Pumpkin Butter Cinnamon Rolls
Sweet homemade cinnamon rolls filled with pumpkin butter. Topped with a powdered sugar glaze.
Ingredients
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
Instructions
For The Dough
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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
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In a saucepan add the milk, sugar, butter, and salt. Bring to warm on the sove until the temperature reaches 120-130 ℉.
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Add the milk mixture into the bowl with the four cups of flour and yeast. Mix until combined.
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Once the flour and yeast mixture is combined add in one egg at a time. Make sure each is combined before adding the next.
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Once the eggs are combined slowly add in as much of the remaining four cups of flour as you can.
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The flour that you couldn't get added to the batter pour onto a clean surface.
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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.
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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.
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Turn dough out onto a lightly floured surface. Punch the dough down and cover with a towel letting rise again for 10 minutes.
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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.
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On top of the butter add the pumpkin butter, again keeping a ¼ inch border.
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In a small mixing bowl whisk together the sugar, cinnamon, nutmeg, cloves and allspice. Sprinkle over the top of the pumpkin butter.
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Roll the dough up into a jelly roll then cut it into 1 ½ inch slices with a serrated knife.
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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.
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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.
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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.
Recipe Notes
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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