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Pumpkin Cinnamon Rolls With Coffee Maple Frosting

Pumpkin cinnamon rolls made with a soft, spiced pumpkin dough, layered with a cinnamon-brown sugar filling and baked until golden. Topped with coffee maple frosting for a creamy, drizzly finish that highlights the cinnamon swirl.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

For pumpkin dough
  • 0.75 cup warm milk
  • 2.25 tsp active dry yeast
  • 0.25 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 sheet pan

Method
 

Activate and knead the pumpkin dough
  1. In a bowl, combine warm milk and active dry yeast, then add sugar, melted butter, pumpkin puree, egg, and egg yolk. Mix until evenly combined and the yeast begins to activate.
  2. Add flour, pumpkin pie spice, and salt, then knead for 8 minutes until smooth and elastic. Let the dough rise for 1 hour until doubled in size (place in a warm spot and cover).
Fill, roll, and rise
  1. Roll the dough into a 12x18 rectangle. Spread softened butter over the surface evenly to help the filling adhere.
  2. Mix brown sugar, cinnamon, and pumpkin pie spice, then spread the mixture over the butter. Roll the dough tightly from one long edge to the other.
  3. Using a knife, cut the log into 12 rolls, keeping the layers visible. Arrange rolls on a sheet pan and let rise for 45 minutes until puffy.
Bake
  1. Bake at 375F for 22-25 minutes, until the rolls are golden and the centers are set. Let them cool slightly so frosting stays creamy instead of melting away.
Frost and serve
  1. Beat cream cheese, butter, pure maple syrup, strong coffee, and powdered sugar until smooth. Drizzle the frosting generously over the warm rolls.

Notes

For the softest texture, confirm the milk is warm (not hot) before adding yeast, and measure flour by spooning it into the cup. Store baked rolls covered in the refrigerator for up to 4 days; rewarm briefly in the microwave. Freeze frosted rolls for up to 2 months (best to freeze before the final drizzle if possible). For a dairy-reduced option, use lactose-free cream cheese and plant butter sticks in both dough and frosting (texture may be slightly softer).