Fluffy and Soft Pumpkin Cinnamon Rolls With Maple Frosting

Fluffy and Soft Pumpkin cinnamon rolls bring cozy pumpkin flavor, warm spices, and tender swirls to your kitchen. Even better, creamy maple frosting makes every soft bite feel extra special.

Why You’ll Love These Fluffy and Soft Pumpkin Cinnamon Rolls

These Fluffy and Soft Pumpkin cinnamon rolls combine real pumpkin puree with cinnamon and pumpkin pie spice. As a result, each roll tastes warmly spiced, moist, and distinctly pumpkin forward.
Also, heavy cream gives the rolls an especially tender texture as they bake. Then the maple cream cheese frosting melts slightly over the warm tops and settles into every swirl.
This updated recipe also creates a fluffier texture and stronger pumpkin flavor. In fact, it makes nine generous rolls, so an 8 x 8 inch pan works perfectly for a cozy family breakfast.
You will need about 1 hour 30 minutes for prep and 30 minutes for baking. Therefore, plan on about 2 hours from start to finish.

Ingredients for Pumpkin Cinnamon Rolls

Simple baking ingredients come together to create these Fluffy and Soft Pumpkin cinnamon rolls. However, ingredient temperature matters, especially when you work with yeast dough.

Pumpkin Cinnamon Roll Dough

Milk gives the dough moisture and richness. Meanwhile, active dry yeast creates the airy rise that gives each roll its fluffy texture.
Granulated sugar feeds the yeast and adds light sweetness, while brown sugar brings a warmer flavor. Also, melted butter adds richness without making the dough too heavy.
Pumpkin puree gives the rolls their autumn flavor, beautiful color, and soft texture. Likewise, a room temperature egg adds structure and richness.
Vanilla adds a sweet aroma, while pumpkin pie spice brings familiar fall warmth. Finally, all purpose flour builds the dough, and salt balances the sweetness.

Cinnamon Pumpkin Spice Filling

Softened butter creates the rich base for the filling. Then brown sugar melts into the butter as the rolls bake, creating sweet and slightly caramelized swirls.
Cinnamon gives the filling its classic cinnamon roll flavor. Meanwhile, pumpkin pie spice adds extra warmth and makes the pumpkin flavor taste even cozier.

Heavy Cream for Extra-Soft Rolls

Heavy cream may look like a small addition, but it makes a noticeable difference. In fact, it helps these Fluffy and Soft Pumpkin rolls stay moist and tender while baking.
The cream settles around the dough and adds richness as the rolls bake. As a result, you get softer centers and a wonderfully comforting texture.

Maple Cream Cheese Frosting

Cream cheese gives the frosting a creamy, lightly tangy base. Meanwhile, softened butter makes it smooth and rich.
Maple syrup adds warm sweetness that pairs beautifully with pumpkin and cinnamon. Also, powdered sugar gives the frosting body without making it overly sweet.
Finally, vanilla bean paste adds a rich vanilla aroma and pretty vanilla specks. However, regular vanilla extract works just as well.

How to Make Fluffy and Soft Pumpkin Cinnamon Rolls

These Fluffy and Soft Pumpkin cinnamon rolls take a little patience because the yeast needs time to work. However, each step stays simple when you take the process one stage at a time.

Activate the Yeast and Make the Pumpkin Dough

First, warm the milk to 105 to 110°F. Then stir in 1 tablespoon granulated sugar, sprinkle the active dry yeast over the milk, and stir gently.
Leave the mixture for about 5 minutes. Meanwhile, whisk the flour, remaining granulated sugar, brown sugar, pumpkin pie spice, and salt in a separate bowl.
Next, add the melted butter, vanilla, egg, and pumpkin puree to the yeast mixture. Mix everything together until well combined.
Then add the dry ingredients. At this point, the dough will begin forming into a soft, slightly sticky ball.

