It doesn't matter if you are a pumpkin lover or not to enjoy these pumpkin butter cinnamon rolls. In each roll, sweet thick pumpkin butter is topped with a cinnamon sugar blend. Rolled up in a soft yeast dough that is sliced into beautiful spirals. Then baked to flaky perfection and topped with a simple powdered sugar glaze.
Pumpkin butter is a thick spread like apple butter but tastes like pumpkin pie. Making it the perfect fruit filling to spread on homemade cinnamon rolls this fall season.
If you love traditional cinnamon rolls then you are sure to love these pumpkin butter filled ones. These rolls turn out flaky, moist and loaded with pumpkin spice flavor. This recipe is simply a must have every fall season.
How To Make
I start to make these pumpkin butter rolls by sifting four cups of all-purpose flour into a large bowl or my stand mixer bowl. Adding in the active dry yeast, I do whisk these two together. Into a saucepan add in the milk, sugar, salt, and room temperature unsalted butter.
Room temperature butter works because we only need to warm the milk mixture up to 120℉. If cold butter was used it would take longer for the butter to melt. This might cause the milk mixture to be overheated and could scald. I did use whole milk but have used 2 percent in the past.
The warm milk mixture gets added to the yeast mixture. If using a stand mixer I find the dough hook works best but I have used the paddle attachment as well. If mixing by hand a do recommend using a wooden spoon. Once the wet ingredients are all combined add one egg to the dough batter at a time. I do scrape the sides of the bowl after each egg is added.
When the eggs are all added and combined start mixing in as much of the remaining flour as you can. The rest will be kneaded in by hand.
The dough should spring back when pressed on, this is how you will know when you have kneaded the dough enough. Form the dough into a ball, and place it into a greased bowl. You can cover it with plastic wrap or a towel, then place it in a warm place for the first rise time.
Onto a lightly floured surface turn the pumpkin cinnamon roll dough out and punch down. Cover and let rise for the second time. With a rolling pin roll the dough into a large rectangle that is about ¼ of an inch thick. Cover the rolled out dough with room temperature butter and pumpkin butter. We love to use our homemade crockpot pumpkin butter recipe but store-bought will also work.
How Long To Bake
Leave ¼ of an inch of border around the dough with both the butter and pumpkin butter. This will help so the pumpkin butter doesn't ooze out the ends. There still might be some oozing of the pumpkin butter when rolling into a jelly roll.
Sprinkle the pumpkin spiced flavored sugar over the top of the pumpkin butter. Roll the pumpkin butter cinnamon roll dough up into a jelly roll. With a serrated knife or dental floss slice into 1 ½-inch spirals.
Place rolls into a prepared baking dish, I like to use glass pie dishes. But I have used a large metal rectangle baking dish as well. These cinnamon rolls will need to be covered and set in a warm place once again for the final rise time.
After the final rise time place them into a preheated 375℉ oven and bake for 20-30 minutes. The tops of the rolls will be a golden brown color.
While the fluffy pumpkin cinnamon rolls are cooling in a small bowl mix together the powdered sugar glaze. Pour the glaze over the rolls and enjoy a sweet pumpkin butter cinnamon roll with a glass of milk or a cup of coffee.
Questions And Tips
Pumpkin butter is a fruit butter spread that is made with pumpkin pie spice and canned pumpkin puree. It's similar to our crockpot apple pear butter.
Most likely it's because of too much flour. That is why we start by adding the four cups of flour into the stand mixer with the yeast. And then work in as much of the remaining flour as we can in with the stand mixer. Then moving on to kneading in enough flour to get a smooth dough that springs back when pressed on.
Place the cinnamon pumpkin butter rolls in an airtight container. If frosting with a cream cheese frosting they will need to be refrigerated.
Here are some tips to help make these pumpkin butter cinnamon rolls a success for you. Don't overheat the milk mixture, overheating could cause curdling of the milk. Also, make sure that you use active dry yeast that is fresh or the rolls will not rise.
Room temperature butter is best to work with for both steps that require the use of butter in this recipe. Room temperature because it will melt easier for the first step. And it will be easier to spread for the second step.
