The Story & Intro
Hi, I’m Marilyn a 38-year-old home cook from the beautiful island of Crete, Greece. Growing up, my grandmother’s kitchen was the heart of our home always filled with warmth, laughter, and the sweet scent of cinnamon drifting through the air. She taught me that cooking isn’t just about feeding people; it’s about sharing love.
When fall rolls around, I can’t resist turning my kitchen into a cozy little bakery. The smell of freshly baked pumpkin cinnamon rolls with espresso icing instantly makes me feel at home. These rolls remind me of early mornings, when the air feels crisp, and you need something comforting with your coffee.
Pumpkin has always been a favorite ingredient of mine because it’s naturally sweet, moist, and pairs perfectly with warm spices. When you mix that with espresso icing, you get this magical blend of flavors earthy, sweet, and slightly bold. It’s a twist that makes these pumpkin cinnamon rolls with espresso icing truly unforgettable.
I still remember the first time I made them I had pumpkin purée left from a pie, so I thought, “Why not use it in cinnamon rolls?” The result was a golden, fluffy dough that smelled like autumn itself. And when I drizzled the espresso icing on top… oh, it was love at first bite!
Whether you’re baking for family, hosting a brunch, or just craving something sweet to go with your morning coffee, these pumpkin cinnamon rolls with espresso icing will make your kitchen smell divine and your heart feel full.
Ingredients
For the Dough
- ¾ cup warm milk (about 110°F)
- 2 ¼ tsp active dry yeast
- ¼ cup granulated sugar
- ½ cup pumpkin purée
- 1 large egg
- ¼ cup unsalted butter, melted
- 4 cups all-purpose flour (plus extra for dusting)
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
For the Filling
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 tbsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp cloves
For the Espresso Icing
- 1 ½ cups powdered sugar
- 2 tbsp strong brewed espresso (cooled)
- 2 tbsp milk or cream
- ½ tsp vanilla extract
Step-by-Step Instructions
Step 1: Activate the Yeast
In a large mixing bowl, pour the warm milk and sprinkle the yeast over it. Add a pinch of sugar and let it sit for about 5–10 minutes, until it becomes foamy. This means your yeast is alive and ready to work its magic.
Step 2: Make the Pumpkin Dough
Whisk in the pumpkin purée, melted butter, sugar, and egg until smooth. Gradually add the flour, salt, and spices. Stir until a soft dough forms. You can use a stand mixer with a dough hook or knead it by hand on a floured surface for about 8–10 minutes, until it’s smooth and elastic.
Step 3: Let It Rise
Place the dough in a greased bowl, cover with plastic wrap or a towel, and let it rise for 1–1.5 hours in a warm spot until it doubles in size.
Step 4: Prepare the Filling
In a small bowl, mix the softened butter, brown sugar, and spices until it forms a smooth paste.
Step 5: Roll It Out
Once your dough has risen, roll it out on a floured surface into a rectangle (about 14×18 inches). Spread the filling evenly over the dough, leaving a small border along the edges.
Step 6: Roll and Slice
Starting from the long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut it into 12 equal rolls.
Step 7: Second Rise
Place the rolls in a greased 9×13-inch baking dish, cover again, and let them rise for 30–45 minutes until puffy.
Step 8: Bake
Preheat your oven to 350°F (175°C). Bake the rolls for 25–30 minutes, or until golden brown and your kitchen smells like a dream.
Step 9: Make the Espresso Icing
While the rolls bake, whisk together the powdered sugar, espresso, milk, and vanilla until smooth and creamy. Adjust the consistency by adding more sugar (for thicker) or milk (for thinner).
Step 10: Glaze and Enjoy
Once the rolls are slightly cooled (but still warm), drizzle the espresso icing generously over the top. Grab a fork or use your fingers if you can’t wait and enjoy the gooey, pumpkin-spiced goodness.
Serving Suggestions
These pumpkin cinnamon rolls with espresso icing are best served warm, fresh from the oven. Pair them with a hot latte, cappuccino, or even a pumpkin spice coffee for the ultimate fall breakfast.
They’re also great for sharing during brunch gatherings or cozy Sunday mornings. Store leftovers in an airtight container and reheat in the microwave for 10–15 seconds before serving — they’ll taste freshly baked again!
If you want to get creative, top them with chopped pecans or a sprinkle of sea salt before adding the icing for extra texture and flavor.
Recipe Card 🎃☕
⏰ Time: 2 hours (including rise time)
🍴 Servings: 12 rolls
🧂 Ingredients
- ¾ cup warm milk
- 2 ¼ tsp yeast
- ¼ cup sugar
- ½ cup pumpkin purée
- 1 egg
- ¼ cup butter (melted)
- 4 cups flour
- Spices (cinnamon, nutmeg, ginger, cloves)
👩🍳 Instructions
- Activate yeast in warm milk and sugar.
- Add pumpkin, butter, egg, flour, salt, and spices. Knead into dough.
- Let rise for 1–1.5 hours.
- Roll dough, spread filling, roll into log, slice into rolls.
- Let rise again for 45 minutes.
- Bake at 350°F for 25–30 minutes.
- Mix icing ingredients and drizzle over warm rolls.
📝 Notes
- For a richer flavor, use homemade pumpkin purée.
- To make ahead, prepare the rolls the night before, refrigerate, and bake fresh in the morning.
- Swap espresso for cold brew or strong coffee if preferred.
🍽️ Nutrition (per roll)
Calories: 290 | Fat: 8g | Carbs: 48g | Protein: 5g | Sugar: 22g
Conclusion
Every time I bake these pumpkin cinnamon rolls with espresso icing, I’m reminded of those joyful moments in my grandmother’s kitchen where food meant love, comfort, and connection. Now, I get to share that same feeling with you.
So the next time you’re craving something warm and sweet, roll up your sleeves, turn on your favorite playlist, and bake these pumpkin cinnamon rolls with espresso icing. They’re more than just a treat they’re a little piece of happiness wrapped in cinnamon and coffee-scented perfection.
Short 100-Word Story Version
Hi, I’m Marilyn from Crete, Greece. I grew up baking with my grandmother, and her love for cooking inspired me to create recipes full of warmth and flavor. These pumpkin cinnamon rolls with espresso icing remind me of cozy autumn mornings soft, spiced, and drizzled with rich coffee glaze. They fill your kitchen with the sweetest aroma and your heart with joy. Whether you’re baking for family or treating yourself, these rolls are pure comfort. Cooking isn’t just about food it’s about love, laughter, and creating memories, one warm cinnamon roll at a time.