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!
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Pumpkin Butter Cinnamon Rolls
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!
- Prep Time: 150 mins
- Cook Time: 25 mins
- Total Time: 175 mins
- Yield: 12 rolls 1x
- Method: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/4 cup unsalted butter
- 1 cup buttermilk
- 2 1/4 tsp instant yeast (one yeast packet)
- 1/2 cup granulated sugar
- 3/4 tsp salt
- 1 1/2 tsp vanilla extract
- 3 eggs, room temperature
- 4 – 4 1/2 cups all purpose flour, plus more for rolling
- 5 Tbsp unsalted butter, softened
- 1/2 cup – 2/3 cup pumpkin butter*
- 2/3 cup granulated sugar
- 1 Tbsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 cup unsalted butter
- 2 Tbsp pure maple syrup
- 3 Tbsp milk
- 1/2 cup brown sugar
- 1 1/2 cups powdered sugar
Instructions
- Dough:
- Heat unsalted butter and buttermilk in a small saucepan until warm, about 112-115 degrees Fahrenheit.
- Pour in the bowl of a standing mixer, and sprinkle instant yeast and sugar over the mixture. Let stand 5 minutes.
- Add salt, vanilla extract, and eggs. Mix until combined, using the paddle attachment.
- Remove the paddle attachment and replace with the dough hook.
- Add in 4 cups of flour, and mix with the dough hook for 5 minutes. If the dough is still sticky and has not removed itself from the sides of the bowl, add in the remaining 1/2 cup of flour, 1/4 cup at a time, and mix the dough until it is tacky, not sticky.
- Shape dough into a ball and place the dough in an oiled bowl. Cover with a damp cloth and let it double in size in a warm place (about 30-60 minutes).
- 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".
- With a knife or rubber spatula, spread softened butter over the dough, leaving a 1/4" border on all sides.
- Spread pumpkin butter on top of the butter.
- In a bowl, whisk granulated sugar, cinnamon, nutmeg, cloves, and allspice together. Generously sprinkle the mixture over the pumpkin butter.
- Roll the dough tightly (you roll the long side), and using a sharp knife, cut the rolls into 10-12 slices.
- Place the rolls in a greased baking dish (use a 9×13 baking dish or a large 10" pie plate).**
- Cover loosely with plastic wrap, and let the rolls rise in a warm place for 20-30 minutes, or until nearly doubled in size.
- Preheat oven to 375 degrees. Remove plastic wrap and bake the rolls for 22-25 minutes, or until they are lightly golden brown.
- 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.
- With a standing mixer or hand mixer, add the powdered sugar into the brown sugar mixture, and mix until the frosting is smooth (frosting will feel thin).
- Spread the frosting over the tops of the warm rolls immediately, or let the frosting sit and thicken up, then spread it over the rolls.
- Serve and enjoy.
Notes
*Pumpkin butter: Using 2/3 cup pumpkin butter will make the rolls a bit more gooey. You can use homemade or store-bought pumpkin butter. My favorite is Williams-Sonoma Pumpkin Pecan Butter.
