Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Makes: 12 rolls
Bake: 350°F for 22–27 minutes

Dough

• ¾ cup warm milk
• 2¼ tsp active dry yeast
• ¼ cup granulated sugar
• ½ cup pumpkin purée
• 1 egg
• ¼ cup butter, melted
• 3½–4 cups all-purpose flour
• 1 tsp salt
• 1 tsp pumpkin pie spice

Cinnamon Filling

• ½ cup butter, softened
• ¾ cup brown sugar
• 1 tbsp cinnamon
• 1 tsp pumpkin pie spice

Maple Cream Cheese Icing

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• ¾ cup powdered sugar
• 2 tbsp pure maple syrup
• ½ tsp vanilla extract
• 1–2 tbsp milk, as needed

Directions

1. Add the warm milk, yeast, and sugar to a large bowl. Stir gently and let sit for about 5 minutes, until the yeast starts to foam.
2. Stir in the pumpkin purée, egg, and melted butter.
3. Add the flour, salt, and pumpkin pie spice. Mix until a soft dough forms. Knead for about 5–7 minutes, until smooth and slightly tacky.
4. Place the dough in a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
5. Roll the dough out into a large rectangle.
6. Spread the softened butter evenly over the dough.
7. Mix together the brown sugar, cinnamon, and pumpkin pie spice. Sprinkle evenly over the butter.
8. Starting from the long side, roll the dough tightly into a log. Slice into 12 rolls.
9. Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for another 30–45 minutes.
10. Bake at 350°F for 22–27 minutes, until lightly golden and cooked through in the center.
11. While the rolls bake, make the icing. Beat the cream cheese and butter until smooth. Add the powdered sugar, maple syrup, and vanilla. Mix until creamy. Add a little milk if you want a thinner icing.
12. Spread the maple cream cheese icing generously over the cinnamon rolls while they’re still warm.