There’s something magical about the smell of cinnamon rolls baking. It fills your home with warmth and comfort. I remember as a kid, Saturday mornings were always cinnamon roll mornings. My grandma would let me help sprinkle the cinnamon-sugar mixture, creating a beautifully messy masterpiece. It wasn’t just about the delicious pastry; it was about the shared time, the laughter, and the feeling of being loved. This recipe takes that comforting feeling and elevates it with the cozy flavors of autumn – introducing you to the best pumpkin butter cinnamon rolls you’ve ever tasted! These aren’t your average cinnamon rolls; they’re a delightful blend of spice, sweetness, and that irresistible tang of pumpkin butter.
Why You’ll Fall Head Over Heels for These Rolls
Let’s be honest, everyone loves a good cinnamon roll. But these? They’re different. We’ve taken the classic recipe and infused it with autumnal magic. Here’s why you’ll absolutely adore them:
- Unforgettable Flavor: The pumpkin butter adds a unique depth and complexity. It’s not just pumpkin spice; it’s a warm, buttery, subtly tangy flavor that complements the cinnamon perfectly.
- Soft & Fluffy Texture: We’re using a secret ingredient (more on that later!) to guarantee the most incredibly soft and fluffy rolls. No dense, chewy cinnamon rolls here!
- Homemade Goodness: There’s nothing quite like the satisfaction of making your own dough. This recipe is surprisingly manageable, even for beginner bakers.
- Perfect for Fall Gatherings: These rolls are stunning and delicious – perfect for a brunch, Thanksgiving morning, or any cozy autumn celebration.
- Make-Ahead Friendly: You can prepare the dough the night before, which makes those busy mornings a breeze.
The Ingredients You’ll Need
Let’s get to the good stuff! Here’s everything you’ll need to create these amazing best pumpkin butter cinnamon rolls. I’ve included measurements for both metric and imperial users.
For the Dough:
- 3 ½ cups (420g) all-purpose flour, plus extra for dusting
- ¼ cup (57g) granulated sugar
- 2 ¼ teaspoons (7g) active dry yeast
- 1 teaspoon salt
- 1 cup (240ml) warm milk (110-115°F / 43-46°C)
- ¼ cup (59ml) water, warm (110-115°F / 43-46°C)
- 2 large eggs, room temperature
- ¼ cup (59ml) unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon (15g) dry milk powder (our secret ingredient for extra fluffiness!)
For the Filling:
- ½ cup (120g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- 2 tablespoons ground cinnamon
- ½ cup (120g) pumpkin butter (store-bought is fine, or homemade – see notes!)
For the Cream Cheese Glaze:
- 4 ounces (113g) cream cheese, softened
- ¼ cup (59ml) unsalted butter, softened
- 1 ½ – 2 cups (180-240g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk or cream (to adjust consistency)
Let’s Get Baking: Step-by-Step Instructions
Ready to bake the best pumpkin butter cinnamon rolls ever? Let’s dive in!
1. Make the Dough:
- In a large bowl (or the bowl of a stand mixer), combine the flour, sugar, yeast, and salt.
- In a separate bowl, whisk together the warm milk, warm water, eggs, melted butter, vanilla extract, and dry milk powder.
- Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. (Or, use the dough hook attachment on your stand mixer for 5-7 minutes.)
- Place the dough in a lightly greased bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
2. Assemble the Rolls:
- Punch down the risen dough.
- On a lightly floured surface, roll the dough into a large rectangle, approximately 12×18 inches (30×45 cm).
- Spread the softened butter evenly over the entire surface of the dough.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the buttered dough.
- Spoon dollops of pumpkin butter evenly over the cinnamon-sugar mixture.
- Starting from the long end, tightly roll the dough into a log.
- Using a sharp knife or dental floss (my personal favorite!), cut the log into 12 equal slices.
3. Bake the Rolls:
- Grease a 9×13 inch (23×33 cm) baking dish.
- Arrange the cinnamon rolls in the prepared dish, leaving a little space between them.
- Cover the dish with plastic wrap and let the rolls rise again for 30-45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 20-25 minutes, or until golden brown and cooked through.
4. Make the Cream Cheese Glaze:
- While the rolls are baking, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until well combined.
- Stir in the vanilla extract and add milk or cream, a tablespoon at a time, until the desired consistency is reached. (You want it thick enough to drizzle, but not too stiff.)
5. Finish & Serve:
- Remove the cinnamon rolls from the oven and let them cool slightly in the baking dish.
- Drizzle generously with the cream cheese glaze.
- Serve warm and enjoy the best pumpkin butter cinnamon rolls you’ve ever had!
Tips, Variations & Serving Suggestions
Here are a few extra tips and ideas to really elevate your experience:
- Homemade Pumpkin Butter: If you’re feeling ambitious, make your own pumpkin butter! It’s surprisingly easy – simply roast pumpkin puree, then simmer with brown sugar, spices, and a touch of apple cider vinegar until thickened.
- Nutty Twist: Add chopped pecans or walnuts to the filling for extra crunch.
- Spiced Glaze: Add a pinch of cinnamon or nutmeg to the cream cheese glaze for an extra layer of spice.
- Overnight Rise: For a more intense flavor, place the dough in the refrigerator after the first rise for an overnight rise. Bring to room temperature before rolling and baking.
- Serving Suggestions: Pair with a warm cup of coffee, chai latte, or a glass of cold milk. They’re also fantastic with a scoop of vanilla ice cream!
- Pro tip: Cover the pan loosely with foil during baking for the first 15 minutes to prevent over-browning.
Nutritional Information (Approximate, per roll)
- Calories: 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Protein: 5-7g
(Note: Nutritional information is an estimate and will vary based on specific ingredients used.)
Your New Favorite Autumn Treat Awaits!
Making these best pumpkin butter cinnamon rolls is a labor of love, but I promise, the reward is worth it! They’re guaranteed to fill your kitchen with a beautiful aroma and create a lasting memory. Don’t be intimidated by homemade dough – it’s simpler than you think. Give this recipe a try, and let me know how they turn out! I’m certain you’ll agree – these are the ultimate fall breakfast treat. Happy baking!
