Effortless Pumpkin Cinnamon Rolls with Coffee Maple Frosting

There’s something incredibly comforting about pumpkin cinnamon rolls fresh from the oven, especially when topped with a luscious coffee maple frosting. This recipe makes it effortless to bring the flavors of fall right into your kitchen with soft, fluffy dough infused with warm spices and a frosting that perfectly balances sweet maple with a hint of coffee bitterness.

this Recipe

If you’re looking to elevate your breakfast game or impress guests with a seasonal treat, these pumpkin cinnamon rolls will quickly become a new favorite. By following this straightforward recipe, you’ll enjoy tender rolls bursting with cinnamon goodness and a frosting that melts into every bite.

Why You’ll Love This Recipe

• Soft, fluffy rolls with a perfectly spiced pumpkin flavor.
• Easy-to-follow steps, no complicated techniques required.
• The unique coffee maple frosting adds a delicious twist.
• Great for fall mornings, brunch, or dessert.
• Can be made ahead and reheated with ease.

Ingredients

Here’s everything you’ll need to make these delightful pumpkin cinnamon rolls. The ingredients are simple and easy to find, making this recipe accessible any time pumpkin cravings hit.

• 2 1/4 teaspoons active dry yeast (1 packet)
• 3/4 cup whole milk, warmed to about 110°F
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/2 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup brown sugar, packed
• 1/4 cup unsalted butter, softened (for filling)

Coffee Maple Frosting

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 2 tablespoons pure maple syrup
• 1 teaspoon brewed espresso or strong coffee, cooled
• 1/2 teaspoon vanilla extract

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours (including dough rising)
• Servings: 12 rolls
• Calories: Approximately 320 per roll

How to Make Effortless Pumpkin Cinnamon Rolls with Coffee Maple Frosting – Cloudy Kitchen

1. In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until foamy.
2. In a large mixing bowl, combine sugar, melted butter, pumpkin puree, vanilla, and salt. Stir in the yeast mixture.
3. Gradually add the flour, stirring until a soft dough forms. Knead on a floured surface for about 6-8 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
5. Meanwhile, prepare the filling by mixing softened butter, brown sugar, cinnamon, nutmeg, and ginger in a small bowl.
6. Once the dough has risen, roll it out on a floured surface into a 16×12-inch rectangle. Spread the cinnamon pumpkin filling evenly over the dough.
7. Starting from the longer edge, tightly roll the dough into a log. Cut into 12 equal slices and place them into a greased 9×13-inch baking dish.
8. Cover the rolls and let them rise for another 30 minutes while you preheat the oven to 350°F.
9. Bake the rolls for 18-22 minutes until golden brown and cooked through. Remove from oven and let cool for 10 minutes before frosting.
10. To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then maple syrup, coffee, and vanilla. Spread generously over warm rolls.

Tips for the Best Results

• Use warm milk, not hot, to activate the yeast properly without killing it.
• Don’t skip the second rise; it ensures soft, fluffy rolls.
• For a stronger coffee flavor, add an extra teaspoon of espresso to the frosting.
• If your dough is sticky, add flour a tablespoon at a time—avoid adding too much to keep rolls tender.
• Let rolls cool slightly before frosting to prevent frosting from melting completely.

Storage and Reheating

Store leftover pumpkin cinnamon rolls in an airtight container in the refrigerator for up to 4 days. To freeze, wrap individually in plastic wrap and place in a freezer-safe bag; freeze for up to 2 months.

Reheat refrigerated or thawed rolls in the microwave for 20-30 seconds or warm in a 300°F oven for 5-7 minutes. Add extra frosting after reheating if desired for a fresh taste.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, you can roast fresh pumpkin and puree it yourself for this recipe. Just be sure the puree is smooth and drained of excess moisture to maintain the right dough consistency.

Do I need to use espresso for the frosting?

Espresso or strong brewed coffee adds a nice depth to the frosting, but you can substitute with instant coffee dissolved in a teaspoon of hot water or leave it out for a pure maple flavor.

Can I make these rolls vegan?

To make vegan pumpkin cinnamon rolls, substitute dairy milk with plant-based milk, use vegan butter, and replace cream cheese with a vegan alternative in the frosting.

How long can I let the dough rise?

Ideally, the dough should rise until doubled in size, usually about 1 hour, but cooler temperatures may require up to 90 minutes. Avoid overproofing as it can affect texture.