Feastical

Welcome to Roll Paradise, Friend!

Hey there, kitchen pals! Beau here, rolling in from Feastical HQ with a recipe that’ll make your home smell like a pumpkin-spiced dream. Picture this: pillowy-soft cinnamon rolls, swirled with rich pumpkin butter and cozy spices, all drenched in a brown sugar maple frosting that’ll have you licking your fingers. These aren’t just any cinnamon rolls—they’re autumn hugs in pastry form. I know, I know… cinnamon rolls can feel intimidating. But trust me: we’re keeping it joyful and foolproof. Why a double batch? Because 24 rolls = more sharing (or secret midnight snacks). They freeze like champs, too! Whether it’s a lazy Sunday brunch, Friendsgiving centerpiece, or “just because” treat, these babies bring people together. So tie on that apron, crank up your favorite tunes, and let’s bake some magic!

That Time Pumpkin Butter Saved Thanksgiving

Okay, real talk: this recipe was born from a near-disaster. Picture Thanksgiving morning, 2020. My oven decided to quit mid-bake, and my classic cinnamon rolls were… well, hockey pucks. Panic mode! Then I spotted a jar of homemade pumpkin butter my niece gifted me. In a Hail Mary move, I slathered it on store-bought dough, tossed it in my neighbor’s oven (shoutout to Brenda!), and drizzled maple syrup as a “frosting.” The result? A standing ovation from my family. My nephew called them “pumpkin clouds.” That happy accident became our new tradition—and now, this upgraded version is my love letter to resilience, pumpkin spice, and community ovens. Every bite tastes like gratitude.

Your Pumpkin Roll Toolkit

Double batch = double joy! Pro tip: Measure everything before starting. (Your future self will thank you.)

Dough

• ½ cup unsalted butter – Melted. Adds richness! Salted butter works too (just skip the added salt).
• 2 cups buttermilk – Warmed to 110°F. The tang = tender crumb. No buttermilk? Mix 2 cups milk + 2 tbsp lemon juice.
• 4 ½ tsp instant yeast – That’s 2 packets. Instant = no proofing! Active dry works (proof in warm milk first).
• 1 cup granulated sugar – Feeds the yeast + subtle sweetness. Reduce to ¾ cup if you prefer less sweet dough.
• 1 ½ tsp salt – Balances flavors. Always add AFTER yeast to avoid killing it!
• 3 tsp vanilla extract – Warmth booster. Use the good stuff—imitation tastes sad here.
• 6 large eggs, room temp – Structure superstars! Cold eggs slow rising. To warm fast: soak in warm water 5 mins.
• 8–9 cups all-purpose flour – Start with 8 cups! Over-flouring = dry rolls. Bread flour works for chewiness.

Filling

• 10 tbsp unsalted butter, softened – Spreadability queen! Coconut oil works for dairy-free.
• 1 to 1 ⅓ cups pumpkin butter – Homemade or store-bought (Trader Joe’s fans unite!). Not pumpkin purée—too wet!
• 1 ⅓ cups granulated sugar – Caramelizes into gooey magic. Brown sugar works too for deeper flavor.
• 2 tbsp cinnamon + ½ tsp each nutmeg, cloves, allspice – Autumn in a jar! Pumpkin pie spice blend works (use 3 tbsp total).

Brown Sugar Frosting

• ½ cup unsalted butter – Melted. Salted butter? Skip added salt later.
• 4 tbsp pure maple syrup – The soul of fall. Honey or agave in a pinch.
• 6 tbsp milk – Whole milk = creamier. Almond milk works fine.
• 1 cup brown sugar – Makes it fudgy. Dark brown sugar = more molasses kick!
• 3 cups powdered sugar – Sift it! Lumps are the enemy of smooth frosting.

