These pumpkin cinnamon rolls are soft, fluffy, and filled with warm spices that scream fall. Topped with a coffee maple frosting, they are a sweet treat you’ll love!
Making these rolls fills the kitchen with a cozy smell that makes everyone smile. Seriously, who can resist fresh cinnamon rolls with a coffee twist? I enjoy having one with my morning coffee—pure bliss!
Key Ingredients & Substitutions
Pumpkin Puree: The star of these cinnamon rolls! Fresh pumpkin or canned pumpkin puree both work great. If you want a lighter option, use applesauce instead, but it will change the flavor a bit.
Yeast: Active dry yeast is essential for rise. If you’re in a hurry, you could use instant yeast, which doesn’t need to be proofed in warm milk. Just mix it with the dry ingredients!
Butter: Unsalted butter is my go-to. However, you could use coconut oil or margarine for a dairy-free version. Just melt it the same way as butter.
Spices: The mix of cinnamon, nutmeg, ginger, and cloves gives these rolls their warm flavor. If you’re out of cloves, just skip it or replace it with a bit more cinnamon or nutmeg.
Cream Cheese: For the frosting, cream cheese gives that rich flavor. If you want to make it lighter, Greek yogurt can be a good substitute, but it won’t be as sweet.
How Do I Get My Dough to Rise Perfectly?
Getting that dough to rise just right is crucial! Start by warming the milk to about 110°F—this helps activate the yeast. It’s best to let the yeast bubble up in the milk before mixing in your other ingredients. If your kitchen is cool, try placing the bowl in a warm spot, like near the oven while it preheats.
- Make sure your yeast is fresh; expired yeast won’t rise well.
- Cover the dough with a towel to keep moisture in. This helps it rise evenly.
- If you don’t see a double in size within the given time, give it more time (or a little longer if your kitchen is cold).
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree (unsweetened)
- 1/3 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 3 1/2 to 4 cups all-purpose flour
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
For the Coffee Maple Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tbsp pure maple syrup
- 1 tsp instant coffee granules dissolved in 1 tsp hot water (or 1 tsp brewed espresso, cooled)
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delightful recipe takes about 25-30 minutes of preparation time, followed by 2 hours for the dough to rise (1 hour for the first rise and 30-45 minutes for the second). Baking the rolls will take about 20-25 minutes. So, in total, plan for around 2.5 to 3 hours from start to finish, but most of that time is hands-off while the dough rises!
Step-by-Step Instructions:
1. Prepare the Dough:
In a small bowl, warm the milk until it’s about 110°F (it should feel warm to the touch but not hot). Sprinkle the yeast over the warm milk and let it sit for 5-10 minutes until it looks foamy. This means the yeast is active!
In a large bowl, combine the sugar, pumpkin puree, melted butter, egg, and vanilla extract. Stir in the foamy yeast mixture. In a separate bowl, whisk together 3 1/2 cups of flour, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Gradually mix the dry ingredients into the wet ingredients until you form a soft dough. If it’s too sticky, add more flour a tablespoon at a time.
Next, turn the dough out onto a floured surface and knead for about 6-8 minutes until it’s smooth and elastic. Place the dough in a lightly greased bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm spot for 1 to 1.5 hours or until it has doubled in size.
2. Make the Filling:
While the dough rises, mix the softened butter, brown sugar, and spices (cinnamon, nutmeg, ginger, and cloves) in a medium bowl until fully combined and spreadable. Set aside.
3. Assemble the Rolls:
When the dough has risen, punch it down gently and turn it onto a lightly floured surface. Roll the dough into a large rectangle, about 16×12 inches. Spread the spice filling evenly over the surface of the dough, leaving a 1/2-inch border along one long edge.
Starting from the long edge with the filling, tightly roll the dough into a log. Cut the log into 12 equal pieces. Place the rolls in a greased 9×13 inch baking pan, ensuring there’s a bit of space between each roll. Cover the pan with a towel or plastic wrap and let the rolls rise for another 30-45 minutes until they appear puffy.
4. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until they’re golden brown and fully cooked. Once baked, remove them from the oven and let them cool slightly while you prepare the frosting.
5. Prepare the Coffee Maple Frosting:
In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, maple syrup, dissolved coffee, vanilla extract, and a pinch of salt. Beat until the mixture is smooth and spreadable. If it’s too thick, feel free to add a splash of milk to adjust the consistency.
6. Frost and Serve:
Generously spread the coffee maple frosting over the warm cinnamon rolls. Serve them warm and enjoy the deliciousness!
These pumpkin cinnamon rolls are soft, fluffy, and filled with warm spices, topped with a creamy frosting that has a delightful hint of coffee balanced with maple sweetness. They are perfect for autumn mornings or cozy gatherings!
Can I Use Frozen Pumpkin Puree?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely and drain off any excess liquid before using it in the recipe for the best texture.
What If My Dough Doesn’t Rise?
If your dough isn’t rising, check that your yeast is fresh and active. Also, ensure the warm milk wasn’t too hot, as it can kill the yeast. If it’s still not rising, try placing the dough in a warmer spot, like an oven that’s turned off but has the light on.
Can I Make These Ahead of Time?
Absolutely! You can prepare the rolls up to the point of the second rise and then refrigerate them overnight. In the morning, let them sit at room temperature for about 30-60 minutes before baking so they can puff up a bit before going in the oven.
How Should I Store Leftovers?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you have longer-lasting leftovers, you can refrigerate them for up to a week or freeze them for up to 3 months. Just reheat in the oven or microwave before enjoying!
