These pumpkin cinnamon rolls are soft and fluffy, perfect for cozy mornings! They are filled with warm spices and topped with a delicious coffee maple frosting that’s just heavenly.
Honestly, who can resist a sweet roll in the morning? I love pairing mine with a hot cup of coffee. It’s like a little hug to start the day! ☕❤️
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is super convenient, but if you’d like a fresher taste, you can roast and puree pumpkin yourself. Just make sure it’s well-drained!
Spices: The combination of cinnamon, nutmeg, cloves, and ginger really brings warmth. If you don’t have all of them, you can simply use pumpkin pie spice as a great substitute.
Yeast: Active dry yeast is my go-to for this recipe. For a quicker rise, you can use instant yeast, but you won’t need to proof it in warm milk—just mix it right in with the flour.
Frosting Ingredients: If cream cheese isn’t your thing, mascarpone cheese could work well in the frosting. You can also substitute maple syrup with honey if needed, though it will change the flavor slightly.
How Do I Get Soft and Fluffy Rolls?
The key to soft, fluffy cinnamon rolls is in the dough preparation. Make sure to knead it enough—around 8 to 10 minutes. This develops the gluten, which gives the rolls their structure. After kneading, let the dough rise in a warm spot; a warm oven (turned off) works great!
- Keep the dough covered while it rises to prevent it from drying out.
- Don’t rush the rising time; letting the dough double in size makes a big difference in texture.
- When baking, keep an eye on them to avoid over-baking; they should be golden brown but not dry!
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 1 cup warm milk (110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup unsalted butter, melted
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 4 cups all-purpose flour (plus extra for rolling)
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/4 cup chopped pecans or walnuts (optional)
For the Coffee Maple Frosting:
- 4 oz (1/2 cup) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 1 tbsp strong brewed coffee or espresso, cooled
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take approximately 2.5 to 3 hours to complete, including 1 to 1.5 hours of rising time for the dough, along with about 30 minutes for preparation and baking, and a little time for cooling and frosting the rolls.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, combine the warm milk and yeast. Stir lightly and let it sit for about 5 minutes until it becomes frothy. Then, add in the sugar, pumpkin puree, melted butter, salt, cinnamon, nutmeg, cloves, and ginger. Mix until everything is combined.
Gradually add in the flour, one cup at a time, and mix until a soft dough forms. Knead the dough on a lightly floured surface for about 8 to 10 minutes until it’s smooth and elastic.
Put the dough in a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it’s doubled in size.
2. Make the Filling:
While the dough is rising, mix the brown sugar and cinnamon together in a small bowl. Punch down the dough to release the air, then roll it out on a floured surface into a rectangle measuring approximately 15×20 inches. Spread the softened butter evenly over the surface of the dough, and then sprinkle the cinnamon sugar mixture evenly on top. If you like, you can also add chopped nuts for added texture.
3. Form the Rolls:
Starting from the long edge, tightly roll the dough into a log. Use a sharp knife or dental floss to cut the log into 9 equal rolls. Place the rolls cut side up in a greased 9×13-inch pan, allowing a little space between each. Cover them and let rise for an additional 30 to 45 minutes until they’ve puffed up nicely.
4. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes, or until they’re golden brown and cooked through. Remove them from the oven and let them cool slightly while you prepare the frosting.
5. Prepare the Coffee Maple Frosting:
In a bowl, beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar, beating until fluffy. Then, stir in the maple syrup, cooled coffee, vanilla extract, and a pinch of salt until everything’s smooth and combined.
6. Frost and Serve:
Generously spread the coffee maple frosting over the warm rolls. Serve them immediately and enjoy every delicious bite! These pumpkin cinnamon rolls are sure to be a hit, making breakfast or brunch feel extra special!
Can I Use Store-Bought Pumpkin Puree?
Yes, canned pumpkin puree is perfect for this recipe! It saves time and adds consistent flavor. Just make sure to choose 100% pure pumpkin, not pumpkin pie filling which has added sugars and spices.
Can I Make These Cinnamon Rolls the Night Before?
Absolutely! You can prepare the rolls up to the second rise, cover them tightly, and refrigerate overnight. In the morning, allow them to come to room temperature and rise for about 30 minutes before baking.
How Do I Store Leftover Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for about a week. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven.
Can I Freeze Pumpkin Cinnamon Rolls?
Yes, these rolls freeze well! After baking and cooling, wrap each roll tightly in plastic wrap and then foil. They can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating for best results.
