Pumpkin Cinnamon Rolls with Coffee Maple Frosting are a cozy treat that brings together sweet pumpkin spice and a rich, creamy frosting with just a hint of coffee and maple. Soft, fluffy rolls filled with cinnamon and pumpkin flavors melt in your mouth, making them perfect for chilly mornings or special weekends.
I love making these rolls when the air starts to feel crisp and the leaves turn orange. The warm pumpkin and cinnamon fill the kitchen with amazing smells that make everyone feel right at home. The coffee maple frosting is my favorite part—it adds a gentle kick that makes these rolls feel extra special without being too strong.
These cinnamon rolls taste best fresh and warm, but if I have leftovers (which is rare!), I gently reheat them with a little extra frosting on top. I like to enjoy them with a hot cup of coffee or tea for a relaxing start to the day. Honestly, whenever I serve these, everyone asks for seconds and I’m happy to give in because they’re just that delicious!
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and a cozy flavor. Make sure to use plain pumpkin puree, not pumpkin pie filling, for the best results. If you don’t have pumpkin, sweet potato puree works well in a pinch.
Yeast: Active dry yeast needs warm milk to activate properly. If you prefer, instant yeast can be used but skip the proofing step. Just mix it right into the flour.
Spices: Cinnamon, nutmeg, and ginger give these rolls the classic fall taste. Feel free to add a pinch of cloves or allspice if you like a deeper spice profile.
Cream cheese for frosting: This adds that creamy tang that balances the sweetness. If you want dairy-free, try a vegan cream cheese or coconut cream for a different but tasty twist.
Instant coffee and maple syrup: The coffee flavor is subtle but adds depth. If you don’t have instant coffee, a small shot of brewed espresso or strong coffee works too.
How Do You Achieve Soft, Fluffy Pumpkin Cinnamon Rolls?
The secret lies in how you handle the dough and the rising times. Follow these tips for success:
- Warm your milk but don’t overheat it; too hot will kill the yeast.
- Let the yeast proof until foamy; this shows it’s active.
- Knead until the dough is smooth and elastic; this builds gluten.
- Let the dough rise until doubled—this can take 1 to 1.5 hours depending on room temperature.
- After shaping the rolls, give them a second rise until puffed—this ensures lightness.
- Bake at 350°F; avoid opening the oven early to keep the heat steady.
Taking your time with rising and kneading pays off with tender, airy rolls that melt in your mouth. I like to cover dough with a damp towel to keep it from drying out while rising.
Equipment You’ll Need
- Large mixing bowl – perfect for combining dough ingredients without mess.
- Whisk or spoon – to mix wet ingredients and yeast evenly.
- Rolling pin – helps roll out dough into an even rectangle for easy filling.
- Sharp knife or dental floss – cuts the rolled dough cleanly into rolls without squashing.
- 9×13 inch baking pan – fits all the rolls comfortably for even baking.
- Cooling rack – lets rolls cool slightly to keep frosting from melting too much.
- Electric mixer or hand mixer – makes frosting creamy and smooth quickly.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts inside the filling for crunch and a nutty touch I love with pumpkin.
- Swap pumpkin puree for sweet potato puree if you want a slightly sweeter and different flavor.
- Try using white chocolate chips in the filling for a creamy contrast to the spices.
- Use a simple vanilla cream cheese frosting without coffee if you prefer a milder topping.
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)
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 cups all-purpose flour (plus extra for kneading)
For the Filling:
- 1/3 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Coffee Maple Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 tablespoon pure maple syrup
- 1 teaspoon instant coffee granules dissolved in 1 teaspoon hot water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Optional Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 20 minutes of active prep time, 1 to 1.5 hours for the first dough rise, 45 minutes for the second rise after shaping, plus 25-30 minutes baking time. Altogether, allow around 2.5 to 3 hours from start to finish, mostly waiting for the dough to rise.
Step-by-Step Instructions:
1. Prepare the Yeast Mixture
Warm the milk until it feels warm to the touch (about 110°F). Sprinkle the yeast over the milk with a tiny pinch of sugar. Let it sit for 5 to 10 minutes until the mixture becomes foamy. This shows the yeast is active and ready.
2. Make the Dough
In a large bowl, stir together sugar, pumpkin puree, melted butter, salt, cinnamon, nutmeg, and ginger. Add the foamy yeast mixture and mix well. Slowly add the flour, one cup at a time, stirring until a soft dough forms.
3. Knead the Dough
Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth and elastic. Add a little flour if the dough is sticky but keep it soft.
4. First Rise
Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and set it in a warm, draft-free spot. Let it rise until doubled in size, about 1 to 1.5 hours.
5. Prepare the Filling
Mix softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl until well blended.
6. Roll Out the Dough
After the first rise, punch the dough down and turn it onto a lightly floured surface. Roll it into a 15 by 9-inch rectangle.
7. Add Filling and Roll
Spread the cinnamon-sugar filling evenly over the dough. Starting from one long edge, roll the dough tightly into a log. Pinch the seam closed.
8. Cut the Rolls
Using a sharp knife or dental floss, cut the log into 12 equal slices.
9. Second Rise
Place the slices in a greased 9×13-inch baking pan, leaving a little space between them. Cover and let rise until puffy, about 45 minutes.
10. Bake
Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until golden brown and cooked through.
11. Make the Frosting
While the rolls bake, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar. Stir in maple syrup, dissolved coffee, vanilla, and salt, then beat until smooth.
12. Frost and Serve
When the rolls are done, cool for about 10 minutes before spreading on the coffee maple frosting. Sprinkle with chopped nuts if you like.
13. Enjoy!
Serve these warm with your favorite morning drink and savor the cozy layers of pumpkin and spice topped with that delightful coffee-flavored frosting.
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid if needed, so your dough doesn’t get too wet. Patting it dry with a paper towel can help keep the right consistency.
Can I Make These Cinnamon Rolls Ahead of Time?
Absolutely! You can prepare the rolls through the second rise, then cover and refrigerate them overnight. Let them come to room temperature before baking. This helps develop flavor and makes morning prep easy.
How Should I Store Leftovers?
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven with a bit of foil to keep them soft. Add extra frosting after warming if you like!
What If I Don’t Want Coffee in the Frosting?
No problem! Just skip the instant coffee granules and hot water. You can add a little extra vanilla or maple syrup to keep the frosting flavorful but milder.
