These pumpkin cinnamon rolls are a cozy treat perfect for fall! They are soft, filled with cinnamon goodness, and topped with a creamy coffee maple frosting that makes each bite special.
Just imagining the smell of these baking in the oven makes me smile! I love having them with a warm drink. It’s like getting a hug from a pastry! ☕️
Key Ingredients & Substitutions
Pumpkin Puree: Make sure you use pure pumpkin puree, not pumpkin pie filling, as the latter has added sugar and spices. If you don’t have pumpkin puree, you can substitute with mashed sweet potato or butternut squash for a different flavor.
Yeast: Active dry yeast works best here, but you can use instant yeast as a substitute. Just mix it directly with the dry ingredients without needing to dissolve it first.
Flour: All-purpose flour is the go-to, but whole wheat flour can be a healthier swap. Just remember to adjust the liquid slightly since whole wheat absorbs more moisture.
Cream Cheese: For the frosting, if you want a dairy-free option, you can use cashew cream or a dairy-free cream cheese alternative. The flavor will change slightly, but it will still be delicious!
How Do I Get My Dough to Rise Perfectly?
The rising process is key to getting that fluffy texture. When you mix the yeast with warm milk, make sure it’s around 110°F (43°C) – too hot can kill the yeast! Look for bubbles forming in your yeast mixture; this shows it’s active and ready.
- After mixing and kneading the dough, place it in a warm spot to rise. An oven set to the lowest temperature (after warming, turn it off) works well.
- Cover it properly with plastic wrap or a towel to keep the moisture in, and let it rise until it doubles, around 1-1½ hours.
Remember, patience is key! If it’s chilly in your kitchen, extending the rising time might be necessary.
How Can I Ensure My Rolls Are Soft and Fluffy?
Overbaking is a common mistake! Set a timer for the lower end of the baking time, 25 minutes, and check for a golden top. The rolls will continue to cook a little after they come out of the oven, so avoid letting them bake too long.
- Almost any cinnamon roll recipe benefits from baking in a snug pan; this way, the rolls rise together, creating soft sides.
- Don’t forget to let them cool slightly before frosting. This step allows the frosting to melt slightly into the rolls for that ideal creamy texture, without sliding right off.
These pumpkin cinnamon rolls are a delightful fall treat, perfect for sharing! Enjoy crafting them and savoring each bite! 🍂
How to Make Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour (plus extra as needed)
- 2 ¼ tsp active dry yeast (1 packet)
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 cup warm milk (about 110°F/43°C)
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tsp salt
- 2 tsp pumpkin pie spice
- ¼ tsp ground cinnamon
- 2 large eggs
- ¼ cup unsalted butter, melted
For the Filling:
- ½ cup brown sugar, packed
- 1 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 4 tbsp unsalted butter, softened
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 tbsp brewed coffee (strong, cooled)
- ½ tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
You’ll need about 30 minutes for preparation and 2 hours total for rising time, plus 25-30 minutes to bake. The warm and comforting aroma will fill your kitchen as you wait for your rolls to rise and bake!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm milk in a small bowl. Allow it to sit for 5-10 minutes until it’s foamy. In a larger mixing bowl, whisk together the flour, granulated sugar, brown sugar, salt, pumpkin pie spice, and cinnamon. In another bowl, mix the pumpkin puree, eggs, and melted butter, then combine this with the yeast mixture. Gradually add this mixture to the dry ingredients. Stir the mixture until combined, and then knead the dough on a floured surface for about 6-8 minutes, until it’s smooth and elastic. If the dough sticks, sprinkle in a bit more flour. Place the dough in a greased bowl, cover it with plastic wrap or a kitchen towel, and let it rise in a warm area for 1 to 1½ hours, or until it has doubled in size.
2. Make the Cinnamon Filling:
While the dough is rising, combine the brown sugar, cinnamon, nutmeg, and ginger in a small bowl to create your filling. Set aside the softened butter for spreading on the dough.
3. Shape the Rolls:
Once the dough has risen, turn it out onto a floured surface and roll it into a large rectangle (about 16×12 inches). Spread the softened butter over the surface of the dough, then generously sprinkle the cinnamon sugar mixture all over. Starting from the longer side, roll the dough tightly into a log shape. Use a sharp knife or dental floss to slice the log into 9-12 even rolls.
4. Second Rise:
Place the rolls in a greased 9×13 inch baking pan, ensuring to leave a little space between them. Cover loosely with a towel and let them rise again for 30-45 minutes, or until they look puffy.
5. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until they turn a lovely golden brown and are cooked through. Try not to overbake; soft and fluffy is the goal!
6. Prepare the Coffee Maple Frosting:
While the rolls are baking, prepare the frosting by beating together the cream cheese and softened butter in a mixing bowl until smooth and creamy. Gradually mix in the sifted powdered sugar until fluffy. Then, add the maple syrup, brewed coffee, vanilla extract, and a pinch of salt, mixing until everything is incorporated. If necessary, adjust the frosting’s thickness with a bit more powdered sugar or coffee.
7. Finish Up:
After baking, allow the rolls to cool for about 5-10 minutes. Generously spread the coffee maple frosting over each warm roll. Serve while they’re still warm, and enjoy the delightful flavors!
These pumpkin cinnamon rolls are a perfect fall treat, combining soft, spiced dough with a sweet and rich coffee maple frosting. Pair them with your favorite hot beverage for a cozy experience!
Can I Use Canned Pumpkin for This Recipe?
Yes, canned pumpkin puree is perfect for this recipe! Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Can I Store Leftover Pumpkin Cinnamon Rolls?
Store any leftover rolls in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to a week; just reheat gently in the microwave before serving.
Can I Freeze the Cinnamon Rolls After Baking?
Absolutely! Allow the rolls to cool completely, then wrap them tightly in plastic wrap and aluminum foil or place them in a freezer-safe container. They’ll be good for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
What’s a Good Substitution for the Coffee in the Frosting?
If you prefer not to use coffee, you can substitute it with milk or even a flavored coffee creamer for a different twist! Just make sure to adjust the amount for consistency.
