Pumpkin Cinnamon Rolls with Coffee Maple Frosting are a wonderful twist on a classic treat, bringing together soft, fluffy dough with the warm flavors of pumpkin and cinnamon. The rolls are perfectly sweet and packed with the cozy spices that remind you of autumn mornings. The real star is the coffee maple frosting, which adds a rich, slightly tangy glaze that pairs beautifully with the pumpkin spice inside.
I love making these rolls when the air starts to get crisp because the smell of cinnamon and pumpkin baking fills the whole house and feels like a big, warm hug. One thing I’ve learned is that letting the dough rise just right makes all the difference for that soft texture. I always listen for that little whisper of the coffee and maple syrup in the frosting—it wakes up your taste buds without being too strong.
These rolls are perfect for a relaxing weekend breakfast or a special brunch with friends and family. I like serving them with a hot cup of coffee or tea to match the flavors in the frosting. They’re a little bit sweet, a little bit spicy, and completely comforting, making any morning feel extra cozy and special.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling, for the best texture and fresh flavor. If you can’t find it, canned sweet potato puree works well as a substitute.
Yeast: Active dry yeast is essential for fluffy rolls. If you prefer, instant yeast can be used but add it directly to the flour and reduce rising time slightly.
Spices: The warm mix of cinnamon, nutmeg, ginger, and cloves gives these rolls their fall flavor. You can adjust spice amounts or use a pumpkin pie spice blend for convenience.
Cream Cheese: The frosting’s cream cheese creates a smooth richness. For dairy-free, try a vegan cream cheese alternative or use extra butter with a pinch of salt.
Coffee in Frosting: Adding strong brewed coffee or espresso brings depth. If you don’t want caffeine, try brewed chicory or omit it, but keep the vanilla to balance flavors.
How Do You Get Soft, Fluffy Pumpkin Cinnamon Rolls?
Soft cinnamon rolls start with the dough and how you treat it:
- Warm Ingredients: Use milk at about 110°F to help the yeast activate without killing it.
- Proof the Yeast: Let the yeast and warm milk sit until foamy (about 5-10 minutes). This ensures the yeast is alive and ready to work.
- Kneading: Knead the dough about 8-10 minutes until it feels elastic and smooth. This develops gluten for structure and softness.
- First Rise: Cover the dough and let it rise in a warm, draft-free spot until doubled, about 1 to 1.5 hours. Don’t rush this step; it’s key for light texture.
- Second Rise: After rolling and cutting the dough into rolls, allow a second shorter rise (around 45 minutes) so rolls stay fluffy after baking.
- Don’t Overbake: Bake just until golden brown. Overbaking dries out the rolls.
Following these tips will help you get pillowy soft pumpkin cinnamon rolls every time.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and letting the dough rise comfortably.
- Measuring cups and spoons – essential for getting your spices and ingredients just right.
- Rolling pin – helps you roll the dough out evenly to the right thickness.
- Sharp knife or dental floss – use to slice the rolled dough into clean, even rolls.
- 9×13-inch baking dish – roomy enough to hold the rolls as they rise and bake without sticking.
- Hand mixer or stand mixer with paddle attachment – great for mixing dough and whipping the frosting smooth.
- Small bowl – for proofing yeast and mixing the frosting ingredients.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the filling for a nice crunchy texture and nutty flavor.
- Swap ground cloves for ground cardamom for a slightly floral and exotic spice note.
- Mix in mini chocolate chips with the cinnamon sugar for a sweet chocolate surprise.
- Replace the coffee in the frosting with espresso powder for a more intense coffee kick.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed (about 110°F / 43°C)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: 1/2 cup chopped pecans or walnuts
For the Coffee Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons pure maple syrup
- 1 teaspoon freshly brewed strong coffee or espresso, cooled
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
Plan for about 15 minutes to prepare the dough, followed by 1 to 1 1/2 hours for the first rise. Rolling and filling the dough takes about 10 minutes, then a second rise of about 45 minutes. Baking takes around 25-30 minutes. Preparing the frosting will take about 5 minutes. Altogether, allow roughly 2.5 to 3 hours from start to finish, mostly waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by mixing the warm milk and yeast in a small bowl. Let it sit for 5 to 10 minutes until the mixture is foamy. In a large bowl, blend sugar, pumpkin puree, melted butter, salt, and egg. Add the yeast mixture and stir well. Gradually add the flour, starting with 3 1/2 cups, mixing until a soft dough forms. If it’s sticky, sprinkle up to 1/2 cup more flour. Knead the dough on a lightly floured surface for about 8 to 10 minutes until smooth and elastic. Put the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Make the Filling:
While the dough rises, mix brown sugar, cinnamon, nutmeg, ginger, and cloves in a bowl. Keep your butter soft and ready for spreading.
3. Roll and Fill:
Punch the dough down and roll it out on a lightly floured surface into a 16×12 inch rectangle about 1/4 inch thick. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-spice sugar mixture across the top. Add chopped nuts if you like.
4. Form the Rolls:
Starting at the long edge, tightly roll the dough into a log. Cut the roll into 12 equal slices, roughly 1 1/2 inches thick. Place the rolls cut-side up in a greased 9×13 inch dish with a little space between each. Cover and let them rise for another 45 minutes until nearly doubled.
5. Bake:
Heat your oven to 350°F (175°C). Bake the rolls for 25 to 30 minutes or until golden brown. Remove from the oven and let cool slightly while you prepare the frosting.
6. Prepare the Coffee Maple Frosting:
Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and mix well. Stir in maple syrup, brewed coffee, vanilla, and a pinch of salt until creamy. Add a small splash of milk if you want a thinner consistency.
7. Serve:
Spread the coffee maple frosting generously over warm rolls. Serve immediately and enjoy the cozy flavors!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling is sweeter and spiced, which can throw off the dough texture and flavor balance.
How Do I Store Leftover Pumpkin Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 4-5 days. Reheat gently in the microwave or oven before serving.
Can I Make the Dough Ahead of Time?
Yes! After the first rise, you can refrigerate the dough overnight. Just bring it to room temperature before rolling, filling, and baking.
What Can I Substitute for the Coffee in the Frosting?
If you prefer no caffeine, you can replace coffee with a little brewed chicory or just omit it altogether while keeping the vanilla and maple syrup for flavor.
