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Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

Author Serving Up Southern


  • I cup pumpkin puree
  • 1 box yellow cake mix
  • 3 eggs
  • 4 1/2 teaspoons of yeast, or 2 packages
  • 1 - 2 tablespoons brown sugar
  • 1 3/4 cups warm water
  • 1/3 cup vegetable oil
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt
  • 4 cups flour (may need more

For the Sugar Mixture:

  • 1/4 - 1/2 cup butter
  • brown sugar
  • sugar
  • pumpkin pie spice

For the Icing:

  • 8 oz. cream cheese
  • 1 stick of butter, softened
  • 1/2 cup maple syrup
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon milk may need more


  • Dissolve yeast in warm water with about a teaspoon of sugar for 3 minutes. Add the cake mix, 1 cup of the flour, eggs, oil, and the salt. Beat with beater until bubbles appear. (I use my Bosch mixer, but a KitchenAid, or hand mixer will work.)
  • Slowly add the remaining flour. If you do not have a Bosch or a stand mixer, stir with a spoon, making a soft dough. Turn dough out onto a floured surface and lightly need and shape into a large round disk.
  • Place dough into a greased bowl, turning once to coat both sides of dough. Cover with a tea towel and let rise until it's doubled in size. Turn the dough out onto a lightly greased surface and roll into a rectangle about 1/4 inch thick.

For the Sugar Mixture:

  • Using a pastry brush, brush the melted butter onto the rolled dough. Then, sprinkle with a very generous sprinkling of sugar, brown sugar, and pumpkin pie spice. Roll up starting from the long edge of the rectangle - jelly roll style - stretching it out.
  • Using dental floss, slice into about 1 1/2 inch slices. Put the rolls into a lightly greased pan, cover, and let rise.
  • Put into a preheated 350 degree oven and bake for 14 to 20 minutes. Times will vary according to different ovens. Watch closely to avoid over baking.

For the Icing:

  • Combine the cream cheese, butter, powdered sugar, maple syrup, and pumpkin pies spice and mix well with an electric mixer. I usually mix this before adding the tablespoon of milk. If it is to thick, add the tablespoon of milk (or more) until you reach the desired consistency. Be careful not to add to much milk, resulting in your icing being to runny.