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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.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 55 minutes
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
  • 9x13 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 12x18 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.