These pumpkin cinnamon rolls are fluffy and sweet, bursting with autumn flavors. The warm cinnamon and pumpkin mix will make your kitchen smell amazing!
And let’s not forget the coffee maple frosting—it’s the perfect touch! I could eat it right off a spoon, but don’t worry, I save some for the rolls! 😄
Making these cinnamon rolls is a joy, especially with the cozy pumpkin twist. They’re great for breakfast, or just a tasty treat anytime during the fall days!
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced pie filling. If fresh pumpkin isn’t available, canned is also great. You can even replace it with applesauce for a different flavor while keeping it moist.
Dough: Using all-purpose flour works best, but if you’re looking for a gluten-free option, a 1:1 gluten-free flour blend can be a tasty substitute. Just remember that flour absorption can vary, so you might need to adjust the amount slightly.
Filling Ingredients: Brown sugar is great for sweetness and a bit of chewiness. If you want fewer calories, you can use coconut sugar or a sugar substitute. Also, feel free to add chopped nuts like walnuts or pecans for extra texture!
Coffee for Frosting: I love using strong brewed coffee for an extra kick. If you’re not a coffee drinker, you can easily use milk or cream as a substitute. You can also try a splash of chai tea for a unique flavor twist!
How Do You Achieve the Perfect Rise for Your Dough?
Getting that fluffy dough is key! Once you’ve mixed your ingredients, allow the dough to rise in a warm, draft-free spot. An oven with just the light on is perfect if it’s chilly outside!
- After making your dough, let it rise covered for 1 to 1.5 hours until it doubles in size.
- Make sure to punch it down gently after the first rise; this helps redistribute the yeast and enhances texture.
- For the second rise, let the assembled rolls puff up for 30 to 45 minutes before baking. This extra step ensures they are light and soft!
With these tips and substitutions, your pumpkin cinnamon rolls will be a delicious treat, perfect for any fall occasion! Happy baking! 😊
How to Make Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Pumpkin Cinnamon Rolls:
- 1 cup warm milk (about 110°F/43°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 1/2 to 4 cups all-purpose flour
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
- 1/4 cup unsalted butter, softened
For the Coffee Maple Frosting:
- 1 cup powdered sugar, sifted
- 2 tbsp unsalted butter, softened
- 1-2 tsp strong brewed coffee (cooled)
- 1 1/2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, plus 1 hour to rise the dough and 25-30 minutes of baking time. Don’t forget to leave about 10-15 minutes for the rolls to cool before frosting. In total, you’re looking at around 2 hours for delicious pumpkin cinnamon rolls that are perfect for fall!
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, pour the warm milk and sprinkle the yeast over the top. Let it sit for about 5 minutes until it becomes foamy. Next, add the sugar, melted butter, pumpkin puree, salt, ground cinnamon, and nutmeg. Stir everything together nicely.
Gradually incorporate about 3 1/2 cups of flour into the mixture, mixing until the dough comes together. If it’s still sticky, add more flour a tiny bit at a time until it pulls away from the side of the bowl. Now, turn the dough onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, or until it has doubled in size.
2. Prepare the Filling:
While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl. Set aside your softened butter for later spreading.
3. Assemble the Rolls:
Once the dough has risen, punch it down to release air, and then turn it out onto a lightly floured surface. Roll the dough into a rectangle, approximately 15×9 inches. Spread the softened butter evenly atop the dough, followed by an even sprinkle of the cinnamon-sugar mixture.
Starting from the long edge, tightly roll the dough into a log shape. Cut the roll into 9 to 12 pieces, roughly 1 to 1 1/2 inches thick.
4. Second Rise:
Place the rolls cut-side up in a greased 9×9 inch (or similar sized) baking pan, allowing a little space between each roll for expansion. Cover with a towel and let them rise again for another 30 to 45 minutes until they look puffy.
5. Bake:
Preheat your oven to 350°F (177°C). Bake the rolls in the preheated oven for 25 to 30 minutes until they are golden brown and cooked through. Yum!
6. Make the Coffee Maple Frosting:
To prepare the frosting, combine softened butter and powdered sugar in a medium bowl and beat until creamy. Add the brewed coffee, maple syrup, vanilla extract, and a pinch of salt, whipping everything until it becomes smooth and fluffy. You can adjust the consistency by adding more coffee or powdered sugar until it’s just right!
7. Frost and Serve:
Let the rolls cool for about 10-15 minutes after baking. Spread the coffee maple frosting generously over the warm rolls, letting it melt slightly into the crevices. Then, slice and serve your delicious pumpkin cinnamon rolls!
Enjoy these soft, tender rolls spiced with pumpkin and cinnamon, finished with the delightful sweetness of coffee maple frosting. They’re perfect for cozy autumn mornings or festive gatherings with family and friends!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe and is super convenient. Just be sure to choose pure pumpkin puree and not pumpkin pie filling, as the latter contains added sugars and spices.
How Do I Store Leftover Cinnamon Rolls?
Store any leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. If you want them to last longer, refrigerate them for up to a week. To reheat, pop them in the microwave for about 15-20 seconds!
Can I Make the Dough Ahead of Time?
Yes! You can make the dough up to the first rise, then refrigerate it overnight. Just be sure to bring it to room temperature before proceeding with the second rise and baking.
What Can I Substitute for Maple Syrup in the Frosting?
If you don’t have maple syrup on hand, honey or agave nectar can be used as substitutes. Just keep in mind that the flavor profile will change slightly, but it will still be delicious!
