Irresistible Pumpkin Cinnamon Rolls with Coffee Maple Frosting

You ever wake up on a Saturday and just know it’s absolutely a roll-out-of-bed-and-eat-something-cozy kind of day? Pumpkin Cinnamon Rolls with Coffee Maple Frosting—hear me out—are basically made for those slow mornings. I used to fumble through recipes that never nailed the soft, spiced, pillowy vibe I was after. And don’t get me started on frostings that, let’s be honest, taste like pure sugar. But THIS? This is different. If you’ve tackled things like mini pumpkin bread with cinnamon swirl or those cozy pumpkin cinnamon rolls, this recipe pulls all the fall feels into one dangerous pan of sweet awesomeness.

Why these are the BEST Pumpkin Cinnamon Rolls

Okay, let me yell about these for a second. I have baked my way through… I don’t know, maybe a dozen cinnamon roll recipes? None hit like these Pumpkin Cinnamon Rolls with Coffee Maple Frosting. I mean, pumpkin makes them extra fluffy. Not dry, promise. The coffee in the frosting? I know, sounds odd, but it brings this magical depth that wakes everything up. Maple syrup steps in too—it’s literally autumn in frosting form. 

Sometimes cinnamon rolls taste kinda one-note. Not here. The dough isn’t just soft, it’s got flavor. Warm spices like cinnamon and nutmeg—hug in carb form. Friends have begged for the recipe. Family gatherings? They disappear. “Best breakfast I’ve ever had!” (True story. My aunt almost cried. She’s a tough critic.) The combo of fluffy roll, gooey spiced center, and something-sweet-but-not-overdone on top… I’d put these on my five-star restaurant wish-list any day.

“I never liked homemade cinnamon rolls until these. That coffee maple frosting? Swoon. Making them next weekend!” – Julia D.

Steps for Making Pumpkin Cinnamon Rolls

Here’s where things get fun (and only a little messy, let’s be honest).

Start with active dry yeast and warm milk. I heat mine in the microwave, but don’t let it get hot—just pleasantly warm, like a cozy mug. Sprinkle yeast over the milk and let it bubble. If nothing happens after 10 minutes, yeasty drama. Start again.

Now, whisk in room-temp pumpkin puree (the fresher, the better), a splash of melted butter, brown sugar, and eggs. I use a mix of bread flour and all-purpose—it’s not required, but you get softer rolls (take my word for it). Add cinnamon, nutmeg, and a pinch of salt.

Dump mixture into a bowl (or stand mixer if you’re fancy, but wooden spoon works), and knead until it’s just, I don’t know, smooth and stretchy? Slap some oil on it, cover, and ignore for an hour while it puffs up. Smells great already.

For the filling: butter, brown sugar, cinnamon, and more pumpkin. Spread it over the rolled-out dough, roll it up (not too tight), chop into thick pieces, and shove in a dish. Let them rise a second time, then bake until puffed and golden.

The Coffee Maple Frosting comes next: powdered sugar, soft butter, brewed coffee, and good maple syrup, whisked until dreamy. Slather over the rolls straight out of the oven, because why wait?

Tips and Tricks

A few things I swear by because nobody wants a sad, tough cinnamon roll.

Let the dough rise somewhere warm, not hot. Top of a turned-off oven works and it feels like a baking hack.
Use canned pumpkin puree, but if yours looks/runny, let it drain in a coffee filter for an hour. Moist, not watery, is the aim.
For gooier centers, pour a small splash of heavy cream over the rolls before baking (seriously—it’s genius, I wrote about it here).
Don’t skip the coffee in the frosting. Decaf’s fine if it’s late!
You want the kitchen to smell like a pumpkin spice candle exploded in all the right ways? This’ll do it.

Frosting Variations for Pumpkin Cinnamon Rolls

Don’t get me wrong, that coffee maple combo is fabulous… but maybe you want to try some twists. (Life’s too short for boring icing.)

You can whip up a classic cream cheese frosting for extra tang. Just mix softened cream cheese, butter, powdered sugar, and vanilla. If you’re a maple freak, double up the syrup and skip the coffee for a thick, super-maple version. For a lighter vibe, use a simple glaze—milk, powdered sugar, splash of vanilla. My cousin even tried a browned butter drizzle and, well, no one complained. (If you want something weirdly epic, add a dusting of orange zest to the mix.)

Why should I reduce down my pumpkin puree?

I’ll be honest, this stumped me early on. But here’s the deal: pumpkin puree straight from the can is sneaky-wet. Toss it in your dough as-is, and you might as well expect limp, soggy cinnamon rolls (can I say “bleh”?). Reducing it means simmering for about ten minutes, stirring so it doesn’t burn, until it thickens up. What do you get? The flavor gets richer and you don’t end up with gummy bread.

Extra tip: let the reduced pumpkin cool before mixing it in. Hot stuff can scramble your eggs! If you skip this step, maybe you get lucky, maybe you don’t—but trust me, it’s worth the extra five minutes to avoid sadness.

Common Questions

Can I use homemade pumpkin puree instead of canned?
Yep, as long as you drain it well. Sometimes it’s a little watery. Just take your time and you’ll be fine.

How do I know if the rolls are done baking?
Look for that golden brown top and they should be puffed and kind of firm when you press gently. If dough sticks to a toothpick in the center, give ‘em a few extra minutes.

Can I prep the rolls ahead of time?
Absolutely. Let them do their second rise in the fridge overnight, then bake in the morning. Lazy day magic.

Do I have to use coffee in the frosting?
You can swap for milk if you want, but—please—try coffee at least once for the flavor surprise!

What if I want more pumpkin recipes?
Honestly, check out these pumpkin cinnamon roll muffins. They’re a hit, too.

You Have to Try These – You’ll Crave More!

Pumpkin Cinnamon Rolls with Coffee Maple Frosting aren’t just a recipe, they feel like an autumn ritual. They’re the softest things I make, and the coffee-maple topping should really be sold by the spoonful. Breakfast? Brunch? Dessert? Doesn’t matter. If you want that pumpkin-spice-in-the-air sort of morning, this is it. For more inspiration, nose around Pumpkin Cinnamon Rolls with Maple Frosting – A Cozy Kitchen or see how other bakers do it at Pumpkin Cinnamon Rolls with Coffee Maple Frosting – Cloudy Kitchen. If you’re after even more cozy pumpkin goodness, I recommend you sneak a peek at deliciously easy pumpkin pie crisp or finally test those pumpkin pancakes Curacao style. Promise, you’ll want to make these again and again—I know I do.