Pumpkin Cinnamon Rolls with Maple Coffee Glaze: Cozy Fall Bliss

The Story & Intro

Hi, I’m Marilyn, a 38-year-old from the sun-kissed island of Crete, Greece. Fall may not be as chilly here as it is in the U.S., but when the leaves start to turn golden and the air smells faintly of roasted chestnuts, I always crave something cozy. That’s when I bake my Pumpkin Cinnamon Rolls with Maple Coffee Glaze.

This recipe reminds me of my grandmother’s kitchen the smell of cinnamon and freshly baked bread filling the air as she hummed old Greek songs. I’ve added my own twist to her classic dough: smooth pumpkin puree for extra softness and a glaze that’s pure autumn magic sweet maple syrup and a touch of espresso.

These Pumpkin Cinnamon Rolls with Maple Coffee Glaze are more than just a dessert. They’re a warm hug on a cool morning, a treat that brings people together. Every swirl of pumpkin, cinnamon, and coffee feels like a celebration of the season. Whether you’re sharing them with family, friends, or just enjoying one with your coffee, these rolls make every moment feel like fall.

(Short 100-word version of my story)
Hi, I’m Marilyn from Crete! I grew up baking with my grandmother, learning how food connects people. My Pumpkin Cinnamon Rolls with Maple Coffee Glaze are my way of blending Greek warmth with fall coziness. The pumpkin keeps them soft and golden, the cinnamon adds that nostalgic touch, and the coffee-maple glaze gives them a comforting richness. Cooking can get messy, but that’s where the fun is! Whether you’re a beginner or a pro, I hope this recipe makes your kitchen smell like happiness and brings warmth to your home.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Soft, pillowy texture from real pumpkin puree
• Perfectly spiced with cinnamon, nutmeg, and cloves
• Maple Coffee Glaze adds a sweet yet sophisticated touch
• Make-ahead friendly for cozy brunches or holidays
• Easier than you think—no fancy tools required!

🕒 Cooking Time

🧡 Ingredients

For the Dough

• 3 ½ cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• ¾ cup warm milk (110°F / 43°C)
• ½ cup pumpkin puree
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted
• 1 egg
• 1 tsp salt

For the Filling

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

For the Maple Coffee Glaze

• 1 cup powdered sugar
• 2 tbsp brewed espresso (or strong coffee)
• 2 tbsp pure maple syrup
• 1 tbsp butter, melted
• ½ tsp vanilla extract
• Pinch of salt

🍂 Instructions

Step 1: Activate the Yeast
In a small bowl, combine warm milk and yeast. Add a pinch of sugar and let it sit for about 10 minutes, until foamy. This means your yeast is alive and ready to make magic!

Step 2: Make the Pumpkin Dough
In a large bowl, whisk together the pumpkin puree, melted butter, sugar, egg, and salt. Slowly add the activated yeast mixture. Add flour, one cup at a time, mixing until the dough comes together.

Knead for 8–10 minutes until smooth and elastic. If it’s too sticky, sprinkle a bit more flour. Place the dough in a greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.

Step 3: Roll and Fill
Punch down the dough and roll it out into a large rectangle (about ¼-inch thick). Spread softened butter evenly, then sprinkle with brown sugar, cinnamon, nutmeg, and cloves.

Roll the dough tightly from the long edge and cut into 12 equal rolls. Place them in a greased 9×13-inch baking dish.

Step 4: Second Rise
Cover the rolls again and let them rise for 30 minutes. They’ll puff up beautifully, ready for baking.

Step 5: Bake
Preheat oven to 350°F (175°C). Bake for 25 minutes, or until golden brown and your kitchen smells heavenly.

Step 6: Make the Maple Coffee Glaze
While the rolls bake, whisk together powdered sugar, espresso, maple syrup, melted butter, vanilla, and a pinch of salt until smooth and glossy.

Step 7: Glaze and Enjoy!
Pour the glaze over warm rolls, letting it drip into all those beautiful swirls. Serve immediately and savor the moment—preferably with a hot cup of coffee or tea.

☕ Notes

• If you don’t have espresso, instant coffee works fine—just mix it a bit stronger.
• For dairy-free rolls, use plant-based butter and milk.
• You can refrigerate the dough overnight for fresh morning baking.
• Add chopped pecans or walnuts for extra crunch.

🧾 Nutrition (per roll)

🧡 Serving Suggestions

These Pumpkin Cinnamon Rolls with Maple Coffee Glaze are best enjoyed warm, straight from the oven. Pair them with:

• A latte or cappuccino for cozy mornings ☕
• A drizzle of extra maple syrup for dessert 🍁
• A scoop of vanilla ice cream for a fall-inspired treat 🍨

If you’re hosting brunch, arrange them on a rustic wooden board with sliced fruit and whipped cream. It’s simple, elegant, and irresistibly inviting.

💡 Pro Tips for Perfect Rolls

1. Warm your milk—not hot! Too hot and you’ll kill the yeast.
2. Use fresh yeast for the fluffiest texture.
3. Let them cool slightly before glazing—too hot and the glaze melts away.
4. Freeze extras! Once cooled, freeze rolls (unglazed) and reheat later for a quick indulgence.

❤️ Conclusion

Making these Pumpkin Cinnamon Rolls with Maple Coffee Glaze isn’t just about baking—it’s about slowing down and creating something that fills your home with warmth and love. I still remember my grandmother’s hands dusted with flour, her laughter echoing in the kitchen. Now, every time I bake these, I feel her spirit beside me.

Cooking connects generations, and this recipe is a delicious bridge between old traditions and new memories. So preheat that oven, put on your favorite playlist, and let your kitchen smell like pure happiness. 🍁

🧡 Recipe Card

Pumpkin Cinnamon Rolls with Maple Coffee Glaze

🕒 Time Cook: 2 hrs 35 mins
🍁 Ingredients: Pumpkin puree, flour, yeast, cinnamon, maple syrup, espresso
👩‍🍳 Instructions: Make pumpkin dough → Fill with cinnamon sugar → Roll → Rise → Bake → Glaze with maple coffee goodness.
📝 Notes: Use fresh yeast; glaze when slightly warm; try pecans for crunch.
💪 Nutrition (per roll): 310 kcal, 6g protein, 12g fat, 45g carbs.