There’s something truly special about pumpkin cinnamon rolls that makes fall mornings extra cozy. These simple pumpkin cinnamon rolls with coffee maple frosting combine soft, fluffy dough infused with warm pumpkin spices and a luscious frosting that adds a hint of rich coffee flavor. Whether you’re making them for a weekend breakfast or a holiday gathering, you’ll love how easy and satisfying this recipe is.
Right from the first bite, you’ll taste the perfect balance of sweet pumpkin and cinnamon paired with a unique coffee maple frosting that elevates these rolls to something memorable. If you’re a fan of classic cinnamon rolls but want to add a seasonal twist, this recipe is for you!
Why You'll Love This Recipe
- Soft, tender dough enriched with pumpkin for extra moisture and flavor.
- Unique coffee maple frosting adds a deliciously subtle twist.
- Easy to prepare with common pantry ingredients.
- Perfect for fall breakfasts, brunches, or holiday treats.
- Can be made ahead and reheated for convenience.
Ingredients
Gather these simple ingredients to create your pumpkin cinnamon rolls with coffee maple frosting.
Dough
- 1 cup warm whole milk (about 110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 1/2 to 4 cups all-purpose flour
Filling
- 3/4 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
Coffee Maple Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon brewed strong coffee, cooled
- 1/2 teaspoon vanilla extract
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes (including rising)
- Servings: 12 rolls
- Calories: Approx. 320 per roll
How to Make Simple Pumpkin Cinnamon Rolls with Coffee Maple Frosting - Cloudy Kitchen
- In a large bowl, combine warm milk and yeast; let sit for 5 minutes until foamy.
- Stir in sugar, pumpkin puree, melted butter, salt, cinnamon, nutmeg, and 3 1/2 cups flour until a sticky dough forms; knead on a floured surface for about 5-7 minutes, adding flour as needed until smooth and elastic.
- Place dough in a greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Meanwhile, mix brown sugar and cinnamon for the filling; set aside.
- Roll dough into a 16x12 inch rectangle on a floured surface; spread softened butter evenly over dough, then sprinkle cinnamon sugar mixture on top.
- Starting from the long side, roll dough tightly into a log; cut into 12 equal slices and place in a greased 9x13 inch baking pan.
- Cover and let rolls rise for another 30 minutes; preheat oven to 350°F during last 10 minutes of rising.
- Bake rolls for 18-20 minutes until golden brown and cooked through; remove and cool slightly on a wire rack.
- While rolls bake, beat cream cheese and butter until smooth; add powdered sugar gradually, then maple syrup, coffee, and vanilla, beating until creamy and spreadable.
- Spread coffee maple frosting generously over warm rolls and serve immediately for best flavor.
Tips for the Best Results
- Use fresh yeast and warm milk to ensure proper dough rise.
- Don’t over-flour the dough; keep it slightly sticky for softness.
- If you prefer stronger coffee flavor, add an extra teaspoon of brewed coffee to the frosting.
- Cover dough well during rising to prevent drying out.
- For even baking, space rolls slightly apart in the pan.
Storage and Reheating
Store leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap rolls tightly in plastic wrap and foil, then place in a freezer-safe bag for up to 3 months.
To reheat, warm individual rolls in the microwave for 20-30 seconds or in a 300°F oven for 10 minutes. Add a little extra frosting after warming if desired for that fresh-baked taste.
Frequently Asked Questions
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain canned pumpkin puree because pumpkin pie filling contains added sugar and spices that can affect the dough’s texture and flavor balance.
How do I make sure my rolls rise properly?
Make sure the milk is warm but not hot to activate the yeast without killing it. Also, give the dough enough time to double in size in a warm, draft-free area.
Can I make the dough ahead of time?
Yes, you can prepare the dough the night before and refrigerate it after the first rise. Let it come to room temperature before rolling out and finishing the recipe.
What if I don’t drink coffee—can I omit it from the frosting?
Absolutely! You can omit the coffee and add an extra tablespoon of maple syrup or a splash of vanilla extract for sweetness without the coffee flavor.
