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.

❤️ 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.

🥘 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.

🔪 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.

🥄 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.

💭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.

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

📖 Recipe

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

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Prep Time 2 hours hrs

Cook Time 45 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 313 kcal

Equipment

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

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Ingredients

  

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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

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