Pumpkin Cinnamon Rolls with Coffee Maple Frosting

Pumpkin Cinnamon Rolls are a cozy twist on a classic treat, packed with pumpkin in both the fluffy dough and the spiced filling. This recipe features a soft pumpkin brioche rolled up with a rich pumpkin brown sugar filling, then baked to perfection and topped with a luscious coffee maple cream cheese icing.

Hey there! I’m popping in with a festive favorite that’s perfect for this season — Pumpkin Cinnamon Rolls! I’ve got several cinnamon roll recipes lined up for the holidays, and this one is a definite showstopper to kick things off.

Imagine if your favorite Pumpkin Spice Latte met a cinnamon roll — that’s exactly what these are! I incorporated a lovely reduced pumpkin puree into both the dough and the filling, then finished the whole thing with a coffee and maple-infused cream cheese icing. These Pumpkin Cinnamon Rolls come out incredibly soft, super flavorful, and just downright comforting. If you’re craving a fun, seasonal twist on a classic cinnamon roll, this recipe’s got you covered!

Why These Stand Out

I put these rolls through quite a few rounds of testing and dug deep into other recipes out there. At first, I only added pumpkin to the dough, but the flavor got a bit lost with all the eggs and butter. Adding pumpkin puree to the filling too? Total game changer.

• Soft Pumpkin Brioche – I simmered down pumpkin puree to concentrate the flavor, then blended it into the dough. This not only makes the dough beautifully soft but it’s also a dream to handle. The dough is gently warmed with cinnamon and cardamom for that subtle spicy note.

• Brown Sugar Pumpkin Filling – The filling mixes traditional brown sugar sweetness with pumpkin, plus cinnamon and cardamom. You could swap in pumpkin pie spice if that’s your jam.

Wondering if it’s worth the effort? The short answer: absolutely yes! This recipe highlights pumpkin in every bite while being forgiving and easy enough for home bakers to customize. Here’s why these rolls will quickly become a favorite:

• Pumpkin-forward flavor: Reducing the pumpkin and using it in both dough and filling means these rolls have a rich, genuine pumpkin taste, not just a subtle hint of spice.
• Ultra-soft brioche texture: Thanks to butter, eggs, and reduced pumpkin, the dough comes out pillowy soft with a tender crumb that’s perfect for pulling apart and smothering in icing.
• Layered spice and sweetness: Brown sugar, cinnamon, and cardamom in the filling along with the espresso-infused maple glaze create a balanced seasonal flavor that’s sweet, warm, and never overpowering.
• Make-ahead friendly: You can make the reduced pumpkin and chill it ahead, proof the dough overnight in the fridge, and freeze baked rolls for later—convenience without compromise. For a detailed schedule, see how to make pumpkin cinnamon rolls ahead.
• Gorgeous, crowd-pleasing finish: The coffee maple cream cheese icing adds a glossy, irresistible topping that’s sure to impress at brunch or holiday gatherings.
• Easy and reliable techniques: Tips like chilling the dough log for cleaner slicing and using dental floss or a serrated knife keep the process stress-free even if you’re new to baking.
• Customizable flavor: Want stronger coffee notes? More maple? Or keep it simple with plain cream cheese icing? The recipe leaves room to tweak the flavor to your liking.

In short, these Pumpkin Cinnamon Rolls bring big pumpkin flavor, melt-in-your-mouth texture, and an elegant finish—everything you want for a cozy weekend baking project or holiday treat.

