Pumpkin Butter Cinnamon Rolls with Coffee Icing
Soft, fluffy, gooey, and perfectly spiced with warm autumn spices. You're going to love them!
Servings: 12 rolls
Calories: 466kcal
Ingredients
Dough
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 6 tablespoons salted butter, melted
- 3 large eggs, at room temperature
- 4 cups all-purpose flour
- 1 teaspoon salt
Filling
- 3/4 - 1 cup pumpkin butter
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
Icing
- 4 tablespoons salted butter, at room temperature
- 6 ounces cream cheese, at room temperature
- 1/4 cup pure maple syrup
- 1 shot espresso, or 1 tablespoon instant espresso powder
- 2-3 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and brown sugar. Let sit for 5-10 minutes until bubbly on top. Add the butter, eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add an additional 1/4 cup flour, adding more as needed until the dough is smooth to the touch.2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.3. Meanwhile, mix the filling. In a bowl, combine the brown sugar and cinnamon. Butter a 9×13 inch baking dish.4. Punch the dough down and roll it out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Spread the pumpkin butter evenly over the dough. Sprinkle on the cinnamon sugar. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal. Using a sharp knife, cut 12-15 rolls. Place the rolls into the prepared baking dish. Cover while the oven preheats.5. Preheat the oven to 350° F. Bake the rolls for 25 to 30 minutes or until golden brown.6. Meanwhile, make the icing. Add the butter to a pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat. In a bowl, whisk together the cream cheese and maple syrup. Whisk in the butter and espresso, then add the powdered sugar, vanilla, and a pinch of salt. Spread the icing over the warm rolls. Serve and enjoy!
Video
Notes
To Make Ahead: prepare the rolls through step 4. Do not let the rolls rise at room temp. Cover the rolls and place them in the fridge (up to overnight). When ready to bake, remove the rolls from the fridge 30 minutes prior to baking, then bake as directed.
To Prepare and Freeze: assemble the rolls through step 4. Then cover the pan and freeze for up to 3 months. Thaw the rolls overnight in the fridge or on the counter for a few hours. Once thawed, bake as directed.
To Bake and Freeze: bake the rolls as directed and let cool completely. Cover well and freeze for up to 3 months. Thaw and warm, then frost before serving.
Nutrition
Calories: 466kcal
