Pumpkin Cinnamon Rolls with Coffee Maple Frosting are a cozy twist on a classic treat. Soft, fluffy rolls filled with warm pumpkin and cinnamon flavors come together to create that perfect fall-inspired treat. The coffee maple frosting on top adds a unique, sweet, and slightly rich touch that makes these rolls extra special.
I love making these cinnamon rolls when the weather starts to get cooler because the pumpkin keeps them moist and adds a gentle sweetness that everyone loves. The hint of coffee in the frosting gives a little surprise kick that pairs so well with the cinnamon and pumpkin. I usually make a fresh batch on a lazy weekend morning when I want to treat myself and anyone visiting me to something comforting.
These rolls are amazing served warm, right out of the oven, because the frosting melts just a bit and seeps into every swirl. I like to enjoy them with a cup of black coffee or a simple latte to balance the sweetness. It’s one of those recipes that’s perfect for sharing with friends or family at breakfast or dessert, especially during the fall season when pumpkin everything feels just right.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, to control sweetness and spices. You can substitute with sweet potato puree for a similar texture and flavor.
Yeast: Active dry yeast creates a light and fluffy dough. Instant yeast can be swapped in but add it directly to the flour, skipping proofing in milk.
Spices: Cinnamon, nutmeg, and ginger are classic fall flavors here. Feel free to add a pinch of cloves or cardamom for extra warmth if you like.
Butter: Melted butter adds richness to the dough and softens the rolls. For a dairy-free version, use a plant-based butter substitute.
Coffee in Frosting: Instant coffee powder dissolves quickly and adds depth without making the frosting bitter. If you prefer no coffee, omit it and use just maple syrup for a sweet glaze.
How Do I Get Soft, Fluffy Cinnamon Rolls Without Sticky Dough Problems?
Balancing moisture is key because pumpkin adds moisture to the dough, making it sticky. Here’s how to manage it:
- Warm the milk to about body temperature (110°F/43°C) to wake up the yeast.
- Gradually add flour until the dough is soft but not overly sticky. It should spring back when poked.
- Knead the dough well for at least 6 minutes for good gluten development — this helps the rolls rise nicely and keep shape.
- Let the dough rise in a warm spot until doubled. This rest helps tame stickiness and boosts fluffiness.
- Use a floured surface to roll out the dough to keep it manageable, dust hands or tools lightly with flour if it sticks.
Equipment You’ll Need
- Large mixing bowl – perfect for combining and proofing your dough comfortably.
- Measuring cups and spoons – helps you keep ingredients accurate for the best rise and flavor.
- Wooden spoon or stand mixer with dough hook – makes mixing and kneading the sticky dough easier.
- Rolling pin – helps roll the dough into a neat rectangle for even filling and rolling.
- 9×13 inch baking dish – fits the cinnamon rolls snugly so they rise and bake evenly.
- Small bowl – for mixing the coffee maple frosting smoothly.
Flavor Variations & Add-Ins
- Swap pumpkin puree with sweet potato for a mild sweetness and equally soft dough.
- Add chopped apples or raisins into the filling for extra texture and natural sweetness.
- Use chopped pecans, walnuts, or even toasted pecans for different crunch and nutty flavor.
- Try cream cheese frosting instead of coffee maple for a classic creamy topping.
Pumpkin Cinnamon Rolls with Coffee Maple Frosting
Ingredients You’ll Need:
For the Pumpkin Cinnamon Rolls:
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup whole milk, warmed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 3 1/2 to 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
For the Filling:
- 1/2 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup chopped pecans or walnuts (optional)
For the Coffee Maple Frosting:
- 1 cup powdered sugar
- 2 tablespoons unsalted butter, softened
- 1 tablespoon pure maple syrup
- 1 teaspoon instant coffee granules (or espresso powder), dissolved in 1 tablespoon hot water
- 1-2 tablespoons milk or cream, to thin frosting as needed
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare, 1 to 1 1/2 hours for the first dough rise, 30-45 minutes for the second rise, plus 25-30 minutes of baking time. Total active time is about 1 hour, with resting in between.
Step-by-Step Instructions:
1. Prepare the Dough:
Warm the milk to about 110°F (43°C). Sprinkle yeast and a pinch of sugar over it, stir gently, and let it sit for 5-10 minutes until it becomes frothy. In a large bowl, mix pumpkin puree, melted butter, sugar, and egg. Add the yeast mixture once ready. In another bowl, whisk flour, spices, and salt, then gradually add them to the wet mixture, stirring until a soft dough forms. Knead on a floured surface for 6-8 minutes or use a mixer with a dough hook for 5 minutes. Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Make the Filling:
Mix the brown sugar and cinnamon in a small bowl. Have the softened butter ready to spread.
3. Assemble the Rolls:
After the first rise, punch down the dough onto a floured surface. Roll it out into a 15×9 inch rectangle. Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and nuts if using. Starting from the long side, roll the dough tightly into a log. Slice into 9 to 12 equal rolls with a sharp knife or dental floss.
4. Second Rise and Bake:
Place the rolls into a greased 9×13 inch pan with some space between them. Cover and let them rise again for 30-45 minutes until puffy. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.
5. Prepare the Coffee Maple Frosting:
Dissolve instant coffee granules in hot water. Beat powdered sugar, softened butter, maple syrup, and coffee mixture in a bowl. Thin with milk or cream as needed to get a drizzling consistency.
6. Finishing Touch:
Allow rolls to cool 10 minutes after baking. Drizzle the coffee maple frosting generously over warm rolls. Serve and enjoy your cozy pumpkin cinnamon rolls!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree because pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the rolls. If you only have pie filling, reduce any added spices and sugar in the recipe.
Can I Make These Cinnamon Rolls Ahead of Time?
Yes! You can prepare the rolls through the second rise, then cover and refrigerate them overnight. Let them come to room temperature before baking. The frosting can also be made ahead and stored in the fridge.
How Should I Store Leftover Pumpkin Cinnamon Rolls?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Warm them gently in the microwave or oven before serving to refresh their softness.
Can I Substitute the Coffee in the Frosting?
If you prefer no coffee flavor, simply omit the instant coffee granules and add a bit more maple syrup or a splash of vanilla extract for sweetness and depth.
