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Pumpkin Cinnamon Rolls With Coffee Maple Frosting

Pumpkin cinnamon rolls made with a soft, pumpkin-enriched dough and a cinnamon-brown sugar swirl, baked until golden and pillowy. Finished with a coffee maple frosting that melts slightly over warm rolls for a glossy drizzle.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 4 hours 50 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
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
  • 2 tbsp butter
  • 3 tbsp pure maple syrup
  • 1 tbsp strong coffee
  • 2 cup powdered sugar

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Activate and knead the dough
  1. Combine warm milk and sugar in the bowl of a stand mixer, then sprinkle in active dry yeast and let stand until foamy, about 5 minutes. Visual cue: the surface should look bubbly and active.
  2. Add melted butter, pumpkin puree, egg, and egg yolk, mixing until smooth. Scrape the sides so no streaks remain.
  3. Add flour, pumpkin pie spice, and salt, then knead with the mixer for 8 minutes. Visual cue: the dough should become soft, elastic, and slightly tacky, pulling together into a cohesive ball.
  4. Cover the dough and let it rise for 1 hour at warm room temperature, until doubled in size. Visual cue: when pressed lightly, the indentation should slowly spring back.
Fill, roll, and second rise
  1. Roll the dough into a 12x18 rectangle. Keep it even so the swirl bakes uniformly.
  2. Spread softened butter over the rectangle, then sprinkle brown sugar, cinnamon, and pumpkin pie spice evenly. Visual cue: the filling layer should reach the edges in a thin, even coat.
  3. Roll the dough tightly from the long edge into a log, keeping the spiral snug. Visual cue: the seam should land underneath.
  4. Cut the log into 12 rolls. Place rolls cut-side up in a 9x13 baking dish with enough space to expand.
  5. Cover and let the rolls rise for 45 minutes, until puffed and touching. Visual cue: the tops should look airy and rise above the pan edges.
Bake and frost
  1. Bake at 375F for 22-25 minutes. Visual cue: the rolls should be deep golden orange and the centers should look set when you peek.
  2. Beat cream cheese, butter, pure maple syrup, strong coffee, and powdered sugar until smooth. Drizzle over warm rolls immediately so the frosting slightly melts into the ridges.

Notes

Pro tip: for clean slices, use a thin, lightly floured knife or dental floss when cutting the log to prevent squished spirals. Store baked rolls covered in the refrigerator up to 3 days; rewarm 15–20 minutes in a 300F oven. Freeze unfrosted rolls after baking (cool completely) up to 1 month; thaw overnight in the fridge and warm before frosting. For a lighter option, use low-fat cream cheese and reduce the butter slightly in the frosting while keeping the powdered sugar for structure.