Knead and Let the Dough Rise

Use a dough hook to knead the dough for 7 to 10 minutes. Eventually, the dough should pull away from the sides of the bowl while still feeling slightly tacky.
However, pumpkin puree can vary in moisture. Therefore, if the dough feels excessively sticky, add flour 1 tablespoon at a time.
Next, shape the dough into a ball and place it inside a lightly greased bowl. Cover the bowl with a damp towel, then leave the dough in a warm place for about 30 minutes.

Make the Cinnamon Pumpkin Spice Filling

While the dough rises, combine the brown sugar, cinnamon, and pumpkin pie spice. Stir until the spices spread evenly through the sugar.
Also, keep your butter softened so it spreads without tearing the dough. That small detail makes filling the rolls much easier.

Roll, Fill, and Shape the Dough

Lightly flour your work surface. Then roll the risen dough into a rectangle measuring roughly 14.5 x 12 inches.
Next, spread softened butter across the surface. Sprinkle the cinnamon pumpkin spice mixture evenly over the butter.
Gently press the filling into the butter with your hands. As a result, more filling stays in place when you roll and cut the dough.
Starting from the 14.5 inch side, roll the dough tightly into a log. However, avoid squeezing so hard that the filling pushes out.

Cut the Dough Into 9 Cinnamon Rolls

Trim about 1/4 inch from each end of the log. Then divide the remaining log into nine equal pieces.
Plain, unwaxed dental floss works especially well here. Simply slide the floss under the log, cross the ends over the top, and pull through the dough.
Alternatively, use a sharp knife. However, floss usually keeps the swirls rounder because it does not press down on the soft dough.

Let the Pumpkin Cinnamon Rolls Rise

Butter an 8 x 8 inch baking pan. Then arrange all nine rolls inside, leaving enough room for them to expand.
Cover the pan and place it somewhere warm for 15 to 20 minutes. Meanwhile, preheat your oven to 350°F.
The rolls should look noticeably larger and roughly doubled after the second rise. Therefore, give them a few extra minutes if your kitchen feels cool.

Add Heavy Cream and Bake

Once the rolls finish rising, gently pour the heavy cream over them. Then place the pan in the preheated oven.
Bake for 22 to 28 minutes. Eventually, the tops should turn golden and the centers should cook through.
Remove the Fluffy and Soft Pumpkin cinnamon rolls from the oven. Then let them cool for about 5 minutes while you finish the frosting.

Make the Maple Cream Cheese Frosting

Whisk the room temperature cream cheese, butter, maple syrup, powdered sugar, and vanilla bean paste until smooth and creamy.
If the frosting feels too thin, add powdered sugar 1 tablespoon at a time. However, if it feels too thick, mix in milk 1 tablespoon at a time until it reaches a spreadable consistency.

Frost and Serve the Warm Cinnamon Rolls

Spread the maple cream cheese frosting over the rolls while they still feel warm. Then watch the frosting soften slightly and settle into those cinnamon pumpkin swirls.
Serve the rolls right away for their softest texture. Personally, I love that first warm roll from the center of the pan because it always feels especially soft and cozy.

Tips for Soft and Fluffy Pumpkin Cinnamon Rolls

A few simple details can make a big difference with yeast dough. Therefore, pay close attention to temperature, texture, and rising time when making Fluffy and Soft Pumpkin cinnamon rolls.

Keep the Milk at the Right Temperature

Aim for 105 to 110°F when warming the milk. If the milk gets too hot, it can kill the yeast and prevent a proper rise.
Therefore, use a kitchen thermometer if you have one. Also, give the yeast about 5 minutes to activate before adding the remaining wet ingredients.

Use Room-Temperature Egg and Pumpkin Puree

Cold ingredients can cool the yeast mixture and slow the dough. Therefore, bring both the egg and pumpkin puree to room temperature before mixing.
Room temperature ingredients also blend more smoothly. As a result, the dough develops a more consistent texture.

Know When the Dough Has Been Kneaded Enough

Knead the dough for about 7 to 10 minutes with a dough hook. Eventually, it should become smooth and pull away from the bowl.
However, the dough should still feel slightly tacky. Resist adding lots of extra flour because too much can create dense, dry cinnamon rolls.

