Make-Ahead Pumpkin Cinnamon Rolls with Espresso Glaze

The Story & Introduction

Hi, I’m Inaya, 38, from the beautiful island of Crete in Greece. When autumn rolls in, I can’t resist filling my kitchen with the scent of warm spices and freshly baked dough. One of my favorite treats during this season is Make-Ahead Pumpkin Cinnamon Rolls with Espresso Glaze. These rolls remind me of chilly mornings spent with my grandmother, who always made sure the house smelled like cinnamon and coffee before we even opened our eyes.

Back then, we didn’t have fancy coffee makers, just a small pot on the stove brewing strong Greek coffee. The mix of pumpkin, cinnamon, and espresso brings that memory to life every time I bake these rolls. They’re soft, golden, and spiced just right the perfect balance of cozy and bold. And since you can make them ahead, mornings become so much easier (and tastier).

Whether you’re hosting brunch, surprising your family, or just treating yourself, these pumpkin cinnamon rolls with espresso glaze will warm your soul and impress everyone who takes a bite.

Let’s bake together and make your kitchen smell like fall happiness. 🍂☕

Ingredients

For the Dough

• ¾ cup warm milk (about 110°F)
• 2¼ tsp active dry yeast (1 packet)
• ⅓ cup pumpkin purée
• 1 large egg
• ¼ cup unsalted butter, melted
• 3¼ cups all-purpose flour
• ¼ cup granulated sugar
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

For the Filling

• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 tbsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground ginger

For the Espresso Glaze

• 1 cup powdered sugar
• 2 tbsp brewed espresso (or strong coffee)
• 1 tbsp milk
• 1 tsp vanilla extract

Optional Topping

• Chopped pecans or walnuts for garnish

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large bowl, pour the warm milk and sprinkle the yeast over it. Let it sit for 5–10 minutes until it turns foamy. This step makes sure your rolls will rise perfectly soft and fluffy.

Step 2: Make the Dough

Add the pumpkin purée, egg, melted butter, sugar, salt, and spices. Mix gently. Gradually add the flour and knead for about 7–10 minutes, until smooth and elastic. If the dough feels sticky, sprinkle a bit more flour.

Step 3: Let It Rise

Place the dough in a greased bowl, cover it, and let it rise for about 1–1.5 hours, or until doubled in size. You’ll notice that lovely pumpkin color deepening as it rests.

Step 4: Fill and Roll

Roll out the dough into a rectangle. Spread the softened butter evenly, then sprinkle brown sugar, cinnamon, and spices. Roll tightly from one end and cut into 12 even pieces. Arrange in a greased baking pan.

Step 5: Chill or Bake

Here’s the best part! If you’re making them ahead, cover the pan tightly and refrigerate overnight. In the morning, let them sit at room temperature for 45 minutes before baking.
Bake at 350°F (175°C) for 25–30 minutes, until golden and fragrant.

Serving & Glazing

Once baked, let the rolls cool slightly. Whisk together the powdered sugar, espresso, milk, and vanilla to make a smooth glaze. Pour generously over the warm rolls. The espresso adds that rich, slightly bitter note that perfectly balances the sweetness — it’s pure comfort in every bite.

Top with chopped pecans for a little crunch if you like!

Storage Tips

Store leftovers (if any!) in an airtight container for up to 3 days. To reheat, pop them in the microwave for 20 seconds or warm in the oven at 300°F for 5 minutes.

You can also freeze the baked rolls — just wrap them tightly and defrost overnight before reheating.

Make-Ahead Pumpkin Cinnamon Rolls with Espresso Glaze

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Soft, fluffy, and full of cozy fall flavor these make-ahead pumpkin cinnamon rolls are swirled with cinnamon-sugar goodness and finished with a bold espresso glaze. Perfect for prepping the night before and baking fresh in the morning, they’re the ultimate autumn breakfast treat that combines warmth, spice, and a hint of coffee magic.

• Total Time: 1 hour 50 minutes
• Yield: 12 rolls

Ingredients

For the Dough:

• ¾ cup warm milk (110°F)

• 2¼ tsp active dry yeast (1 packet)

• ⅓ cup pumpkin purée

• 1 large egg

• ¼ cup unsalted butter, melted

• 3¼ cups all-purpose flour

• ¼ cup granulated sugar

• 1 tsp salt

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

For the Filling:

• ½ cup unsalted butter, softened

• ¾ cup brown sugar, packed

• 2 tbsp ground cinnamon

• ¼ tsp ground cloves

• ¼ tsp ground ginger

For the Espresso Glaze:

• 1 cup powdered sugar

• 2 tbsp brewed espresso (or strong coffee)

• 1 tbsp milk

• 1 tsp vanilla extract

Optional Topping:

• Chopped pecans or walnuts for garnish

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Instructions

1. Activate Yeast:
   Pour warm milk into a bowl, sprinkle yeast on top, and let sit for 5–10 minutes until foamy.

2. Make Dough:
   Stir in pumpkin purée, egg, melted butter, sugar, salt, and spices. Add flour gradually and knead 7–10 minutes until smooth and elastic.

3. Let Rise:
   Transfer to a greased bowl, cover, and let rise for 1–1½ hours or until doubled in size.

4. Roll & Fill:
   Roll dough into a rectangle, spread butter, then sprinkle brown sugar and spices evenly. Roll tightly and cut into 12 pieces.

5. Chill or Bake:
   For make-ahead, cover and refrigerate overnight. In the morning, let rolls rest 45 minutes at room temperature, then bake at 350°F for 25–30 minutes until golden.

6. Glaze & Serve:
   Whisk together powdered sugar, espresso, milk, and vanilla. Drizzle over warm rolls and top with nuts if desired.

Notes

• Make the dough a day ahead and refrigerate for fresh-baked rolls in the morning.

• Substitute espresso with strong brewed coffee if needed.

• Rolls stay soft for up to 3 days in an airtight container.

• Freeze baked rolls for up to 1 month.

• Author: INAYA
• Prep Time: 20 minutes (+1 hr rising)
• Cook Time: 30 minutes
• Category: Breakfast / Brunch
• Method: Baking
• Cuisine: Greek-inspired American

Nutrition

• Serving Size: 1 roll
• Calories: 285 kcal
• Sugar: 18 g
• Sodium: 190 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 38 mg

Conclusion

These Make-Ahead Pumpkin Cinnamon Rolls with Espresso Glaze are more than just breakfast they’re a sweet reminder of slowing down, sharing stories, and savoring cozy mornings. The pumpkin adds softness and warmth, while the espresso glaze gives them that grown-up kick.

Every bite brings me back to my grandmother’s kitchen in Crete, where food wasn’t just nourishment it was love. So, roll up your sleeves, brew your coffee, and bake some happiness today.

Short 100-Word Version

Hi, I’m Inaya from Crete! These Make-Ahead Pumpkin Cinnamon Rolls with Espresso Glaze are my favorite autumn indulgence. They’re soft, fluffy, and perfectly spiced with the rich aroma of coffee and cinnamon filling the kitchen. The pumpkin makes them moist, and the espresso glaze adds a delicious grown-up twist. You can prepare them the night before and bake fresh in the morning for a stress-free breakfast. They’re perfect for cozy weekends, family brunches, or sharing with friends over coffee. A simple, heartwarming recipe that turns fall mornings into something truly special. 🎃☕