Print

Pumpkin Butter Cinnamon Rolls

Print Recipe

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
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • Filling
  • 5 Tbsp unsalted butter, softened
  • 1/2 cup – 2/3 cup pumpkin butter*
  • 1/2 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • Brown Sugar Frosting
  • 1/4 cup unsalted butter
  • 2 Tbsp pure maple syrup
  • 1/4 cup milk
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 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. Dough: Pour in the bowl of a standing mixer, and sprinkle instant yeast and sugar over the mixture. Let stand 5 minutes.
  3. Dough: Add egg, pumpkin puree, and vanilla extract, and mix with the paddle attachment until combined.
  4. Dough: Add 3 cups of flour and salt, and mix until a shaggy dough forms.
  5. Dough: Switch to the dough hook and knead for 5-7 minutes, adding the remaining 1/2 cup of flour as needed, until the dough is smooth and elastic.
  6. Dough: Place dough in a greased bowl, cover, 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. Filling: Spread softened butter over the dough, leaving a 1/2" border around the edges.
  9. Filling: Spread pumpkin butter over the butter, then sprinkle with brown sugar, cinnamon, nutmeg, and cloves.
  10. Filling: Starting with the long edge, roll the dough into a tight log. Cut into 12 equal pieces using a sharp knife or dental floss.
  11. Filling: Place rolls in a greased 9×13" baking dish, cover, and let rise for 30-45 minutes, until puffy.
  12. Filling: Preheat oven to 350 degrees Fahrenheit. Bake rolls for 20-25 minutes, until golden brown.
  13. 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.
  14. Frosting: Add powdered sugar, vanilla extract, and salt, and whip with the whisk attachment until smooth and creamy.
  15. Frosting: Spread frosting over warm cinnamon rolls and serve immediately.

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/baked-pears-walnut-oatmeal-crumble/