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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Add Spices: In a bowl, whisk granulated sugar, ground cinnamon, nutmeg, cloves, and allspice together, then sprinkle this mixture generously over the pumpkin butter.
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.
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.
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.
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.
Mix Frosting: Add powdered sugar to the cooled brown sugar mixture and beat until smooth. The frosting will be slightly thin at this point.
Frost the Rolls: Spread the frosting over the warm rolls immediately, or let it thicken slightly before spreading for a thicker texture.
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