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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
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 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

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 pumpkin puree, egg, and vanilla extract, and mix with the paddle attachment until combined.
  4. Switch to the dough hook, and add flour and salt. Mix on medium speed for 5-7 minutes, until the dough is smooth and elastic.
  5. Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, until doubled in size.
  6. 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".
  7. Spread softened butter over the dough, leaving a 1/2 inch border around the edges.
  8. Spread pumpkin butter over the butter, then sprinkle with brown sugar, cinnamon, nutmeg, and cloves.
  9. Starting with the long edge, tightly roll the dough into a log. Cut into 12 equal pieces using a sharp knife or dental floss.
  10. Place rolls in a greased 9×13 inch baking dish, cover, and let rise for 30-45 minutes, until puffy.
  11. Preheat oven to 350 degrees Fahrenheit. Bake rolls for 20-25 minutes, until golden brown.
  12. 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.
  13. Add powdered sugar and vanilla extract, and beat with the paddle attachment until smooth and creamy.
  14. 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/easy-peanut-butter-spider-cookies/