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Pumpkin Butter Cinnamon Rolls

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Delightful cinnamon rolls filled with pumpkin butter and warming spices, perfect for autumn breakfasts or cozy gatherings.

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 1 cup buttermilk
  • 2 1/4 tsp instant yeast
  • 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
  • 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
  • 1/4 cup unsalted butter, melted
  • 2 Tbsp pure maple syrup
  • 3 Tbsp milk
  • 1/2 cup brown sugar
  • 1 1/2 cups powdered sugar

Instructions

  1. Combine the Wet Ingredients: In a medium bowl, melt the 1/4 cup unsalted butter and let it cool slightly. In another large bowl, mix together the buttermilk, melted butter, sugar, and vanilla extract. Add the eggs one at a time, whisking until combined.
  2. Activate the Yeast: Sprinkle the yeast into the wet mixture. Let it sit for a couple of minutes to wake it up.
  3. Add the Dry Ingredients: Gradually stir in 3 cups of flour and salt using a spatula until just combined.
  4. Knead the Dough: Turn the dough onto a floured surface, and knead in the remaining flour, one tablespoon at a time, for about 5-7 minutes.
  5. First Rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise for about 1 hour.
  6. Prepare the Filling: In a small bowl, mix together the softened 5 Tbsp butter, pumpkin butter, sugar, cinnamon, nutmeg, cloves, and allspice.
  7. Roll Out the Dough: Once risen, punch down the dough and roll it into a rectangular shape, about 1/4 inch thick.
  8. Spread the Filling: Evenly spread the pumpkin butter filling over the dough, leaving a small border around the edges.
  9. Roll It Up: Starting from one long side, carefully roll the dough away from you and pinch the seams to seal.
  10. Cut the Rolls: Slice the rolled dough into equal pieces, about 1.5 inches thick.
  11. Second Rise: Cover the rolls and let them rise for another 30 minutes.
  12. Preheat & Bake: Preheat your oven to 350°F (175°C) and bake for 25-30 minutes until golden.
  13. Make the Glaze: Whisk together powdered sugar, milk, maple syrup, and melted butter until smooth, then drizzle it over warm rolls.
  14. Serve and Enjoy: Let them cool for a few minutes and then enjoy warm!

Notes

These rolls can be made ahead of time and refrigerated overnight before the second rise.

Nutrition

Keywords: pumpkin, cinnamon rolls, autumn, baking, breakfast

Find it online: https://mapleladle.com/weeknight-pumpkin-butter-cinnamon-rolls-quick-gooey/