Go Back

Pumpkin Cinnamon Rolls With Coffee Maple Frosting

Pumpkin cinnamon rolls with coffee maple frosting that bake into soft, golden spirals with a visible cinnamon swirl. Fluffy pumpkin dough is proofed twice for lift, then finished with a smooth coffee-maple drizzle.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin dough
  • 0.75 cup warm milk
  • 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
  • 2 tbsp butter
  • 3 tbsp pure maple syrup
  • 1 tbsp strong coffee
  • 2 cup powdered sugar

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Activate yeast and build the dough
  1. In a bowl, warm the milk and stir in the sugar, yeast, melted butter, pumpkin puree, and eggs until combined and foamy around the edges.
  2. Add the flour, pumpkin pie spice, and salt, then knead until the dough is smooth and elastic, about 8 minutes.
  3. Cover and let the dough rise until puffy, about 1 hour, then let it rest in a warm spot.
Fill, roll, and proof
  1. Roll the dough into a 12x18 rectangle, spreading evenly across the full surface.
  2. Spread the softened butter over the dough, then sprinkle on the brown sugar, cinnamon, and pumpkin pie spice so every bite has swirl.
  3. Roll the dough tightly into a log, then cut into 12 rolls and arrange them cut-side up.
  4. Cover and let the rolls rise until noticeably puffed, about 45 minutes.
Bake and frost
  1. Bake at 375F for 22-25 minutes, until the tops are golden and the center looks set when gently tapped.
  2. Beat the cream cheese, butter, maple syrup, coffee, and powdered sugar until smooth, then drizzle over the warm rolls right after baking.

Notes

For the smoothest frosting, soften the cream cheese fully before mixing and drizzle while the rolls are still warm so it melts into the spirals. Store covered in the refrigerator up to 4 days; rewarm individual rolls in the microwave for 15-25 seconds. Freezing: freeze baked rolls without frosting up to 2 months, thaw overnight in the fridge, then frost. Dietary swap: use a gluten-free 1:1 flour blend designed for baking and proof as usual.