Ingredients and Measurements

• One 425g can Pumpkin Puree (See tips in the post for homemade version)
• 2 ¼ tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, room temperature
• 225g unsalted butter, room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree
• 2 Tbsp ground cinnamon
• 2 tsp ground cardamom
• pinch of salt
• 165g cream cheese, room temperature
• 75g butter, room temperature
• 275g powdered sugar, sifted
• 75g maple syrup
• 2 tsp espresso powder
• ¼ tsp kosher salt
• ½ tsp vanilla bean paste

Assembling and Baking the Rolls

1. Put the pumpkin in a medium saucepan and cook over medium heat, stirring constantly, for 4–5 minutes until it thickens; set aside to cool.
2. Whisk yeast, lukewarm milk, and 2 tablespoons sugar in a small bowl and let sit 10–15 minutes until foamy.
3. In the mixer bowl, combine the remaining sugar, flour, salt, cinnamon, and cardamom and mix briefly to blend.
4. Add reduced pumpkin, eggs, vanilla, and the yeast mixture to the dry ingredients; mix on low 2–3 minutes until a dough forms, then increase to medium and mix 5 minutes until smooth and soft.
5. Reduce mixer speed and add softened butter piece by piece, ensuring each piece is incorporated (about 3–4 minutes), then increase speed and knead another 5 minutes until the dough is silky and soft.
6. Oil a bowl, transfer the dough to it, cover tightly with plastic wrap, and chill in the refrigerator at least 3 hours or overnight (or let rise at room temperature if preferred).
7. Line a 9″x13″ (23cm x 33cm) baking dish with parchment paper.
8. In a small bowl, blend butter, brown sugar, reduced pumpkin, cinnamon, cardamom, and salt until smooth to make the filling.
9. Turn the chilled dough onto a floured surface and roll it into a 24″ x 16″ (60cm x 40cm) rectangle, squaring the edges.
10. Spread the pumpkin brown sugar filling evenly over the rolled dough.
11. Starting with a long edge, roll the dough tightly into a spiral and trim the ends.
12. Cut the log in half and place the two pieces side-by-side on a parchment-lined sheet pan sprayed lightly with cooking spray; freeze for 20 minutes to firm up (optional).
13. Remove the chilled logs and slice each into 6 even rolls using a sharp serrated knife or unflavored dental floss.
14. Arrange the rolls evenly spaced in the prepared baking dish.

15. Cover the dish lightly with plastic wrap and let the rolls rise 45–60 minutes until puffy and they spring back slowly when poked.

    

16. Preheat the oven to 350°F (180°C) while the rolls are rising.
17. Bake the rolls 35–40 minutes until deep golden brown.
18. Let the rolls rest about 15 minutes before icing.
19. In a mixer with a paddle attachment, beat cream cheese and butter until smooth, then add powdered sugar, maple syrup, espresso powder, salt, and vanilla and whip until light and fluffy.
20. Spread the coffee-maple cream cheese icing over the warm rolls.

Expert Tips for Perfect Rolls

Reducing pumpkin puree is a small step that makes a big difference. It removes excess moisture and intensifies pumpkin flavor, so your rolls taste rich without being soggy. I cooked down one can for this recipe, then divided it between dough and filling. You can do this ahead and keep the reduced pumpkin in the fridge until you’re ready.

Simply heat pumpkin in a small saucepan over medium heat, stirring constantly, until it thickens a bit and loses some moisture, about 3-4 minutes. Let cool before using it in the recipe.

Because the filling can be a bit soft, here are a couple tricks to help:

• After rolling the dough into a log, trim the ends, cut it into halves, then pop the logs in the freezer for 10-15 minutes. This firms things up and makes slicing cleaner and easier. Don’t worry if you skip this — it’s just an extra step to help if you want.

• For cutting, a sharp serrated knife works great, or try using unflavored dental floss — it slices through gently without squishing the rolls.

  Need a visual walkthrough? Check out the step-by-step tutorial on shaping and slicing pumpkin cinnamon rolls.

A quick note on salt: I use Diamond Crystal kosher salt in my recipes. If you use Morton’s or table salt, adjust the amounts since salts vary in strength. Morton’s is about twice as salty, so reduce by half if using that. I’m working on gram measurements for salt in all my recipes for precision.

Oven temps are given for conventional ovens. If you’re using fan-forced or convection, lower the temp slightly. I highly recommend an oven thermometer to make sure your oven heats accurately — it can really make a difference in baking.

