Pumpkin Cinnamon Rolls with Coffee Maple Frosting

Nothing says autumn quite like the aroma of warm cinnamon rolls wafting through the kitchen—but when you add pumpkin purée, cozy spices, and a luscious coffee-maple frosting, you’ve got a treat that truly captures fall in every bite. These Pumpkin Cinnamon Rolls with Coffee Maple Frosting are soft, pillowy, and swirled with spiced brown sugar filling. Finished with a frosting that blends maple syrup and a shot of brewed coffee, they strike the perfect balance between indulgence and cozy flavor.

Whether you’re making them for a fall brunch, Thanksgiving breakfast, or just a crisp Saturday morning, these rolls are guaranteed to impress. Let’s break down everything you need to know, from the ingredients to foolproof instructions—and a few expert tips to make them bakery-worthy.

Why You’ll Love These Pumpkin Cinnamon Rolls

• Perfectly seasonal: The pumpkin purée keeps the dough moist and adds an earthy sweetness.
• Balanced spice: Pumpkin pie spice and cinnamon bring just the right amount of warmth.
• Frosting upgrade: The coffee-maple combo cuts through the sweetness with a subtle bitterness.
• Make-ahead friendly: You can prep them the night before and bake in the morning.

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• ½ cup pumpkin purée (not pumpkin pie filling)
• ¾ cup warm milk
• ¼ cup granulated sugar
• 1 large egg
• ¼ cup unsalted butter, melted
• 2 ¼ tsp active dry yeast
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ½ tsp salt

For the Filling:

• ½ cup brown sugar, packed
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• ¼ cup unsalted butter, softened

For the Coffee Maple Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1 tbsp brewed coffee, cooled
• ½ tsp vanilla extract

Instructions

1. Activate the yeast: In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.
2. Mix the dough: In a large mixing bowl, whisk together pumpkin purée, sugar, melted butter, egg, spices, and salt. Stir in the yeast mixture.
3. Add the flour: Gradually add flour, mixing until a soft dough forms. Knead for 6–8 minutes until smooth and elastic.
4. First rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
5. Prepare the filling: Mix brown sugar, cinnamon, and pumpkin pie spice. Spread softened butter over rolled-out dough, then sprinkle with the sugar mixture.
6. Shape the rolls: Roll dough into a log and cut into 12 even pieces. Place in a greased baking dish.
7. Second rise: Cover and let rise again for 30 minutes until puffy.
8. Bake: Preheat oven to 350°F (175°C) and bake rolls for 25–28 minutes until golden.
9. Make the frosting: Beat cream cheese and butter until smooth. Mix in powdered sugar, maple syrup, coffee, and vanilla until creamy.
10. Frost and serve: Spread frosting generously over warm rolls and serve immediately.

Pumpkin Cinnamon Rolls with Coffee Maple Frosting

Soft, pillowy pumpkin cinnamon rolls swirled with spiced brown sugar filling and topped with a luscious coffee-maple frosting. Perfect for cozy fall mornings or festive holiday brunches!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 28 minutes mins

Total Time 2 hours hrs

Servings: 12 rolls

Course: Breakfast, Brunch, Dessert

Cuisine: American

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 3 1/2 cups all-purpose flour
• 1/2 cup pumpkin purée not pumpkin pie filling
• 3/4 cup warm milk
• 1/4 cup granulated sugar
• 1 egg large
• 1/4 cup unsalted butter melted
• 2 1/4 tsp active dry yeast
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup brown sugar packed
• 2 tsp cinnamon for filling
• 1 tsp pumpkin pie spice for filling
• 1/4 cup unsalted butter softened, for filling
• 4 oz cream cheese softened
• 1/4 cup unsalted butter softened, for frosting
• 1 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp brewed coffee cooled
• 1/2 tsp vanilla extract

Equipment

• Mixing bowls
• Stand mixer with dough hook (optional)
• Rolling Pin
• Baking dish
• Whisk

Method

 

1. In a small bowl, mix warm milk and yeast. Let sit until foamy (5–10 minutes).
2. Whisk pumpkin purée, sugar, melted butter, egg, spices, and salt in a large bowl. Stir in yeast mixture.
3. Add flour gradually until dough forms. Knead for 6–8 minutes until smooth.
4. Place dough in a greased bowl, cover, and rise 1 hour or until doubled.
5. Mix brown sugar, cinnamon, and pumpkin pie spice. Spread butter over dough and sprinkle mixture evenly.
6. Roll dough into log, slice into 12 pieces, and place in greased baking dish.
7. Cover and let rise again for 30 minutes.
8. Bake at 350°F (175°C) for 25–28 minutes until golden.
9. Beat cream cheese and butter. Add powdered sugar, maple syrup, coffee, and vanilla; mix until smooth.
10. Spread frosting over warm rolls and serve.

Notes

For best flavor, frost while warm. Store leftovers in an airtight container for up to 3 days.

Expert Tips for Success

• Don’t rush the yeast: Ensure your milk is warm (about 110°F) but not hot, or it will kill the yeast.
• Slice evenly: Use unflavored dental floss instead of a knife for clean, perfect rolls.
• Frost while warm: This allows the frosting to melt slightly into the rolls, making them extra gooey.
• Storage: Store leftovers in an airtight container for up to 3 days. Reheat before serving.

Serving Ideas

• Pair with a hot pumpkin spice latte for the ultimate fall breakfast.
• Serve as part of a holiday brunch spread with savory dishes like quiche or frittata.
• Add a drizzle of caramel sauce on top for an extra indulgent twist.

Conclusion

These Pumpkin Cinnamon Rolls with Coffee Maple Frosting are the definition of cozy autumn baking. With their fluffy texture, spiced filling, and luxurious frosting, they’re a dessert (or breakfast) that feels like a hug in food form. Make them once, and they’ll quickly become your fall tradition.