Pumpkin Cinnamon Rolls with Coffee Maple Frosting: Cozy Flavor Bombs
Imagine the warmest fall hug you’ve ever had—now add caffeine. These Pumpkin Cinnamon Rolls deliver soft, spiced spirals that taste like October married your favorite café.
The dough is pillowy, the pumpkin’s legit, and the frosting? A silky coffee-maple situation that makes store-bought look awkward.
You’ll feel like a bakery hero without needing a culinary degree. Warning: neighbors might “happen to stop by.”
Why Everyone Loves This Recipe
- Pillowy texture: Pumpkin puree makes the dough tender and moist—never dry, never sad.
- Balanced sweetness: Brown sugar and maple bring warmth without turning it into a sugar bomb.
- Café-level frosting: Espresso + maple + cream cheese = a grown-up finish that hits different.
- Make-ahead friendly: Dough rests overnight like a dream, making mornings easier.
- Holiday showstopper: They smell like nostalgia and taste like “one more roll, please.”
Servings, Prep, Cook Time, Calories
- Servings: 12 rolls
- Prep Time: 30 minutes active, 1.5–2 hours rising
- Cook Time: 22–26 minutes
- Calories: ~360 per frosted roll (estimate)
Your Pantry Guide
Dough
- 3 1/4–3 1/2 cups (390–420 g) all-purpose flour
- 1 packet (2 1/4 tsp) instant yeast
- 1/3 cup (65 g) granulated sugar
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional but great)
- 1/2 cup (120 ml) whole milk, warmed to 110–115°F (43–46°C)
- 1/4 cup (60 g) unsalted butter, melted and cooled
- 1/2 cup (120 g) pumpkin puree (not pie filling)
- 1 large egg, room temp
- 1 tsp vanilla extract
Filling
- 1/2 cup (110 g) packed brown sugar
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger (optional)
- Pinch of salt
- 5 tbsp (70 g) unsalted butter, very soft
Coffee Maple Frosting
- 4 oz (115 g) cream cheese, softened
- 3 tbsp (42 g) unsalted butter, softened
- 1 1/4 cups (150 g) powdered sugar, sifted
- 2–3 tbsp strong brewed coffee or espresso, cooled
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- Pinch of fine salt
Final Steps to Deliciousness
- Mix the dough: In a large bowl, whisk flour (start with 3 1/4 cups), yeast, sugar, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk warm milk, melted butter, pumpkin, egg, and vanilla. Combine wet into dry and stir until a shaggy dough forms.
- Knead to smooth: Knead on a lightly floured surface for 6–8 minutes, adding up to 1/4 cup more flour only if sticky.
Aim for soft and slightly tacky, not dry.
- First rise: Place in a greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
- Prep the filling: Mix brown sugar, cinnamon, ginger, and salt. Keep butter soft and ready.
- Roll it out: Punch down dough.
Roll into a 12×16-inch rectangle. Spread butter evenly, leaving a 1/2-inch border on one long edge.
Sprinkle sugar mixture over butter and pat gently.
- Roll and slice: Roll up tightly from the long edge. Seal seam.
Trim ends. Slice into 12 even rolls with a sharp knife or unflavored dental floss for clean spirals.
- Second rise: Arrange in a greased 9×13-inch pan, cover, and let puff until nearly doubled, 35–50 minutes.
Preheat oven to 350°F (175°C).
- Bake: Bake 22–26 minutes until lightly golden and centers read about 190°F. If browning too fast, tent with foil for the last 5 minutes.
- Frosting time: Beat cream cheese and butter until fluffy.
Add powdered sugar, maple, vanilla, salt, and 2 tbsp coffee; beat smooth. Add more coffee to reach a thick, spreadable glaze.
- Finish like a pro: Frost warm rolls so it melts into the swirls, then add a little extra once cooled for glossy bakery vibes.
Serve immediately and accept compliments graciously.