Press the Filling Into the Butter

After spreading the cinnamon mixture, gently press it into the softened butter. Consequently, the filling stays more evenly distributed when you roll the dough.
This simple step also reduces the amount of loose sugar that falls out during cutting. Therefore, each roll keeps more of those sweet cinnamon swirls.

Use Dental Floss for Clean, Round Rolls

Plain, unwaxed dental floss cuts soft cinnamon roll dough without crushing it. As a result, your rolls keep their pretty spiral shape.
However, avoid flavored or waxed floss. If you do not have suitable floss, simply use a very sharp knife and cut with gentle movements.

Pour Heavy Cream Over the Rolls Before Baking

Heavy cream adds extra moisture and richness before the pan enters the oven. As a result, the baked rolls develop especially soft centers.
Also, the cream works beautifully with the pumpkin dough and cinnamon filling. This step helps create the signature texture that makes these Fluffy and Soft Pumpkin cinnamon rolls so satisfying.

How to Store and Reheat Pumpkin Cinnamon Rolls

These rolls taste best warm and fresh. However, you can refrigerate leftovers in an airtight container for up to 5 days.
For a quick serving, microwave one roll for about 15 to 20 seconds. As a result, the dough softens and the maple frosting turns creamy again.
Avoid overheating the rolls because long microwave times can make bread tough. Instead, start with a short heating time and add a few seconds only when needed.

How to Freeze Pumpkin Cinnamon Rolls

You can freeze baked Fluffy and Soft Pumpkin cinnamon rolls with or without frosting. First, let the rolls cool completely.
Then store them securely in a freezer suitable container. When you want to serve them, thaw the rolls overnight in the refrigerator.
Next, reheat the thawed rolls at 350°F for about 10 to 15 minutes. Alternatively, microwave an individual thawed roll for about 20 to 30 seconds.
If you freeze the rolls without frosting, add fresh maple cream cheese frosting after reheating. As a result, you get that creamy finish and freshly frosted taste.

Other Recipes You May Enjoy

If pumpkin season has you reaching for cinnamon, maple, and cozy breakfasts, these recipes make delicious choices too:

• Try this quick and easy pumpkin butter when you want a simple pumpkin spread for toast or breakfast.
• Also, these easy pumpkin pie cupcakes bring pumpkin pie flavor into a fun little dessert.
• For another fruity twist on a bakery favorite, make these peach cobbler cinnamon rolls.
• If you love maple frosting, these soft baked maple donut bars make another cozy treat.
• Meanwhile, these cinnamon apple oatmeal muffins work beautifully for an easy fall breakfast.
• Finally, this brioche French toast casserole makes a comforting choice for weekend breakfast or brunch.

Frequently Asked Questions

Final Thoughts

Fluffy and Soft Pumpkin cinnamon rolls make a cozy breakfast when you want something warm, spiced, and homemade. Plus, the combination of pumpkin dough, cinnamon filling, heavy cream, and maple frosting gives every bite plenty of fall flavor.
Serve them while they are still warm for the softest texture. Then save this recipe for chilly weekends, holiday breakfasts, or any morning that calls for something sweet.
For more seasonal recipe inspiration, you can also follow Ellie’s Microwave Recipes on Pinterest and save your favorite ideas for later.

Fluffy and Soft Pumpkin Cinnamon Rolls

Ellie

Fluffy and Soft Pumpkin cinnamon rolls combine tender pumpkin dough, warm cinnamon spice, and a creamy maple cream cheese frosting. Heavy cream keeps every roll extra soft and moist.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Course Breakfast, Dessert

Cuisine American

Servings 9 cinnamon rolls

Calories 429 kcal

Equipment

• Stand mixer with dough hook For mixing and kneading the pumpkin dough.
• 8 x 8 inch baking pan Butter before adding the shaped cinnamon rolls.
• Mixing bowls For the dough, filling, and frosting.
• Rolling Pin For rolling the dough into a rectangle.
• Plain unwaxed dental floss or sharp knife For cutting the dough into 9 rolls.

