Pumpkin Cinnamon Rolls with Coffee Maple Frosting

There’s something magical about the warm aroma of cinnamon rolls baking in the oven on a crisp fall morning. Now, imagine that classic comfort elevated with seasonal pumpkin, cozy spices, and a rich coffee maple glaze. These Pumpkin Cinnamon Rolls with Coffee Maple Frosting are indulgent, festive, and the perfect centerpiece for your autumn brunch table.

Soft, pillowy pumpkin dough is swirled with a spiced brown sugar filling, then topped with a smooth maple frosting infused with a hint of coffee. Whether you serve them for breakfast, dessert, or a holiday gathering, they’re guaranteed to wow.

Why You’ll Love This Recipe

• Perfect for Fall: Pumpkin and spice bring cozy autumn vibes.
• Rich Frosting: Coffee maple glaze takes cinnamon rolls to the next level.
• Soft & Fluffy: Tender pumpkin dough creates bakery-style rolls.
• Make Ahead Friendly: Prepare the night before and bake in the morning.

🛒 Ingredients

For the Dough:

• 3/4 cup warm milk (110°F)
• 2 1/4 tsp active dry yeast (1 packet)
• 1/3 cup granulated sugar
• 1/2 cup pumpkin purée
• 1/4 cup unsalted butter, melted
• 1 egg, large
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves

For the Filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 tbsp cinnamon
• 1/2 tsp pumpkin pie spice

For the Coffee Maple Frosting:

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 2 tbsp brewed coffee (strong)
• 2 tbsp pure maple syrup
• 1/2 tsp vanilla extract

👩‍🍳 Instructions

1. Activate Yeast: In a large bowl, combine warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
2. Make Dough: Mix in remaining sugar, pumpkin purée, melted butter, egg, cinnamon, nutmeg, cloves, and salt. Gradually add flour until a soft dough forms.
3. Knead: Knead dough on a floured surface for 6–8 minutes until smooth and elastic. Place in a greased bowl, cover, and rise 1 hour until doubled.
4. Prepare Filling: Mix softened butter, brown sugar, cinnamon, and pumpkin pie spice into a spreadable paste.
5. Roll Dough: Punch down dough and roll into a rectangle (about 12×18 inches). Spread filling evenly over dough.
6. Shape Rolls: Roll up tightly from long side and cut into 12 even rolls. Place in a greased 9×13 baking dish.
7. Second Rise: Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
8. Bake: Bake rolls 25–30 minutes until golden brown.
9. Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, coffee, maple syrup, and vanilla. Mix until creamy.
10. Frost & Serve: Spread frosting over warm rolls and enjoy.

🍂 Serving Suggestions

• Serve with a pumpkin spice latte or hot cider.
• Add chopped pecans or walnuts to the filling for crunch.
• Make mini rolls for brunch buffets or holiday gatherings.

Pumpkin Cinnamon Rolls with Coffee Maple Frosting

Soft pumpkin spice cinnamon rolls swirled with brown sugar filling and topped with a rich coffee maple cream cheese frosting. Perfect for fall mornings and holiday brunches.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 12 rolls

Course: Breakfast, Dessert

Cuisine: American, Fall

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

Dough

• 0.75 cup warm milk 110°F
• 2.25 tsp active dry yeast 1 packet
• 0.33 cup granulated sugar
• 0.5 cup pumpkin purée
• 0.25 cup unsalted butter melted
• 1 egg large
• 4 cups all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• 0.5 tsp nutmeg
• 0.25 tsp cloves

Filling

• 0.5 cup unsalted butter softened
• 0.75 cup brown sugar packed
• 1 tbsp cinnamon
• 0.5 tsp pumpkin pie spice

Frosting

• 4 oz cream cheese softened
• 2 tbsp unsalted butter softened
• 1 cup powdered sugar
• 2 tbsp brewed coffee strong
• 2 tbsp pure maple syrup
• 0.5 tsp vanilla extract

Equipment

• Mixing bowls
• 9×13 baking dish
• Rolling Pin
• Stand mixer (optional)

Method

 

1. Combine warm milk, yeast, and 1 tbsp sugar. Let sit 5–10 minutes until foamy.
2. Mix in sugar, pumpkin, butter, egg, spices, and salt. Gradually add flour to form dough.
3. Knead dough for 6–8 minutes until smooth. Let rise in greased bowl 60 minutes.
4. Mix softened butter, brown sugar, cinnamon, and pumpkin pie spice for filling.
5. Roll dough into 12×18 rectangle and spread filling evenly.
6. Roll tightly, slice into 12 rolls, and place in greased baking dish.
7. Let rise 30 minutes. Preheat oven to 350°F (175°C).
8. Bake 25–30 minutes until golden brown.
9. Beat cream cheese and butter until smooth. Add sugar, coffee, maple syrup, and vanilla.
10. Spread frosting over warm rolls and serve.

Notes

Overnight option: refrigerate after shaping, then bake in the morning. Ensure coffee is cooled before adding to frosting.

🌟 Pro Tips

• For overnight prep, assemble rolls, cover, and refrigerate before second rise. Bake in the morning.
• Ensure coffee is cooled before adding to frosting for smooth consistency.
• Use bread flour for an extra chewy, bakery-style roll.