Be careful to not over knead the dough, this will cause the cinnamon rolls to feel tight and tough. You will know the dough is ready when it's smooth, shiny, pliable, and springs back when you push into it.
For the first and the third rise time, I like to heat my oven up for a few minutes and then turn it off. Then I place the baking dish on the stovetop covered with a towel. The heat from the warm oven will help the cinnamon rolls rise nicely.
This recipe does require three rise times. Don't over rise the dough or it could result in gummy or crumbly rolls, not fluffy flaky rolls.
Normally we top our traditional cinnamon rolls with a cream cheese glaze. But for these pumpkin butter filled ones we like a simple powdered sugar glaze. You could mix in a little bit of cinnamon or maple syrup to enhance the flavor of the powdered sugar glaze.
Be sure to print the recipe card off to these amazing pumpkin butter cinnamon rolls.
Here are more pumpkin recipes that you may enjoy:
- Glazed Pumpkin Bundt Cake
- White Chocolate Chip Pumpkin Cookies
- Pumpkin Pie Recipe From Scratch
- Easy Pumpkin Muffins
Pumpkin Butter Cinnamon Rolls
Sweet homemade cinnamon rolls filled with pumpkin butter. Topped with a powdered sugar glaze.
For The Dough
- 8 Cups All Purpose Flour divided in half
- 4½ Teaspoons Active Dry Yeast equals 2 packets
- 2 Cups Milk
- ⅔ Cups Sugar
- 7 Tablespoons Unsalted Butter room temperature
- ½ Teaspoon Salt
- 4 Large Eggs
For The Filling
- ½ Cup Unsalted Butter at room temperature
- ⅔ Cup Pumpkin Butter see notes
- ½ Cup Sugar
- 1 Teaspoon Cinnamon
- ¼ Teaspoon Nutmeg
- ¼ Teaspoon Cloves
- ¼ Teaspoon Ground Allspice
For The Icing
- 1 Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- 2-3 Tablespoons Milk
For The Dough
In a large mixing bowl or bowl of a stand mixer combine 4 cups of the flour and the yeast. I like to whisk these together. Set aside
In a saucepan add the milk, sugar, butter, and salt. Bring to warm on the sove until the temperature reaches 120-130 ℉.
Add the milk mixture into the bowl with the four cups of flour and yeast. Mix until combined.
Once the flour and yeast mixture is combined add in one egg at a time. Make sure each is combined before adding the next.
Once the eggs are combined slowly add in as much of the remaining four cups of flour as you can.
The flour that you couldn't get added to the batter pour onto a clean surface.
Add the dough mixture on top of the flour and begin kneading in the remaining flour. The dough should spring back when you press your finger on it. Shape into a small ball.
Spray a large mixing bowl with cooking spray, place the dough inside, and spray with cooking spray. Cover with a towel and let rise in a warm place for 1 hour or until dough has doubled in size.
Turn dough out onto a lightly floured surface. Punch the dough down and cover with a towel letting rise again for 10 minutes.
Roll the dough out in a rectangle shape that's about ¼ of an inch thick. Cover with room temperature butter. Leaving a ¼ inch border on all sides.
On top of the butter add the pumpkin butter, again keeping a ¼ inch border.
In a small mixing bowl whisk together the sugar, cinnamon, nutmeg, cloves and allspice. Sprinkle over the top of the pumpkin butter.
Roll the dough up into a jelly roll then cut it into 1 ½ inch slices with a serrated knife.
Place the sliced rolls into a baking dish that has been sprayed with cooking spray. Cover with a towel and let rise in warm place for 30 minutes. This is the perfect time to preheat the oven.
Once the rolls have risen for the final time bake in a preheated 375℉ oven for 20-30 minutes. Or until the center of the rolls is cooked all the way.
While the rolls are cooling for 10 minutes. Mix together in a small mixing bowl the powdered sugar and vanilla extract. Add the milk in until the desired consistency is achieved.
We use our homemade crockpot pumpkin butter for this recipe.
I like to let the pumpkin butter cinnamon rolls rise on top of the stove while the oven is heating up.
The nutritional value may vary depending on the ingredients used.
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