Swap Ideas and Add-Ins

You can easily make your own pumpkin puree! Just preheat your oven to 400°F (200°C). Cut a small pumpkin in half, scoop out the seeds, and roast cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes to 1 hour 15 minutes until very tender. Then scoop out the flesh and blend it until smooth. Depending on its moisture level, you might not need to reduce it further for this recipe. Have extra puree? Stir it into a cozy loaf of Pumpkin Bread.

I first made these with just a maple cream cheese frosting, but adding coffee was such a winner that I stuck with it. Feel free to tweak the frosting to your taste:

• Maple Cream Cheese Frosting – Skip the espresso powder for a simple, sweet finish.
• Coffee Cream Cheese Frosting – Leave out the maple syrup but keep the coffee flavor. You might want to reduce the powdered sugar to about 200g as this version is a bit thinner.
• Regular Cream Cheese Frosting – Use your favorite classic cream cheese icing recipe for a familiar touch.
• Brown Butter Cream Cheese Frosting – Try this rich, nutty frosting for a deeper flavor.

Keeping Rolls Fresh

Here’s how to keep your Pumpkin Cinnamon Rolls fresh, warm, and delicious whether you make them all at once or spread out:

• Room temperature: Store leftover rolls in an airtight container at room temperature. Make sure they’re covered so they don’t dry out. They’re best eaten within a couple of days.
• Refrigerator / reduced pumpkin: You can make the reduced pumpkin ahead and keep it sealed in your fridge until you need it. The dough also works great with a cold proof in the fridge for at least 3 hours or overnight—similar to the long, hands-off rise in No-Knead Pumpkin Bread (don’t go past 24 hours or the yeast loses strength).
• Freezing: Freeze the rolls after baking for best quality. When ready to eat, thaw, warm them up in the oven until toasty, then spread on the icing.
• Reheating: For a quick warm up, microwave individual rolls briefly, but for frozen or fully chilled rolls, refreshing in a preheated oven gives the best texture before icing.
• Make-ahead tips: Go ahead and prepare the reduced pumpkin and chill it. You can make the dough the day before, letting it proof overnight in the fridge for easy morning assembly. If you assemble the rolls and put them in the fridge to rise, remember to let them come to room temp and puff up before baking.

Common Questions Answered

Do I have to put pumpkin in the filling?
Nope! You can leave out the pumpkin in the filling if you prefer, and the rolls will still turn out delicious.

Can I make these ahead of time?
Absolutely! I love prepping the dough ahead since cold dough is easier to roll out. Prepare the dough the night before or early in the day, then chill it for at least 2 hours and up to overnight for the best texture. Just don’t leave it longer than 24 hours or the yeast might lose its oomph. For an easy make-ahead fall breakfast, try Pumpkin Cream Cheese Muffins.

Do I need to reduce the pumpkin?
I recommend reducing the pumpkin to cut moisture, which keeps the dough from getting too sticky and the filling nice and spreadable. Skipping this step can lead to a looser dough and messier filling.

What if my rolls come out misshapen or wonky?
Make sure to flour your work surface well but not overdo it. Keep turning and moving your dough while rolling to prevent it from sticking. I like to flip it a few times to keep it shaped like a rectangle. Using a bench scraper to even out the edges helps keep the shape tidy.

What can I use instead of espresso powder?
Instant coffee finely ground is a great substitute that gives similar flavor depth.

Can I freeze Pumpkin Cinnamon Rolls?
Definitely! Freeze after baking, then thaw and freshen in the oven before icing and serving for best results.

I always share my recipes in grams because baking is all about precision. Cups vary so much worldwide and can cause inconsistencies. If you want to convert to cups yourself, feel free to use a converter online, but I don’t recommend guessing conversions because it affects the results. Using a kitchen scale makes baking easier, faster, and cleanup simpler. Let’s raise a spatula to accurate baking!

Description

Pumpkin Cinnamon Rolls feature pumpkin in both the soft dough and the sweet filling. Tender pumpkin brioche is rolled with a spiced brown sugar pumpkin filling, baked golden, and finished with a coffee maple cream cheese glaze. If you love the pumpkin-and-cream-cheese combo, you’ll also enjoy Cream Cheese-Filled Pumpkin Bread.

