Pumpkin Cinnamon Rolls with Caramel Frosting

I’m in no condition to be blogging.
Seriously, PMS has taken over my life.
I made chocolate fondue this weekend when my husband was out of town and ate it all by myself.
I cried during Desperate Housewives.
I have a zit the size of Texas on my chin.
I’m out of control.
I apologize in advance for offending you or biting your head off. My filter button is broken.
I apologize to my friends today for eating their french fries without asking.
Before I get myself into a lot of trouble, I will go. But not before telling you that I loved these pumpkin cinnamon rolls.
I got the recipe from my friend Ami. She likes to add a cream cheese frosting drizzle on top of these in addition to the caramel frosting to bring out the pumpkin flavor otherwise she said they taste just like candy. Well I like candy. So I opted not to make the cream cheese drizzle and just added more pumpkin pie spice to make up for it.
And did I mention I was PMSing? Yeah, that makes me extra impatient so I couldn’t wait to make more drizzle. I’m surprised I waited long enough for the rolls to rise.
Pumpkin Cinnamon Rolls with Caramel Frosting

Ingredients

  • 1/3 cup milk
  • 2 tablespoons butter
  • 1/2 cup canned pumpkin
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 (1/4 ounce) package dry yeast
  • 2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted butter
  • CARAMEL FROSTING:
  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • 1 dash salt
  • 3/4 cup sifted confectioners' sugar

Instructions

  1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
  2. Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.
  3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.
  4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
  5. Bake rolls at 350 degrees about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
  6. For the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk.
  7. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
  8. Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Notes

Source: adapted from Recipe Anatomy

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http://www.the-girl-who-ate-everything.com/2010/10/pumpkin-cinnamon-rolls-with-caramel.html

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Comments

  1. Oh my. I think breakfast this weekend…yum!

  2. oh my! i need to try these babies!! my “i don’t like pumpkin” hubs might even like them!

  3. Yumm these look amazing! I’ve been wanting to make pumpkin cinnamon rolls forever.

  4. I dont blame you for being impatient, I am licking my screen as I type!

  5. i am so glad that i am not the only one feeling this way.. makes me feel better to know that i am not the only crazy one in the world at this time..

  6. Oh my goodness! These look awesome….I will be making these for my hubby who has been out of town and will need a treat when he gets back. Thanks for sharing them. Denise

  7. Ohh!!! I LOVE anything with pumpkin and will have to make these. Thanks for sharing and I am with you on the PMS thing, I always warn my husband and pretty much everybody around me when I am having one of those days. Good luck!!

  8. oh my gosh I’m drooling at the sight of this! Unbelievable!

  9. These look amazing! I made a similar recipe last weekend but it didn’t have the pumpkin pie spice… I’ll have to try this one too!

    http://blogfoodbetter.blogspot.com/

  10. I am SO making these, and I can SO relate to the PMS thing. It sucks, but the pumpkin cinnamon rolls will definitely make things better!

  11. These look great!

  12. OMGoodness!!!!! Gotta make these now!!! Forget the diet right;) lol

  13. Well that makes 2 of us going PMS-crazy…I have almost eaten an entire bag of peanut butter M&M’s in the past 2 days. Not good. I need to make these cinnamon rolls ASAP!

  14. @Taylor,
    Oh my gosh! Peanut butter M&Ms are my ultimate weakness. Are you talking a little bag because that’s nothing. The family size…now we’re talking…

  15. I know what I am making this Saturday morning!! These look amazing! :)

  16. Oh my, I’m pretty sure most of us women can relate!!! Yum, chocolate fondue!
    Here’s to a greater days….

  17. Hey! Just stopping by to let you know we’re giving away a signed Sandra Lee cookbook with 1,001 recipes over at Chew on That! We’d love for you to enter! The giveaway ends on Halloween, so hurry over! :)

  18. I kid you not, I was asking my friends on facebook for a pumpkin cinnamon roll recipe! Noone had one! and voila, here is one! yay! I’ll be trying them tomorrow. thanks!

  19. Wow…yeah, my mouth is watering! This sounds so ridiculously good!!!! :)

  20. I made pumpkin rolls last year and they were SO good. These look awesome too.

    Did you get a new camera?

  21. I just made these and love them! The only complaint I have is the sugar and butter formed a hard caramel in the bottom of the pan as the rolls baked. How can I avoid that? Love the caramel icing as well!!!

  22. @Liz,
    Really? I didn’t have anything oozing out of the rolls onto the bottom. Hmm. I’m not sure what happened there.

