Pumpkin Butter Apple Pie Cinnamon Rolls

Pumpkin Butter Apple Pie Cinnamon Rolls Super Hungry? Jump to the Recipe

Today we are making pumpkin butter apple pie cinnamon rolls with a maple cream cheese frosting. They're all of the quintessential flavors of fall rolled up into a delicious cinnamon bun.

The 'secret' ingredient in this recipe is actually raw pizza dough! Most grocery stores I’ve been to have some sort of fresh, plain pizza dough available in their deli or bakery; and I’ve also used frozen varieties of raw pizza dough when I can’t find the fresh stuff. And of course, if you are in a pinch, you can also make your favorite pizza dough recipe from scratch.

These cinnamon rolls are packed with every fall flavor imaginable. I’m already obsessed with cinnamon rolls but this recipe just takes them to a whole new level

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Pumpkin Butter Apple Pie Cinnamon Rolls

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1.2 hours 15 minutes
Pumpkin Butter Apple Pie Cinnamon Rolls

Ingredients

  • 16 ozs raw plain pizza dough
  • 1 cup pumpkin puree
  • 1 cup pumpkin butter
  • 1 tsp vanilla
  • 4 tbsps butter, melted for brushing dough
  • 1 tsp lemon juice
  • 2 cups apples, finely chopped
  • ¼ cup brown sugar
  • 4 tbsps butter, melted for apple mixture
  • 1 tsp ground cloves
  • 17500100000 tsp allspice
  • 4 tbsps cinnamon
  • 1 tsp sea salt
  • ¼ cup flour, for dusting
  • 16 ozs cream cheese
  • ¼ cup maple syrup
  • 2 cups powdered sugar

Mouth Feel

Salty
Savory
Sour
Bitter
Sweet
Spicy

Tried it? Loved it? Share it!

Instructions

  1. Preheat the oven to 350 F. In a small bowl, stir together the pumpkin puree and pumpkin butter along with a teaspoon of vanilla extract. Set aside.
  2. In a separate bowl, toss the chopped apples in lemon juice. Add the brown sugar, melted butter, allspice, cloves, sea salt and cinnamon and stir until the apples are coated. Chill until ready to use.
  3. Dust a clean surface with flour. Roll out the pizza dough to be about 1/4 inch to 1/2 inch thick. It should be about 12-14 inches in length and 16 inches wide.
  4. Spread the pumpkin butter mixture in an even layer across the dough, leaving about a quarter inch of a boarder around the crust.
  5. Sprinkle the chopped apple mixture across the dough in a single layer. You may have leftover apple mixture (make it into apple pie!). Don't over-stuff the cinnamon rolls!
  6. Starting at the short end of the dough, roll the dough over itself into a cyliander shape. Trim off the edges. Cut the roll in half, then into quarters and finally into eighths to make even pieces.
  7. Grease a baking dish with cooking spray. Arrange the cinnamon rolls side by side. It's okay if they are touching. If there's room, add the trimmed edges between the rolls.
  8. Bake the cinnamon rolls for 25-30 minutes, until the cinnamon rolls are puffed and pale. Melt 3-4 tablespoons of salted butter. Take the cinnamon rolls out of the oven. The apples should look dehydrated and not wet.
  9. Turn the oven temperature up to 400 F. Brush the melted butter over the cinnamon rolls. Return the cinnamon rolls to the oven. Cook for 10-30 more minutes, keeping a close eye on the cinnamon rolls so they don't start burning.
  10. Meanwhile, in a large bowl, use a hand mixer to whisk together the cream cheese, maple syrup and powdered sugar. Mix until a thick frosting forms. Leave at room temperature until the cinnamon rolls are done.
  11. When ready, the cinnamon rolls will be golden brown and puffed in the center. Remove from the oven and let cool for about 5-10 minutes. Spread the frosting over the rolls as desired, so that it melts into all the cracks and crevices. Serve warm. Enjoy!
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