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baked pumpkin butter cinnamon rolls with brown sugar icing
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Pumpkin Butter Cinnamon Rolls
Prep Time
2 hrs 30 mins
Cook Time
25 mins
Total Time
2 hrs 55 mins
 
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!
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Butter Cinnamon Rolls
Servings: 12 rolls
Author: Michelle
Ingredients
Dough
  • 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
  • 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
Brown Sugar Frosting
  • 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
  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).

Filling
  1. 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 12x18”.
  2. With a knife or rubber spatula, spread softened butter over the dough, leaving a 1/4” border on all sides.
  3. Spread pumpkin butter on top of the butter.
  4. In a bowl, whisk granulated sugar, cinnamon, nutmeg, cloves, and allspice together. Generously sprinkle the mixture over the pumpkin butter.
  5. Roll the dough tightly (you roll the long side), and using a sharp knife, cut the rolls into 10-12 slices.
  6. Place the rolls in a greased baking dish (use a 9x13 baking dish or a large 10” pie plate).**
  7. Cover loosely with plastic wrap, and let the rolls rise in a warm place for 20-30 minutes, or until nearly doubled in size.
  8. Preheat oven to 375 degrees. Remove plastic wrap and bake the rolls for 22-25 minutes, or until they are lightly golden brown.
Frosting
  1. 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.

  2. 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).

  3. 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.

  4. Serve and enjoy.
Recipe 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.

**Overnight: If you are making these the night before, after you cover the rolls with plastic wrap for their second rise, store them in the fridge for up to 18 hours. Remove the rolls from the fridge 1 hour before baking (you will probably need 30-60 minutes for the rolls to reach room temperature and double in size). Once they have risen, bake as directed in the recipe.