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The Greyhound

Cooking with Iggy: Pumpkin cinnamon rolls with maple cream cheese icing

Kelly Coleman/ The Greyhound

Every year when the fall season arrives, my mom bakes homemade pumpkin cinnamon rolls. As if plain cinnamon rolls aren’t heavenly enough, the pumpkin flavor adds that home-y feel and is truly reminiscent of the fall season. These fluffy goodies are finished off with maple cream cheese icing. Although time consuming to make, the first bite of the finished product will prove that it was well worth the effort.


¼ ounce package yeast

½ cup warm water

½ cup scalded milk

¼ cup sugar

1/3 cup butter, melted

1 teaspoon salt

1 cup canned pumpkin puree

½ teaspoon pumpkin pie spice

¼ teaspoon ground nutmeg

¼ teaspoon ground clove

1 egg

4 – 5 cups all-purpose flour


½ cup softened butter, plus more for pan

¾ cup sugar, plus more for pan

¼ cup brown sugar

2 tablespoons ground cinnamon

1 teaspoon pumpkin pie spice

Maple Cream Cheese Icing

4 ounces of cream cheese, softened

¼ cup of unsalted butter, softened

1 ½ cups confectioner’s sugar

½ teaspoon vanilla

½ teaspoon Mapleine (maple extract)

¼ teaspoon salt

  1. In a small bowl, dissolve yeast in warm water and set aside. In a stand mixer bowl, combine milk, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon. Attach the bowl to the mixer with the dough hook attached.
  2. Add 2 cups of flour and mix until smooth.
  3. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead with dough hook for about 5 minutes. (If not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes.)
  4. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
  5. When doubled in size, punch down dough. Roll out on floured surface into a 15 by 9-inch rectangle.
  6. Spread softened butter all over dough.
  7. In a small bowl, mix together sugar, cinnamon and pumpkin pie spice. Then sprinkle over buttered dough.
  8. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.
  9. Coat the bottom of 13 x 9 baking pan with butter and sprinkle with sugar.
  10. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Preheat oven to 350 degrees F.
  11. Bake for about 30 minutes or until nicely browned.
  12. Meanwhile, mix cream cheese, butter, confectioner’s sugar, salt, Mapleine and vanilla until smooth. For a thicker icing, add more powdered sugar. Spread over slightly cooled rolls.
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Cooking with Iggy: Pumpkin cinnamon rolls with maple cream cheese icing