As the first crisp days of autumn unfold, I can’t help but crave the warm scents of pumpkin and spice wafting through my kitchen. This is the perfect time to whip up a batch of Pumpkin Cinnamon Rolls with Coffee Maple Cream Cheese Icing, a delightful twist on a classic favorite. These sweet rolls are not only a cozy breakfast option, but they also make a spectacular addition to any fall gathering. Combining the soft, fluffy texture of pumpkin brioche with a gooey pumpkin brown sugar filling topped with rich, creamy icing creates a comforting treat that feels like a warm hug. Plus, they’re a breeze to make, so you can enjoy the deliciousness without spending hours in the kitchen. Curious about how to unleash this pumpkin perfection? Let’s dive in!
Why are Pumpkin Cinnamon Rolls a Must-Try?
Irresistible Flavor: The delightful combination of pumpkin, spice, and brown sugar enhances every bite, making your taste buds dance with joy.
Versatile Treat: Whether it’s a cozy breakfast or an impressive brunch centerpiece, these rolls fit any occasion perfectly!
Simplicity in Preparation: With straightforward steps, even novice bakers can whip these up in no time—no need to settle for store-bought pastries!
Nutritional Boost: Packed with vitamins and fiber from pumpkin, these cinnamon rolls indulge you without the guilt. For more pumpkin goodness, check out my delicious Chewy Pumpkin Oatmeal or Pumpkin Gnocchi.
Crowd-Pleaser: Share the joy with family and friends, and watch them rave about these delightful treats—they’ll keep coming back for more!
Pumpkin Cinnamon Rolls Ingredients
Here’s everything you need to create these delectable Pumpkin Cinnamon Rolls with Coffee Maple Cream Cheese Icing!
For the Dough
- All-Purpose Flour – Provides structure and sets the foundation of the dough. Can substitute with bread flour for a chewier texture.
- Reduced Pumpkin Puree – Adds flavor and moisture to both the dough and filling. For homemade, roast pumpkin flesh and blend until smooth.
- Granulated Sugar – Sweetens the dough. Can be replaced with brown sugar for a richer flavor.
- Active Dry Yeast – Leavens the dough, allowing it to rise and become fluffy. Instant yeast can be used as a 1:1 substitution.
- Unsalted Butter – Enriches the dough and filling for a soft texture. Use salted butter but reduce added salt accordingly.
- Eggs – Provide moisture and richness, enhancing the texture. Can substitute with a flax egg for a vegan option.
- Vanilla Extract – Adds depth of flavor to the dough. Use fresh vanilla bean paste for a more intense flavor.
For the Filling
- Ground Cinnamon & Cardamom – Spice the filling, giving warmth and complexity. Nutmeg can be used if unavailable.
- Brown Sugar – Enhances the sweetness of the filling. You can also use coconut sugar for a lower glycemic option.
For the Icing
- Cream Cheese – Forms the base of the icing, creating a creamy texture. Substitute with mascarpone for a different flavor profile.
- Maple Syrup – Sweetens the icing, complementing the pumpkin flavors. Agave nectar can be an alternative.
- Espresso Powder – Intensifies the coffee flavor in the icing. Finely ground instant coffee can be used instead.
Now that you have your ingredients ready, let’s move on to crafting these amazing Pumpkin Cinnamon Rolls that will fill your home with the warm scents of fall!
Step‑by‑Step Instructions for Pumpkin Cinnamon Rolls
Step 1: Dough Preparation
Begin by warming 1 cup of milk to about 110°F (43°C) and sprinkle in 2 ¼ teaspoons of active dry yeast. Allow the yeast to froth for about 5 minutes. In a mixing bowl, whisk in 2 large eggs, ⅓ cup of granulated sugar, and ¼ cup of melted unsalted butter. Gradually add 3 ½ to 4 cups of all-purpose flour and 1 teaspoon of salt, mixing until a soft and elastic dough forms.
Step 2: Kneading the Dough
On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, add flour a tablespoon at a time. Once kneaded, shape the dough into a ball and place it in a greased bowl. Cover it with a kitchen towel and let it rise in a warm spot for about 1-2 hours, or until it has doubled in size.
Step 3: Preparing the Filling
While the dough rises, create the pumpkin filling. In a separate bowl, mix 1 cup of reduced pumpkin puree, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cardamom until well combined. Incorporate ¼ cup of softened unsalted butter into the mixture, ensuring it’s smooth and spreadable.
Step 4: Assembling the Rolls
Once the dough has risen, roll it out on a floured surface into a large rectangle, about 14×18 inches. Evenly spread the pumpkin filling over the dough, leaving a small border. For added spice, feel free to sprinkle more cinnamon on top. Roll the dough tightly into a log from the long edge and slice it into 12 equal pieces with a sharp knife.
