Pumpkin Cinnamon Rolls with Coffee Maple Frosting are a cozy treat that blends the warm spices of fall with soft, fluffy dough. You get the perfect swirl of sweet cinnamon and pumpkin flavor in every bite, topped with a smooth frosting that hints at coffee and sweet maple. These rolls feel like a hug in pastry form, especially when the house smells like cinnamon and pumpkin baking.
I love making these rolls when the weather starts to cool down because they bring a little extra comfort to the day. The coffee maple frosting is my favorite twist—it adds just the right kick to cut through the sweetness and makes these rolls feel a bit special without being complicated. I usually warm one up fresh out of the oven with a cup of black coffee, and it becomes my little morning celebration.
These rolls are great for sharing, whether it’s a weekend breakfast with family or a casual gathering with friends. They’re soft and tender, perfect for pulling apart and enjoying a gooey, cinnamon-spiced bite. Plus, they’re a fun way to bring pumpkin flavor beyond the usual pies and lattes, making any moment feel a bit more festive and comforting.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a nice soft texture to the dough, along with a subtle pumpkin flavor. You can use canned or homemade pumpkin puree. If you don’t have pumpkin, sweet potato or butternut squash puree works well too.
Spices: Cinnamon, nutmeg, ginger, and cloves are classic for pumpkin recipes. If cloves aren’t your favorite, you can swap with allspice or even a pinch of cardamom for a slightly different warmth.
Yeast: Active dry yeast is great here to get the dough fluffy and soft. If you’re short on time, instant yeast can be used as a substitute; just mix it straight with dry ingredients.
Cream Cheese and Maple Syrup in Frosting: Cream cheese makes the frosting silky and maple syrup adds sweetness with depth. For a dairy-free option, try a vegan cream cheese and maple syrup or agave syrup.
Coffee: The coffee in the frosting balances sweetness and adds a subtle rich hint. Instant coffee dissolved in hot water is quick and easy, but one teaspoon of cooled brewed coffee works too.
How Do You Make the Perfect Soft Dough for Pumpkin Cinnamon Rolls?
Getting a soft, tender dough is key for pumpkin cinnamon rolls. The pumpkin adds moisture, so the dough may be stickier than usual. Here’s what helps:
- Activate the yeast fully by letting it foam in warm water with a bit of sugar. This jumpstarts the rise.
- Use warm milk (not hot) for combining with pumpkin and eggs—it keeps yeast happy.
- Add flour gradually when mixing the dough. The dough should be soft and maybe slightly sticky, not stiff.
- Knead gently but thoroughly for 6-8 minutes until elastic and smooth. This builds gluten for that chewy, tender texture.
- Let the dough rise in a warm, draft-free spot until doubled in size. This can take 1 to 1.5 hours.
Remember, pumpkin makes the dough heavier than typical rolls, so don’t add too much extra flour; the finished rolls will be moist and fluffy!
Equipment You’ll Need
- Large mixing bowl – perfect for combining dough ingredients and letting the dough rise.
- Measuring cups and spoons – for accurate measurements to keep the dough just right.
- Rolling pin – helps roll out the dough evenly into a rectangle for easy filling and rolling.
- Sharp knife or dental floss – great for cutting the rolled dough into even slices without squashing.
- 9×13 inch baking dish – roomy enough for the rolls to expand and bake evenly.
- Small bowl or whisk – for making and mixing the coffee maple frosting smoothly.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly sweeter, earthier flavor.
- Add chopped toasted pecans or walnuts inside the filling for extra crunch and nutty taste.
- Mix in ½ cup raisins or dried cranberries with the cinnamon sugar filling to add a fruity bite.
- Use spiced cream cheese frosting instead of coffee maple for a classic cinnamon roll twist.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 3 ½ cups all-purpose flour, divided
- 1 packet (2 ¼ tsp) active dry yeast
- ¼ cup granulated sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves or allspice
- ¼ cup warm water (110°F/43°C)
- ¼ cup whole milk, warmed
- ¼ cup canned pumpkin puree
- 2 tbsp unsalted butter, melted
- 2 large eggs
For the Filling:
- ¾ cup brown sugar, packed
- 2 tbsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter, softened
For the Coffee Maple Frosting:
- 1 cup powdered sugar, sifted
- 2 tbsp pure maple syrup
- ½ tsp instant coffee granules dissolved in 1 tsp hot water (or 1 tsp strong brewed coffee)
- 2 tbsp cream cheese, softened
- 1 tbsp unsalted butter, softened
- ½ tsp vanilla extract
- Pinch of salt
Optional Topping/Garnish:
- Chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare the dough and filling, 1 to 1.5 hours for the first rise, 30 to 45 minutes for the second rise, and 20 to 25 minutes to bake. Plus a few minutes to mix the frosting and finish. Total time is roughly 2.5 to 3 hours from start to finish, mostly waiting time during rising.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm water with a little sugar, and let it foamy for about 5-10 minutes. Meanwhile, mix 3 cups of flour, sugar, salt, cinnamon, nutmeg, ginger, and cloves in a large bowl. In a separate bowl, whisk the warm milk, pumpkin puree, melted butter, and eggs until smooth. Combine the wet and dry ingredients with the yeast mixture, stirring just until combined. Add the remaining ½ cup flour gradually so the dough forms and becomes slightly sticky. Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Place the dough ball in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours until doubled.
2. Make the Filling:
In a small bowl, blend brown sugar, cinnamon, and nutmeg. Keep the softened butter ready for spreading.
3. Assemble the Rolls:
Punch the risen dough down and roll it out into a 12 by 16-inch rectangle on a lightly floured surface. Spread softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top. Starting from a long edge, roll the dough tightly into a log. Cut the log into 12 equal slices using a sharp knife.
4. Second Rise:
Arrange the rolls cut side up in a greased 9×13-inch baking dish, leaving some space between each one. Cover and let them rise again for 30-45 minutes until puffy.
5. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes until golden brown and fully cooked. Let them cool for a few minutes after baking.
6. Make the Coffee Maple Frosting:
Beat together cream cheese, butter, powdered sugar, maple syrup, dissolved coffee, vanilla extract, and a pinch of salt until the frosting is smooth and creamy. If needed, thin it slightly with a bit of milk to get a spreadable consistency.
7. Serve:
Drizzle the frosting generously over the warm rolls. Sprinkle with chopped walnuts or pecans if you like, and enjoy with a cup of coffee or your favorite autumn drink!
Can I Use Frozen Pumpkin Puree for the Dough?
Yes! Just make sure the pumpkin puree is fully thawed and well drained to avoid adding extra moisture to the dough. Pat it dry with a paper towel if needed before mixing.
Can I Make the Cinnamon Rolls Ahead of Time?
Absolutely! After assembling the rolls, cover and refrigerate them overnight. Let them come to room temperature and rise for about 30 minutes before baking as usual.
How Should I Store Leftover Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat gently in the microwave or oven, adding a little extra frosting if desired.
Can I Replace the Coffee in the Frosting?
Yes, if you prefer no coffee flavor, simply omit it or substitute with a little vanilla extract or warm milk for the same creamy texture without the coffee kick.