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Pumpkin Cinnamon Rolls With Coffee Maple Frosting

Pumpkin cinnamon rolls with coffee maple frosting featuring a tender, pillowy dough and a spiced cinnamon swirl. The rolls rise twice for soft, pull-apart layers, then get a creamy coffee-maple drizzle while warm.
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Prep Time 45 minutes
Cook Time 25 minutes
rising 2 hours
Total Time 4 hours 10 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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
Filling
  • 0.5 cup butter softened
  • 0.67 cup brown sugar
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
Coffee maple frosting
  • 4 oz cream cheese softened
  • 2 tbsp butter softened
  • 3 tbsp pure maple syrup
  • 1 tbsp strong coffee
  • 2 cup powdered sugar

Equipment

  • 1 stand mixer
  • 1 sheet pan

Method
 

Activate yeast and build dough
  1. In a bowl, combine warm milk and active dry yeast, then stir in sugar, melted butter, pumpkin puree, and egg plus egg yolk until smooth and foamy begins to form.
  2. Add flour, pumpkin pie spice, and salt, then knead until smooth and elastic, about 8 minutes using a stand mixer.
  3. Cover the dough and let it rise until doubled in size, about 1 hour.
Shape and second rise
  1. Roll the dough into a 12x18 rectangle, spreading the softened filling evenly over the surface.
  2. Roll the dough tightly into a log, then cut into 12 rolls.
  3. Place the rolls on a sheet pan and cover, then let them rise until puffy, about 45 minutes.
Bake and finish
  1. Bake at 375°F for 22-25 minutes, until the rolls are golden brown on top and the centers look set.
  2. Beat the frosting until smooth, then drizzle over the warm rolls while the tops are still warm and slightly tacky.

Notes

For best texture, warm the milk to the point where it feels hot but not scalding, so the yeast blooms without killing it. Store baked rolls covered in the fridge up to 4 days; rewarm gently before serving. Freeze unfrosted rolls up to 2 months, thaw overnight in the fridge, then rewarm and frost. For a lighter option, use low-fat cream cheese and reduce butter slightly in the frosting.