Let’s Make Dough Magic: Step-by-Step

1. Wake Up That Yeast! Melt butter in a saucepan. Remove from heat, stir in warm buttermilk (test temp with your finger—warm bath vibes, not hot!). Sprinkle yeast over mixture, give one gentle stir, and let it party for 5 mins. It should get foamy like a latte. Chef hack: If it doesn’t foam, your liquid was too hot/cold. Start over!
2. Build the Dough Base Pour yeast mix into a stand mixer bowl. Add sugar, salt, vanilla, and eggs. Mix with paddle on low until eggs are cozy. Chef insight: Room temp eggs blend smoother—no scrambled surprises!
3. Flour Power Switch to dough hook. Add 8 cups flour, 1 cup at a time, on medium-low. After 5 mins, check consistency. Dough should pull from bowl sides but feel tacky (not sticky!). Need more? Add ¼ cup flour at a time. Critical tip: Stop at 9 cups max! Over-floured dough won’t rise properly.
4. Knead & Rest Knead 8-10 mins until smooth and elastic. Shape into a ball, place in greased bowl, cover with a damp towel. Let rise 1-1.5 hours in a warm spot (like an off oven with the light on). Fun fact: This is “bulk fermentation.” Go fold laundry or dance to ’90s hip-hop.
5. Pumpkin Butter Bliss While dough rises, make filling. Beat softened butter and pumpkin butter until creamy. Mix sugar and spices separately, then blend into butter mix. Pro move: Taste it! Adjust spices to your soul.
6. Roll & Fill Punch down risen dough. Divide into two equal balls. On a floured surface, roll one ball into a 12×18-inch rectangle. Spread half the filling evenly, leaving a ½-inch border. Roll tightly from the long edge. Repeat with second ball. Chef hack: Use dental floss to slice rolls—just slide under, cross ends, pull. Perfect spirals every time!
7. Second Rise & Bake Slice logs into 1.5-inch rolls (you’ll get 12 per log). Arrange in greased 9×13 pans. Cover, let rise 30-45 mins until puffy. Bake at 350°F for 25-30 mins. Golden rule: They’re done when they sound hollow if tapped. Don’t overbake!
8. Frosting Finale Melt butter, maple syrup, milk, and brown sugar in a saucepan. Simmer 1 min. Cool 5 mins, then whisk in powdered sugar until smooth. Pour over warm rolls. Life-changing tip: Frost while rolls are warm so it melts into every nook!

Serving: Where Joy Meets Plate

Slide these beauties onto a rustic wooden board or pretty platter. Drizzle extra frosting artfully—no shame in puddles! Pair with hot coffee, spiced chai, or cold milk for kiddos. For brunch? Add crispy bacon or scrambled eggs. Secret pro move: Warm leftovers briefly in the air fryer (5 mins at 300°F) to revive that fresh-baked glory.

Switch It Up: Your Roll Adventure!

Make these YOUR signature bake:

• Gluten-Free Swap AP flour 1:1 with GF blend (like Bob’s Red Mill). Add 1 tsp xanthan gum.
• Vegan Use plant butter, flax eggs (6 tbsp water + 2 tbsp ground flax = 1 egg), and almond milk. Skip frosting or use coconut cream + powdered sugar.
• Nutty Crunch Sprinkle 1 cup toasted pecans or walnuts over filling before rolling.
• Apple Twist Replace pumpkin butter with spiced apple butter + a dash of cardamom.
• Cream Cheese Swirl Mix 4 oz softened cream cheese into pumpkin butter filling.

Beau’s Back-Pocket Wisdom

Over the years, I’ve learned: 1) Embrace the sticky—dough should feel like a marshmallow pillow, not Play-Doh. 2) Freeze like a boss: After the second rise, wrap unbaked rolls tightly in pans. Thaw overnight, then bake. Or freeze baked rolls (frosted or unfrosted) for 3 months. 3) Pumpkin butter matters—homemade is divine (simmer 15 oz purée + ¾ cup maple syrup + 2 tsp spice blend for 30 mins), but store-bought rocks too! Funny story: My dog, Biscuit, once stole a roll off the counter. He now sits vigil every time I bake these. Smart pup.

Roll Rescue: Fixes for Common Hiccups

Q: My dough didn’t rise. Help!
A: Likely culprit: dead yeast or cold room. Yeast should foam in step 1. If not, restart. If your kitchen’s chilly, let dough rise in the oven with the light on (heat OFF!).

Q: Filling oozed out everywhere while baking. Disaster?
A: Not at all! That caramelized goodness is GOLD. Next time: leave that ½-inch border when spreading filling, and roll tighter. Still leaks? Bake rolls seam-side down.

