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Cozy Pumpkin Cream Cheese Stuffed Cinnamon Rolls with Easy Maple Glaze

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Soft, sweet cinnamon rolls filled with a creamy pumpkin and cream cheese mixture, topped with a subtle maple glaze. Perfect for cozy autumn mornings or unexpected guests.

Ingredients

Scale
  • 3 to 3 ½ cups (375-440g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¾ cup (180 ml) whole milk, warmed
  • 3 tbsp (45 g) unsalted butter, melted and slightly cooled
  • ¼ cup (50 g) granulated sugar
  • ½ tsp salt
  • 1 large egg, room temperature
  • ½ cup (120 g) pumpkin puree (plain, not pumpkin pie filling)
  • 4 oz (115 g) cream cheese, softened
  • ⅓ cup (70 g) brown sugar
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1 tsp vanilla extract
  • ½ cup (100 g) brown sugar (for cinnamon sugar swirl)
  • 2 tsp ground cinnamon (for cinnamon sugar swirl)
  • 3 tbsp (45 g) unsalted butter, softened (for cinnamon sugar swirl)
  • ¼ cup (60 ml) pure maple syrup
  • 1 cup (120 g) powdered sugar, sifted
  • ½ tsp vanilla extract (for glaze)
  • A pinch of salt (for glaze)

Instructions

  1. Warm the milk to about 110°F (43°C). Stir in the sugar and yeast, then let sit for 5–10 minutes until foamy.
  2. In a large bowl, whisk together 3 cups (375g) flour and salt. Add melted butter, egg, and yeast mixture. Mix until shaggy dough forms.
  3. Knead dough by hand or mixer for 8–10 minutes, adding extra flour as needed until dough is smooth, elastic, and slightly tacky.
  4. Shape dough into a ball, place in lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Mix softened cream cheese, pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract until smooth for the filling.
  6. Combine brown sugar and cinnamon for the cinnamon sugar swirl. Soften butter for spreading.
  7. Punch down risen dough and roll out on floured surface into a 15×9 inch (38×23 cm) rectangle.
  8. Spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture on top.
  9. Dollop pumpkin cream cheese filling over cinnamon sugar layer, spreading gently and leaving a small border around edges.
  10. Roll dough tightly from long edge into a log. Cut into 12 equal rolls (about 1 to 1.25 inches each). Place rolls in greased 9×13 inch baking pan with space between.
  11. Cover pan and let rolls rise for 30–45 minutes until puffy.
  12. Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and cooked through.
  13. While rolls bake, whisk powdered sugar, maple syrup, vanilla extract, and a pinch of salt until smooth. Adjust thickness with water if needed.
  14. Drizzle warm rolls with maple glaze after baking. Let cool for 10 minutes before serving.

Notes

Ensure milk is warm but not hot to activate yeast properly. Knead dough until smooth and elastic for best texture. Let rolls rise twice for pillowy softness. Softened cream cheese spreads easier and prevents patchy filling. Adjust glaze thickness with water if needed. Rolls can be frozen unbaked for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, cream cheese stuffed rolls, maple glaze, autumn dessert, cozy breakfast, pumpkin puree, cinnamon sugar rolls

Find it online: https://bitefuljoy.com/cozy-pumpkin-cream-cheese-stuffed-cinnamon-rolls-with-easy-maple-glaze-recipe/