Pumpkin Cinnamon Rolls with Maple Coffee Drizzle

The Story & Introduction

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has always been a part of my soul a comforting rhythm I learned standing beside my grandmother as she kneaded dough with her weathered hands. Though Crete isn’t famous for pumpkins, the cozy aroma of cinnamon and warm baked bread always filled our home during autumn.

The first time I made these Pumpkin Cinnamon Rolls with Maple Coffee Drizzle, I was craving something soft, sweet, and comforting on a cool October morning. The scent of pumpkin, cinnamon, and freshly brewed coffee wrapped around the kitchen like a hug. These rolls remind me that food doesn’t just fill our stomachs it fills our hearts and homes with love.

If you’ve never baked with pumpkin before, this is the perfect recipe to start. It’s simple, rich in flavor, and has just enough sweetness to make every bite feel special. The pumpkin keeps the dough soft and tender, while the maple coffee drizzle adds that irresistible grown-up twist. Whether you’re baking for a Sunday brunch, a holiday treat, or just to brighten your morning, these pumpkin cinnamon rolls will make your kitchen smell like pure happiness.

Ingredients

(Makes 12 soft, gooey rolls)

For the Dough:

• 3 ¼ cups all-purpose flour
• ½ cup warm milk (about 110°F)
• 1 packet (2 ¼ tsp) instant yeast
• ¾ cup canned pumpkin puree
• ¼ cup melted butter
• ¼ cup brown sugar
• 1 large egg
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp nutmeg

For the Filling:

• ½ cup brown sugar
• 2 tsp ground cinnamon
• ¼ tsp nutmeg
• 4 tbsp softened butter

For the Maple Coffee Drizzle:

• 1 cup powdered sugar
• 1 tbsp brewed espresso or strong coffee
• 2 tbsp pure maple syrup
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Activate the Yeast

In a small bowl, combine the warm milk and yeast. Add a pinch of sugar and let it sit for about 5 minutes, until frothy. This little pause is magic your dough’s life begins here.

Step 2: Make the Pumpkin Dough

In a large mixing bowl, whisk together the pumpkin puree, melted butter, brown sugar, egg, salt, and spices. Slowly add the flour and the activated yeast mixture, mixing until the dough comes together. Knead for 7–8 minutes until smooth and elastic. Place it in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.

Step 3: Fill and Roll

Once the dough has risen, roll it out into a rectangle about ¼ inch thick. Spread the softened butter evenly, sprinkle brown sugar, cinnamon, and nutmeg all over. Starting from the long edge, roll the dough tightly into a log. Slice into 12 even rolls and place them in a greased baking dish. Cover and let them rise again for 30–40 minutes.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes or until golden brown and puffed. The smell alone will tell you they’re ready!

Step 5: Make the Maple Coffee Drizzle

In a small bowl, whisk together powdered sugar, coffee, maple syrup, and vanilla extract until smooth. Pour the drizzle over warm rolls and let it melt into every swirl.

Serving & Enjoying

Serve these pumpkin cinnamon rolls warm, ideally with a cup of fresh Greek coffee or a creamy cappuccino. The balance of earthy pumpkin, sweet maple, and the slight bitterness of coffee in the drizzle is pure autumn perfection.

If you want an extra touch of indulgence, sprinkle crushed pecans or a light dusting of cinnamon sugar before serving. They also reheat beautifully just pop one in the microwave for 15 seconds and it’s as soft and gooey as when fresh out of the oven.

Pumpkin Cinnamon Rolls with Maple Coffee Drizzle

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Soft, fluffy pumpkin cinnamon rolls filled with warm autumn spices and topped with a luscious maple coffee drizzle. This cozy fall recipe combines tender pumpkin dough with sweet cinnamon sugar and a creamy glaze that melts into every swirl. Perfect for breakfast, brunch, or an indulgent afternoon treat.

• Total Time: 55 minutes
• Yield: 12 rolls

Ingredients

For the Dough:

• 3 ¼ cups all-purpose flour

• ½ cup warm milk (about 110°F)

• 1 packet (2 ¼ tsp) instant yeast

• ¾ cup canned pumpkin puree

• ¼ cup melted butter

• ¼ cup brown sugar

• 1 large egg

• ½ tsp salt

• 1 tsp ground cinnamon

• ½ tsp nutmeg

For the Filling:

• ½ cup brown sugar

• 2 tsp ground cinnamon

• ¼ tsp nutmeg

• 4 tbsp softened butter

For the Maple Coffee Drizzle:

• 1 cup powdered sugar

• 1 tbsp brewed espresso or strong coffee

• 2 tbsp pure maple syrup

• ½ tsp vanilla extract

• Optional: pinch of sea salt for balance

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Instructions

1. Activate the Yeast:
   In a small bowl, mix warm milk with yeast and a pinch of sugar. Let it sit for 5 minutes until frothy.

2. Make the Dough:
   In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, egg, salt, cinnamon, and nutmeg. Add the yeast mixture, then slowly incorporate flour until a soft dough forms. Knead for 7–8 minutes. Let rise in a greased bowl for 1 hour or until doubled.

3. Prepare the Filling:
   Combine brown sugar, cinnamon, and nutmeg in a bowl.

4. Fill and Roll:
   Roll out the dough into a ¼-inch-thick rectangle. Spread butter, sprinkle filling evenly, and roll into a log. Cut into 12 rolls.

5. Second Rise:
   Arrange rolls in a greased pan, cover, and let rise for another 30–40 minutes.

6. Bake:
   Bake at 350°F (175°C) for 25–30 minutes or until golden brown and puffed.

7. Make the Drizzle:
   Whisk together powdered sugar, coffee, maple syrup, and vanilla until smooth.

8. Finish:
   Pour glaze over warm rolls and enjoy with coffee or tea!

Notes

• Substitute espresso with instant coffee if desired.

• To store, keep rolls covered at room temperature for up to 2 days or refrigerate for 5 days.

• Reheat for 15 seconds in the microwave for that fresh-baked softness.

• Add chopped pecans or walnuts for crunch.

• Author: INAYA
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 roll (approx. 100g)
• Calories: 290
• Sugar: 18g
• Sodium: 160mg
• Fat: 8g
• Saturated Fat: 4 g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 46 g
• Fiber: 2g
• Protein: 6 g
• Cholesterol: 35mg

Conclusion

These Pumpkin Cinnamon Rolls with Maple Coffee Drizzle are more than just a recipe they’re a cozy ritual that fills your kitchen with the scent of love, spice, and warmth. Every bite reminds me of Crete’s gentle autumn days when the breeze carried the smell of baking and joy.

Food connects us through flavors, stories, and shared smiles. So bake these rolls, pour a cup of coffee, and let your home fill with the magic of fall. 🍁

💬 100-Word Short Version

Hi, I’m INAYA from Crete! These Pumpkin Cinnamon Rolls with Maple Coffee Drizzle are my favorite autumn comfort treat. Soft, spiced pumpkin dough rolled with cinnamon sugar and topped with a creamy maple coffee glaze they’re a cozy hug in every bite. Perfect for breakfast or brunch, these rolls stay tender for days and make your home smell incredible. My grandmother taught me that baking is about love and sharing, and these rolls capture exactly that. Whether you’re baking for family or just yourself, they’ll make your morning magical.