Pumpkin Spice Cinnamon Rolls Recipe with Maple Frosting

Posted on August 24, 2025

There’s just something magical about the aroma of warm cinnamon rolls baking in the oven, isn’t there? Now, imagine adding a cozy pumpkin spice twist and topping it all off with a rich maple cream cheese glaze. That’s exactly what you’re getting with this Pumpkin Spice Cinnamon Rolls recipe. It’s autumn comfort food at its finest, and honestly, it might become your new seasonal obsession. Whether you’re hosting brunch or simply indulging in a lazy weekend treat, these rolls deliver all the warm, spiced goodness you crave!

Why make these? Because they’re soft, gooey, and packed with pumpkin flavor that pairs perfectly with the sweetness of cinnamon and the tanginess of the cream cheese glaze. Plus, they’re easier to prepare than you might think, and the results are seriously bakery-worthy. Trust me, once you try these, you’ll be looking for excuses to bake them again and again!

The Story Behind Pumpkin Spice Cinnamon Rolls

There’s no denying it—pumpkin spice is the flavor of fall. From lattes to pies, it’s everywhere. But the idea of combining pumpkin spice with cinnamon rolls is pure genius. Cinnamon rolls themselves have a fascinating history dating back to Sweden, where they’re known as “kanelbullar.” They’re traditionally enjoyed with coffee during “fika,” which is essentially a Swedish coffee break. Pretty charming, right?

While traditional cinnamon rolls are delightful, adding pumpkin puree and warming spices like nutmeg and cloves makes them irresistible during autumn. I first tried this recipe on a crisp October morning when I had leftover pumpkin puree from making a pie. It felt like fate. The rolls turned out so soft and pillowy, with just the right hint of spice. And let’s not forget the glaze—it’s a maple lover’s dream!

These rolls are also perfect for holiday gatherings or a cozy weekend breakfast. They’re festive, indulgent, and guaranteed to impress anyone lucky enough to snag one. And don’t worry if you’re not a pro baker; this recipe has easy-to-follow steps to guide you along the way.

Ingredients You’ll Need

Let’s talk about what goes into these heavenly Pumpkin Spice Cinnamon Rolls. Each ingredient plays an important role, so here’s a breakdown:

All-Purpose Flour: The base for the dough. Make sure it’s fresh for the best results.
Pumpkin Puree: Adds moisture and that signature fall flavor. Avoid pumpkin pie filling—it’s too sweet.
Active Dry Yeast: Helps the rolls rise into fluffy perfection. Be sure to check the expiration date!
Brown Sugar: Sweetens the filling and adds a subtle molasses depth.
Cinnamon, Nutmeg, Cloves: The trifecta of warm spices that give these rolls their pumpkin spice flair.
Butter: Use unsalted butter for both the dough and filling. It makes everything rich and delicious.
Milk: Used in the dough to create a soft texture. Whole milk works best, but you can substitute with plant-based milk.
Cream Cheese: The star of the glaze. Make sure it’s at room temperature for easy mixing.
Maple Syrup: Adds sweetness and depth to the glaze. If possible, use pure maple syrup for the best flavor.
Powdered Sugar: Creates the smooth texture of the glaze.

If you’re missing an ingredient or have dietary restrictions, don’t worry! You can swap out dairy milk for almond milk, or use coconut sugar instead of brown sugar. As for the spices, feel free to adjust them to your liking. Love cinnamon? Add more! Not a fan of cloves? Leave them out. These rolls are forgiving, and you can tweak the flavors to make them your own.

Equipment Needed

Don’t worry—you won’t need a fancy kitchen setup to make these Pumpkin Spice Cinnamon Rolls. Here’s what you’ll want to have on hand:

Mixing Bowls: For combining the dough and filling.
Stand Mixer: Optional, but it makes kneading the dough easier. A good old-fashioned wooden spoon works too!
Rolling Pin: To roll out the dough evenly.
Baking Dish: A rectangular dish works best to hold the rolls snugly.
Pastry Brush: For spreading melted butter on the dough.
Measuring Cups and Spoons: Precision is key, especially for baking.

If you don’t have a stand mixer, don’t sweat it. You can knead the dough by hand—it’s actually quite therapeutic. Just be sure to lightly flour your surface to prevent sticking. And if you don’t have a rolling pin, a clean wine bottle works in a pinch!

