These are the autumn cinnamon rolls we all crave. A buttery, soft, and fluffy dough swirled with cinnamon sugar and sweet pumpkin butter, then generously frosted with a warm brown butter and coffee icing that melts into every nook and cranny. Honestly, they’re melt-in-your-mouth delicious. Nothing beats a cinnamon roll on a crisp fall morning—or maybe even an afternoon!
You know, I was maybe going to share cookies today, but I’ve been way too excited about these rolls for way too long. Sometimes, I hold off on making recipes I’m really hyped about—mostly because I’m scared I’ll mess them up, and that just bums me out.
I know, it’s silly. It’s like dragging my feet, you know? But with how busy life gets these days, there’s no time for that! And while I originally thought these would be perfect for November (right before Thanksgiving), I decided you deserve the recipe now.
I’ve wanted to make pumpkin cinnamon rolls for ages. At this point, I have, like, 20 cinnamon roll recipes on the site, but not a single pumpkin one. Honestly, it’s kind of wild.
Finally, my mom said, “Tieghan, just make the pumpkin cinnamon rolls already.” These days, we listen to Mom—no arguing. So I took her advice, and honestly? These might be my favorite cinnamon rolls yet. They’re that good.
The Details
Ingredients:
- Milk
- Active dry yeast
- Brown sugar
- Salted butter
- Eggs
- Flour
- Pumpkin butter
- Cinnamon
- Cream cheese
- Maple syrup
- Instant coffee/espresso
- Powdered sugar
- Vanilla extract
Special Tools:
For this recipe, I highly recommend using a stand mixer with a dough hook. It makes mixing the dough so much easier!
Step 1: Make the Dough
I kept things simple here. Since the pumpkin butter in the filling adds plenty of pumpkin flavor, I went with an egg-based dough—kind of like a buttery brioche.
Here’s how:
Mix the yeast with warm milk and brown sugar, letting it proof (aka “activate”) in the warm milk.
Add melted butter, eggs, flour, and salt. Mix until smooth, then let the dough rest until it doubles in size (about an hour). Pro tip: You can also make the dough the night before and let it rise in the fridge—just bring it back to room temp before using.
Step 2: The Filling
For the cinnamon sugar mix, I use organic dark brown sugar and lots of cinnamon. The brown sugar adds depth and richness, plus it creates the prettiest swirl. And yes, I go heavy on the cinnamon—because who doesn’t want sweet, warm swirls in every bite?
It’s a classic filling, but while most recipes use granulated sugar, I think brown sugar makes it extra special.
Now, the pumpkin butter. I use my homemade version (which I swear is the best), but store-bought works too—Trader Joe’s or Williams-Sonoma’s are great.
No pumpkin butter? Mix pumpkin puree with pumpkin or apple spice instead.
Step 3: Assemble & Bake
Spread the dough with pumpkin butter, sprinkle with cinnamon sugar, roll it up, slice, and bake.
The smell? Magic. Sweet cinnamon, hints of pumpkin, and vanilla—like Thanksgiving morning when all the pies are in the oven. So cozy!
Step 4: The Icing
Brown the butter, then mix it with cream cheese, maple syrup, instant coffee (or espresso), sugar, and a splash of vanilla.
The coffee is the secret. It’s subtle but so good with the warm spices and pumpkin. Unexpected, but in the best way.
Step 5: Frost & Serve
As soon as the rolls come out of the oven, frost them and dig in. They’re soft, fluffy, perfectly spiced, and so gooey. You’re gonna love them (is it the weekend yet?!).
In fact, I’m adding these to my Thanksgiving menu—cannot wait!
Looking for other cinnamon recipes? Try these:
- Apple Cinnamon Rolls with Brown Butter Maple Icing
- Cinnamon Apple Puffed Pancake
- Easy Fluffy Eggnog Cinnamon Rolls
- Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
- Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting
Lastly, if you make these Pumpkin Butter Cinnamon Rolls with Coffee Icing, leave a comment or rating! I love hearing from you and always respond. And if you make them, tag me on Instagram—seeing your photos is my favorite!
