Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting
Soft Pumpkin Cinnamon Rolls made with real pumpkin puree, warm spices, brown sugar filling, and maple cream cheese frosting. Make them fresh or prep…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at myhomemaderecipe.com.
Cooking tools:
- Rolling pin
- Dental floss
- Bread knife
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Whisk
- Offset spatula
- Baking pan
- Oven
- Refrigerator
- Freezer
- Microwave
- Stove
- Plastic wrap
- Kitchen towel
- Aluminum foil
- Zip-top bag
- Wax paper
Ingredients
- 3/4 cup (180 ml) whole milk, warmed to 105-110°F
- 2 1/4 teaspoons active dry yeast
- 1/4 cup (50 g) packed brown sugar, divided
- 1/2 cup (120 g) pumpkin puree
- 1 large egg, room temperature
- 4 tablespoons (56 g) unsalted butter, melted and cooled
- 3 1/2 cups (440 g) all-purpose flour, plus more as needed
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon fine salt
- 4 tablespoons (56 g) unsalted butter, very soft
- 2/3 cup (135 g) packed brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of fine salt
- 4 oz (115 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
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