Pumpkin Butter Cinnamon Rolls: Fall Baking at Its Sweetest

When the air turns crisp and your kitchen starts craving the cozy aroma of cinnamon and pumpkin, these pumpkin cinnamon rolls are exactly what you need. Soft, pillowy dough wrapped around a spiced pumpkin butter filling and topped with luscious brown sugar frosting—this is the ultimate fall baking project that rewards every minute with pure seasonal joy.

Whether you’re whipping these up for a lazy Sunday breakfast or prepping ahead for a holiday brunch, this recipe will make you feel like a baking rockstar. Bonus: your home will smell like a cozy candle dream come true.

Why You’ll Fall in Love with These Pumpkin Butter Rolls

• Fluffy homemade dough with a touch of sweetness
• Rich pumpkin spice filling thanks to pumpkin butter
• Irresistible brown sugar frosting with hints of maple
• Perfect balance of fall flavors

Ingredients You’ll Need

For the Dough:

• 1/4 cup unsalted butter
• 1 cup buttermilk
• 2 1/4 tsp instant yeast (1 packet)
• 1/2 cup granulated sugar
• 3/4 tsp salt
• 1 1/2 tsp vanilla extract
• 3 eggs, room temp
• 4 to 4 1/2 cups all-purpose flour, plus more for rolling

For the Filling:

• 5 tbsp unsalted butter, softened
• 1/2 to 2/3 cup pumpkin butter
• 2/3 cup granulated sugar
• 1 tbsp ground cinnamon
• 1/4 tsp each: nutmeg, cloves, allspice

For the Brown Sugar Frosting:

• 1/4 cup unsalted butter
• 2 tbsp maple syrup
• 3 tbsp milk
• 1/2 cup brown sugar
• 1 1/2 cups powdered sugar

How to Make Pumpkin Cinnamon Rolls

1. Warm butter and buttermilk in a small pan until it reaches 112–115°F. Pour into the stand mixer bowl. Sprinkle yeast and sugar over top and let sit 5 minutes.
2. Add salt, vanilla, and eggs. Mix with paddle attachment until combined.
3. Switch to the dough hook. Add 4 cups of flour and mix for 5 minutes. Add up to 1/2 cup more if the dough is sticky.
4. Shape into a ball and transfer to a greased bowl. Cover with a damp towel and let rise in a warm place for 30–60 minutes, or until doubled.

Rolling and Filling

1. Roll the dough out on a floured surface to a 16×12-inch rectangle.
2. Spread softened butter evenly over the dough. Then add a generous layer of pumpkin butter.
3. In a small bowl, mix sugar with cinnamon, nutmeg, cloves, and allspice. Sprinkle evenly over the filling.
4. Starting from the long edge, roll up the dough tightly into a log. Slice into 12 even rolls.
5. Place rolls in a greased 9×13 baking dish. Cover and let rise for another 30–45 minutes.

Baking and Frosting

1. Preheat oven to 350°F. Bake rolls for 22–25 minutes, until lightly golden.
2. Meanwhile, make the frosting: melt butter in a saucepan, then stir in maple syrup, milk, and brown sugar. Bring to a simmer for 1 minute, then remove from heat. Stir in powdered sugar until smooth.
3. Drizzle frosting over warm rolls and let it melt into all those swirls of pumpkin spice goodness.

Olivia’s Fall Baking Tips

• Pumpkin butter can be homemade or store-bought—just make sure it’s thick and spiced.
• Letting the dough rise in a slightly warm oven (turned off!) can speed things up.
• Use dental floss to slice rolls cleanly without squishing.
• These reheat beautifully—just 10 seconds in the microwave makes them gooey again.

Why These Rolls Have My Heart

The first time I made these rolls, it was a chilly Saturday, and I had some leftover pumpkin butter to use up. One bite, and I knew this was a new tradition. Now, every October, these rolls kick off my baking season. They’re more than just a treat—they’re comfort, nostalgia, and a sweet reminder to slow down and savor the season.

