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Soft, fluffy pumpkin cinnamon rolls with a warm blend of pumpkin pie spice, crowned with a creamy maple vanilla bean cream cheese frosting. Perfect for cozy fall breakfasts or brunch.

Ingredients

Scale
  • 2/3 cup milk
  • 2 tsp active dry yeast (a little less than 1 packet)
  • 3 tbsp butter, melted
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 large egg, at room temperature
  • 1/3 cup pumpkin puree, at room temperature
  • 2 and 2/3 cups all-purpose flour
  • 2 tbsp granulated sugar, divided
  • 2 tbsp brown sugar
  • 2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/4 cup butter, softened (for spreading)
  • 1/2 cup brown sugar (for filling)
  • 1 tbsp cinnamon (for filling)
  • 1 tsp pumpkin pie spice (for filling)
  • 1/3 cup heavy cream
  • 4 oz cream cheese, at room temperature
  • 3 tbsp maple syrup
  • 4 tbsp butter, at room temperature (for frosting)
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste or vanilla extract (for frosting)

Instructions

  1. Warm milk to about 105–110°F (approx. 60 seconds in microwave), check with thermometer, cool if too hot.
  2. Pour warm milk into stand mixer bowl, stir in 1 tbsp granulated sugar, sprinkle yeast on top, stir gently and let bloom for 5 minutes until frothy.
  3. In a medium bowl, whisk together 2 and 2/3 cups flour, remaining 1 tbsp granulated sugar, 2 tbsp brown sugar, 2 tsp pumpkin pie spice, and 1/2 tsp salt; set aside.
  4. Add melted butter, vanilla, egg, and pumpkin puree to the milk mixture and mix with paddle attachment until smooth.
  5. Stir the flour mixture into the wet ingredients, switch to dough hook, knead 7–10 minutes until dough pulls away from bowl but remains slightly tacky; add flour 1 tbsp at a time if dough is too sticky.
  6. Shape dough into ball, place in greased bowl, cover with damp towel, and let rise in warm spot for about 30 minutes.
  7. In a small bowl, mix 1/2 cup brown sugar, 1 tbsp cinnamon, and 1 tsp pumpkin pie spice to make the filling.
  8. Turn risen dough onto floured surface and roll into 14.5 x 12 inch rectangle.
  9. Spread 1/4 cup softened butter evenly over dough, sprinkle cinnamon sugar filling across surface, gently press into butter.
  10. Starting from long side, tightly roll dough into log, pinch seam to seal, trim 1/4 inch from each end, slice log into nine equal rolls using dental floss or sharp knife.
  11. Butter an 8×8-inch pan, arrange rolls cut-side up in pan, cover with plastic wrap, and let rise in warm spot 15–20 minutes until doubled; preheat oven to 350°F while rising.
  12. Pour 1/3 cup heavy cream evenly over risen rolls and bake at 350°F for 22–28 minutes until golden and cooked through.
  13. Let baked rolls rest 5 minutes in pan.
  14. While rolls bake, whisk 4 oz cream cheese, 4 tbsp butter, 3 tbsp maple syrup, 1/3 cup powdered sugar, and 1 tsp vanilla bean paste or vanilla extract until smooth; adjust thickness as needed.
  15. Spread frosting over slightly cooled rolls and serve warm.

Notes

Use dental floss for slicing rolls to avoid squishing spirals., Milk temperature is critical; overheating can kill yeast resulting in dense rolls., Room temperature eggs help prevent butter from seizing when mixing., For variations, add toasted pecans to filling, substitute cocoa or chocolate chips, or use spiced glaze instead of maple frosting., For vegan/dairy-free option, substitute milk and butter with plant-based alternatives and use vegan cream cheese., The recipe fits an 8×8-inch pan making 9 rolls; double recipe for larger batch using 9×13-inch pan., Rolls can be refrigerated overnight before baking or frozen post baking for later use.

Nutrition

Find it online: https://mamapantry.com/the-best-fluffy-and-soft-pumpkin-cinnamon-rolls/