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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
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3 1/2 – 4 cups all-purpose flour
  • 1 tsp salt
  • Filling
  • 5 Tbsp unsalted butter, softened
  • 1/2 cup – 2/3 cup pumpkin butter*
  • 1/3 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 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

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 to the bowl and mix to combine.
  4. Dough: Add 3 1/2 cups flour and salt, and using the dough hook, mix on low speed until the dough comes together. If the dough is still sticky, add the remaining 1/2 cup flour.
  5. Dough: Knead the dough for 5-7 minutes, until smooth and elastic. The dough should be tacky but not sticky.
  6. Dough: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or 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 inch border along the edges.
  9. Filling: Spread pumpkin butter over the butter, then sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
  10. Filling: Starting with the long edge, tightly roll the dough into a log. Pinch the seam to seal.
  11. Filling: Using a sharp knife, dental floss, or thread, cut the log into 12 equal pieces.
  12. Filling: Place the rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes, until puffy.
  13. Filling: Preheat oven to 350 degrees Fahrenheit.
  14. Filling: Bake the rolls for 22-28 minutes, until golden brown on top.
  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. Frosting: Add powdered sugar and vanilla extract and beat with the paddle attachment until smooth and creamy.
  17. Frosting: Spread the frosting over the 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/best-thanksgiving-recipe-ideas/