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Pumpkin Butter Cinnamon Rolls

Saura Kline
Cinnamon Rolls filled with Homemade Pumpkin Butter
Servings 1214 cinnamon rolls

Ingredients
  

Pumpkin Dough

  • 2 1/4 tsp active dry yeast
  • 1/2 cup milk
  • 1/2 cup sugar
  • 4 Tbsp butter, soft
  • 1 tsp salt
  • 2 eggs
  • 1/4 cup pumpkin puree
  • 2 cups all-purpose flour
  • 2 cups bread flour

Pumpkin Butter Filling

  • 1 15-ounce can pumpkin puree (minus 1/4 cup for dough)
  • 1/4 cup water
  • 2 Tbsp. brown sugar
  • 2 Tbsp. sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp nutmeg
  • 1/4 tsp salt

Cream Cheese Icing

  • 1/2 cup cream cheese, room temperature
  • 4 Tbsp butter, soft
  • 3/4 cup powdered sugar
  • 1 tsp vanilla

Instructions
 

  • Make the pumpkin butter first. Combine all the ingredients in a small sauce pot and cook down on medium heat, stirring frequently, for about 20-30 minutes. Cook the pumpkin down until its thick like apple butter.  Cool in the refrigerator while preparing the dough.
    To make the dough, first microwave the milk for 30-45seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up. In a mixing bowl fitted with a dough hook, combine flours, sugar, and salt. Pour in the yeast mixture and turn on low. Add in eggs, one at a time, then pumpkin puree. Scrape down sides as needed, and add in butter pieces until the dough comes together.
  • Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with plastic wrap and place somewhere warm with no drafts or breezes.
    Let this proof for 45 minutes. Dough should double in size.
  • Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. The dough may be a little sticky from the pumpkin puree addition, so use more flour as needed. Spread the pumpkin filling over, leaving 1/2” from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
  • The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 11/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 1 hour in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
  • Preheat oven to 350 degrees F (176 degrees C). Bake forabout 20-25 minutes, or until golden brown on the sides.
    While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar and vanilla, scrape down sides, and continue to paddle on high until soft and fluffy.
  • Once rolls are out of oven, immediately brush on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.