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.
Combine pumpkin, sugar, honey, lemon juice, cinnamon and cloves in a 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.
Cinnamon Rolls
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 a 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 with a dough hook attachment, mix on the lowest speed setting for 4 minutes, or until the dough becomes elastic. 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 about 16-inch by 9-inch rectangle. Generously brush the melted butter on top. 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 place a piece of aluminum foil over the top.
Turn OFF the oven. Place the covered rolls inside 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 them to cool for a few minutes before frosting. Drizzle the glaze over the rolls.
Notes
Pumpkin butter can be store in an airtight container in the refrigerator for up to 1 week.