Easy Homemade Pumpkin Butter Cinnamon Rolls Recipe

There’s something truly magical about the smell of freshly baked cinnamon rolls wafting through your home, especially when they’re filled with rich, homemade pumpkin butter. These pumpkin butter cinnamon rolls capture all the cozy, fall flavors you crave in an easy, make-ahead recipe. Once you try this recipe, it’ll become your go-to for autumn breakfasts and holiday brunches.

this Recipe

Whether you’re a seasoned baker or just starting out, these rolls are incredibly forgiving and rewarding. The pumpkin butter adds a moist, spicy sweetness that pairs perfectly with the cinnamon swirl, making these pumpkin butter cinnamon rolls a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

• Incorporates seasonal pumpkin butter for a unique fall twist on classic cinnamon rolls.
• Soft, fluffy dough enriched with a blend of warm spices and pumpkin puree.
• Easy to prepare from scratch with simple pantry ingredients.
• Perfectly balanced sweetness, not too sugary or heavy.
• Great for breakfast, brunch, or a cozy dessert option.

Ingredients

Gather these ingredients to create the soft dough, flavorful pumpkin butter filling, and a simple glaze to top your rolls.

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1/4 cup granulated sugar
• 2 1/4 tsp active dry yeast (1 packet)
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup unsalted butter, melted and cooled
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg, room temperature

Pumpkin Butter Filling

• 1/2 cup pumpkin butter (homemade or store-bought)
• 1/4 cup brown sugar, packed
• 1 tbsp ground cinnamon
• 2 tbsp unsalted butter, softened

Glaze

• 1 cup powdered sugar
• 2-3 tbsp whole milk
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours (including rising)
• Servings: 12 rolls
• Calories: Approximately 280 per roll

How to Make Easy Homemade Pumpkin Butter Cinnamon Rolls: The Ultimate Fall Treat!

1. In a small bowl, combine warm milk, yeast, and 1 tablespoon of sugar; let it activate for 5-7 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, salt, cinnamon, nutmeg, and ginger. Stir in pumpkin puree, melted butter, and egg.
3. Add the yeast mixture to the dry ingredients and mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a kitchen towel, and allow it to rise in a warm spot for about 1 hour or until doubled in size.
5. While the dough rises, prepare the filling by mixing pumpkin butter, brown sugar, cinnamon, and softened butter into a smooth spread.
6. Roll the dough out on a floured surface into a 16×12 inch rectangle. Spread the pumpkin butter filling evenly over the dough, leaving a small border around the edges.
7. Tightly roll the dough from the long side into a log and slice into 12 equal rolls. Arrange them in a greased 9×13 inch baking dish, cover, and let rise for another 30 minutes.
8. Preheat your oven to 350°F (175°C). Bake the rolls for 22-25 minutes until golden brown and cooked through.
9. While the rolls bake, whisk together powdered sugar, milk, vanilla, and cinnamon to make the glaze. Drizzle over warm rolls before serving.

Tips for the Best Results

• Make sure your milk is warm, not hot, to activate the yeast properly without killing it.
• Use fresh yeast for the best rise and texture in your dough.
• Don’t over-roll the dough to prevent tough rolls; keep it soft and pliable.
• Let the rolls rise in a warm, draft-free environment for an even, fluffy texture.
• For an extra touch, sprinkle chopped pecans or walnuts on the filling before rolling.

Storage and Reheating

Store leftover pumpkin butter cinnamon rolls in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To keep them fresh longer, wrap the rolls tightly and freeze for up to 3 months.

Reheat refrigerated rolls in the microwave for 20-30 seconds or warm them individually in a 300°F oven for 5-7 minutes. For frozen rolls, thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree since pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your rolls.

Is it possible to make these cinnamon rolls ahead of time?

Absolutely! You can prepare the rolls, let them rise, then cover and refrigerate overnight. Bake them fresh the next morning for a convenient breakfast.

Can I substitute the pumpkin butter filling with something else?

Yes, you can swap pumpkin butter for traditional cinnamon sugar filling or even apple butter for a different twist, but the pumpkin butter adds that special fall flavor.

Do I have to use whole milk, or can I use a dairy alternative?

Whole milk gives the best texture and richness, but you can substitute with unsweetened almond or oat milk, warmed to the same temperature, if you prefer dairy-free options.