Pumpkin Butter Cinnamon Rolls Recipe

The leaves are changing all around us, here in Indiana, leaving a festival of colors, bright crisp smells, and the inevitable parade of costumed children looking for treats. I wish it was appropriate for me to line up with the youngsters to collect candy at each door…. unfortunately I’m too old and have to curb my sweet tooth by supplying myself with my own treats. This however isn’t too difficult when I have a jar of pumpkin butter hanging out in the fridge, just crying to be spread on something.

This may be a new fall favorite in my home, and it’s all thanks to my torturous sweet tooth, that never stops hounding for the goods. Something about yeasted baked goods makes my heart pound and my taste buds salivate. The smell emitted by those little single cell organisms ,while they create their carbon dioxide, magically leavens dough and fills the kitchen with what my nose has labeled as pure happiness.

So I paired butter, yeasted dough, sugar, pumpkin butter, cinnamon, and frosting… to create something I wish I would have thought of sooner. I love finding new ways to use up leftovers in my pantry or refrigerator. If you take a moment to scan the contents in your kitchen,then  try and think of ways to use up things in ways you wouldn’t normally use them. You’ll be surprised what you come up with. Sometimes being creative with ingredients is easier than you think, and ideas can come from the strangest places. Sometimes it’s a flop and other times it’s a win. These Pumpkin Butter Cinnamon Rolls are most definitely a win.

Pumpkin Butter Cinnamon Rolls Recipe

 

Author:

Nicole

Yields: 18-24 rolls

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Ingredients

Dough

• 4½ teaspoons active dry yeast
• ¾ cup warm water, 100 degrees F.
• ¾ cup milk, scalded
• ½ cup sugar
• ⅔ cup butter, melted
• 1½ teaspoons salt
• 2 large eggs
• 6 cups all-purpose flour

Filling

• ¼ cup butter, room temp
• 1 cup pumpkin butter
• 1 cup light brown sugar
• 2 tablespoons pumpkin pie spice

Frosting

• ¼ cup pumpkin butter
• 4 tablespoons butter, melted
• 1½ teaspoons vanilla
• 2½ -3 cups powdered sugar

Instructions

1. Preheat your oven to 350 degrees F.
2. In the bowl of your stand mixer, dissolve yeast in the warm water and allow to proof. In a large bowl whisk milk, sugar, melted butter, salt and eggs.
3. Whisk in 1 cup of flour until smooth and then add to mixer bowl with proofed yeast.
4. With dough hook attachment, knead in the remaining flour until dough forms a ball, and then knead dough in the stand mixer on low for 5 minutes. Place in well-greased bowl, cover and set in a warm draft free space. Let rise until doubled in size, approximately 1 hour.
5. When doubled in size, punch down the dough. Roll out on a floured surface into a 22 by 11 in. rectangle. Spread the room temp. butter all over dough's surface. Spread an even layer of pumpkin butter over the surface on top of the butter layer. Whisk together the brown sugar and pumpkin pie spice, then sprinkle over the layer of pumpkin butter. Beginning at the 22-inch side, role up dough and pinch edge together to seal. Cut into 18 to 24 slices.
6. Coat the bottom of a baking sheet with butter and sprinkle with brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 30-45 minutes. Bake for about 35 min or until golden brown.
7. Meanwhile, mix pumpkin butter, melted butter, powdered sugar, and vanilla. Add more powdered sugar, a tablespoon at a time until the glaze reaches desired consistency. Spread or pour over slightly cooled rolls. Serve up and enjoy!

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