Q: Can I make these ahead?
A: Totally! Do steps 1-6, then refrigerate shaped rolls overnight (covered). Next morning, let rise 1 hour at room temp, then bake. OR freeze unbaked rolls (thaw 24 hours in fridge first).

Q: Frosting too thick/thin?
A: Too thick? Add milk, 1 tsp at a time. Too thin? Add powdered sugar, 2 tbsp at a time. Temperature matters—let the butter mix cool slightly before adding sugar!

Pumpkin Butter Cinnamon Rolls

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• Author: BeauCollier
• Total Time: 3 hrs

Print Recipe

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Description

These cozy, golden rolls are pure autumn joy—fluffy, spiced, and swirled with silky pumpkin butter. The maple brown sugar frosting melts right in, making every bite unforgettable. Whether you’re hosting brunch or saving the day like Beau did in 2020, these rolls are the hug your kitchen needs. Ready to roll? Let’s make magic.

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Ingredients

Scale 1x2x3x

Dough:

• ½ cup unsalted butter, melted

• 2 cups buttermilk (or milk + 2 tbsp lemon juice)

• 4 ½ tsp instant yeast (2 packets)

• 1 cup granulated sugar

• 1 ½ tsp salt

• 3 tsp vanilla extract

• 6 large eggs, room temp

• 8–9 cups all-purpose flour

Filling:

• 10 tbsp butter, softened

• 1–1 ⅓ cups pumpkin butter

• 1 ⅓ cups granulated sugar

• 2 tbsp cinnamon

• ½ tsp each nutmeg, cloves, allspice

Frosting:

• ½ cup butter, melted

• 4 tbsp maple syrup

• 6 tbsp milk

• 1 cup brown sugar

• 3 cups powdered sugar (sifted)

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Instructions

1. • Activate Yeast: Melt butter, stir in warm buttermilk. Add yeast, stir once, and rest 5 mins until foamy.

   • Make Dough: Mix yeast mix with sugar, salt, vanilla, and eggs. Add 8 cups flour gradually with dough hook. Knead 8–10 mins until smooth.

   • Let It Rise: Cover dough in greased bowl, rise in warm spot 1–1.5 hrs.

   • Make Filling: Blend butter + pumpkin butter. Mix sugar + spices, then combine with butter mix.

   • Roll & Fill: Divide dough. Roll each half into 12×18” rectangle, spread filling, roll tight. Slice each log into 12 rolls.

   • Second Rise: Place rolls in greased pans, rise 30–45 mins.

   • Bake: Bake at 350°F for 25–30 mins until golden and hollow-sounding when tapped.

   • Frost: Simmer butter, maple syrup, milk, brown sugar. Cool 5 mins, whisk in powdered sugar. Pour over warm rolls.

Notes

Use dental floss to slice perfect rolls. Want less sweet? Cut sugar in dough by ¼ cup. For a quicker rise, use a warm (off) oven with the light on.

• Prep Time: 30 mins
• Cook Time: 30 mins

Nutrition

• Calories: 360 Cal Per roll
• Sugar: 28g
• Fat: 14g
• Carbohydrates: 53g
• Protein: 6g

Nutritional Info (Per Roll)

Calories: ~340 | Sugar: 25g | Fat: 14g | Carbs: 45g | Protein: 6g
Note: Stats vary based on ingredient brands and exact fill/frosting amounts. Enjoy mindfully… or not. It’s fall, y’all!

Final Thoughts: More Than a Recipe

These pumpkin cinnamon rolls are a lesson in joy disguised as baking. They teach us to:

1. Embrace Imperfections—Leaky filling? Call it “caramelized edges.” Lopsided rolls? “Rustic charm.”

2. Share Generously—Food tastes better when eaten together. Surprise a neighbor with a pan.

3. Celebrate Seasons—Pumpkin spice isn’t just a trend; it’s a sensory time capsule of crisp leaves and cozy mornings.

So tie on your apron, forgive yourself the flour explosions, and bake like nobody’s watching. Because in a world that often feels too serious, a gooey, spice-scented cinnamon roll is a delicious act of rebellion.