Ingredients

  

• Pumpkin Cinnamon Roll Dough
• ⅔ cup milk
• 2 tsp active dry yeast, slightly less than 1 packet
• 3 tbsp butter, melted
• 1 tsp vanilla extract
• 1 large egg, room temperature
• ⅓ cup pumpkin puree, room temperature
• 2 ⅔ cups all-purpose flour
• 2 tbsp granulated sugar, divided
• 2 tbsp brown sugar
• 2 tsp pumpkin pie spice
• ½ tsp salt
• Cinnamon Pumpkin Spice Filling
• ¼ cup butter, softened
• ½ cup brown sugar
• 1 tbsp ground cinnamon
• 1 tsp pumpkin pie spice
• Before Baking
• ⅓ cup heavy cream
• Maple Cream Cheese Frosting
• 4 oz cream cheese, room temperature
• 3 tbsp maple syrup
• 4 tbsp butter, room temperature
• ⅓ cup powdered sugar
• 1 tsp vanilla bean paste or vanilla extract

Instructions

 

• Warm the milk to 105 to 110°F. Mix it with 1 tablespoon granulated sugar. Sprinkle in the yeast, stir gently, and leave it for about 5 minutes to activate.
• Meanwhile, whisk the flour, remaining 1 tablespoon granulated sugar, brown sugar, pumpkin pie spice, and salt in a separate bowl.
• Add the melted butter, vanilla, egg, and pumpkin puree to the activated yeast mixture. Mix until combined. Then add the dry ingredients.
• Knead with a dough hook for 7 to 10 minutes. The dough should feel slightly tacky but pull away from the bowl. If necessary, add flour 1 tablespoon at a time.
• Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp towel and let it rise in a warm place for 30 minutes.
• Combine the brown sugar, cinnamon, and pumpkin pie spice for the filling.
• Roll the risen dough on a lightly floured surface into roughly a 14.5 x 12 inch rectangle. Spread the softened butter evenly over the dough. Then sprinkle the sugar and spice mixture over the butter and gently press it into place.
• Starting from the 14.5 inch side, roll the dough tightly into a log. Trim about 1/4 inch from each end. Then divide the log into 9 equal cinnamon rolls using plain, unwaxed dental floss or a sharp knife.
• Arrange the rolls in a buttered 8 x 8 inch pan. Cover and let them rise in a warm place for 15 to 20 minutes, or until roughly doubled. Meanwhile, preheat the oven to 350°F.
• Pour the heavy cream evenly over the risen cinnamon rolls. Then bake for 22 to 28 minutes, until golden and fully baked.
• While the rolls bake, whisk the cream cheese, butter, maple syrup, powdered sugar, and vanilla bean paste or vanilla extract until smooth. Add powdered sugar 1 tablespoon at a time if the frosting feels too thin. Alternatively, add milk 1 tablespoon at a time if it feels too thick.
• Let the baked rolls cool for about 5 minutes. Then spread the maple cream cheese frosting over the warm rolls and serve.

Notes

Keep the milk around 105 to 110°F because excessive heat can kill the yeast. Use a room temperature egg and pumpkin puree so the dough mixes evenly. If the dough feels too sticky, add flour 1 tablespoon at a time. Press the filling gently into the butter to keep it evenly distributed. Plain, unwaxed dental floss creates clean, round slices. These rolls taste best warm and fresh. Refrigerate leftovers in an airtight container for up to 5 days and microwave for 15 to 20 seconds to reheat. You can also freeze completely cooled baked rolls with or without frosting. Thaw overnight in the refrigerator, then reheat at 350°F for 10 to 15 minutes or microwave individual thawed rolls for 20 to 30 seconds.

Keyword Fluffy and Soft Pumpkin, Maple Cinnamon Rolls, Pumpkin Cinnamon Rolls, pumpkin recipes