Go Back

Pumpkin Cinnamon Rolls With Coffee Maple Frosting

Pumpkin cinnamon rolls with a tender, pillowy crumb and a cinnamon swirl baked to golden edges, then finished with coffee maple frosting. This step-by-step bake uses a pumpkin-spiced dough and a smooth cream cheese drizzle for a bakery-style breakfast.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 3 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin dough
  • 0.75 cup milk Warm to about 105–110°F for yeast activation.
  • 2.25 tsp active dry yeast
  • 0.25 cup sugar
  • 0.33 cup butter, melted
  • 0.5 cup pumpkin puree
  • 1 egg
  • 1 egg yolk
  • 4 cup flour
  • 1 tsp pumpkin pie spice
  • 1 tsp salt
For filling
  • 0.5 cup butter, softened
  • 0.67 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
For coffee maple frosting
  • 4 oz cream cheese Softened for easiest beating.
  • 2 tbsp butter
  • 3 tbsp pure maple syrup
  • 1 tbsp strong coffee Brewed and cooled slightly.
  • 2 cup powdered sugar

Equipment

  • 1 sheet pan

Method
 

Activate and rise
  1. Mix warm milk with active dry yeast and sugar, then stir in melted butter, pumpkin puree, and the egg and egg yolk until smooth.
  2. Add flour, pumpkin pie spice, and salt, then knead until the dough is smooth and elastic, about 8 minutes, pulling the dough together into a cohesive ball.
  3. Place dough in a lightly greased bowl, cover, and let rise until doubled in size, about 1 hour.
Fill, roll, and second rise
  1. Roll the dough into a 12x18 inch rectangle, keeping an even thickness for a consistent swirl.
  2. Spread softened butter over the dough, then sprinkle brown sugar, cinnamon, and pumpkin pie spice over the butter in an even layer.
  3. Roll the dough tightly into a log, keeping the seam side down so the rolls hold their shape.
  4. Cut 12 rolls from the log and arrange them in rows in the baking pan with space between.
  5. Cover and let the rolls rise until puffy, about 45 minutes.
Bake and frost
  1. Bake at 375°F for 22–25 minutes, until the rolls are golden and the centers spring back lightly when touched.
  2. While the rolls are warm, beat the cream cheese, butter, maple syrup, and strong coffee until smooth, then mix in powdered sugar until drizzle-ready.
  3. Drizzle the coffee maple frosting generously over the warm rolls so it melts slightly and settles into the crevices.

Notes

For best texture, use warm (not hot) milk so the yeast foams and the dough rises well; after cutting, arrange rolls on a sheet pan and don’t skip the second rise—puffy dough bakes up tender. Store covered in the refrigerator up to 4 days; rewarm briefly in the microwave. Freezing is yes: freeze unfrosted rolls, thaw overnight in the fridge, then warm and frost. If you want a lighter option, swap half the powdered sugar with powdered monk fruit sugar blend to reduce overall added sugar while keeping the frosting pipeable.