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Pumpkin Butter Cinnamon Rolls



  • 1 Tbsp dry yeast
  • 1/3 cup sugar
  • 1/4 cup margarine melted
  • 4 cups unbleached all-purpose flour
  • 3/4 tsp salt
  • 1/2 cup soymilk warm


  • 1/4 cup pumpkin butter
  • 1/4 cup brown sugar
  • 1 tsp ground cinnamon


  • 3 ounces cream cheese softened
  • 1/4 cup margarine softened
  • 1 1/2 cups confectioner’s sugar
  • 1/2 tsp vanilla
  • 1 Tbsp or more of almond milk to thin the frosting


  • In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order for the dough. Using a dough hook, mix everything together until a soft dough forms.
  • Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry. Add warm water (a tablespoon at a time). If you can't judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
  • Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size (about 1 hour in a warm enough kitchen).
  • Roll the dough into a flat 16 x 20 inch rectangle. Spread the Pumpkin Butter evenly over the dough. Sprinkle the sugar and cinnamon mixture evenly on top and roll into a log. Using dental floss (or a knife I guess) cut the log into 12 pieces. Place them in a greased 9 x 13 baking pan or individually into greased texas muffin tins.
  • Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size again.
  • Preheat oven to 350 degrees F. Bake approximately 20 to 25 minutes until they are a light golden brown.
  • Remove from oven and let cool slightly. Combine all of the frosting ingredients together until smooth. Spread prepared frosting over the cinnamon rolls while still warm.