Description
These Pumpkin Butter Cinnamon Rolls with Maple Glaze combine soft, fluffy rolls with a rich pumpkin butter filling infused with warm spices. Topped with a smooth maple glaze, they make a perfect autumn treat for breakfast or dessert.
Ingredients
Scale
Pumpkin Butter
- 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
Dough
- 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
Filling
- 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)
Maple Glaze
- 1 1/2 cup Powdered Confectioners Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoon Maple Syrup
- 2 1/2 tablespoon Whole Milk
Instructions
- Make the Pumpkin Butter: Combine pumpkin purée, dark brown sugar, honey, lemon juice, cinnamon, and cloves in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low. Cook, stirring frequently, for 20 minutes until thickened.
- Cool Pumpkin Butter: Transfer the pumpkin butter to a bowl. Freeze to cool quickly or refrigerate if not using immediately for the cinnamon rolls.
- Prepare Dough Dry Ingredients: In a large bowl or stand mixer bowl, combine flour, instant dry yeast, and kosher salt.
- Prepare Dough Wet Ingredients: In a microwave-safe bowl, combine granulated sugar, unsalted butter, water, and whole milk. Heat for 1 minute, then whisk until butter dissolves. Ensure the temperature is between 120-130°F (48-55°C) to keep yeast active.
- Mix Dough: Gradually add the warm milk mixture into the flour mixture. Add the egg and mix until a soft, sticky dough forms.
- Preheat Oven for Proofing: Set the oven to 200°F (95°C).
- Knead Dough: Using a dough hook at low speed on a stand mixer, knead for 4 minutes until elastic, or knead by hand on a lightly floured surface for 4 minutes.
- Rest Dough: Cover dough with plastic wrap and let it rest on the counter for 10 minutes.
- Make Filling Mixture: In a small bowl, mix dark brown sugar, cinnamon, and vanilla extract.
- Roll and Fill Dough: Roll dough into a 16×9-inch rectangle on a floured surface. Brush with 1/4 cup unsalted butter and evenly sprinkle the cinnamon sugar mixture on top.
- Add Pumpkin Butter: Spread ½ to ¾ cup of pumpkin butter over the dough, leaving a 1-inch border to avoid overflow. Reserve any extra for topping.
- Shape Rolls: Roll the dough tightly into a log shape and cut into 12 equal pieces. Place on a greased 9×13-inch baking pan with ½-inch spacing between rolls. Cover loosely with aluminum foil.
- Proof Rolls: Turn off the oven and place covered rolls inside to rise for 30 minutes.
- Preheat Oven for Baking: Remove rolls, discard foil, and increase oven temperature to 375°F (190°C).
- Bake Rolls: Bake rolls for 15-18 minutes until centers turn lightly golden brown.
- Prepare Maple Glaze: In a bowl, whisk powdered sugar, vanilla extract, maple syrup, and whole milk until smooth and pourable. Adjust milk to desired consistency. Warm glaze in microwave for 30 seconds before use.
- Glaze Rolls: Remove rolls from oven and let cool slightly. Drizzle maple glaze over rolls and serve warm.
Notes
- Ensure the milk mixture temperature is not too hot to avoid killing the yeast.
- Do not overfill the rolls with pumpkin butter to prevent spilling during baking.
- Use fresh yeast for best rising results.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
- The rolls are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 38 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Keywords: pumpkin cinnamon rolls, pumpkin butter, maple glaze, autumn breakfast, baked cinnamon rolls
