, beaten in a bowl
1/2 c. unsalted butter, cubed and at room temperature
Cinnamon Filling:
1/2 c. unsalted butter, at room temperature
2 tbsp. ground cinnamon
1 tsp. pumpkin pie spice
1/3 c. light or dark brown sugar (66g)
1 tsp. pure vanilla extract
Pinch of kosher salt
Maple Cream Cheese Glaze:
3 tbsp. unsalted butter, at room temperature
4oz cream cheese, at room temperature
1 1/2 c. powdered sugar, sifted
1 tbsp. maple syrup
1/4 tsp. vanilla extract
Pinch of kosher salt
1 tbsp. heavy cream
Instructions
See full recipe on A Cozy Kitchen for instructions.
Tips & Tricks
I always assemble my cinnamon rolls the day/night before, putting them in the fridge before the second proof (after you’ve shaped them and put them in the dish). I found that with this recipe, they did not proof in the fridge (this may just be me) and I had to do a second proof in the morning which was fine, it just took some additional time. If you want to speed up your second proof, you can always use a hot water bath in the oven. I just always recommend starting the rolls earlier than planned in the morning just in case there are any proofing issues.
