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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
  • 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. 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 salt, vanilla extract, and eggs. Mix until combined, using the paddle attachment.
  4. Remove the paddle attachment and replace with the dough hook.
  5. 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.
  6. 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).
  7. 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. With a knife or rubber spatula, spread softened butter over the dough, leaving a 1/4” border on all sides.
  9. Spread pumpkin butter on top of the butter.
  10. In a bowl, whisk granulated sugar, cinnamon, nutmeg, cloves, and allspice together. Generously sprinkle the mixture over the pumpkin butter.
  11. Roll the dough tightly (you roll the long side), and using a sharp knife, cut the rolls into 10-12 slices.
  12. Place the rolls in a greased baking dish (use a 9×13 baking dish or a large 10” pie plate).**
  13. Cover loosely with plastic wrap, and let the rolls rise in a warm place for 20-30 minutes, or until nearly doubled in size.
  14. Preheat oven to 375 degrees. Remove plastic wrap and bake the rolls for 22-25 minutes, or until they are lightly golden brown.
  15. 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.
  16. 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).
  17. 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.
  18. Serve and enjoy.

Notes

For best results, use room temperature eggs and warm the buttermilk mixture to 112-115°F to activate the yeast properly. The frosting can be applied immediately while thin or allowed to thicken for a richer consistency. Store leftovers in an airtight container at room temperature for up to 2 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-butter-cinnamon-rolls/