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There’s nothing quite like the scent of pumpkin and warm spices filling your kitchen. These Pumpkin Cinnamon Rolls with Coffee Maple Frosting offer pure comfort in every bite. The dough itself is beautifully tender, infused with sweet pumpkin and a hint of cardamom. It’s a truly delightful treat that feels special.
I often make these for weekend brunches or as a cozy afternoon pick-me-up. They store beautifully for a few days, making them perfect for busy mornings too. My family absolutely adores them, especially the rich, creamy frosting.
Why I Love These Pumpkin Cinnamon Rolls
I adore these pumpkin cinnamon rolls because they are surprisingly simple. They deliver a rich, comforting flavor. Plus, the combination of pumpkin and coffee maple frosting is simply divine. These rolls are perfect for impressing guests. They also taste amazing on a chilly fall morning. It’s a winning recipe!
The symphony of flavors in these pumpkin cinnamon rolls with coffee maple frosting is truly something special. It all starts with a tender, pumpkin-kissed brioche dough. This dough cradles the warm, spiced filling perfectly. It creates a delightful bite every time.
Pumpkin Brioche Dough Essentials
The foundation is a wonderfully soft pumpkin brioche dough. This dough gets its lovely flavor from reduced pumpkin puree. Whole milk and active dry yeast work together for a perfect rise. All-purpose flour and a touch of brown sugar create the structure. Warm spices like cinnamon and cardamom add that signature cozy scent. Eggs contribute richness. Vanilla bean paste offers a depth of flavor. Finally, softened unsalted butter makes the dough incredibly tender.
The Heart of the Filling
The filling is a sweet caramel-like blend. It uses softened butter and brown sugar. Reduced pumpkin puree adds moisture and flavor. More cinnamon and cardamom bring warmth to the sweet mixture. A pinch of salt balances everything beautifully.
Creating the Coffee Maple Cream Cheese Icing
This irresistible icing is a dream. Cream cheese and butter create a smooth, tangy base. Powdered sugar lends sweetness and body. Maple syrup adds its unique, warm sweetness. Espresso powder gives a subtle coffee kick. A little kosher salt enhances all the flavors. Vanilla bean paste rounds it out with its lovely aroma.
Substitutions and Tips for Pumpkin Cinnamon Rolls
Struggling with a runny filling? Try reducing the butter to 175g. Add more as needed to reach a spreadable consistency, depending on your pumpkin’s moisture level. For cardamom, you can substitute it with an equal amount of cinnamon or a pinch of nutmeg if you’re out. Need a dairy-free option? Consider using plant-based butter and milk alternatives in the dough and frosting. For extra flavor, add a touch of orange zest to the filling.
How to Make Perfect Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Here’s how we’ll bring these wonderful pumpkin cinnamon rolls to life. Follow these easy steps. You’ll have a delicious treat in no time.
Preparing the Reduced Pumpkin Puree
Start by reducing the pumpkin puree. Put the pumpkin in a pan. Cook it over medium heat. Stir often for about five minutes. This thickens the pumpkin puree. Let it cool completely. Store it in an airtight container. This step makes a big difference.
Crafting the Pumpkin Brioche Dough
Activating the Yeast
First, proof your yeast in warm milk. Add two tablespoons of sugar. Let it sit for ten minutes. It should look foamy. This shows the yeast is alive and ready.
Mixing the Dough
Combine flour, salt, cinnamon, and cardamom. Use your stand mixer. Add the reduced pumpkin puree. Also add eggs and vanilla. Pour in the foamy yeast mixture. Mix on low for three minutes. The dough will start coming together. It might seem a bit dry. Don’t worry about that yet. Increase the speed to medium. Mix for five more minutes. The dough should become soft and smooth. This makes for tender pumpkin cinnamon rolls.
Incorporating the Butter
Now, add the butter slowly. Lower the mixer speed. Add butter one piece at a time. Wait until each piece is mixed in. This takes about three to four minutes. After the butter is fully incorporated, mix again. Increase the speed to medium. Mix for another five minutes. The dough should be very soft. It will feel smooth and pliable. This creates a wonderful texture.
