Why You’ll Love This Recipe

I love this recipe because it blends the comfort of homemade cinnamon rolls with the nostalgic flavor of pumpkin spice and coffee. I appreciate how the dough turns out soft and tender, and I enjoy how the filling melts into gooey spirals of warm spices. I also like that the frosting is rich, smooth, and perfectly flavored with pumpkin pie spice.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Dough
Cooking spray
1 packet active dry yeast
1/2 cup warm milk
4 1/2 cups all-purpose flour, plus more for dusting
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 tsp kosher salt
1 tsp pumpkin spice
1 large egg, room temperature
1 cup pumpkin puree
4 Tbsp unsalted butter, softened

Filling
Cooking spray
1/2 cup butter, softened
1/2 cup packed light brown sugar
2 tsp pumpkin spice
1 tsp ground cinnamon

Frosting
4 oz cream cheese, softened
4 Tbsp unsalted butter, softened
1 cup confectioners’ sugar
1 Tbsp pumpkin pie spice, plus more for topping
2 tsp instant coffee
2 Tbsp warm milk

Directions

Dough

1. I grease a large bowl with cooking spray. In a small bowl, I sprinkle the yeast over the warm milk and let it sit until foamy, about 5 minutes.

2. In the bowl of a stand mixer with the dough hook, I mix the flour, granulated sugar, brown sugar, salt, and pumpkin pie spice. With the mixer on low, I add the egg, pumpkin puree, and yeast mixture and mix until combined. I add the softened butter 1 tablespoon at a time.

3. I increase the speed to medium and mix until the dough clings to the sides but pulls away when scraped, about 10 minutes. I transfer the dough to the greased bowl, cover it, and let it rise in a warm spot until almost doubled, about 1 1/2 to 2 hours.

Filling

1. I grease a 13″ x 9″ baking dish. In a bowl, I mix the softened butter, brown sugar, pumpkin pie spice, and cinnamon.

2. On a lightly floured surface, I roll the dough into an 18″ x 14″ rectangle and spread the filling evenly over it. Starting at the long edge, I roll the dough into a tight log and trim the ends. I cut it into 12 pieces.

3. I place the rolls in the prepared baking dish, cover them, and let them rise until doubled, about 30 minutes.

4. I preheat the oven to 400°F. I uncover and bake the rolls for about 30 minutes, until lightly golden. I cool them on a rack for 20 minutes.

Frosting

1. In a mixing bowl, I beat the cream cheese and butter on medium-high until smooth. I add the confectioners’ sugar and pumpkin pie spice and beat until combined.

2. In a small bowl, I dissolve the instant coffee in the warm milk, then pour it into the frosting and beat until smooth.

3. I spread the frosting over the warm rolls and sprinkle with a little extra pumpkin pie spice.

Servings and Timing

Servings: 12
Prep Time: 45 minutes
Total Time: 45 minutes

Variations

I sometimes add chopped pecans to the filling for crunch.
I drizzle caramel over the frosted rolls for extra decadence.
I add a touch of vanilla to the frosting for added warmth.
I use maple sugar in the filling when I want a richer sweetness.

Storage/Reheating

I store leftover rolls in an airtight container at room temperature for up to 3 days.
I warm them in the microwave for a few seconds to soften the frosting and rolls.
I freeze baked, unfrosted rolls for up to 1 month and frost them after reheating.
I avoid refrigerating them because it dries out the dough.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough the day before, let it rise once, refrigerate it, then let it come to room temperature before rolling.

Why is my dough too sticky?

I add a little more flour, a tablespoon at a time, until it pulls away from the bowl.

Can I substitute the instant coffee?

I can use espresso powder or leave it out for a milder frosting.

Can I use gluten-free flour?

I can use a 1:1 gluten-free blend, though the texture will differ slightly.

Can I add more pumpkin spice?

Absolutely—I adjust the spice level to taste.

Why didn’t my rolls rise?

The milk might have been too hot or my yeast inactive; I always check for foam.

Can I freeze the unbaked rolls?

Yes, I freeze the cut rolls on a tray, transfer them to a bag, thaw, rise, and bake.

How do I avoid overbaking?

I check the rolls at 25 minutes and remove them once lightly golden.

Can I make mini rolls?

Yes, I roll the dough thinner and cut smaller pieces, reducing bake time.

Can I use salted butter?

I prefer unsalted so I can control the salt in the dough and frosting.

Conclusion

I love how these PSL cinnamon rolls turn my favorite fall flavors into a warm, soft, spiced breakfast treat. The pumpkin, spices, and coffee-kissed frosting make them deeply comforting and festive—perfect for cozy mornings or any time I want a seasonal pick-me-up.