Storage Made Simple
- Room temp: Covered for 24 hours if your kitchen is cool.
- Fridge: Up to 4 days in an airtight container. Rewarm 10–15 seconds in the microwave.
- Freeze: Unfrosted rolls freeze well for 2 months.
Thaw overnight, warm, then frost. You can also freeze the baked, frosted rolls—expect a slightly softer frosting after thawing.
- Make-ahead: After shaping, cover the pan and refrigerate up to 16 hours.
Bring to room temp 45–60 minutes, then bake.
Nutritional Perks
- Pumpkin power: Adds vitamin A, fiber, and moisture so you can use a touch less butter in the dough.
- Coffee kick: Espresso enhances cocoa-like, caramel notes in the maple and spices for big flavor without extra sugar.
- Reasonable indulgence: At ~360 calories each, they’re a treat that still fits into a balanced day, IMO.
Nutrition Stats
Per roll (1 of 12), with frosting (estimate):
- Calories: ~360
- Total Fat: ~13 g (Sat fat ~7 g)
- Carbohydrates: ~55 g
- Sugars: ~26 g
- Protein: ~6 g
- Fiber: ~2 g
- Sodium: ~220 mg
Note: Numbers vary by brands and how heavy you go on frosting. No judgment.
What Not to Do
- Don’t scald the yeast: Milk hotter than 120°F can tank your rise faster than you can say “flat rolls.”
- Don’t over-flour: Sticky is normal.
Dry dough = dense rolls. Add flour gradually.
- Don’t underproof: If they haven’t puffed, they’ll bake tight and tough.
Patience pays.
- Don’t skip salt: A pinch in the dough and frosting balances sweetness. FYI, bland isn’t a vibe.
- Don’t slice with a dull knife: You’ll squash the spiral.
Use floss or a sharp blade.
Different Ways to Make This
- No-coffee frosting: Swap coffee for milk or cream; add 1/2 tsp maple extract for extra oomph.
- Nuts or fruit: Sprinkle chopped pecans or walnuts—or add a thin layer of finely diced apple—over the filling.
- Brown butter upgrade: Brown the butter for the filling and frosting for deeper, nutty notes.
- Gluten-free route: Use a 1:1 GF flour blend with xanthan gum; expect a slightly denser roll but still delicious.
- Overnight rise: Let the first rise happen in the fridge 8–12 hours for extra flavor and easier morning baking.
FAQ
Can I use active dry yeast instead of instant?
Yes. Bloom 2 1/4 tsp active dry yeast in the warm milk with a pinch of sugar for 5–10 minutes until foamy, then proceed.
Rise times may be slightly longer.
Is canned pumpkin okay?
Absolutely. Use 100% pure pumpkin, not pumpkin pie filling.
If your puree is very watery, blot with paper towels to avoid a sticky dough.
How do I keep the centers from popping up?
Roll tightly, seal the seam well, and place the cut side up. Press the center slightly before baking.
A snug pan helps keep spirals in line.
Can I halve the recipe?
Yes. Use an 8 or 9-inch round pan and bake 20–24 minutes.
Or freeze half the batch before the second rise for fresh rolls later.
What if I don’t have cream cheese?
Use 1/2 cup butter instead and increase powdered sugar to taste for a maple-coffee buttercream. Add a splash of milk to adjust texture.
How strong should the coffee be?
Go bold—double-strength brewed coffee or 1–2 teaspoons instant espresso dissolved in 2–3 tablespoons water.
You want flavor, not watery frosting.
To Sum It Up
These Pumpkin Cinnamon Rolls are soft, spiced, and unapologetically decadent, crowned with a coffee-maple frosting that tastes like your favorite latte went to culinary school. They’re weekender-friendly, holiday-worthy, and make-ahead smart.
Bake them once and you’ll “accidentally” volunteer to bring breakfast forever. Your kitchen’s about to smell legendary.
