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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 – 4 cups all-purpose flour
  • 1 tsp salt
  • Filling
  • 5 Tbsp unsalted butter, softened
  • 1/2 cup – 2/3 cup pumpkin butter*
  • 1/2 cup brown sugar
  • 1 Tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 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. Dough: Pour in the bowl of a standing mixer, and sprinkle instant yeast and sugar over the mixture. Let stand 5 minutes.
  3. Dough: Add egg, pumpkin puree, 3 1/2 cups flour, and salt. Using the dough hook, mix on low until combined, then increase to medium speed for 5-7 minutes, adding more flour as needed until the dough pulls away from the sides of the bowl.
  4. Dough: Place the dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.
  5. 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".
  6. Filling: Spread softened butter over the dough, leaving a 1/2" border on one long side.
  7. Filling: Spread pumpkin butter over the butter, then sprinkle with brown sugar, cinnamon, nutmeg, and ginger.
  8. Filling: Starting with the long side opposite the border, tightly roll the dough into a log. Pinch the seam to seal.
  9. Filling: Using a sharp knife or dental floss, cut the log into 12 equal pieces.
  10. Filling: Place the rolls in a greased 9×13" baking dish. Cover and let rise for 30-45 minutes, or until puffy.
  11. Filling: Preheat the oven to 350 degrees Fahrenheit. Bake the rolls for 22-25 minutes, or until golden brown.
  12. 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.
  13. Frosting: Add powdered sugar and vanilla, and beat on medium speed until smooth and creamy.
  14. Frosting: 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