How to Make Pumpkin Spice Cinnamon Rolls

Activate the Yeast: Warm 3/4 cup (180 ml) milk to about 100°F (38°C) and stir in 2 1/4 tsp (7 g) active dry yeast. Let it sit for 5 minutes until foamy.
Mix the Dough: In a large bowl, combine 2 3/4 cups (345 g) all-purpose flour, 1/3 cup (75 g) pumpkin puree, 1/4 cup (50 g) sugar, and 1/4 cup (60 g) melted butter. Add the yeast mixture and mix until it forms a dough. Knead for 8-10 minutes until smooth.
Let It Rise: Place the dough in a greased bowl, cover with a clean towel, and let it rise for 1 hour (or until doubled in size).
Make the Filling: Mix 1/2 cup (100 g) brown sugar with 2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp cloves. Melt 3 tbsp (45 g) butter for spreading.
Roll and Fill: Roll out the dough into a rectangle (about 12×16 inches). Spread the melted butter over the surface, sprinkle with the spiced sugar mixture, and roll tightly into a log.
Cut and Arrange: Slice the log into 12 pieces and place them in a greased baking dish. Cover and let rise for 30 minutes.
Bake: Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
Make the Glaze: Beat 4 oz (115 g) cream cheese with 3 tbsp (45 ml) maple syrup and 1 cup (120 g) powdered sugar. Spread generously over slightly cooled rolls.

Be sure to keep an eye on the rolls while baking—they should be golden and puffed but not overly browned. If the tops start to brown too quickly, you can tent them with foil for the last few minutes.

Cooking Tips & Techniques

Baking cinnamon rolls can feel intimidating, but it’s really all about timing and attention to detail. Here are some tips:

Don’t Overheat the Milk: If it’s too hot, it’ll kill the yeast. Aim for lukewarm.
Flour Your Surface Lightly: Too much flour can make the dough dry, while too little can leave it sticky.
Roll Evenly: Try to keep the dough rectangle as even as possible for uniform rolls.
Let the Rolls Cool Slightly: The glaze melts beautifully if the rolls are warm but not hot.

And hey, if your rolls aren’t perfect, that’s okay! Cinnamon rolls are meant to be rustic and comforting. The important thing is that they taste amazing—and trust me, they will.

Variations & Adaptations

Want to switch things up? Here are a few ideas:

Gluten-Free: Use a 1-to-1 gluten-free baking flour to make the dough.
Extra Spicy: Add a pinch of ginger or cardamom to the filling.
Caramel Glaze: Swap the maple glaze for a homemade caramel sauce.
Nutty Twist: Sprinkle chopped pecans or walnuts over the filling before rolling.

I personally love adding a handful of toasted pecans to the glaze for some crunch—it’s a game changer!

Serving & Storage Suggestions

These rolls are best served warm, fresh out of the oven. Pair them with a hot cup of coffee or chai tea for the ultimate fall breakfast. If you’re feeling fancy, add a sprinkle of cinnamon on top for presentation.

For storage, keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven at 300°F (150°C) for 5-10 minutes. The flavors deepen as they sit, so don’t be surprised if they taste even better the next day!

Nutritional Information & Benefits

Here’s an estimate of what you’re working with per roll:

Calories: Approximately 320
Carbohydrates: 45g
Fat: 12g
Protein: 5g

While these rolls are definitely a treat, pumpkin puree adds a dose of vitamin A and fiber. Plus, the warming spices like cinnamon and nutmeg can help with digestion and blood sugar regulation. The maple syrup in the glaze is a natural sweetener, so you’re skipping refined white sugar!

Conclusion

If you’re looking for a recipe that combines the coziness of fall flavors with the decadence of homemade cinnamon rolls, this Pumpkin Spice Cinnamon Rolls recipe is your answer. It’s easy to follow, endlessly adaptable, and absolutely delicious.

Give these rolls a try and let your creativity lead the way! Add your favorite nuts, play with the spices, or even try a different glaze. I can’t wait to hear how you make them your own—drop a comment below and share your version!

Happy baking, and here’s to making your kitchen smell like pumpkin spice heaven!

FAQs

Can I make the dough ahead of time?

Yes! You can prepare the dough and let it rise overnight in the refrigerator. Just bring it to room temperature before rolling it out.

Can I use instant yeast instead of active dry yeast?

Absolutely. If using instant yeast, you can skip the activation step and mix it directly with the dry ingredients.

What’s the best way to roll out the dough?

Lightly flour your surface and rolling pin to avoid sticking. Roll gently and evenly to maintain a rectangular shape.

Can I freeze these cinnamon rolls?

Yes, you can freeze the unbaked rolls after slicing them. When ready to bake, thaw them overnight in the fridge and let them rise before baking.

Can I make a vegan version?

Definitely! Substitute the butter with vegan margarine, use almond or oat milk, and opt for a dairy-free cream cheese alternative for the glaze.