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    Home » Pumpkin Recipes

    Pumpkin Cookie Butter Cinnamon Rolls

    Published: Nov 1, 2022 Last updated: Nov 15, 2022 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Pumpkin dough is wrapped around a cookie butter filling and iced with a cookie butter frosting. These cinnamon rolls make a delicious fall breakfast or afternoon snack with a hot cup of coffee or tea.
    Jump to Recipe
    Pumpkin Cookie Butter featured image.
    Pin image for pumpkin cookie butter cinnamon rolls.

    Pumpkin Cookie Butter Cinnamon Rolls are fluffy, soft, and tender pumpkin flavored buns filled with a cinnamon cookie butter swirl and a cookie butter icing. They are the perfect weekend brunch recipe and a recipe the whole family will love.

    Pumpkin Cookie Butter Cinnamon Buns
    Jump to:
    • ❤️ Why You'll Love It
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🥄 Equipment
    • 🥫Storage
    • 📖 Variations
    • 💭Top Tips
    • 📚 Related Recipes
    • 🍽 Serve with...
    • 📖 Recipe
    • 💬 Comments

    ❤️ Why You'll Love It

    Fall flavors: Incorporating pumpkin into the roll along with the cinnamon sugar filling adds the flavor of fall to this tasty breakfast treat that pumpkin fans will love!

    Soft and tender rolls: they soft and tender longer! Most cinnamon rolls will dry out quickly, but with the pumpkin they will stay soft and tender longer.

    Cookie Butter Frosting: the hint of cinnamon from the cookie butter compliments the flavors in the whole recipe.

    Pumpkin cookie butter cinnamon roll on a white plate.

    🥘 Ingredients

    White whole wheat flour: this is my preference, but you can also use all purpose flour for all of the flour.

    All purpose flour

    Salt

    Granulated sugar

    Pumpkin pie spice

    Milk: I use cow's milk but any type of nut milk will work also.

    Butter

    Large eggs

    Cooking spray: to prevent the dough from sticking to the dish as well as prevent it from drying out while rising.

    Cinnamon Buns cooling on the baking rack

    🔪 Instructions

    For the rolls

    1. In a large bowl, mix together yeast, white whole wheat flour, all-purpose flour, pumpkin pie spice, sugar, and salt. Set aside.
    2. In separate bowl, using an electric mixer on low speed, mix pumpkin puree, butter, milk and egg until well incorporated.
    3. Add dry ingredients to wet ingredients and stir until well blended.
    4. Turn dough out onto a hard surface lightly coated with flour. Knead the dough with the remaining flour until it is used up and you have a smooth, elastic dough ball.
    5. Place dough into a large bowl coated with cooking spray and lightly spray the top of the dough. Cover bowl tightly with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.

    For the filling

    1. In a microwave safe bowl, melt butter and cookie butter in the microwave for 45 seconds.  Remove from microwave and stir until combined.
    2. In small bowl, combine the brown sugar, cinnamon, chopped walnuts, (if using) and raisins (if using) in a small bowl, set aside.

    To Assemble the Rolls

    1. Preheat oven to 350 degrees F.
    2. After dough has doubled in size, deflate dough and transfer to a work surface lightly dusted with flour. Pat with your hands or roll with a rolling pin into a 16" x 12" rectangle.
    3. Evenly spread cookie butter mixture over dough leaving about ½ inch space at the edge of the dough and then sprinkle with the sugar mixture.
    4. Tightly roll dough into a log the long way. Cut the rolls into even 9 even slices.
    5. Place slices in a greased 9 x 9 inch square baking pan sprayed with cooking spray. Cover with a clean cotton towel and let rise in a warm spot until almost doubled, about 45 minutes.
    6. Bake at 350 for 30-40 minutes until they turn golden brown across the center.
    7. Remove cinnamon rolls from oven and transfer to a wire rack.

