Pumpkin Butter Cinnamon Rolls: The Ultimate Fall Comfort Bake

Few things embody the coziness of fall quite like Pumpkin Butter Cinnamon Rolls. With their soft brioche-style dough, spiced pumpkin filling, and coffee-kissed brown butter icing, these rolls strike the perfect balance between sweet and seasonal. Whether you’re planning a festive brunch or just want to fill your kitchen with the scents of cinnamon and maple, these rolls will deliver serious autumn vibes.

What makes these rolls extra special is their use of pumpkin butter—a rich, spiced spread that brings deeper flavor than plain pumpkin purée. (If you’re wondering about the difference between pumpkin purée and butter, check out this helpful guide from Libby’s). Unlike purée, pumpkin butter is simmered with spices and sweeteners, creating a thick, jammy consistency that caramelizes beautifully in baked goods.

The dough itself is built from a yeast base, creating a light, fluffy texture with a buttery richness. For those who are new to yeast baking or need a refresher, this yeast baking guide by King Arthur is an excellent place to start.

What Is Pumpkin Butter?

Pumpkin butter is a smooth, spreadable blend of pumpkin purée, sugar (or maple syrup), and spices like cinnamon, nutmeg, and clove. It’s slowly cooked down until thick and concentrated, much like apple butter. You can make it at home or buy it—Trader Joe’s and Williams Sonoma both sell excellent versions. In a pinch, you can mix pumpkin purée with apple pie spice and sweetener for a quick alternative.

Ingredients You’ll Need

Here’s what goes into these luscious rolls:

Dough

• 1 cup warm milk
• 2¼ tsp active dry yeast
• 1 tbsp brown sugar
• 6 tbsp salted butter, melted
• 3 large eggs, room temp
• 4 cups all-purpose flour
• 1 tsp salt

Filling

• ¾ – 1 cup pumpkin butter
• ½ cup dark brown sugar
• 1 tbsp ground cinnamon

Icing

• 4 tbsp salted butter, browned
• 6 oz cream cheese, room temp
• ¼ cup maple syrup
• 1 shot espresso or 1 tbsp instant espresso
• 2–3 cups powdered sugar
• 2 tsp vanilla extract

Step-by-Step: How to Make Pumpkin Butter Cinnamon Rolls

1. Make the Dough

• Warm the milk and combine with yeast and brown sugar.
• Let the yeast activate until bubbly (about 5–10 minutes).
• Add melted butter, eggs, flour, and salt.
• Mix until smooth and elastic, then cover and let rise for 1 hour or until doubled in size.

2. Prepare the Filling

• In a bowl, mix the brown sugar and cinnamon.
• Use pumpkin butter directly or spread a homemade version across your dough.
• This filling is what gives the rolls their rich autumn flavor.

3. Roll and Cut

• Roll the dough into a 12×18-inch rectangle.
• Spread evenly with pumpkin butter, then sprinkle the cinnamon-sugar mixture.
• Roll up into a tight log and slice into 12–15 rolls.
• Arrange in a buttered 9×13-inch pan.

4. Second Rise

• Cover and let the rolls rise while the oven preheats to 350°F.

5. Bake

• Bake for 25–30 minutes or until golden and puffed.
• The smell will be unreal: sweet cinnamon, spicy pumpkin, and buttery dough.

6. Make the Icing

• Brown the butter until golden and nutty.
• Beat with cream cheese, maple syrup, espresso, powdered sugar, and vanilla.
• Adjust thickness with more sugar or a splash of milk.

7. Frost and Serve

• Frost while warm so the icing melts into every swirl.
• Serve immediately for maximum gooey deliciousness.

Make-Ahead & Storage Tips

• To refrigerate ahead: Assemble and place in pan, cover, and refrigerate overnight. Let rolls sit at room temp for 30 minutes before baking.
• To freeze unbaked: Assemble and freeze. Thaw overnight and bake as usual.
• To freeze baked: Let cool, freeze, and rewarm before frosting.

Recipe Variations

• Swap pumpkin butter with apple butter for a different seasonal spin.
• Omit coffee in the icing for a more classic cream cheese glaze.
• Add chopped pecans or raisins for extra texture.

Baking Tips

• Use room temperature eggs and butter for a smoother dough.
• Don’t rush the rise—fully proofed dough = fluffier rolls.
• If baking at altitude, extend bake time by 5–10 minutes.

Nutritional Notes

Each roll contains roughly 466 calories. For lighter versions:

• Use reduced-fat cream cheese
• Try coconut sugar in place of brown sugar
• Use pumpkin purée instead of butter (but reduce sugar accordingly)

Common Mistakes to Avoid

• Don’t confuse purée with butter—the consistency matters.
• Don’t skip proofing—cold or under-risen dough will bake dense.
• Don’t overbake—they should be just golden, not dry.

FAQs About Pumpkin Butter Cinnamon Rolls

What’s the difference between pumpkin purée and pumpkin butter?
Purée is plain; butter is sweetened and spiced. You need pumpkin butter for this recipe’s flavor.

Can I use store-bought dough?
Yes, but you’ll lose the rich, eggy brioche texture.

Can I prep these overnight?
Absolutely. Assemble, refrigerate, then bake fresh in the morning.

How do I make pumpkin butter at home?
Simmer pumpkin purée with maple syrup, cinnamon, nutmeg, and clove until thick and glossy.

What if I don’t have a stand mixer?
Mix by hand and knead until smooth—about 10 minutes of elbow grease.

Serving Suggestions

• Pair with a chai latte or maple coffee.
• Serve as part of a fall brunch with scrambled eggs and fruit.
• Add to your Thanksgiving breakfast spread.

Reader Reviews

• “Holy. Flipping. Cow. These are insane.” – Colleen
• “I live at altitude and these still turned out incredible.” – Chelsea
• “Used frozen dough and they were still the best thing I’ve ever made.” – Jordan

Final Thoughts

Pumpkin Butter Cinnamon Rolls aren’t just a treat—they’re a fall tradition waiting to happen. The combination of gooey filling, aromatic spices, and melty icing makes them impossible to resist. Whether you serve them on a lazy weekend or a holiday morning, they’ll be the recipe everyone asks for.

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