Pumpkin Cinnamon Rolls with Coffee Maple Frosting are soft, fluffy, and full of warm fall flavors. The pumpkin adds a lovely moistness to the rolls, while the cinnamon swirls bring that classic sweet spice everyone loves. The best part? The frosting — it’s a rich mix of coffee and maple syrup that perfectly complements the pumpkin and cinnamon for a cozy, sweet finish.
I love making these on a chilly morning when the smell of pumpkin, cinnamon, and coffee fills the kitchen and makes everything feel homey and comforting. If you’re like me, you’ll want to take a moment to enjoy how all these ingredients come together — the slight coffee kick in the frosting is a fun twist that wakes up your taste buds. It’s one of those treats that’s both familiar and a little unexpected.
Serving these warm with a fresh cup of coffee or tea is my favorite way to enjoy them — they’re perfect for a weekend breakfast or a special brunch. I’ve found that sharing them with friends or family turns any morning into something a bit more memorable. Plus, the leftovers (if you’re lucky enough to have any) taste just as good the next day when reheated gently in the microwave. They’re a simple, cozy way to celebrate the flavors of fall any time you want.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a mild sweetness. Use canned pumpkin for convenience or homemade puree if you prefer fresh. Avoid pumpkin pie filling, as it has extra sugar and spices.
Yeast: Active dry yeast gives the dough a soft, fluffy texture. Instant yeast can be swapped but reduce rising time slightly. Make sure the liquid is warm, not hot, to avoid killing the yeast.
Spices: Cinnamon, nutmeg, and ginger create that warm, cozy flavor. You can tweak the amounts or add cloves or allspice if you like a spicier roll.
Butter in Filling: Softened butter helps the sugar stick and keeps the filling rich. You can substitute with margarine or a vegan butter for dairy-free options.
Coffee in Frosting: Brewed coffee adds a subtle bitterness that balances the sweet maple syrup. Use decaf or strong espresso if preferred, or omit for a pure maple frosting.
How Do You Make the Dough Soft and Fluffy?
The dough’s texture comes from good yeast activation, proper kneading, and allowing it to rise fully.
- Warm the milk to about 110°F (43°C). Too hot, and the yeast won’t work; too cold, and it’ll be slow to rise.
- Let the yeast proof in warm milk until foamy—this means it’s alive and ready.
- Knead the dough well, either by hand or mixer, to develop gluten that gives structure and chewiness.
- Give the dough enough time to rise in a warm, draft-free spot; it should double in size for light, airy rolls.
- Don’t rush the second rise after shaping—it helps the rolls puff up in the oven.
Patience and gentle handling make for cinnamon rolls you’ll want to sink into!
Equipment You’ll Need
- Mixing bowls – for combining ingredients and letting dough rise comfortably.
- Measuring cups and spoons – to get your spices and liquids just right.
- Stand mixer with dough hook (optional) – makes kneading easier and saves your hands.
- Rolling pin – helps roll the dough evenly for neat cinnamon rolls.
- Sharp knife or dental floss – great tools for slicing the rolled dough without squishing it.
- 9×13-inch baking dish – holds the rolls while they bake and rise.
- Whisk – perfect for mixing the coffee maple frosting smooth and lump-free.
- Plastic wrap or clean kitchen towel – covers dough during rising to keep it warm and moist.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree to keep the rolls moist with a slightly different earthy sweetness.
- Mix chopped pecans or walnuts into the filling for crunch and a nutty contrast to the soft dough.
- Add a teaspoon of orange zest to the frosting for a bright, citrusy twist that pairs well with pumpkin.
- Replace the coffee in the frosting with espresso powder for a richer, more intense coffee flavor.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Dough:
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup whole milk, warmed (about 110°F/43°C)
- 1/4 cup pure pumpkin puree
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
For the Filling:
- 1/3 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 tbsp ground cinnamon
- Pinch of ground nutmeg
- Pinch of salt
For the Coffee Maple Frosting:
- 1 cup powdered sugar, sifted
- 2 tbsp pure maple syrup
- 1 tsp brewed strong coffee, cooled
- 1-2 tbsp milk (to thin, if needed)
- 1/2 tsp vanilla extract
- Pinch of salt
How Much Time Will You Need?
You’ll spend about 20 minutes preparing and mixing the ingredients, then allow 1 to 1 1/2 hours for the dough to rise. After shaping the rolls, they need another 30-45 minutes to rise before baking. Baking takes about 20-25 minutes. Altogether, plan for around 2 1/2 to 3 hours, mostly hands-off rising time.
Step-by-Step Instructions:
1. Prepare the Dough:
Start by dissolving the yeast in warm milk, letting it sit until foamy (5-10 minutes). Mix the dry ingredients in a big bowl—flour, sugar, salt, and spices. Add in the pumpkin puree, melted butter, egg, and the yeast mixture. Stir until a dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic. Or, use a stand mixer with a dough hook for 6-7 minutes. Place the dough in a greased bowl, cover it, and let it rise until doubled, about 1 to 1 1/2 hours.
2. Make the Filling:
While the dough rises, mix the softened butter, brown sugar, cinnamon, nutmeg, and salt until combined. This will be your sweet cinnamon filling.
3. Shape the Rolls:
Once the dough has doubled in size, punch it down gently and roll it out on a floured surface into a 12×16 inch rectangle. Spread the filling evenly over the dough. Starting at one long edge, roll it up tightly into a log. Cut the log into 9-12 equal rolls with a sharp knife or dental floss. Arrange the rolls in a greased 9×13-inch baking dish, leaving some space between. Cover and let them rise for another 30-45 minutes until puffy.
4. Bake:
Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until golden brown and cooked through. Allow them to cool slightly before frosting.
5. Make the Coffee Maple Frosting:
Whisk powdered sugar, maple syrup, brewed coffee, vanilla, and salt together. Add milk little by little to make a smooth, drizzle-able frosting.
6. Serve:
Generously drizzle the coffee maple frosting over warm pumpkin cinnamon rolls. Serve right away and enjoy this cozy fall treat!
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 contains added sugar and spices, which can alter the flavor and texture of your rolls.
How Can I Make These Cinnamon Rolls Ahead of Time?
You can prepare the rolls up to the second rise, then cover and refrigerate overnight. When ready to bake, let them come to room temperature and rise a bit before baking. This makes for a convenient morning treat!
How Should I Store Leftover Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the microwave or oven before serving to refresh their softness.
Can I Make the Frosting Without Coffee?
Absolutely! Simply omit the coffee and add a little extra milk or vanilla for flavor. The frosting will still be deliciously sweet with the maple syrup.