    For the Icing

    1. Add butter and cookie butter to a medium sized microwave safe bowl. Microwave for 30 seconds. Remove from microwave and stir butter together until smooth.
    2. Gradually add 1 cup of sifted confectioners sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer or powdered sugar as needed until frosting is of spreading consistency.
    3. Using an angled spread, spread cookie butter glaze over the slightly warm buns.
    Single cinnamon bun on a white plate.

    🥄 Equipment

    Large mixing bowls: you will need 2 large bowls, one for dry ingredients and one for wet ingredients.

    Microwave safe bowls: for melting the butters for the filling and frosting.

    Electric mixer: the best way to mix the wet mixture together.

    Wooden spoon: to mix the dry ingredients into the wet ingredients.

    Angled spreader: for spreading the butter mixture and the icing.

    Dental floss or sharp knife: to slice the dough

    🥫Storage

    Room temperature: Store rolls at room temperature in an airtight container up to 4 days.

    Refrigerate: Rolls can be stored in the fridge in an airtight container for 1 week.

    Freeze: in a freezer safe airtight container for 3 months.

    Reheat: Thaw frozen rolls before heating. To reheat, place on a microwave safe plate and hea in the microwave for 40 seconds, until warm.

    📖 Variations

    • Substitute pumpkin butter or nutella for the cookie butter in the filling.
    • Use nutella in place of cookie butter.
    • Sprinkle chocolate chips or white chocolate chips on top of the filling instead of raisins and walnuts.
    Pinnable image for cookie butter cinnamon buns

    💭Top Tips

    Use the dental floss trick to easily slice the dough into rolls! Take long string of unwaxed, unflavored dental floss and slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then, pull each side to slice the roll dough!

    📚 Related Recipes

    Pumpkin lovers will love these Soft Pumpkin Cookies with Butter Rum Frosting!

    Apple Cinnamon Rolls are filled with pieces of apple in a buttery sweet cinnamon sugar.

    These Pumpkin Cranberry Chip Muffins make a delicious portable breakfast.

    Try this delicious Spiced Pumpkin Bread spread with some butter or jam!

    🍽 Serve with...

    Serve Pumpkin Cookie Butter Cinnamon Rolls as part of a weekend brunch or as an afternoon snack with a hot cup of tea or coffee.


    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Pumpkin Cookie Butter featured image.

    Pumpkin Cookie Butter Cinnamon Rolls

    Shelby Law Ruttan
    Pumpkin dough is wrapped around a cookie butter filling and iced with a cookie butter frosting. These cinnamon rolls make a delicious fall breakfast or afternoon snack with a hot cup of coffee or tea.
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 2 hrs
    Cook Time 45 mins
    Total Time 2 hrs 45 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 313 kcal

    Equipment

    • 9 x 13 Baking dish
    • Rolling Pin
    • Large bowl
    • Small bowl

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients
      

    For the Dough:

    • 1¼ cups white whole wheat flour
    • 2 cups all purpose flour
    • 1 packet instant dry yeast
    • 1 teaspoon salt
    • 1 tablespoon sugar
    • 1 teaspoon pumpkin pie spice
    • ⅔ cup milk , warmed
    • 1 tablespoon butter
    • 1 egg
    • ¾ cup pumpkin puree

    For the filling

    • 2 tablespoons unsalted butter
    • ⅓ cup cookie butter
    • 1 teaspoon cinnamon
    • ½ cup chopped walnuts
    • ¼ cup raisins optional

    For the glaze

    • 1 tablespoon unsalted butter
    • 2 tablespoons cookie butter
    • 1 cup confectioners sugar
    • 1 teaspoon vanilla
    • 2 tablespoons Non-dairy creamer , cinnamon bun flavored if possible
    • ¼ teaspoon ground cinnamon , optional

