Pumpkin Cinnamon Rolls with Espresso Glaze – Soft, Spiced & Irresistible

The Story & Intro

Hi, I’m INAYA, 38, from the sun-kissed island of Crete, Greece. Autumn is one of my favorite seasons to bake because the air feels crisp, the sea breeze turns cooler, and my kitchen smells of cinnamon, nutmeg, and roasted pumpkin. This recipe for Pumpkin Cinnamon Rolls with Espresso Glaze is one of my all-time favorite comfort bakes it reminds me of quiet mornings, warm coffee, and the joy of sharing something sweet with friends.

I first made these pumpkin cinnamon rolls on a rainy afternoon when my kids were painting pumpkins. I remember the smell filling the kitchen spicy, sweet, and earthy. It brought me right back to my grandmother’s home, where she’d mix pumpkin purée into everything from pies to bread, teaching me that cooking was a way to wrap love in flavor.

The pumpkin cinnamon rolls are fluffy, golden, and filled with warm spices that melt perfectly into a buttery pumpkin dough. And that espresso glaze? It’s like the kiss of a perfect cappuccino on top of a soft, spiced cloud. These rolls are everything fall should taste like comforting, aromatic, and just a little indulgent.

Whether you’re baking them for a family brunch, Thanksgiving morning, or simply because you deserve something cozy, these Pumpkin Cinnamon Rolls with Espresso Glaze will make your home smell like heaven. Grab your apron, a good playlist, and let’s bake together.

Ingredients 🍂

For the Dough:

• 3 ¼ cups all-purpose flour
• 2 ¼ tsp instant yeast (1 packet)
• ½ cup warm milk (about 110°F / 43°C)
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg

For the Filling:

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

For the Espresso Glaze:

• 1 cup powdered sugar
• 2 tbsp strong brewed espresso (or strong coffee)
• 1 tsp vanilla extract
• 1–2 tsp milk (if needed for consistency)

Step-by-Step Instructions 🧡

Step 1: Activate the Yeast

In a small bowl, combine warm milk and sugar. Sprinkle in the yeast and let it sit for 5–10 minutes, until foamy. This means your yeast is alive and ready to work its magic!

Step 2: Make the Pumpkin Dough

In a large mixing bowl, whisk together pumpkin purée, melted butter, egg, vanilla, cinnamon, nutmeg, and salt. Add the yeast mixture and stir until combined.

Gradually add flour, one cup at a time, mixing until the dough comes together. Knead for about 8–10 minutes until smooth and elastic. If the dough is sticky, sprinkle a little extra flour as needed.

Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.

Step 3: Prepare the Filling

In a small bowl, mix brown sugar, cinnamon, and ginger. Set aside.

Step 4: Roll Out the Dough

Once risen, punch down the dough and roll it into a rectangle (about 12×18 inches). Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture all over.

Step 5: Roll & Slice

Roll the dough tightly into a log from the long side. Slice into 12 even rolls using a sharp knife or dental floss (yes, it works perfectly for clean cuts!).

Step 6: Second Rise

Arrange the rolls in a greased 9×13-inch baking pan. Cover with a towel and let them rise again for 30–40 minutes, until puffy.

Step 7: Bake

Preheat the oven to 350°F (175°C). Bake for 22–25 minutes, or until the rolls are golden and smell irresistible.

Step 8: Make the Espresso Glaze ☕

In a small bowl, whisk together powdered sugar, espresso, vanilla, and milk until smooth and pourable. Adjust consistency as needed.

Step 9: Glaze and Enjoy!

Pour the warm espresso glaze over the slightly cooled rolls. Watch it melt into the crevices and fill your kitchen with a sweet coffee aroma.

Serving Suggestions 🍁

These Pumpkin Cinnamon Rolls with Espresso Glaze are best served warm with a cup of freshly brewed coffee or spiced chai. For a special brunch, add a dollop of whipped cream cheese or top with crushed pecans for a lovely crunch.

If you’re making them ahead, store in an airtight container and warm in the oven before serving. The glaze can also be stored separately and drizzled fresh before serving for that perfect glossy finish.

Tips of Card Recipe 🧾

⏰ Time Cook:
Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 25 minutes
Total Time: About 2 hours 15 minutes

🥣 Ingredients:
Pumpkin purée, flour, cinnamon, nutmeg, espresso, butter, sugar, milk

👩‍🍳 Instructions:
Mix, knead, rise, roll, bake, glaze and enjoy warm!

📝 Note:
You can substitute espresso with strong coffee or even maple syrup for a non-caffeinated glaze. These rolls freeze beautifully just warm before serving.

🍽️ Nutrition (per roll):
Calories: ~230
Carbs: 34g
Fat: 8g
Protein: 4g
Sugar: 15g

Short 100-Word Story 🧡

Hi, I’m INAYA, from the lovely island of Crete. One autumn afternoon, I baked these Pumpkin Cinnamon Rolls with Espresso Glaze while my kids painted pumpkins. The sweet scent of cinnamon and pumpkin filled our home it reminded me of my grandmother’s kitchen and her love for simple, soulful food. These rolls are soft, golden, and perfectly spiced, with a rich espresso glaze that adds a cozy kick. Every bite feels like a warm hug from home. Whether you bake them for family brunch or a quiet morning coffee, they’ll make your heart (and kitchen) glow.

Conclusion 🌾

There’s something magical about baking that turns ordinary moments into beautiful memories. These Pumpkin Cinnamon Rolls with Espresso Glaze are more than a recipe they’re a celebration of warmth, togetherness, and the simple joy of homemade comfort. From the golden pumpkin dough to the sweet espresso drizzle, every step reminds us that love is the best ingredient.

Bake them, share them, and let your kitchen be filled with stories, laughter, and the scent of cinnamon. Because here in Crete and in every home that loves good food that’s what cooking is all about. 💛