Pumpkin Pie Cinnamon Rolls with Maple Cream Cheese Icing
This easy make ahead breakfast or dessert brings the perfect amount of holiday flavor to a favorite treat.
Ingredients
Dough
- ½ cup milk warmed
- 2 ¼ tsp active dry yeast
- ¼ cup butter softened
- ⅓ cup packed brown sugar or maple syrup
- 1 cup pumpkin
- 1 egg
- ¾ tsp sea salt
- 4 cups all purpose flour
Filling
- ⅔ cup packed brown sugar
- ¼ cup pumpkin
- 2 Tbsp all purpose flour
- 2 Tbsp pumpkin spice/pumpkin pie spice
- ⅓ cup cold butter
Icing
- 2 Tbsp butter softened
- 4 oz cream cheese
- 3 Tbsp maple syrup
- 1 cup powdered sugar sifted
Instructions
Dough
- Combine warm milk and yeast, let sit 5 minutes until beginning to foam/bubble.
- In a mixer fitted with dough hook, combine butter, brown sugar, pumpkin puree, egg, and yeast milk.
- Mix in salt.
- Gradually add flour, mixing on low speed. Once all flour is added, continue mixing 5 more minutes to knead. Dough should be slightly sticky.
- Cover with plastic wrap and let rise until doubled in size, about 2 hours.
Filling
- In a small bowl, mix together all filling ingredients except butter.
- Cut in cold butter last until filling resembles wet sand.
Assemble
- Grease 9x13 pan.
- Turn dough onto lightly floured cutting board and roll into a large 12x17 inch rectangle.
- Spread pumpkin filling on top of dough.
- Roll up starting at a long side into a log shape.
- Cut into 12 slices and place cut side down in baking dish.
- Cover and let rise again until doubled, about 30 minutes.
- Preheat oven to 350℉
- Bake 25-30 minutes until golden brown and internal temperature is 190-200℉
Icing
- In mixer beat butter and cream cheese until smooth.
- Add maple syrup and mix in.
- Add powdered sugar and mix until smooth.
- Spread over top of warm cinnamon rolls.