Easy Pumpkin Cinnamon Rolls with Maple Frosting

By Natasha's Kitchen · 180 min

Ingredients

Instructions

1. Warm the milk, sprinkle with the yeast, whisk, and let stand 5 to 10 minutes until foamy.
2. Whisk in the flour, 2 tablespoons sugar and the pumpkin puree. Cover and let rise in a warm spot 25 to 30 minutes, or at room temperature 35 to 45 minutes, until visibly puffy.
3. Whisk in the egg, the melted butter, the remaining 2 tablespoons sugar, the pumpkin pie spice and the salt.
4. With the dough hook on speed 2, add the remaining flour half a cup at a time, adding 1 to 3 tablespoons extra only if needed. The dough should be soft and tacky but pull away from the bowl and not stick to your fingertips.
5. Knead on speed 2 for 10 minutes. Cover and let rise in a warm place for 1 hour, or at room temperature for 2 hours, until doubled.
6. Roll the dough on a well-floured surface into an even 16 x 10 inch rectangle, squaring the edges. Dot with 6 tablespoons softened butter and spread evenly.
7. Mix the brown sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice, and sprinkle all of it over the buttered dough.
8. Roll up tightly from the long side and cut into 12 rolls. Grease a 9 x 13 inch metal pan with 1 tablespoon butter and arrange the rolls cut side down, evenly spaced. Cover and let rise in a warm spot 30 to 45 minutes, or at room temperature 1 to 1½ hours, until visibly puffy. Meanwhile, preheat the oven to 350°F.
9. Brush the tops with 1 tablespoon melted butter and bake at 350°F for 20 to 25 minutes, until the edges are lightly golden and the centre reaches 190 to 195°F on an instant-read thermometer. Cool in the pan for 10 minutes.
10. Beat the 4 tablespoons softened butter and the cream cheese until smooth. Add the maple syrup, powdered sugar, cinnamon and a pinch of salt, and beat on high 2 to 3 minutes until fluffy. Frost the rolls while still warm.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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EggMilkBrown sugarCream cheesePumpkin