Pumpkin Butter Cinnamon Rolls with Coffee Icing.

Easy Pumpkin Butter Cinnamon Rolls with Coffee Icing. These are the autumn cinnamon rolls we all want most. Buttery, soft, and fluffy dough swirled with cinnamon sugar and sweet pumpkin butter. Each roll is frosted generously with warming brown butter and coffee icing that melts into every nook and cranny. These rolls are melt-in-your-mouth delicious. You just can’t beat a cinnamon roll on a crisp fall morning (or maybe an afternoon too)!

You know, I was maybe going to share cookies today, but these rolls have been exciting me for far too long. Sometimes, I wait and wait to make recipes that I’m really excited about. Mostly because I fear I will mess them up, and mentally, that makes me sad.

I know—so silly. It’s kind of like dragging my feet in a way. But with the businesses and hustle of life these days, there isn’t time for that! And while I was originally thinking these would be perfect for November, ahead of Thanksgiving, I now believe you deserve the recipe sooner.

For a long time, I’ve wanted to create a pumpkin cinnamon roll. At this point, I have probably 20 cinnamon recipes on this website, but not one pumpkin cinnamon roll. To be honest, it’s kind of beyond me.

Finally, my mom said, “Tieghan, make the pumpkin cinnamon rolls already.” These days, we listen to Mom and never argue. So I followed her direction, and in all honesty, we probably have some of my favorite cinnamon rolls yet. These are definitely special.

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 Tolls

For this recipe, I do recommend a stand mixer fitted with a dough hook for mixing the cinnamon roll dough. It’s easiest with a mixer and a dough hook!

Step 1: make the dough

I certainly didn’t do anything fancy here. I knew that using pumpkin butter in the filling would be enough pumpkin for the recipe. For the dough, I made an egg-based dough that’s very similar to a buttery brioche-style dough.

To make the dough: mix the active yeast with warm milk and brown sugar. Let the yeast proof or “activate” in the warm milk.

Add the melty butter, eggs, flour, and salt. Mix until smooth, and let the dough rest until doubled in size, usually about an hour. You can also make the dough the night before and let it rise in the fridge. Remember to bring the dough back to room temperature before you begin using it.

Step 2: the filling

For the cinnamon sugar mix, I use organic dark brown sugar and cinnamon. The brown sugar adds a nice depth and richness, not to mention it creates the prettiest swirl of sweet cinnamon. And I go heavy on the cinnamon for sweet/warm cinnamon swirls throughout.

It’s a classic filling, but while most might use granulated sugar, I think the brown sugar adds a special touch.

Now, the pumpkin butter. I use my homemade pumpkin butter, which I think is the BEST. That said, any store-bought pumpkin butter works well too. I recommend Trader Joe’s or this one from Williams-Sonoma.

If you don’t have pumpkin butter, use pumpkin puree mixed with pumpkin or apple spice.

Step 3: assemble and bake

Spread the dough with the pumpkin butter and sprinkle with the cinnamon sugar. Roll the dough up into a log, slice, and bake.

The smells coming from the oven will be magical—sweet cinnamon with hints of pumpkin and vanilla. It’s perfection, and it will make your kitchen smell like Thanksgiving morning when all the pies are baking away in the oven. So cozy!

Step 4: the icing

Brown the butter and mix it with the cream cheese, maple syrup, instant coffee or espresso, sugar, and a touch of vanilla.

The coffee is the secret. It’s subtle, but so lovely paired with the warm spices and pumpkin. A little bit unexpected, but in the best way!

Step 5: frost and serve

As soon as the rolls come out of the oven, frost, serve, and enjoy every last sweet and delicious bite. They’re soft, fluffy, and perfectly spiced with warm autumn spices and sweet pumpkin.

And gooey, SO gooey. These rolls are beyond good. You’re certainly going to love them (is it the weekend yet?)! 

In fact, I’m now adding these to my Thanksgiving menu – cannot wait!

Looking for other cinnamon recipes? Here are a few ideas: 

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, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is certainly my favorite!