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Pumpkin Butter Cinnamon Rolls

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These Soft Pumpkin Butter Cinnamon Rolls are made with instant yeast, pumpkin pecan butter, and a brown sugar frosting. They’re soft and fluffy, gooey in the center, and the perfect pumpkin cinnamon roll for fall!

Ingredients

Scale
  • Dough
  • 1/4 cup unsalted butter
  • 1 cup buttermilk
  • 2 1/4 tsp instant yeast (one yeast packet)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 tsp kosher salt
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • Filling
  • 5 Tbsp unsalted butter, softened
  • 1/2 cup – 2/3 cup pumpkin butter*
  • 1/3 cup light brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • Brown Sugar Frosting
  • 1/4 cup unsalted butter
  • 2 Tbsp pure maple syrup
  • 1/4 cup milk
  • 1/2 cup light brown sugar
  • 1 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

  1. Dough: Heat unsalted butter and buttermilk in a small saucepan until warm, about 112-115 degrees Fahrenheit.
  2. Pour in the bowl of a standing mixer, and sprinkle instant yeast and sugar over the mixture. Let stand 5 minutes.
  3. Add egg, pumpkin puree, vanilla, and salt, and mix on low speed until combined.
  4. Add flour, one cup at a time, until a soft dough forms. The dough should be slightly sticky, but not wet. You may not need all the flour.
  5. Knead the dough for 5-7 minutes on medium speed, until the dough is smooth and elastic.
  6. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, until doubled in size.
  7. Filling: Once the dough has doubled in size, turn the dough out onto a well floured surface and roll the dough into a large rectangle, roughly 12×18".
  8. Spread softened butter over the dough, leaving a 1/2" border around the edges.
  9. Spread pumpkin butter over the butter, and sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
  10. Starting with the long edge, roll the dough into a tight log, and pinch the seam to seal.
  11. Cut the log into 12 equal pieces, and place in a greased 9×13" baking dish.
  12. Cover with plastic wrap and let rise for 30-45 minutes, until puffy.
  13. Preheat the oven to 350 degrees Fahrenheit.
  14. Bake the cinnamon rolls for 25-30 minutes, until golden brown and cooked through.
  15. Frosting: In a small saucepan, melt butter, brown sugar, maple syrup, and milk, and bring to a boil over medium heat. Remove from heat and transfer to the bowl of your standing mixer, and let cool for 5-10 minutes.
  16. Add powdered sugar, vanilla, and salt, and mix on low speed until combined, then increase speed to medium-high and beat for 2-3 minutes, until light and fluffy.
  17. Spread frosting over warm cinnamon rolls and serve.

Notes

Make sure to tag me on Instagram and leave a rating below and let me know how it turned out!

Find it online: https://www.delicetreats.com/apple-crumble-cheesecake-julie-marie/