Soft Pumpkin Cinnamon Rolls with Maple Icing

By:

Sarah

Published:

October 9, 2026

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Soft Pumpkin Cinnamon Rolls with Maple Icing are a delightful fall treat that combines the warm, spiced flavor of pumpkin with the comforting sweetness of cinnamon rolls. These rolls are soft, fluffy, and completely irresistible, topped with a luscious maple icing that takes them to the next level. With their tender texture and aromatic spices, they are perfect for breakfast, an afternoon snack, or even dessert.

I remember the first time I decided to make these cinnamon rolls; the scent of cinnamon wafting through my kitchen created so much anticipation. They quickly became a family favorite, disappearing faster than I could set them out. Not only are they incredibly delicious, but this recipe is also easy enough for anyone to tackle, making them a fantastic choice for both novice and experienced bakers. Trust me when I say, you’ll want to fill your kitchen with the sweet aroma of these Soft Pumpkin Cinnamon Rolls with Maple Icing.

Why You’ll Love This Recipe

Simple & Quick: Whip these up in about 2.5 hours, most of which is hands-off time.
Irresistible Flavor: Think soft, pillowy rolls filled with spiced pumpkin and brown sugar, topped with creamy maple icing.
Eye-Catching Appeal: These rolls look and smell amazing, making them perfect for entertaining.
Flexible Serving: Enjoy them for breakfast, dessert, or as a cozy snack with your favorite beverage.
Diet-Friendly Options: Easily adaptable with gluten-free flour or dairy-free substitutions for a wider range of dietary needs.

Ingredients You’ll Need

1 cup whole milk: Warm it to about 110°F to activate the yeast, ensuring a good rise.
2 ¼ teaspoons active dry yeast: This will help the rolls rise beautifully and create that cloud-like texture.
¼ cup granulated sugar: Sweetens the dough while also helping yeast to activate.
¾ cup pumpkin puree: Pure pumpkin puree adds moisture and pumpkin flavor; be sure to use the canned variety, not pie filling.
⅓ cup unsalted butter: Melted butter brings richness and moisture to the dough.
1 large egg: Room temperature eggs integrate better into the dough.
1 tablespoon pumpkin pie spice: This blend of spices works perfectly with the pumpkin to create a quintessential fall flavor.
1 teaspoon salt: Enhances the flavors in the rolls.
4 to 4 ½ cups all-purpose flour: This forms the structure of the rolls; start with less and add more as needed.
½ cup unsalted butter, softened: This spreadable butter makes the filling decadent and flavorful.
1 cup brown sugar, packed: This adds sweetness and a lovely caramel flavor along with moisture.
2 tablespoons ground cinnamon: The classic cinnamon flavor meets the warmth of pumpkin in the filling.
1 teaspoon pumpkin pie spice: A delightful addition to the filling for that warm spiced taste.
4 oz cream cheese, softened: Provides a rich, creamy base for the maple icing.
2 tablespoons unsalted butter, softened: Enhances the creaminess of the icing.
1 cup powdered sugar: Sweetens the icing, making it irresistible.
2 tablespoons pure maple syrup: Adds depth of flavor to the icing and a hint of autumn.
1 teaspoon vanilla extract: A lovely complement to the maple and cinnamon flavors.

How to Make Soft Pumpkin Cinnamon Rolls with Maple Icing

Activate the Yeast: In a medium bowl, stir 2 ¼ teaspoons of active dry yeast and a pinch of sugar into 1 cup of warm whole milk. Let it sit for 5 minutes until foamy—this shows the yeast is alive and ready to work its magic.
Mix the Dough Ingredients: While the yeast activates, blot ¾ cup of pumpkin puree with a paper towel to remove excess moisture. Then whisk it together with the remaining sugar, ⅓ cup of melted unsalted butter, 1 large egg, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of salt. Stir in the yeast mixture once it’s bubbly.
Form the Dough: Start adding 4 to 4 ½ cups of all-purpose flour, one cup at a time, mixing until a soft dough forms. Once mixed, knead the dough on a floured surface for 6 to 8 minutes until it’s smooth and springy.
Let it Rise: Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Prepare the Filling: In a small bowl, combine ½ cup softened unsalted butter, 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and 1 teaspoon of pumpkin pie spice. Mix until it forms a spreadable paste.
Shape the Rolls: After the dough has risen, roll it out on a floured surface into a 16 by 12-inch rectangle. Evenly spread the filling mixture over the dough, reaching all the edges. Starting from the long side, roll it up snugly into a log. Cut the log into 12 equal rolls using dental floss for a clean cut.
Second Rise: Arrange the rolls in a greased 9 by 13-inch baking dish. Cover them, and let them rise for another 30 to 45 minutes, until they have puffed up and are touching each other.
Bake: Preheat your oven to 350°F and bake the rolls for 25 to 30 minutes. They should be golden brown, and when you lightly poke one, it should feel set in the center. Allow them to cool for about 10 minutes.
Prepare the Icing: In a medium bowl, beat together 4 oz softened cream cheese and 2 tablespoons softened unsalted butter until smooth. Mix in 1 cup powdered sugar, 2 tablespoons pure maple syrup, and 1 teaspoon vanilla extract until creamy.
Ice the Rolls: Spread the maple icing generously over the warm cinnamon rolls, allowing it to melt and create a delicious glaze.

Storing & Reheating

To store your Soft Pumpkin Cinnamon Rolls with Maple Icing, keep them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, store in the refrigerator for up to a week. For freezing, wrap the rolls tightly and keep in a freezer-safe container for up to 3 months. To reheat, pop them in the microwave for 15-20 seconds until warmed through; they may lose some of their texture, but a quick drizzle of icing will brighten them up!

Chef’s Helpful Tips

If your kitchen is cool, consider letting the dough rise in a slightly warmed oven for a cozy environment.
Be careful not to over-knead; you want a soft, smooth dough that’s elastic, but don’t get too vigorous!
If the filling starts to ooze out while rolling, that’s normal—just seal the edges well.
For a spicier roll, feel free to increase the pumpkin pie spice in the dough and filling.
These cinnamon rolls are perfect for making ahead; assemble the rolls and let them rise overnight in the fridge before baking in the morning.

Soft Pumpkin Cinnamon Rolls with Maple Icing are more than just a delightful treat; they’re an experience of the cozy flavors of fall wrapped in a soft dough. Not only are they easy to create, but they also fill your home with that lovely doughy aroma that captures the essence of the season. Don’t hesitate to experiment with flavors or spices, and invite your friends and family to join in the tasty fun. Whether you’re enjoying these for breakfast or as a delicious dessert, you’ll be sure to elicit smiles around the table.

Recipe FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, it’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that may alter the taste and texture of your cinnamon rolls.

How do I know when my dough has risen enough?

Your dough should double in size and look puffy. If you gently poke it, the indentation should remain, indicating it’s ready for the next step.

Can I make the rolls the night before?

Absolutely! You can prepare the rolls up to the second rise, place them in the refrigerator overnight, and then bake them fresh in the morning for a delightful breakfast treat.

How can I adjust the sweetness of the icing?

Feel free to increase or decrease the powdered sugar to your taste. You can also add a touch more maple syrup for additional flavor without it becoming overly sweet.