    Instructions
     

    • In a large bowl, stir yeast, white whole wheat flour flour, 1 cup of all purpose flour, pumpkin pie spice, sugar, and salt together.
    • In separate bowl, mix pumpkin puree, butter, almond milk and egg together. Pour into dry ingredients and stir until well blended. Turn out onto counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.
    • Put dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let rise until doubled, about 1 hour.
    • Make the filling: melt butter and cookie butter in microwave for about 45 seconds.  Remove from microwave and stir until combined
      Combine the brown sugar, cinnamon, chopped walnuts and raisins in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16" x 12" rectangle.
    • Spread softened butter over dough and then sprinkle with the sugar mixture.
    • Roll the dough into a log the long way. Spread evenly with cookie butter mixture. Sprinkle evenly brown sugar cinnamon mixture. Roll dough into a log the long way.
    • Next, using what I call my "dental floss trick", cut the rolls into even slices (I got 9 rolls). The dental floss trick uses a long string of unwaxed, unflavored dental floss. You slide it under the roll dough and bring it up and across like you are going to start to tie a shoe. Then you pull each side to slice the roll dough.
    • Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover with plastic wrap (not tightly) and let rise until almost doubled, about 45 minutes.
    • Bake at 350 for 30-40 minutes until they turn golden brown across the center.
    • Remove from oven and let cool about 15 minutes.
    • To make the glaze, melt butter and cookie butter in microwave for 30 seconds. Stir together until smooth. Gradually add 1 cup of confectioner sugar along with vanilla extract and cinnamon roll flavored non-dairy creamer. Add more creamer if needed.
    • Spread glaze over the warm buns. Serve.

    Nutrition

    Serving: 1bunCalories: 313kcalCarbohydrates: 46gProtein: 6gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 216mgPotassium: 148mgFiber: 3gSugar: 15gVitamin A: 2544IUVitamin C: 1mgCalcium: 45mgIron: 2mgNet Carbohydrates: 43g
    Keyword Pumpkin Cookie Butter Cinnamon Buns
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

    More Pumpkin Recipes

    • Pumpkin Cranberry Chip Muffins
    • Spiced Pumpkin Bread
    • Pumpkin-Spice Latte Cookies
    • Soft Pumpkin Cookies with Butter Rum Frosting

    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Comments

    1. Anonymous

      November 05, 2022 at 7:06 pm

      How much and what kind of yeast do you use in the dough? I don’t see it in the ingredients list but I see it in the instructions.

      Reply
      • Shelby Law Ruttan

        November 06, 2022 at 7:11 am

        You will use 1 packet of instant dry yeast. Thank you for bringing it to my attention!

        Reply
    2. Pam

      September 19, 2014 at 3:04 pm

      I have never heard of cookie butter I will be on the lookout for it when I visit my daughter in CA. These are over the top cinnamon rolls.

      Reply
    3. Sarah Reid

      September 14, 2014 at 2:43 am

      Goodness me! These would be delectable

      Reply
    4. Anonymous

      September 11, 2014 at 6:25 pm

      Can you make these without the pumpkin? If so would any changes need to be made?

      Reply
    5. Carol

      September 11, 2014 at 11:50 am

      Oh my goodness....pumpkin AND Cookie Butter...what a winning combination. I love Cookie Butter/Biscoff so I'll definitely be pinning these to try. They look amazing.

      Thank you Shelby!

      Reply
    6. R Yerkes

      September 09, 2014 at 5:31 am

      Great recipe! And great minds really do think alike. I love that you did it with pumpkin! And I too prefer eating it straight out of the jar. Or with apples.

      Reply
    7. Mary Ellen

      September 09, 2014 at 12:59 am

      I am like you and love cookie butter with a spoon. I have found sometimes it gets lost in a recipe, I think you have hit on the perfect solution to that. I love all of the additions to the filling and it sounds like they all will enhance the cookie butter. Great job!

      Reply
    8. Carlsbad Cravings

      September 08, 2014 at 10:18 pm

      Be still my heart! These look AMAZING I so wish you were my neighbor right now 🙂

      Reply
    9. Renee

      September 08, 2014 at 10:04 pm

      Brilliant idea to use cookie butter for these wonderful cinnamon buns!

      Reply
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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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