These Pumpkin Cinnamon Rolls with Coffee Maple Frosting are soft, fluffy, and bursting with warm fall flavors. The pumpkin adds a gentle sweetness and moist texture to the dough, while the cinnamon swirl inside gives each bite that perfect comforting spice. Then the frosting—a creamy mix of coffee and maple syrup—adds a rich, cozy touch that’s hard to resist.
I love making these rolls on a crisp weekend morning when the house smells like autumn. The coffee maple frosting is my favorite part because it perfectly balances the sweet and spicy notes of the pumpkin and cinnamon. I always make a little extra frosting so I can slather it on thick—it just makes the whole thing taste extra special.
These rolls are great for breakfast, brunch, or a sweet snack with a cup of coffee or tea. I like to serve them warm, right out of the oven, when the frosting is melty and gooey. Sharing them with friends or family around the table just feels like the best way to welcome the season and enjoy some simple, delicious moments together.
Key Ingredients & Substitutions
Pumpkin Puree: This keeps the rolls moist and adds subtle flavor. Use canned pumpkin puree, not pie filling. You can swap with homemade pumpkin or butternut squash puree if needed.
Yeast: Active dry yeast gives the dough that soft, fluffy rise. Instant yeast works too; just add it directly to dry ingredients and reduce the initial proofing time slightly.
Warm Milk: Use whole milk for richness, but you can use 2% or even a non-dairy milk (almond, oat) warmed to about 110°F to activate the yeast properly.
Cinnamon & Spices: Cinnamon is the star spice here, but nutmeg and ginger add nice warmth. Feel free to add a pinch of cloves or cardamom for more depth.
Cream Cheese & Coffee in Frosting: Cream cheese gives the frosting a creamy tang. The coffee deepens the flavor and pairs beautifully with maple syrup. If you don’t want coffee, just leave it out or replace it with a splash of vanilla.
How Do You Make Soft and Fluffy Pumpkin Cinnamon Rolls?
Getting soft rolls means paying attention to the dough and proofing:
- Warm Liquids: Make sure the milk is warm (not hot) so the yeast can activate without killing it.
- Yeast Proofing: Let yeast get foamy on the milk first—that shows it’s alive and ready.
- Kneading: Knead the dough until smooth and elastic. This develops gluten which traps gas and gives softness.
- Rising: Let the dough rise until doubled. This makes the rolls light. Don’t rush this step!
- Second Rise: After shaping rolls, give them a second rise to get fluffy layers inside.
Also, don’t overload with flour—keep the dough slightly sticky to keep rolls soft. Bake until golden but not overdone to keep moisture inside.
Equipment You’ll Need
- Mixing bowls – for combining your dough and frosting ingredients easily.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Rolling pin – to roll out the dough evenly into a rectangle shape.
- 9-inch round or square baking dish – perfect size for the cinnamon rolls to bake and rise.
- Whisk or electric mixer – helps you mix the frosting smooth without lumps.
- Sharp knife or dental floss – to cut the rolled dough into even slices cleanly.
- Kitchen towel or plastic wrap – to cover dough while rising and keep it from drying out.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a similar texture but a sweeter flavor.
- Add chopped apple or dried cranberries to the filling for extra fruity bites.
- Use cinnamon and nutmeg but add cardamom for a floral twist during fall.
- Try cream cheese frosting without coffee or add a drizzle of caramel sauce for a different sweet finish.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 1 cup whole milk, warmed
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/3 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
For the Coffee Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 tablespoon pure maple syrup
- 1 teaspoon instant coffee granules dissolved in 1 teaspoon hot water (or strong brewed espresso, cooled)
- 1/2 teaspoon vanilla extract
- Chopped pecans or walnuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time to mix and roll the dough, plus 1 to 1 1/2 hours for the first rise. After shaping, allow an additional 30-45 minutes for the second rise. Baking takes roughly 25-30 minutes, and another 10 minutes for cooling and frosting. Overall, plan for around 2 1/2 to 3 hours from start to finish with rising times included.
Step-by-Step Instructions:
1. Making the Dough:
Warm the milk to about 110°F (warm to touch). Sprinkle yeast on top and let it sit 5-10 minutes until foamy. Stir in sugar, pumpkin puree, melted butter, and egg until combined. In another bowl, whisk together flour, salt, cinnamon, nutmeg, and ginger. Gradually add dry ingredients to wet, stirring until a soft dough forms. Knead on a floured surface for 6-8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Preparing and Filling the Rolls:
Mix brown sugar and cinnamon for the filling. After dough has risen, punch down and roll out on a floured surface into a 16×12 inch rectangle. Spread softened butter evenly over dough, then sprinkle filling mixture evenly on top. Roll dough tightly from the long side into a log and seal the edges. Cut into 12 equal slices (~1 1/2 inch each). Arrange rolls in a greased 9-inch baking pan with space between. Cover and let rise 30-45 minutes until puffy.
3. Baking and Frosting:
Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden and cooked through. While baking, beat cream cheese and butter until smooth. Add powdered sugar, maple syrup, dissolved coffee, and vanilla, mixing until creamy and spreadable. Let rolls cool about 10 minutes, then spread frosting generously. Sprinkle chopped nuts on top if you like. Serve warm and enjoy!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just be sure to thaw the pumpkin puree fully and drain any excess liquid if it seems watery before using. This helps maintain the dough’s proper consistency.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store cooled rolls in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Reheat gently in the microwave or oven—add a splash of milk and cover loosely to keep them soft.
Can I Make These Rolls Ahead of Time?
Absolutely! You can prepare the rolls up to the second rise, then cover and refrigerate overnight. When ready, let them come to room temperature, allow a final rise if needed, and bake as usual.
What Can I Substitute for Coffee in the Frosting?
If you prefer no coffee flavor, simply omit the coffee or replace it with a teaspoon of warm water mixed with a dash of vanilla extract for a similar smooth finish without the caffeine.
