Light & Fluffy Cinnamon Rolls

This pumpkin butter cinnamon roll recipe combines the cozy flavors of fall with the classic comfort of homemade sweet rolls. The pumpkin adds moisture to the dough while the brown sugar frosting creates a caramel-like topping that takes these rolls to the next level.

I created this recipe after experimenting with leftover pumpkin butter from my annual autumn canning session. My teenagers now request these rolls every weekend from September through November.

Ingredients

• Warm milk: Activates the yeast properly use milk that feels like bath water temperature
• Pumpkin puree: Adds moisture and subtle flavor use pure canned pumpkin not pie filling
• Pumpkin butter: Intensifies the pumpkin flavor and creates swirls of autumn spice
• Cinnamon: Provides the classic warmth choose Ceylon cinnamon for a more complex flavor
• Brown sugar: In both filling and frosting creates a caramel undertone
• Active dry yeast: Makes the dough rise properly check expiration date for freshness

Step-by-Step Instructions

Activate the yeast:

Combine warm milk with yeast and sugar in a large bowl. Wait patiently for 5 to 10 minutes until the mixture becomes foamy and bubbling. This step confirms your yeast is alive and ready to work its magic. If no foam appears after 10 minutes, your yeast might be dead and you should start over with fresh yeast.

Create the pumpkin dough:

Add pumpkin puree, melted butter, egg and salt to your foamy yeast mixture. Mix thoroughly until completely combined. The pumpkin gives the mixture a beautiful orange hue. Now gradually add flour, about one cup at a time, stirring between additions. This prevents flour clouds and ensures even incorporation.

Knead to perfection:

Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes. The dough should become smooth, elastic and only slightly sticky. When you press your finger into it, it should slowly spring back. This kneading develops the gluten structure needed for fluffy rolls.

First rise:

Place your dough in a greased bowl, turning once to coat all sides. Cover with a damp towel or plastic wrap and let rise in a warm place for about an hour or until doubled in size. The warm environment accelerates yeast activity. Your dough is ready when it looks puffy and a finger poked into it leaves an indentation.

Shape and fill:

Roll out your risen dough on a floured surface into a 10x14 inch rectangle. Spread softened butter evenly across the surface, then spread pumpkin butter on top. Sprinkle the entire surface with brown sugar and cinnamon, leaving a half inch border along one long edge to help seal the roll.

Roll and slice:

Starting from the long edge without the border, roll the dough tightly into a log shape. Use a sharp knife or unflavored dental floss to slice into 9 to 12 even pieces. The dental floss technique gives the cleanest cuts. Simply slide floss under the roll, cross ends over top, and pull tight.

Second rise:

Arrange your sliced rolls in a greased baking dish, leaving some room between each for expansion. Cover again and let rise for 30 to 45 minutes until puffy and touching each other. This second rise creates the final light texture we want in the finished rolls.

Bake to golden perfection:

Preheat your oven to 350°F and bake the rolls for 20 to 25 minutes. Look for a golden brown top and make sure the center roll is fully baked. If the tops brown too quickly, cover loosely with foil for the remaining bake time.

Create the brown sugar frosting:

While rolls bake, combine brown sugar, butter and milk in a small saucepan. Heat gently until sugar completely dissolves, stirring constantly to prevent burning. Remove from heat, add vanilla extract, then gradually whisk in powdered sugar until smooth and pourable but not too thin.

Frost and serve:

Pour the warm frosting over the rolls immediately after removing them from the oven. The heat helps the frosting seep into all the crevices of the rolls. Let cool for 5 minutes before serving to allow the frosting to set slightly.

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You Must Know

• Can be prepared the night before and refrigerated after the first rise
• Each roll contains about 320 calories and 7g of protein
• Perfect with a cup of hot coffee or apple cider

The pumpkin butter is truly the secret ingredient here. I discovered its magic when I accidentally used it instead of plain pumpkin puree one rushed morning. The intensity of flavor was so remarkable that I immediately rewrote my recipe to include it permanently.

Make Ahead Options

These cinnamon rolls work beautifully as a make ahead breakfast. After shaping and placing in your baking dish, cover tightly with plastic wrap and refrigerate overnight. In the morning, remove from refrigerator and let stand at room temperature for 45 minutes before baking. This slow rise actually develops even more flavor in the dough.

Substitution Ideas

No pumpkin butter? You can substitute apple butter or make a quick version by cooking down 1/2 cup pumpkin puree with 2 tablespoons maple syrup, 1 teaspoon pumpkin pie spice, and 1 tablespoon brown sugar until thickened. For a dairy free version, substitute plant based milk and butter alternatives throughout the recipe. The texture will be slightly different but still delicious.

Serving Suggestions

These rolls are substantial enough to serve as a complete breakfast, but pair wonderfully with savory options for a balanced brunch. Try serving alongside a simple egg frittata or breakfast casserole. For a truly decadent treat, warm leftover rolls in the microwave for 15 seconds and top with a small scoop of vanilla ice cream for dessert.

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Frequently Asked Questions

→ How do I ensure the dough rises properly?

Make sure the milk is warm (around 110°F) to activate the yeast. Keep the dough in a warm environment to rise effectively.

→ Can I make the rolls ahead of time?

Yes, you can prepare the rolls up to the second rise, refrigerate overnight, and bake them fresh the next morning.

→ What can I substitute for pumpkin butter?

If pumpkin butter isn't available, use spiced pumpkin puree as a substitute for the filling.

→ How do I prevent the rolls from sticking to the pan?

Grease the baking dish thoroughly with butter or non-stick spray to ensure easy removal after baking.

→ How can I make the frosting thicker?

Add more powdered sugar, a tablespoon at a time, until you reach your desired consistency.