The First Rise (Chilling)
Transfer the dough to a greased bowl. Cover it tightly with plastic wrap. Place it in the refrigerator. Let it chill for at least three hours. You can leave it overnight. Chilling the dough makes it easier to handle for our pumpkin cinnamon rolls. This long, cold ferment also develops flavor.
Assembling and Baking Your Pumpkin Cinnamon Rolls
Preparing the Pan and Filling
Line a 9×13 inch baking dish. Use parchment paper for easy removal. In a separate bowl, mix the filling ingredients. Cream softened butter with brown sugar. Stir in the reduced pumpkin puree. Add cinnamon, cardamom, and salt. Mix until it forms a spreadable paste. This filling is key to our amazing flavor profile.
Rolling and Filling the Dough
Turn the chilled dough onto a floured surface. Roll it into a large rectangle. Aim for about 24 by 16 inches. Square off the edges while you roll. Spread the prepared filling evenly. Cover the entire surface of the dough. Make sure to get close to the edges.
Shaping the Rolls
Starting from a long side, roll the dough tightly. Get a nice, even spiral. Cut the log in half. Place the two halves side by side. Put them on a parchment-lined sheet pan. Lightly spray the dough. Cover the dough logs loosely with plastic wrap. Chill them in the freezer for 20 minutes. This step helps get cleaner cuts. It prevents squishing the rolls.
The Second Rise
Remove the logs from the freezer. Use a sharp knife to slice them. Cut each log into six equal pieces. Arrange the rolls in your prepared baking dish. Leave space between them. They need room to grow. Cover the dish again. Let the rolls rise in a warm spot. They should puff up for about 45 to 60 minutes. They are ready when puffy. A gentle poke should leave a small indentation.
Baking to Golden Perfection
Preheat your oven to 350°F (180°C) while the rolls rise. Bake the rolls for 35 to 40 minutes. Look for a deep golden brown color. They will smell absolutely amazing. Remove them from the oven. Let them cool in the pan for about 15 minutes. This resting time is important for the frosting.
Whipping Up the Coffee Maple Cream Cheese Icing
While the rolls cool, make the frosting. In your stand mixer, beat cream cheese and butter. Use the paddle attachment. Mix until well combined and smooth. Add sifted powdered sugar. Pour in maple syrup and espresso powder. Sprinkle in salt and vanilla. Whip everything together. Beat until it’s light and fluffy. This frosting is the best part!
The Grand Finale: Frosting the Rolls
Spread the luscious icing over the warm rolls. Make sure each one gets a generous amount. The warm rolls will slightly melt the frosting. This creates a beautiful, gooey coating. Enjoy your delicious pumpkin cinnamon rolls immediately. They are truly a treat.
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Pumpkin Cinnamon Rolls
- Prep Time: 45 minutes (plus chilling time)
- Cook Time: 40 minutes
- Total Time: Approximately 1 hour 25 minutes (plus chilling time)
- Yield: 12 cinnamon rolls
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the warm, comforting flavors of these Pumpkin Cinnamon Rolls, complete with a rich Coffee Maple Cream Cheese Frosting. The brioche dough is infused with pumpkin puree and warm spices, then filled with a sweet brown sugar and pumpkin mixture. The finishing touch is a decadent frosting with hints of coffee and maple.
Ingredients
- Reduced Pumpkin Puree: 1 (425g) can pumpkin puree
- Pumpkin Brioche:
- 2 1/4 tsp active dry yeast
- 150g whole milk, lukewarm
- 4 Tbsp (50g) brown sugar
- 565g all-purpose flour
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground cardamom
- 140g reduced pumpkin puree
- 2 eggs, lightly beaten, at room temperature
- 1 tsp vanilla bean paste
- 120g unsalted butter, at room temperature
- Brown Sugar Pumpkin Filling:
- 225g unsalted butter, at room temperature
- 360g light or dark brown sugar
- 115g reduced pumpkin puree
- 2 Tbsp ground cinnamon
- 2 tsp ground cardamom
- pinch of salt
- Coffee Maple Cream Cheese Icing:
- 165g cream cheese, at room temperature
- 75g butter, at room temperature
- 275g powdered sugar, sifted
- 75g maple syrup
- 2 tsp espresso powder
- 1/4 tsp kosher salt
- 1/2 tsp vanilla bean paste
Instructions
- Reduced Pumpkin Puree: Place the pumpkin into a medium saucepan. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly. Set aside to cool. Store in an airtight container until ready to use.