Step 5: Final Rise
Arrange the sliced rolls in a greased 9×13-inch baking dish, ensuring they’re snug but not overcrowded. Cover with a towel and allow them to rise again for about 30-60 minutes, or until puffy and nearly touching. This step is crucial for achieving fluffy Pumpkin Cinnamon Rolls.
Step 6: Baking the Rolls
Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake the rolls for 25-30 minutes, or until they turn golden brown on top. Keep an eye on them towards the end, as the aroma of pumpkin and spices wafts through your kitchen.
Step 7: Making the Icing
While the rolls are baking, prepare the creamy coffee maple icing. In a bowl, whisk together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, ¼ cup of maple syrup, and 1 teaspoon of espresso powder until the mixture is smooth and velvety. If desired, place it in the refrigerator to chill slightly while the rolls bake.
Step 8: Icing the Rolls
Once the pumpkin cinnamon rolls are out of the oven, let them cool for about 10 minutes. Generously spread the cream cheese icing over the warm rolls, allowing it to seep into the crevices. The delightful combination of pumpkin and coffee flavors will elevate these treats to a new level of deliciousness.
Expert Tips for Pumpkin Cinnamon Rolls
Perfect Pumpkin Puree: Be sure to reduce your pumpkin puree before using it. This intensifies the flavor and prevents a soggy filling.
Flour Power: For a fluffier texture, use all-purpose flour; however, switching to bread flour will give you a chewier bite.
Kneading Skill: Knead the dough thoroughly for at least 8-10 minutes to develop gluten, which helps achieve that soft and chewy texture in your Pumpkin Cinnamon Rolls.
Avoiding Stickiness: If the dough feels sticky during kneading, add flour a tablespoon at a time to achieve the right consistency without over-flouring it.
Let It Rise: Ensure your rolls have ample time to rise after shaping. This step is vital for achieving light and airy cinnamon rolls.
Oven Watch: Keep an eye on the rolls while baking; they can go from golden brown to overbaked quickly, particularly with that sweet pumpkin filling!
How to Store and Freeze Pumpkin Cinnamon Rolls
Room Temperature: Store baked pumpkin cinnamon rolls in an airtight container for up to 3 days to maintain freshness and flavor.
Fridge: For longer preservation, place them in the refrigerator for up to a week. Make sure they’re in an airtight container to avoid drying out.
Freezer: Freeze cooled pumpkin cinnamon rolls in a single layer on a baking sheet for 1–2 hours. Once frozen, transfer them to a freezer-safe bag or container for up to 2 months.
Reheating: To enjoy leftovers, reheat rolls in the oven at 350°F (175°C) for about 10-15 minutes until warm. Drizzle with fresh icing for a delightful experience!
What to Serve with Pumpkin Cinnamon Rolls
Indulge in a delightful spread that complements the comforting warmth of these autumnal sweets.
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Fresh Fruit Salad:
Bright and juicy, a medley of seasonal fruits adds a refreshing contrast to the rich rolls. Perfectly balances sweetness with tartness. -
Savory Bacon or Sausage:
The salty, crispy goodness of bacon or sausage cuts through the sweetness, creating a wonderfully hearty brunch experience. -
Creamy Scrambled Eggs:
Rich and fluffy scrambled eggs provide a luxurious, savory touch. Paired with a drizzle of hot sauce, this combo becomes truly irresistible. -
Chai-Spiced Tea:
Warm chai tea, with its aromatic spices, enhances the cinnamon flavors of the rolls, creating a comforting, cozy atmosphere. -
Apple Cider:
Chilled or warmed, apple cider’s fruity flavor enhances the fall vibe, making your breakfast feel festive and seasonal. -
Maple-Glazed Donuts:
If you’re feeling indulgent, mini maple donuts are an excellent sweet sidekick. Their texture and flavor mimic the rolls for a delightful duo. -
Pumpkin Spice Latte:
For the coffee lovers, this festive drink mirrors the flavors in the rolls while offering a comforting, warm beverage to sip alongside. -
Gingerbread Cookies:
A fun addition to your brunch table, these spiced cookies bring in another layer of classic holiday flavors, delightful for sharing. -
Vanilla Yogurt Parfait:
Layer creamy yogurt with granola and fruits for a light, healthy side. This balance of flavors and textures creates a lovely contrast to the rolls!
Make Ahead Options
These Pumpkin Cinnamon Rolls are perfect for meal prep aficionados! You can make the dough and let it rise up to 24 hours in advance by refrigerating it after the first rise. This allows for easy assembly in the morning. Additionally, the filling can be mixed and stored in the fridge for a week. Just layer everything as directed, allowing for a final rise for about 30-60 minutes before baking. To maintain quality, ensure the dough is tightly covered to avoid drying out. When ready to enjoy your delightful pumpkin cinnamon rolls, simply bake them according to the instructions, and you’ll have a warm, comforting breakfast with minimal effort!