Ingredients

Reduced Pumpkin

• One 425g can Pumpkin Puree (See tips in the post for homemade version)

Pumpkin Brioche

• 2 ¼ tsp active dry yeast
• 150g whole milk, lukewarm
• 4 Tbsp (50g) brown sugar
• 565g all-purpose flour
• 1 tsp salt
• 1 tsp cinnamon
• ½ tsp ground cardamom
• 140g reduced pumpkin puree
• 2 eggs, lightly beaten, room temperature
• 1 tsp vanilla bean paste
• 120g unsalted butter, room temperature

Brown Sugar Pumpkin Filling

• 225g unsalted butter, room temperature
• 360g light or dark brown sugar
• 115g reduced pumpkin puree
• 2 Tbsp ground cinnamon
• 2 tsp ground cardamom
• pinch of salt

Coffee Maple Cream Cheese Icing

• 165g cream cheese, room temperature
• 75g butter, room temperature
• 275g powdered sugar, sifted
• 75g maple syrup
• 2 tsp espresso powder
• ¼ tsp kosher salt
• ½ tsp vanilla bean paste

Instructions

REDUCED PUMPKIN PUREE

1. Put the pumpkin in a medium saucepan. Cook over medium heat, stirring all the time, for 4-5 minutes until it thickens slightly. Set aside to cool. Store in an airtight container until you’re ready to use it.

PUMPKIN BRIOCHE

1. In a small bowl, whisk together yeast, lukewarm milk, and 2 tablespoons of the sugar. Let it sit for 10-15 minutes until foamy and lively.
2. In the bowl of your mixer fitted with a dough hook, combine remaining sugar, flour, salt, cinnamon, and cardamom. Mix briefly to blend. Add the reduced pumpkin, eggs, vanilla, and yeast mixture. Mix on low speed for 2-3 minutes until dough forms but looks a bit dry at first. Then speed up to medium and mix 5 more minutes until smooth and soft.
3. Turn mixer speed down to low and add butter piece by piece, making sure each one is fully mixed in before adding more. This takes about 3-4 minutes. Then increase speed to medium and knead another 5 minutes until dough is silky and soft.
4. Oil a bowl, transfer dough, cover tightly with plastic wrap, and chill in fridge for at least 3 hours or overnight. You can also let it rise at room temp if you prefer.

ASSEMBLY AND BAKING

1. Line a 9″x13″ (23cm x 33cm) baking dish with parchment paper. In a small bowl, blend butter, brown sugar, reduced pumpkin, cinnamon, cardamom, and salt until smooth.
2. Turn dough onto a floured surface, roll it into a 24” x 16” (60cm x 40cm) rectangle, squaring edges as you go. Spread the filling evenly over the dough.
3. Starting with a long edge, roll the dough tightly into a spiral. Cut the log in half and put the two pieces side-by-side on a parchment-lined sheet pan sprayed lightly with cooking spray. Cover with plastic wrap and freeze for 20 minutes to firm up (optional but helps with neat slicing).
4. Remove chilled logs from the freezer and slice each into 6 even rolls using a sharp knife or dental floss. Arrange rolls evenly spaced in the baking dish.
5. Cover the dish lightly with plastic wrap and let rise for 45 minutes to an hour until puffy and springs back slowly when poked.
6. Preheat oven to 350°F (180°C) while rolls rise.
7. Bake rolls for 35-40 minutes until deep golden brown. Let them rest for 15 minutes before icing.

COFFEE MAPLE CREAM CHEESE ICING

1. In a mixer with paddle attachment, beat cream cheese and butter on medium speed until smooth. Add powdered sugar, maple syrup, espresso powder, salt, and vanilla. Whip until light and fluffy.
2. Spread the icing on warm rolls right after they come out of the oven.
3. Store any leftovers in an airtight container at room temperature and reheat gently in the microwave before serving.

Notes

If your filling seems too runny, try reducing the butter to 175g and add more as needed to reach a spreadable consistency. How much you need will depend on how much your pumpkin has been reduced.