Pumpkin  Cinnamon Rolls

Super soft pumpkin cinnamon rolls, topped with maple cream cheese frosting. An easy fall treat that your whole family is going to love!

Why You Should Try This Recipe:

- Easier to make than you may expect - The perfect treat to make for pumpkin spice season - These rolls are gently spiced with all the right flavors, and topped with a thick, sweet, cream cheese maple glaze

Key Ingredients:

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butter - cream cheese  powdered sugar - milk  instant yeast - brown sugar cinnamon - nutmeg  maple syrup - flour  pumpkin puree

Let's make it!

Pumpkin Cinnamon Rolls are the perfect autumn treat to warm up a cold morning!

1

In the bowl of a stand mixer, combine milk, melted butter, pumpkin puree, egg, brown sugar, and salt. Whisk until combined.

2

Add in the instant yeast and flour. Use the dough hook and mix on low speed for 1 minute. Then mix on medium speed for 3 more minutes. If you don’t have a stand mixer, you can knead the dough by hand for about 5 minutes.

3

First Rise: Grease a bowl with oil. Put the dough in the bowl and cover it with a towel or plastic wrap. Let it sit at room temperature for 1 hour or until it doubles in size.

4

Make the filling. While the dough is rising, mix together brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Set aside. Also, grease a 9×13-inch pan with some of the softened butter.

5

Shape the Rolls: On a lightly floured surface, roll out the dough into a 14×16 inch rectangle. Spread the softened butter all over the dough, but leave a small ¼ inch border on the far (and short) sides.

6

Sprinkle your sugar and spice mix over the butter and press it down lightly with your hands.

7

Roll up the dough starting from the 14-inch side. Make sure the roll is tight and the seam is at the bottom.

8

Cut off about an inch from both ends and throw them away. Now cut the roll into 12 equal 1-inch pieces.

9

Second Rise: Place the cinnamon rolls into the prepared pan, cover with a towel (or plastic wrap) and allow to rise at room temperature for 45 minutes to 1 hour.

10

Preheat the oven to 350°F (180°C), then bake the cinnamon rolls for 20 minutes or until lightly golden. You don’t want to overbake these, as they can become tough and dry. Remove from the oven, and allow to cool for 10 minutes before applying the icing.

11

To make the icing, in a bowl, combine cream cheese with 1 tablespoon of maple syrup and beat with a hand mixer until smooth.

12

Add the powdered sugar, and slowly beat again until combined, then increase the speed and beat until smooth.

13

Spread the icing on the cinnamon rolls and serve.

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