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Pumpkin Butter Cinnamon Rolls

Soft and fluffy Pumpkin Butter Cinnamon Rolls infused with warm spices and pumpkin essence, perfect for autumn gatherings or any time you crave comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 rolls
Course: Breakfast, Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 packet active dry yeast (2 1/4 tsp)
  • 1/2 tsp salt
  • 1/2 cup milk (warmed)
  • 1/4 cup unsalted butter (melted)
  • 1 large egg
Filling Ingredients
  • 1 cup pumpkin butter
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 cup brown sugar

Method
 

Preparation
  1. In a small bowl, combine your warmed milk with the sugar and yeast. Allow it to sit for about 5-10 minutes until it becomes frothy.
  2. In a large mixing bowl, whisk together the flour and salt.
  3. Once your yeast mixture is ready, add it to the dry ingredients along with the melted butter and egg. Mix until a dough starts to form.
  4. Transfer your dough to a lightly floured surface and knead gently for about 5 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Filling and Rolling
  1. Combine the pumpkin butter, brown sugar, cinnamon, and nutmeg in a bowl.
  2. Once the dough has risen, punch it down and roll it out into a rectangle (about 1/4 inch thick).
  3. Evenly spread the pumpkin butter mixture over the rolled-out dough.
  4. Starting from one edge, carefully roll the dough into a log shape.
  5. Slice the log into 12 equal pieces and place them in a greased baking dish.
  6. Cover the dish with a cloth and allow the rolls to rise for another 30-45 minutes.
Baking
  1. Preheat the oven to 350°F (175°C). Bake the rolls for 25-30 minutes until they are golden brown.
  2. Allow them to cool for a few minutes before serving warm.

Notes

For a nut-free option, use oat milk instead of regular milk. To make this recipe vegan, swap the egg for a flax egg and replace the butter with coconut oil. Store in an airtight container for up to 5 days, or freeze for up to 3 months. To reheat, warm in the oven or microwave.