- Pumpkin Brioche: In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
- In the bowl of a stand mixer fitted with the dough hook, combine the remaining 2 Tbsp sugar, flour, salt, cinnamon, and cardamom. Mix briefly to combine. Add the reduced pumpkin puree, eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry – it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
- Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
- Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.
- Assembly and Baking: Line a baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and salt. Mix to combine.
- Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the filling mixture, ensuring the filling is spread evenly over the surface.
- Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut, you can skip this if your dough was chilled).
- Once the dough logs have chilled, remove from the freezer. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
- Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
- While the rolls are rising, preheat the oven to 350°f / 180°c.
- Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Coffee Maple Cream Cheese Icing.
- Coffee Maple Cream Cheese Icing: Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste, and whip until light and fluffy.
- Spread onto the cinnamon rolls while they are still slightly warm.
- Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.
Notes
- If you are worried your filling will be sloppy, reduce the butter to 175g butter, and add more as you need to get it to a nice spreadable consistency. This will depend on how reduced your pumpkin is!
How to Store Leftover Pumpkin Cinnamon Rolls
Even with the best intentions, sometimes we have leftover pumpkin cinnamon rolls. Don’t worry, these beauties store well! Once cooled, place them in an airtight container. They’ll keep at room temperature for up to three days. This makes enjoying a quick breakfast or snack super easy. If you want them to last longer, the refrigerator is your friend. They can be stored there for about a week. Just let them come back to room temperature before serving. Sometimes, a quick warm-up in the microwave is lovely too.
Tips for Success with Pumpkin Cinnamon Rolls
- Reduce your pumpkin puree well. This prevents soggy rolls.
- Use room temperature ingredients for the dough and frosting. They mix better.
- Don’t over-flour your surface when rolling the dough.
- Chill the dough log before slicing. This helps with cleaner cuts.
- Allow the rolls to proof sufficiently. This ensures a light texture.
- Bake until golden brown. This means they are cooked through.
- Frost while slightly warm. The frosting melts beautifully.
Essential Kitchen Tools for Pumpkin Cinnamon Rolls
- Stand Mixer: A lifesaver for dough. A hand mixer works too.
- Rolling Pin: Essential for shaping the dough.
- Baking Dish: A 9×13 inch pan is perfect.
- Parchment Paper: For easy cleanup.
- Sharp Knife: For clean cuts.
- Measuring Cups and Spoons: For accurate ingredients.
Delicious Serving Suggestions for Pumpkin Cinnamon Rolls
- Enjoy these rolls with a hot cup of coffee or spiced cider.
- Serve them alongside scrambled eggs for a delightful brunch.
- A dollop of whipped cream elevates the dessert experience.
- Dust lightly with extra cinnamon for added aroma.
Frequently Asked Questions
Can I make the Pumpkin Cinnamon Rolls dough ahead of time?
Absolutely! The beauty of this brioche dough is its flexibility. You can refrigerate it for up to 24 hours after the initial mixing. This makes getting your pumpkin cinnamon rolls ready even easier.
How do I ensure my Coffee Maple Frosting has the right consistency?
For the perfect frosting, start with softened cream cheese and butter. If it’s too thick, a splash of milk or maple syrup can thin it out. If it seems too runny, gradually add more sifted powdered sugar until it reaches your desired spreadable texture.
What are some good substitutions for cardamom in these Pumpkin Cinnamon Rolls?
Cardamom offers a unique warmth, but if you don’t have it, don’t worry! You can use an equal amount of ground cinnamon instead. A pinch of ground nutmeg or even a tiny bit of ground ginger can also work nicely as a substitute.
How long do these Pumpkin Cinnamon Rolls with Coffee Maple Frosting stay fresh?
These delicious rolls are best enjoyed within 2-3 days. Store them in an airtight container at room temperature. They can be gently rewarmed in the microwave for a few seconds if you prefer them warm.
