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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, at room temperature
  • 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 tsp 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

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 in egg, pumpkin puree, and vanilla extract, and mix until combined.
  4. Dough: Add in 3 1/2 cups flour and salt, and mix with the dough hook until a soft dough forms. Add more flour as needed, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. The dough will be slightly sticky.
  5. Dough: Knead the dough with the dough hook for 5-7 minutes, until smooth and elastic.
  6. Dough: Place the 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, and sprinkle with brown sugar, cinnamon, nutmeg, and cloves.
  10. Filling: Tightly roll the dough into a log, starting from the long edge. Pinch the seam to seal.
  11. Filling: Cut the log into 12 equal pieces, and place in a greased 9×13" baking dish. Cover and let rise for 30-45 minutes, until puffy.
  12. Filling: Preheat the oven to 350 degrees Fahrenheit.
  13. Filling: Bake the cinnamon rolls for 25-30 minutes, until golden brown and cooked through.
  14. 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.
  15. Frosting: Add in powdered sugar and vanilla extract, and beat with the paddle attachment until smooth and creamy.
  16. Frosting: Spread the frosting over the 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/caramel-apple-bites-fall-snack/