Description
Delight in these soft and flavorful Pumpkin Cinnamon Rolls topped with a rich Coffee Maple Frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, these rolls combine the warmth of pumpkin with a sweet, creamy frosting enhanced by coffee and maple syrup. Ideal for fall mornings or holiday brunches, this recipe offers a cozy twist on classic cinnamon rolls.
Ingredients
Scale
For the Dough:
- 3/4 cup warm milk (110°F/45°C)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg, room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Coffee Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons strong brewed coffee, cooled
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, combine the warm milk and yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Mix Wet Ingredients: In a large mixing bowl, combine the sugar, melted butter, pumpkin puree, and egg. Mix until smooth and fully combined.
- Combine Yeast and Pumpkin Mixtures: Add the foamy yeast mixture to the pumpkin mixture and stir thoroughly until well combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, and nutmeg. Gradually add this dry mixture to the wet ingredients, stirring continuously until a dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Roll Out Dough: Punch down the risen dough to release air. Roll it out on a floured surface into a large rectangle.
- Prepare Filling and Spread: Spread the softened butter evenly over the dough. In a bowl, mix together brown sugar, cinnamon, ginger, and cloves; sprinkle this mixture evenly over the buttered dough.
- Shape Rolls: Tightly roll the dough from the long edge into a log. Cut the log into 12 equal slices. Place the rolls into a greased 9×13 inch baking pan, leaving space between each.
- Second Rise: Cover the rolls and let them rise again for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake: Bake the rolls for 25-30 minutes or until they are golden brown on top and cooked through.
- Prepare Frosting: While the rolls bake, beat together the cream cheese and butter until smooth. Add the powdered sugar, cooled coffee, maple syrup, and vanilla extract. Mix until creamy and well combined.
- Finish and Serve: Once the rolls are warm from the oven, spread the coffee maple frosting over them. Serve immediately to enjoy the rolls soft and fresh.
Notes
- Ensure the milk is warm but not hot to properly activate the yeast.
- Use fresh pumpkin puree for the best flavor, or canned pumpkin puree if unavailable.
- Letting the dough rise in a warm place helps achieve a light, fluffy texture.
- You can adjust the amount of coffee in the frosting to your taste for more or less coffee flavor.
- These rolls can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
