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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!

  • Total Time: 175 mins
  • Yield: 12 rolls 1x

Ingredients

Scale
  • Dough
  • 1/4 cup unsalted butter
  • 1 cup buttermilk
  • 2 1/4 tsp instant yeast (one yeast packet)
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup pumpkin puree
  • 3 1/2 cups all-purpose flour
  • 1 tsp salt
  • Filling
  • 5 Tbsp unsalted butter, softened
  • 1/2 cup – 2/3 cup pumpkin butter*
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Brown Sugar Frosting
  • 1/4 cup unsalted butter
  • 2 Tbsp pure maple syrup
  • 1/4 cup milk
  • 1/2 cup brown sugar
  • 1 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Dough: 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 egg and pumpkin puree, and mix with the paddle attachment until combined.
  4. Add 3 cups of flour and salt, and mix with the dough hook until a shaggy dough forms.
  5. Add remaining 1/2 cup of flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. The dough should be slightly sticky, but not wet.
  6. Knead with the dough hook for 5-7 minutes, until the dough is smooth and elastic.
  7. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 1-2 hours, until doubled in size.
  8. 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".
  9. Spread softened butter over the dough, leaving a 1/2 inch border around the edges.
  10. Spread pumpkin butter over the butter, then sprinkle with brown sugar, cinnamon, and nutmeg.
  11. Starting with the long edge, tightly roll the dough into a log, pinching the seam to seal.
  12. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces.
  13. Place the rolls in a greased 9×13" baking dish, cover, and let rise for 30-45 minutes, until puffy.
  14. Preheat the oven to 350 degrees Fahrenheit.
  15. Bake the rolls for 22-25 minutes, until golden brown and cooked through.
  16. 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.
  17. Add powdered sugar and vanilla, and beat with the paddle attachment until smooth and creamy.
  18. Spread the frosting over the warm cinnamon rolls and serve.

Notes

Make sure to tag me on Instagram and leave a rating below and let me know how it turned out!

  • Author: Michelle
  • Prep Time: 150 mins
  • Cook Time: 25 mins
  • Method: Breakfast
  • Cuisine: American