These pumpkin cinnamon rolls are soft, fluffy, and bursting with warm spices! Topped with a sweet coffee maple frosting, they are perfect for a cozy breakfast or snack.
Honestly, who can resist the smell of freshly baked rolls? I like to enjoy mine with a cup of coffee—it’s the ultimate treat! ☕️ Plus, making these is easier than you think!
Key Ingredients & Substitutions
Pumpkin Puree: Always opt for plain pumpkin puree, not pumpkin pie filling! If you don’t have any, you can use applesauce as a substitute for a moist texture, but it will slightly change the flavor.
Yeast: Active dry yeast is the go-to for this recipe. If you happen to have instant yeast, you can use the same amount, and there’s no need to activate it first!
Flour: All-purpose flour works best, but if you’re looking for a healthier option, consider using whole wheat flour. Keep in mind, you might need to adjust the liquid slightly.
Cream Cheese: It’s essential for that creamy frosting. You can substitute it with mascarpone for a different texture or use a dairy-free cream cheese if you’re avoiding dairy.
How Do I Make Sure My Dough Rises Properly?
The key to a good rise is warmth and time. After mixing the dough, place it in a warm environment—like an oven turned off but with the light on—to help it double in size.
- Check that your yeast is fresh and bubbly before mixing it with other ingredients. If it doesn’t foam, it might be inactive.
- If your kitchen is cool, try using a warm bowl or adding a little more time to the rising process.
What’s the Best Way to Roll the Dough Evenly?
When rolling out the dough, use a floured surface to prevent sticking. Aim for an even rectangle to ensure every roll has the same amount of filling.
- Use a ruler or the edge of a baking sheet as a guide for an even edge.
- As you roll, apply gentle but even pressure to help keep the dough uniform.
How Can I Store the Rolls After Baking?
These pumpkin cinnamon rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for 1-2 days. Reheat in the microwave for a warm treat!
How to Make Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup whole milk, warmed to about 110°F
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 tsp vanilla extract
- 4 1/2 to 5 cups all-purpose flour
- 1 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the Filling:
- 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
- 1/4 cup unsalted butter, softened
For the Coffee Maple Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1 tsp instant coffee granules, dissolved in 1 tsp hot water
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious recipe requires about 20 minutes of prep time and 2-2.5 hours of rising time, plus 25-30 minutes for baking. So, set aside about 3 hours in total to create these tasty treats!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by sprinkling the yeast over the warmed milk in a small bowl. Let it sit for about 5 minutes until it becomes frothy. While that’s activating, take a large mixing bowl and combine the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Stir everything together until it’s nice and smooth.
2. Mix the Ingredients:
After the yeast has bubbled, add it to the pumpkin mixture and give it a good stir. In a separate bowl, whisk together 4 1/2 cups of flour, salt, cinnamon, nutmeg, ginger, and cloves. Gradually mix this dry ingredient mixture into the wet ingredients using a wooden spoon or a stand mixer with a dough hook. Keep mixing until a soft dough forms. If it’s too sticky, add a little more flour until it becomes manageable.
3. Knead the Dough:
Lightly flour a clean surface and knead the dough for about 6-8 minutes or until it’s smooth and elastic. If you prefer, you can also knead the dough using your stand mixer. Once kneaded, place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm spot until it doubles in size—this should take about 1.5 to 2 hours.
4. Make the Filling:
While you wait for the dough to rise, you can prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, nutmeg, ginger, and cloves. Set this mixture aside for later.
5. Roll Out the Dough:
Once the dough has risen, punch it down gently to release the air. Roll it out on a floured surface into a rectangle, approximately 16×12 inches. Spread the softened butter evenly over the dough, and then sprinkle the cinnamon sugar mixture over the top.
6. Form the Rolls:
Starting from one of the long sides, tightly roll the dough into a log, pinching the seam to seal it. Use a sharp knife or a string to cut the log into 9 or 12 equal rolls, depending on how big you want them to be.
7. Second Rise:
Arrange the rolls in a greased 9×13 inch baking dish, placing them slightly apart. Cover the dish and let the rolls rise again in a warm spot for 30-45 minutes, or until they are puffy.
8. Bake the Rolls:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until they are golden brown on top. You’ll love that mouthwatering aroma filling your kitchen!
9. Prepare the Frosting:
While the rolls are baking, make the coffee maple frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined. Then mix in the maple syrup, dissolved coffee, vanilla, and a pinch of salt. Continue to beat until the frosting is fluffy.
10. Frost and Serve:
Once the rolls are out of the oven, let them cool slightly for a few minutes. Spread the coffee maple frosting generously over the warm rolls. Serve immediately and enjoy your delicious homemade pumpkin cinnamon rolls!
Can I Use Canned Pumpkin Instead of Fresh?
Yes, canned pumpkin puree works perfectly for this recipe. Just make sure to choose plain pumpkin puree and not pumpkin pie filling. It’s convenient and saves time!
Can I Make These Rolls Vegan?
Absolutely! To make vegan pumpkin cinnamon rolls, substitute the eggs with flax eggs (1 tbsp flaxseed meal mixed with 3 tbsp water per egg), use non-dairy milk, and replace the butter with coconut oil or vegan butter.
How Do I Store Leftovers?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week; just warm them back up in the microwave before serving!
What Should I Do If My Dough Isn’t Rising?
If your dough isn’t rising, your yeast may not have activated properly. Make sure the milk is warm (around 110°F) and not too hot, as high temperatures can kill the yeast. Try placing the dough in a warmer spot or giving it more time to rise.
