Name: Pumpkin Butter Cinnamon Rolls with Maple Glaze Recipe
Prep time: 30 min
Cook time: 38 min
Total time: 1 h 18 min
Cuisine: American
Ingredients: 1 can 100% Pumpkin Purée; 2/3 cup Dark Brown Sugar; 1/4 cup Honey; Juice of 1 Lemon; 1/4 teaspoon Ground Cinnamon; 1/8 teaspoon Ground Cloves; 2 3/4 cup All-Purpose Flour; 2 1/4 teaspoon Instant Dry Yeast; 1 teaspoon Kosher Salt; 1/4 cup Granulated Sugar; 2 tablespoon Unsalted Butter; 1/2 cup Water; 1/4 cup Whole Milk; 1 Large Egg; 2/3 cup Dark Brown Sugar; 1 tablespoon Ground Cinnamon; 1 teaspoon Vanilla Extract; 1/4 cup Unsalted Butter (for brushing); 1/2 to 3/4 cup Pumpkin Butter (from above); 1 1/2 cup Powdered Confectioners Sugar; 1 teaspoon Vanilla Extract; 2 teaspoon Maple Syrup; 2 1/2 tablespoon Whole Milk

Ingredients

1 can 100% Pumpkin Purée

2/3 cup Dark Brown Sugar (divided)

1/4 cup Honey

1 Lemon (juice only)

1/4 teaspoon Ground Cinnamon

1/8 teaspoon Ground Cloves

2 3/4 cup All-Purpose Flour

2 1/4 teaspoon Instant Dry Yeast

1 teaspoon Kosher Salt

1/4 cup Granulated Sugar

2 tablespoon Unsalted Butter (plus 1/4 cup for brushing)

1/2 cup Water

1/4 cup Whole Milk (plus 2 1/2 tablespoon for glaze)

1 Large Egg

1 tablespoon Ground Cinnamon

1 teaspoon Vanilla Extract (divided)

1 1/2 cup Powdered Confectioners Sugar

2 teaspoon Maple Syrup

Instructions

Step 1: In a medium saucepan, combine the pumpkin purée, 2/3 cup dark brown sugar, honey, lemon juice, ground cinnamon, and ground cloves. Bring to a boil over medium-high heat, then reduce the heat to low and cook, stirring frequently, for 20 minutes or until thickened.

Step 2: Transfer the pumpkin butter to a bowl and cool quickly by freezing or refrigerate if not using immediately.

Step 3: Meanwhile, prepare the dough. In a large bowl or stand mixer bowl, mix together the flour, yeast, and kosher salt.

Step 4: In a microwave-safe bowl, combine granulated sugar, 2 tablespoons butter, water, and 1/4 cup milk. Heat for 1 minute and whisk until the butter dissolves. Ensure the temperature is between 120-130°F (48-55°C) to keep yeast active.

Step 5: Gradually add the warm milk mixture to the flour mixture. Add the egg and stir until a soft, sticky dough forms.

Step 6: Preheat the oven to 200°F (95°C).

Step 7: Knead the dough using a stand mixer with a dough hook on low for 4 minutes, or by hand on a lightly floured surface for 4 minutes, until elastic.

Step 8: Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes.

Step 9: In a small bowl, combine 2/3 cup dark brown sugar, ground cinnamon, and 1 teaspoon vanilla extract.

Step 10: Roll the dough into a 16×9-inch rectangle on a floured surface. Brush generously with 1/4 cup melted unsalted butter and sprinkle evenly with the cinnamon sugar mixture.

Step 11: Spread ½ to ¾ cup of the pumpkin butter evenly over the dough, leaving a 1-inch border around the edges to prevent overflow. Reserve any extra pumpkin butter for serving.

Step 12: Roll the dough tightly into a log and cut into 12 equal rolls. Place them spaced about ½ inch apart in a greased 9×13-inch baking pan. Cover with aluminum foil.

Step 13: Turn off the oven and place the pan inside to let the rolls rise for 30 minutes.

Step 14: Remove foil, increase oven temperature to 375°F (190°C), and bake rolls for 15-18 minutes until the centers are lightly golden.

Step 15: While baking, combine the powdered sugar, remaining 1 teaspoon vanilla extract, maple syrup, and 2 1/2 tablespoons milk in a bowl. Whisk until smooth and pourable. Heat in the microwave for 30 seconds before glazing.

Step 16: Let the rolls cool for a few minutes after baking, then drizzle with the warm maple glaze before serving.

Tips & Variations

For a vegan version, substitute butter with coconut oil and use a flax egg instead of a large egg.

If you prefer less sweetness, reduce the sugar in the pumpkin butter or glaze to suit your taste.

Add chopped nuts or raisins to the cinnamon sugar filling for extra texture.

Ensure your liquid mixture is not too hot to avoid killing the yeast, which helps the rolls rise properly.

FAQs

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

No, canned pumpkin pie filling contains added sugars and spices, which will alter the recipe’s flavor and texture. Use 100% pumpkin purée instead for the best results.

How do I know if my cinnamon rolls are fully baked?

The rolls are ready when their centers turn a light golden brown and they spring back slightly when touched. Baking for 15-18 minutes at 375°F usually ensures they are fully cooked without drying out.