Pumpkin Cinnamon Rolls with Coffee Maple Frosting – Soft, Fluffy & Perfect for Fall

Warm Up Your Fall with Pumpkin Cinnamon Rolls

Hey there! Is there anything cozier than the delightful smell of freshly baked cinnamon rolls wafting through your kitchen on a crisp fall morning? I absolutely adore making Pumpkin Cinnamon Rolls, especially when the leaves start to change color. These rolls are soft, fluffy, and honestly, they just taste like a hug in food form! Plus, the added bonus of coffee maple frosting? Total game changer!

Nutritional Benefits

Now, let’s talk about some of the perks of these delicious rolls. First up, pumpkin is packed with vitamins like A and C, along with fiber, which is great for digestion. It can help keep your immune system strong as the colder months roll in. Plus, using whole ingredients like real butter and pure maple syrup means you’re treating yourself to a little bit of quality goodness with every bite. While these rolls are a treat, there’s a touch of nutrition you can feel good about!

Fun Variations to Try

Feeling adventurous? Here are some ways to customize your Pumpkin Cinnamon Rolls:

• ADD NUTS: Some chopped pecans or walnuts can give the rolls a great crunch and elevate the flavor.
• SPICE IT UP: You can add ground ginger or cloves for that extra autumn aroma and flavor.
• GLAZE ALTERNATIVE: If you’re not a coffee fan, you can swap the coffee maple frosting for a simple vanilla glaze instead!

Let’s Make Pumpkin Cinnamon Rolls!

Ingredients

• For the Pumpkin Cinnamon Rolls:
  • 3 1/2 cups all-purpose flour
  • 1 packet (2 1/4 tsp) instant yeast
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup warm milk (about 110°F or 43°C)
  • 1/2 cup pumpkin puree
  • 1/4 cup unsalted butter, melted
  • 1 large egg
• For the Cinnamon Filling:
  • 1/2 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/4 cup unsalted butter, softened
• For the Coffee Maple Frosting:
  • 1 cup powdered sugar
  • 2 tablespoons brewed coffee
  • 1 tablespoon maple syrup
  • 1 tablespoon milk (adjust for desired consistency)

Step-by-Step Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy—this means the yeast is doing its magic!
2. Add the pumpkin puree, melted butter, egg, and salt to the yeast mixture. Mix until everything is well blended.
3. Gradually add the flour, one cup at a time, while kneading until you have a nice, soft dough (this takes about 5 minutes). You should feel good about your workout!
4. Cover the dough with a clean towel and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

Make the Filling

1. In a small bowl, mix together the brown sugar and ground cinnamon. Set this sweet goodness aside.
2. Once the dough has risen, punch it down gently to release any air bubbles—this part is oddly satisfying!

Roll Out the Dough

1. On a lightly floured surface, roll the dough into a rectangle about 16×12 inches.
2. Spread the softened butter evenly over the rolled-out dough, leaving just a little bit of a border at the edges.
3. Sprinkle the cinnamon-sugar mixture generously over the buttered dough—don’t skimp here!

Form the Rolls

1. Starting from the long edge, roll the dough tightly into a log.
2. Cut the log into 12 equal slices. Place the slices in a greased baking dish, and they should all be snug like friends!
3. Cover with a towel and let them rise again for about 30 minutes. This is when they get fluffy and beautiful.

Bake the Rolls

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls for 22-25 minutes, or until they turn golden brown and look just wonderful!

Prepare the Frosting

1. While the rolls cool for about 10 minutes, whisk together the powdered sugar, brewed coffee, maple syrup, and milk until smooth.

Frost the Rolls

1. Drizzle that perfectly sweet coffee maple frosting over the warm cinnamon rolls, and watch it melt into the crevices—yum!

Practical Tips for Success

• If your kitchen is cold, you can preheat your oven to the lowest setting, turn it off, and let the dough rise in there for a cozy atmosphere.
• These rolls are best enjoyed fresh but will keep in an airtight container for a couple of days—if they last that long!
• Want to make them ahead? You can assemble them the night before, cover, and store in the fridge. Just let them sit out for about 30 minutes before baking.

Equipment Needed

Here’s what you’ll need to whip up these delightful rolls:

• A large mixing bowl
• A rolling pin
• A greased baking dish (9×13 will work great)
• A whisk for mixing the frosting
• A clean towel for covering the dough

Frequently Asked Questions

1. Can I use fresh pumpkin instead of puree? Absolutely! Just make sure to cook and puree it until smooth.
2. Is it possible to make these vegan? Certainly! You can replace the egg with flaxseed meal and use almond milk instead of regular milk.
3. How do I know when the rolls are done baking? Look for a golden-brown color. A toothpick inserted should come out clean or with a few crumbs.
4. Can I freeze leftover rolls? Yes! Store them in an airtight container or wrap well in plastic wrap. They can be frozen for up to a month.
5. What can I do if my dough doesn’t rise? Make sure your yeast is fresh, and ensure your warm milk isn’t too hot—it should feel warm to the touch!

Wrap Up

So there you have it—homemade Pumpkin Cinnamon Rolls that are perfect for fall! I can’t wait for you to try this recipe. When you make them, I’d love to see your creations! Snap some photos and pin them to Pinterest so we can share the joy of baking together! Enjoy your fluffy, flavorful rolls, and happy baking!