Pumpkin Cinnamon Rolls Variations & Substitutions
Feel free to get creative and make these pumpkin cinnamon rolls your own with these delightful twists and substitutions!
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Sweet Potato: Swap pumpkin puree with sweet potato puree for a subtly sweeter and different flavor profile.
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Spice Switch: Add nutmeg, ginger, or allspice to the filling for an aromatic, cozy warmth that plays beautifully with pumpkin.
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Cheese & Herb: For a savory take, replace the filling with a mixture of cream cheese, chopped fresh herbs, and garlic, perfect for brunch gatherings!
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Gluten-Free: Use a 1:1 gluten-free baking flour to make these rolls enjoyable for friends with dietary restrictions.
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Dairy-Free: Substitute butter with coconut oil and use a vegan cream cheese for the icing to keep things dairy-free without sacrificing flavor.
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Choco-Pumpkin Delight: Fold in some chocolate chips into the pumpkin filling for an indulgent sweet touch that chocolate lovers will adore!
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Add Some Crunch: Incorporate chopped nuts, like pecans or walnuts, into the filling for an exciting texture and nutty flavor boost.
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Maple Vanilla: Replace maple syrup in the icing with homemade vanilla syrup for a unique flavor twist that enhances the sweetness of the rolls.
Get inspired and enhance the joy of baking while enjoying flavors that resonate with your taste buds! And if you’re looking for more pumpkin treats, don’t forget to check out my Cheesy Pumpkin Spicy Stuffed Shells or some delightful Thick Chewy Pumpkin Chocolate Chip Cookies.
Pumpkin Cinnamon Rolls Recipe FAQs
What should I look for when selecting pumpkin puree?
Absolutely! When choosing pumpkin puree, look for cans labeled “100% pure pumpkin” and avoid those with added sugars or spices. If using fresh pumpkin, choose a sugar pumpkin (also known as pie pumpkin) for a sweeter and creamier texture. A good indicator of quality puree is a vibrant orange color with a smooth consistency, free from lumps.
How long can I store these pumpkin cinnamon rolls?
Very good question! Baked pumpkin cinnamon rolls can be stored at room temperature in an airtight container for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Just be sure they’re well wrapped to prevent drying out!
Can I freeze pumpkin cinnamon rolls, and if so, how?
Absolutely! To freeze your pumpkin cinnamon rolls, first allow them to cool completely. Then, arrange them in a single layer on a baking sheet and freeze for about 1-2 hours. Once they’re solid, transfer the rolls to a freezer-safe bag or container, where they can be stored for up to 2 months. When you’re ready to enjoy them, reheat the rolls in a 350°F (175°C) oven for about 10-15 minutes.
What can I do if my rolls don’t rise properly?
Very common! If your rolls don’t rise, it may be due to inactive yeast. Always check the expiration date on your yeast and ensure your milk is warm (but not too hot) when activating it. A general tip is to create a warm environment by preheating your oven for a minute and then turning it off—this is a great place for your dough to rise.
Can these rolls be made dairy-free or vegan?
Absolutely! For a dairy-free version of pumpkin cinnamon rolls, substitute unsalted butter with coconut oil or a dairy-free butter alternative. Use almond or oat milk instead of regular milk, and for eggs, consider using a flax egg (mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for 5 minutes to thicken). These swaps keep the delightful taste while accommodating dietary needs!
Pumpkin Cinnamon Rolls: Fluffy Fall Delights to Savor
Ingredients
Equipment
Method
- Warm 1 cup of milk to about 110°F (43°C) and sprinkle in 2 ¼ teaspoons of active dry yeast. Allow to froth for 5 minutes.
- In a mixing bowl, whisk in 2 large eggs, ⅓ cup of granulated sugar, and ¼ cup of melted unsalted butter.
- Gradually add 3 ½ to 4 cups of all-purpose flour and 1 teaspoon of salt, mixing until a soft and elastic dough forms.
- On a floured surface, knead the dough for 8-10 minutes until smooth and elastic. Add flour if sticky.
- Shape into a ball, place in a greased bowl, cover and let rise for 1-2 hours.
- Mix 1 cup of reduced pumpkin puree, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cardamom.
- Incorporate ¼ cup of softened unsalted butter until smooth.
- Roll out dough into a 14x18 inch rectangle and spread pumpkin filling, leaving a small border.
- Roll tightly into a log and slice into 12 equal pieces.
- Arrange rolls in a greased baking dish, cover, and let rise for 30-60 minutes.
- Preheat oven to 350°F (175°C) and bake rolls for 25-30 minutes until golden brown.
- Whisk together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, ¼ cup of maple syrup, and 1 teaspoon of espresso powder until smooth.
- Let rolls cool for 10 minutes, then spread cream cheese icing over warm rolls.
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