Pumpkin Butter Cinnamon Rolls Recipe

Introduction

These Pumpkin Butter Cinnamon Rolls are a cozy twist on a classic favorite, perfect for autumn mornings. Soft, fluffy dough is layered with warm spices and rich pumpkin butter, then topped with a luscious maple brown sugar frosting. They’re sure to be a seasonal hit at your breakfast table.

Ingredients

• 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

1. Step 1: Heat the unsalted butter and buttermilk in a small saucepan until warm, about 112-115°F. Pour into the bowl of a standing mixer and sprinkle the instant yeast and sugar over the mixture. Let stand for 5 minutes.
2. Step 2: Add salt, vanilla extract, and eggs. Mix until combined using the paddle attachment. Then replace the paddle with the dough hook.
3. Step 3: Add 4 cups of flour and mix with the dough hook for 5 minutes. If the dough remains sticky and doesn’t clean the sides of the bowl, add the remaining flour 1/4 cup at a time until the dough is tacky but not sticky.
4. Step 4: Shape the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let it double in size in a warm place for 30-60 minutes.
5. Step 5: Once risen, turn the dough out onto a well-floured surface and roll it into a 12×18-inch rectangle.
6. Step 6: Spread softened butter evenly over the dough, leaving a 1/4-inch border around the edges.
7. Step 7: Spread pumpkin butter over the butter layer.
8. Step 8: In a bowl, whisk together granulated sugar, cinnamon, nutmeg, cloves, and allspice. Sprinkle this spice mixture generously over the pumpkin butter.
9. Step 9: Roll the dough tightly from the long side, then cut into 10-12 slices using a sharp knife.
10. Step 10: Place the rolls in a greased 9×13-inch baking dish or a large 10-inch pie plate. Cover loosely with plastic wrap and let them rise in a warm place for 20-30 minutes until nearly doubled.
11. Step 11: Preheat the oven to 375°F. Remove the plastic wrap and bake the rolls for 22-25 minutes until lightly golden brown.
12. Step 12: For the frosting, melt butter, brown sugar, maple syrup, and milk in a small saucepan and bring to a boil over medium heat. Remove from heat and transfer to a mixer bowl to cool for 5-10 minutes.
13. Step 13: Add powdered sugar to the cooled syrup mixture and mix until smooth. The frosting may feel thin at this point.
14. Step 14: Spread the frosting over the warm rolls immediately or let it thicken before spreading.
15. Step 15: Serve the cinnamon rolls warm and enjoy their comforting flavors.

Tips & Variations

• Use homemade pumpkin butter or your favorite store-bought brand for the best flavor.
• If you prefer a thicker dough, add the extra flour gradually and avoid making the dough too dry.
• Try adding chopped pecans or walnuts to the filling for extra texture and flavor.
• For a vegan variation, substitute dairy and eggs with plant-based alternatives.
• Let the rolls cool slightly before frosting if you want a thicker, less runny glaze.

Storage

Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze individually wrapped rolls for up to 3 months. Reheat gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it covered. Let it come to room temperature and rise before rolling out and baking.

What if I don’t have pumpkin butter?

You can substitute with pumpkin puree mixed with a little sugar and cinnamon, but the texture won’t be quite as smooth or sweet as pumpkin butter.

Pumpkin Butter Cinnamon Rolls Recipe

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★★★★★

4.8 from 59 reviews

• Author: Lila
• Total Time: 2 hours 55 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delight in these soft, fluffy Pumpkin Butter Cinnamon Rolls, perfectly spiced and topped with a rich maple-brown sugar frosting. This recipe combines the warm flavors of pumpkin butter with classic cinnamon roll spices, creating an irresistible treat ideal for breakfast or dessert.

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Ingredients

Scale 1x2x3x

Dough Ingredients

• 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

Filling Ingredients

• 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

Frosting Ingredients

• 1/4 cup unsalted butter
• 1/2 cup brown sugar
• 2 Tbsp pure maple syrup
• 3 Tbsp milk
• 1 1/2 cups powdered sugar

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Instructions

1. Prepare the Dough: Heat the unsalted butter and buttermilk together in a small saucepan until warm, reaching about 112-115°F. Pour this mixture into the bowl of a stand mixer, then sprinkle the instant yeast and granulated sugar over it. Let it stand for 5 minutes to activate the yeast.
2. Mix Dough Ingredients: Add salt, vanilla extract, and eggs to the mixture and combine using the paddle attachment. Then replace the paddle with the dough hook.
3. Knead the Dough: Add 4 cups of flour and knead with the dough hook for about 5 minutes. If the dough remains sticky and doesn’t pull away from the sides of the bowl, gradually add up to 1/2 cup more flour until the dough is tacky but not sticky.
4. First Rise: Form the dough into a ball, place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place until it doubles in size, roughly 30-60 minutes.
5. Prepare the Filling: Once risen, roll the dough out on a floured surface into a 12×18-inch rectangle. Spread softened butter evenly over the surface, leaving a 1/4 inch border all around. Then spread pumpkin butter over the butter layer.
6. Add Spices: In a bowl, whisk granulated sugar, ground cinnamon, nutmeg, cloves, and allspice together, then sprinkle this mixture generously over the pumpkin butter.
7. Roll and Slice: Roll the dough tightly from the long edge into a log. Using a sharp knife, cut the log into 10-12 even slices.
8. Second Rise: Arrange the cut rolls in a greased 9×13 baking dish or a large 10-inch pie plate. Cover loosely with plastic wrap and let the rolls rise in a warm spot for 20-30 minutes, or until nearly doubled in size.
9. Bake the Rolls: Preheat the oven to 375°F. Remove the plastic wrap and bake the rolls for 22-25 minutes until they turn lightly golden brown.
10. Make the Frosting: In a small saucepan, melt butter, brown sugar, maple syrup, and milk together over medium heat. Bring to a boil, then remove from heat and pour into a mixing bowl. Allow it to cool for 5-10 minutes.
11. Mix Frosting: Add powdered sugar to the cooled brown sugar mixture and beat until smooth. The frosting will be slightly thin at this point.
12. Frost the Rolls: Spread the frosting over the warm rolls immediately, or let it thicken slightly before spreading for a thicker texture.
13. Serve: Enjoy pumpkin butter cinnamon rolls warm, perfect for breakfast or dessert.

Notes

• Ensure buttermilk and butter mixture is warm but not hot to activate yeast properly.
• The dough should be tacky but not sticky; adjust flour gradually to achieve the correct texture.
• Use pumpkin butter as the key fall-flavored spread; store-bought or homemade both work well.
• Covering the rolls loosely during the second rise prevents sogginess but allows expansion.
• Frosting can be applied immediately for a thinner glaze or later for a thicker frosting layer.
• For softer rolls, avoid overbaking; pull from oven once golden brown.

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin butter cinnamon rolls, fall cinnamon rolls, pumpkin spice rolls, homemade cinnamon rolls, pumpkin breakfast pastries