What to Serve with Pumpkin Cinnamon Rolls

Pair them with hot coffee, chai, or apple cider for the coziest morning ever. These also make a sweet addition to a holiday brunch spread or a comforting dessert after dinner.

How to Store and Reheat

Keep leftovers in an airtight container at room temp for 2 days or in the fridge for up to 5 days. Reheat in the microwave or oven until warm. You can also freeze unfrosted rolls and add frosting fresh after reheating.

FAQs About Pumpkin Butter Rolls

Can I make these ahead of time?

Yes! Assemble the rolls and refrigerate overnight. Let them come to room temp and rise slightly before baking.

What if I don’t have pumpkin butter?

You can mix canned pumpkin purée with brown sugar and spices as a quick substitute.

Can I use cream cheese frosting instead?

Absolutely—it’s a delicious twist!

Fall Baking Just Got Cozier

These pumpkin cinnamon rolls are soft, spiced, and dripping in brown sugar frosting—basically everything you want from fall baking. Whether you’re gifting them, sharing with family, or treating yourself, this pumpkin butter roll recipe is comfort food at its finest. Happy baking, friends!

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Pumpkin Butter Cinnamon Rolls

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• Author: Amanda Thompson
• Total Time: 2 hours (including rising)
• Yield: 12 rolls 1x
• Diet: Vegetarian

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Description

Pumpkin Butter Cinnamon Rolls are the ultimate fall baking indulgence. Fluffy, golden rolls swirled with a rich spiced pumpkin butter filling and topped with silky brown sugar frosting make for a cozy, irresistible treat. Perfect for breakfast, brunch, or dessert, they’re sure to bring warmth and joy to your autumn table.

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Ingredients

Scale 1x2x3x

For the Dough:

• 1/4 cup unsalted butter

• 1 cup buttermilk

• 2 1/4 tsp instant yeast (1 packet)

• 1/2 cup granulated sugar

• 3/4 tsp salt

• 1 1/2 tsp vanilla extract

• 3 eggs, room temperature

• 4 to 4 1/2 cups all-purpose flour (plus more for rolling)

For the Filling:

• 5 tbsp unsalted butter, softened

• 1/2 to 2/3 cup pumpkin butter

• 2/3 cup granulated sugar

• 1 tbsp ground cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cloves

• 1/4 tsp allspice

For the Brown Sugar Frosting:

• 1/4 cup unsalted butter

• 2 tbsp maple syrup

• 3 tbsp milk

• 1/2 cup brown sugar

• 1 1/2 cups powdered sugar

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Instructions

Make the Dough:

1. Warm butter and buttermilk to 112–115°F. Pour into a stand mixer bowl. Sprinkle yeast and sugar on top; let sit 5 minutes.

2. Add salt, vanilla, and eggs. Mix with paddle attachment until blended.

3. Switch to dough hook. Add 4 cups flour and knead 5 minutes. Add up to 1/2 cup more flour if needed.

4. Transfer to a greased bowl, cover, and let rise in a warm place for 30–60 minutes, until doubled.

Assemble the Rolls:

1. Roll dough into a 16×12-inch rectangle on a floured surface.

2. Spread softened butter and pumpkin butter evenly.

3. Mix sugar with cinnamon, nutmeg, cloves, and allspice. Sprinkle over filling.

4. Roll up tightly from the long edge. Slice into 12 rolls.

5. Place in greased 9×13 dish, cover, and let rise for another 30–45 minutes.

Bake and Frost:

1. Preheat oven to 350°F. Bake for 22–25 minutes, until lightly golden.

2. In a saucepan, melt butter for frosting. Add maple syrup, milk, and brown sugar. Simmer for 1 minute, then remove from heat.

3. Stir in powdered sugar until smooth.

4. Drizzle frosting over warm rolls. Serve and enjoy!

Notes

Pumpkin butter should be thick—avoid runny versions.

Use dental floss to slice rolls cleanly.

Reheat leftovers briefly in microwave for gooey perfection.

Cream cheese frosting is a delicious substitute.

Rolls can be made ahead and refrigerated overnight before baking.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American