Fresh hot out of the oven, tender, pumpkin butter cinnamon rolls are a delightful morning treat! Maple glazed and warm, this is a quicker homemade recipe.
How do you capture fall-spiced pumpkin goodness in one big gooey delicious bite? Fresh out of the oven, warm and tender pumpkin butter cinnamon rolls. Oh yes, you sure do need these. If you lack a little motivation to get out of bed, this is your instant solution.
Cinnamon rolls are a lot easier than you would think, especially since I have a quicker method for you to try! Keep reading to learn a faster track to cinnamon roll yumminess.
So how do you take a classic cinnamon roll and make it special for autumn? Homemade pumpkin butter! It’s like a pot of pumpkin pie, so grab a big spoon because you’ll want to eat it straight from the pan.
Pumpkin puree, honey, lemon, cinnamon, and cloves, warm up, and you’re ready to fill those cute little pinwheels. They are just bursting from the rolls, oh I can’t wait… but they look a little naked don’t you think?
Ahhh, that’s better. You really can’t have a cinnamon roll without the sticky sweet glaze. I made a maple glaze for these baked treats. I love the flavor of pure maple syrup , and they go so well with pumpkin.
So let me tell you about this special speedy dough recipe. Two things, I used Fleischmann’s Rapid Rise Yeast and a warm oven is everything you need for cutting the time in almost half! Instant rise yeast is awesome because all you have to do is mix the dry ingredients together, no rehydrating the yeast before!
Many times people may be unsuccessful with their dough because the water is too hot when they rehydrate the yeast and they die. Sad, but very true. Instant dry yeast is a nice fail-safe method, especially if you’re a newbie to making a yeast-risen dough.
Want to hear another great tip? This recipe requires only ONE rise, and this is HUGE friends. This means less time for proofing in a pre-warmed oven, only 30 minutes for the dough to ferment, versus the normal few hours. What does this mean? Enjoying each bite that much sooner is paramount to customer satisfaction!
This recipe is magical because you don’t need to ferment the dough before you fill and roll. Just mix, flatten, add the rich cinnamon sugar topping, a generous helping of the freshly made pumpkin butter, roll, slice, and rise. The first time you make this it may take a little longer to get a feel for the steps, but once you’ve done it, you will be a cinnamon roll master!
Just because you are strapped for time, doesn’t mean that you can’t create some homemade cinnamon rolls. No excuses now that I have shared with you a method to make them even faster! I promise you are going to love them, and if you have any leftover pumpkin butter, slather some on top or save it for some waffles or scones, you really can’t go wrong. Enjoy!
What is the difference between Active Dry Yeast and Instant Yeast?
It can be confusing, but choosing one over the other changes how you mix the dough and the time it takes to rise before baking. Active dry yeast requires dissolving the yeast in ¼ cup warm (100˚–110˚F) water before using, then incorporate into your recipe. This cinnamon roll recipe calls for instant yeast (or RapidRise), you don’t need to rehydrate in water first, just add directly to dry ingredients then add the liquids heated to 120˚F-130˚F, knead, and allow to rest for 10 minutes. You can then just roll and shape the cinnamon rolls, rise for 30 minutes or until doubled, and then you’re ready to bake! Instant yeast cuts prep time down significantly so you can devour each pastry sooner! (Source: Bread World)
Pumpkin Butter Cinnamon Rolls with Maple Glaze
- 15 ounces pumpkin puree, 100% pure, (1 can)
- 2/3 cup dark brown sugar, packed
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon, ground
- 1/8 teaspoon ground cloves
Cinnamon Roll Dough-
- 2 3/4 cups all-purpose flour
- 2 1/4 teaspoons instant yeast, (1 package)
- 1 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter
- 1/2 cup water
- 1/4 cup whole milk
- 1 large egg
- 2/3 cup dark brown sugar
- 1 tablespoon cinnamon, ground
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons maple syrup
- 2 1/2 tablespoons whole milk
- Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in medium saucepan. Bring to a boil over medium-high heat, reduce heat to low. Cook, frequently stirring, for 20 minutes or until thickened. Transfer to a bowl and freeze to cool quickly, or refrigerate if not making the cinnamon rolls right away. Can be store in an airtight container in the refrigerator for up to 1 week.
- As the pumpkin butter cooks, prepare the dough. In a large bowl or the bowl of a stand mixer, combine the flour, yeast, and salt.
- In medium-sized microwave-safe bowl, combine sugar, butter, water, and milk. Heat for 1 minute, then whisk to dissolve the butter. Make sure the temperature is between 120-130°F (any higher will inactivate the yeast). Gradually stir in the milk mixture into the flour mixture. Add the egg and mix until a soft and sticky dough forms.
- Preheat the oven to 200°F.
- If using a stand mixer, use the dough hook and set the mixer on the lowest setting for 4 minutes, or until the dough becomes elastic. If not using a mixer, knead by hand on a lightly floured surface for 4 minutes. Cover the dough with plastic wrap, allow to rest on the counter for 10 minutes.
- Mix the cinnamon filling ingredients in a small bowl; brown sugar, cinnamon, and vanilla extract, except for the butter.
- Roll out the dough on a lightly floured surface until it measures 16-inch by 9-inch rectangle. Generously brush the melted butter on top of the dough. Evenly sprinkle the cinnamon mixture over the dough. Spread about ½ to ¾ cup of the pumpkin butter evenly over the dough, leaving a 1-inch border on all sides. You don’t want to add too much, or the pumpkin will overflow out of the rolls. Save the extra to top the rolls or enjoy with other pieces of bread.
- Tightly roll the dough and cut into 12 equal portions. Place the rolls on a lightly greased 9-inch by 13-inch baking pan, spaced out about ½-inch apart, 3 rolls per row (I left spaces along all of the edges). The rolls will expand more during proofing and baking. Gently press a piece of aluminum foil over the top.
- Turn OFF the oven. Place the covered rolls inside the oven to rise for 30 minutes.
- Remove the rolls from the oven and increase the oven temperature to 375°F. Remove and discard the foil. Once heated, bake the rolls for 15-18 minutes, or until the centers are lightly golden brown in color.
- In the meanwhile, combine the maple glaze ingredients together in one bowl, whisking until smooth and pourable. Add more milk if needed to make the glaze less thick. Microwave the glaze for 30 seconds to warm right before adding to the rolls.
- Remove the rolls from the oven and allow to cool for a few minutes before frosting. Drizzle the glaze over the rolls. Serve warm!