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Cozy Pumpkin Cinnamon Roll Braid with Maple Icing

pumpkin cinnamon roll braid - featured image
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A tender pumpkin-infused cinnamon roll braid topped with luscious maple cream cheese icing, perfect for cozy fall mornings and casual gatherings.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • ¼ cup (50 g) granulated sugar
  • 1 cup (240 ml) pumpkin puree, unsweetened
  • ⅓ cup (80 ml) warm whole milk (around 110°F / 43°C)
  • 4 tbsp (56 g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup (100 g) packed brown sugar
  • 2 tbsp ground cinnamon (for filling)
  • 3 tbsp (42 g) unsalted butter, softened (for filling)
  • 4 oz (113 g) cream cheese, softened
  • 2 tbsp (28 g) unsalted butter, softened (for icing)
  • 1 cup (120 g) powdered sugar, sifted
  • 3 tbsp (45 ml) pure maple syrup
  • ½ tsp vanilla extract

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk and granulated sugar, stirring until dissolved. Sprinkle yeast over the top and let sit 5-10 minutes until frothy.
  2. Mix the dough: In a large bowl or stand mixer bowl, whisk flour, cinnamon, nutmeg, and salt. Add pumpkin puree, melted butter, egg, and activated yeast mixture. Stir until rough dough forms.
  3. Knead the dough: Knead with dough hook on medium speed for 6-8 minutes or by hand on floured surface for 8-10 minutes until smooth and elastic. Add flour teaspoon by teaspoon if too sticky.
  4. First rise: Place dough in greased bowl, cover, and let rise in warm spot for 1 to 1 ½ hours until doubled in size.
  5. Prepare filling: Mix softened butter, brown sugar, and cinnamon until creamy and spreadable.
  6. Roll out dough: Punch down dough and roll on floured surface into 12×16 inch rectangle about ¼ inch thick.
  7. Spread filling evenly over dough, leaving 1 inch border along edges.
  8. Create braid: Cut 1-inch wide strips along long sides about 3 inches long, stopping before middle. Fold middle over filling, then cross strips over each other in braid pattern alternating sides.
  9. Second rise: Transfer braid to parchment-lined baking sheet, cover loosely, and let rise 30-45 minutes until puffy.
  10. Bake: Preheat oven to 350°F (175°C). Bake braid 25-30 minutes until golden and cooked through (internal temp ~190°F).
  11. Prepare icing: Beat cream cheese, softened butter, powdered sugar, maple syrup, and vanilla until smooth and creamy.
  12. Glaze and serve: Cool braid 10 minutes, drizzle generously with icing, slice, and serve warm.

Notes

If dough is too sticky during rolling, dust lightly with flour but avoid over-flouring to prevent dense braid. Tent braid with foil if browning too quickly. Keep butter and cream cheese at room temperature for smooth icing. Let braid cool before icing to prevent melting.

Nutrition

Keywords: pumpkin cinnamon roll, pumpkin braid, maple cream cheese icing, fall dessert, cinnamon roll braid, pumpkin spice, cozy breakfast

Find it online: https://tastypierecipes.com/cozy-pumpkin-cinnamon-roll-braid-with-maple-icing-easy-recipe/