These fluffy pumpkin cinnamon rolls are perfect for fall! Packed with warm spices and topped with a delicious coffee maple frosting, they’ll make your mornings special.
You’ll love how the sweet and spicy smell fills your kitchen while they bake. Just remember to save some for later—sharing is caring, but these are hard to resist! 😋
I adore making these rolls on chilly mornings. They are so easy to whip up, and with that coffee maple frosting, they really make breakfast feel like a treat.
Key Ingredients & Substitutions
Pumpkin Puree: This gives the rolls their signature pumpkin flavor. You can use canned pumpkin puree or make your own from fresh pumpkins. If you’re in a pinch, butternut squash puree works well too.
Spices: Cinnamon, nutmeg, ginger, and cloves create a warm, comforting flavor. Feel free to adjust these spices based on your taste. If you don’t have cloves, just leave them out—they’re optional!
Butter: Unsalted butter is best for controlling your salt levels. If you prefer, you can substitute coconut oil for a dairy-free option. Just ensure it’s softened to mix easily.
Cream Cheese: For the frosting, cream cheese provides creaminess. In a pinch, you can swap it with a dairy-free cream cheese or Greek yogurt for a different flavor profile.
How Do You Knead Dough Properly?
Kneading dough is essential for developing gluten, which gives the rolls that fluffy texture. Here’s how to do it right:
- Flour your surface and place the dough on it. Keep some flour nearby in case the dough is too sticky.
- With your hands, push the dough away from you with the heel of your palm.
- Fold the dough back over itself and give it a quarter turn. Repeat these steps for about 6-8 minutes.
- Look for a smooth, elastic texture. If it sticks too much, sprinkle a little more flour as needed.
Don’t rush this step! The more you knead, the better the texture of your rolls will be.
How Can You Make Sure Your Rolls Rise Well?
A good rise is crucial for light, fluffy cinnamon rolls. Here are a few tips:
- Choose a warm spot to let the dough rise; a turned-off oven or a sunny windowsill works great.
- Cover the bowl with a clean kitchen towel to keep it warm and cozy.
- Let the dough rise until it has doubled in size. This usually takes 1 to 1 ½ hours, but don’t rush it—patience pays off!
When your dough rises well, your rolls will be soft and airy, just like you want them!
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Pumpkin Cinnamon Rolls Dough:
- 3 ½ cups all-purpose flour, divided
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves (optional)
- 1 cup pumpkin puree (canned or fresh)
- ½ cup whole milk, warmed (about 110°F)
- ⅓ cup unsalted butter, melted
- 2 large eggs
For the Cinnamon Filling:
- ⅓ cup unsalted butter, softened
- ½ cup brown sugar
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
For the Coffee Maple Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1 tsp instant coffee granules dissolved in 1 tbsp hot water (or 1 tbsp strong brewed coffee, cooled)
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and about 25-30 minutes to bake. Including the rising time, you should set aside around 2 to 2 ½ hours for everything from start to finish. Your patience will be rewarded with delicious, fluffy cinnamon rolls!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large mixing bowl, combine 2 cups of flour, yeast, sugar, salt, cinnamon, nutmeg, ginger, and cloves. Mix well. In a separate bowl, whisk together the pumpkin puree, warm milk, melted butter, and eggs until smooth. Pour the wet ingredients into the dry mixture and stir to combine.
2. Form the Dough:
Gradually add the remaining flour, ½ cup at a time, mixing until a soft dough forms. The dough should be slightly sticky but manageable. Knead the dough on a floured surface for about 6-8 minutes until smooth and elastic. Add small amounts of flour as needed.
3. Let the Dough Rise:
Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 to 1 ½ hours.
4. Prepare the Filling:
While the dough is rising, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until creamy.
5. Roll Out the Dough:
Once the dough has risen, punch it down and roll it out on a floured surface into a 12×18 inch rectangle. Spread the cinnamon filling evenly over the dough, leaving about a ½ inch border on one long edge.
6. Shape the Rolls:
Starting from the long edge with the filling, tightly roll up the dough into a log. Cut the log into 9 even rolls (about 2 inches each) and place the rolls into a greased 9×9 inch baking pan, spaced slightly apart.
7. Second Rise:
Cover the pan with a towel and let the rolls rise for another 30-45 minutes until puffy. Preheat your oven to 350°F (175°C) during this time.
8. Bake the Rolls:
Bake the rolls for 25-30 minutes or until they are golden brown and cooked through. Once baked, remove them from the oven and let them cool slightly (about 10 minutes).
9. Make the Frosting:
While the rolls bake, beat the softened cream cheese and butter in a mixing bowl until smooth. Gradually add the powdered sugar, mixing until creamy. Stir in the maple syrup, dissolved coffee, vanilla extract, and a pinch of salt until fully combined.
10. Frost and Serve:
Spread the coffee maple frosting generously over the warm pumpkin cinnamon rolls. Serve warm and enjoy your delicious creation!
These pumpkin cinnamon rolls with coffee maple frosting combine the rich flavors of fall spices and pumpkin with a sweet and slightly bold frosting that adds an irresistible finishing touch. Perfect for cozy mornings!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just make sure to roast it until tender, then puree it until smooth. You’ll need about the same amount, but it might take a bit longer to prepare than canned pumpkin.
What Can I Substitute for Active Dry Yeast?
You can use instant yeast in place of active dry yeast without needing to dissolve it first. Just add it directly to the dry ingredients. If you don’t have any yeast, you could try making quick cinnamon rolls with baking powder instead, but the texture will be different.
How Can I Make These Rolls in Advance?
You can prepare the rolls up to the second rise, cover them tightly with plastic wrap, and refrigerate overnight. When you’re ready to bake, simply take them out and let them rise in a warm place for about 30 minutes before baking. This makes it easy to enjoy fresh rolls in the morning!
What’s the Best Way to Store Leftover Rolls?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for about a week. You can also freeze them for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then in aluminum foil. Thaw at room temperature and frost when ready to serve!