  23. I may have used too much sugar. I think it’s the brown sugar b/c when I made PW’s chocolate chip cookie rolls the same thing happened. The white sugar doesn’t do that to me. Still I loved the pumpkin rolls and the caramel on the bottom is so sweet I hardly need the icing!! Thanks!

  24. “Combine the flours?” Am I missing something or is there just one measure of flour?

  25. @scmom,
    Haha! Sorry. There used to be one cup bread flour and one cup all purpose but I just used all bread flour. I will fix it.
    Christy

  26. Mmm…I am SO making these today!!!! You think there is any way to add chocolate into the mix?? ;)

  27. delicious I make similar

  28. SO GOOD!!!!! I absolutely loved the frosting, and seriously the flavor of the roles were out of this world. I am falling in love with your blog. Haven’t tried any of your recipes yet that I haven’t LOVED.

  29. I think this would be the perfect breakfast for Halloween morning this year.

  30. Absolutely delicious! Thanks! :)

  31. I made these yesterday, and they turned out beautiful! The family loved them. One question though, it says place them in an 11×17 square baking dish? Is that right? Should I have baked them in a 9×13?

  32. @Anonymous,
    Yes, the 11X17 is what the original recipe stated but really you could use any sized dish you want. Glad they turned out!
    Christy

  33. This is something really new to me. I have never tried using pumpkins and cinnamon together.

  34. Oh my God. Divine? Orgasmic? To die for? All of the above?

    You know how Starbucks Pumpkin Spice Lattes are Christmas in a cup? Well these are the same thing in baked deliciousness form. I can’t sing high enough praises.

    Just a note, I drizzled some extra melted butter on top before baking. Also I doubled the recipe and found myself with a lot of cinnamon rolls. Delivered six to neighbors and a few to gym staff. This is how I make friends.

  35. These look delish! Can’t wait to try them!

  36. DROOLING!! lol

    Just found you!! so glad I did!

    Love your blog!

  37. If the pan is 11×17, how can it be a square? ;-)
    Just playing. These look fantastic. I think I’ll throw them in my bread machine on the dough cycle. LOVE!

  38. @Mary Ellen,
    HAhahahahaha! Point taken!!

  39. I am making these for my daughter’s 8th birthday for Breakfast….I have to split the dough in half I am freezing the other half for Halloween morning.

  40. ok, so my dough is rising right now! Can’t wait to eat these. my hubby said he would rub myy feet for making these!! So thank you! :)

  41. ok, so my dough is rising right now! Can’t wait to eat these. my hubby said he would rub myy feet for making these!! So thank you! :)

  42. These turn out just as delicious as they look! They seemed to need a little more flour than the recipe calls for (maybe it was dry on the day I made them). I have made homemade cinnamon rolls before and they have always turned out tough and dry. These though were fluffy and soft. If you really like pumpkin, I recommend serving them with a little pumpkin butter on top. Overall this recipe is great – if you are considering making it, do your self a favor and DO.

  43. I made these a while ago and they were fabulous. I put them on my blog too. Thanks for the great recipe.
    http://thefoodcharlatan.wordpress.com/2011/10/05/pumpkin-cinnamon-rolls-with-caramel-frosting/

  44. Heather Hughes says:

    I just made these! I’m on a pumpkin kick already & it’s only August. I’m just saying it’s practice for Fall. :)

    These turned out great & the frosting is to die for.

    Thank you for a great recipe!

  45. I made these this morning for breakfast and my super picky 3 year old loved them and my husband ate 3 in a row…obviously a hit all around in this house!

  46. These sound great, and i would love to try them, but I have a couple of problems. I live I Australia, and we don’t have canned pumpkin or pumpkin pie spice. Could you tell me what is in the spice, and is the pumpkin just mashed, and what consistency is it?

  47. Made these this morning and they were BEYOND amazing!!! Love them! I doubled the dough and froze one batch for Halloween! Cannot wait until I serve them at our family get-together on the 31st! The perfect thing to fill little ones tummies before trick-or-treating! They are just soooooo delicious! Thank you SO VERY MUCH for this recipe! I.AM.IN.LOVE.

  48. Lindy in Brisbane,
    Canned pumpkin has the consistency of mashed and pureed pumpkin. Pumpkin pie spice has cinnamon, nutmeg, ginger, and allspice.

    Here’s a recipe that yields 2 Tablespoons pumpkin pie spice:
    1 tablespoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon ground ginger
    3/4 teaspoon ground allspice

  49. Looks great! Do you think these could be prepared the night before and left to rise in the fridge? I’ve tried comparing this recipe to “overnight” cinnamon roll recipes, but I really don’t know what I’m doing here. Help? Thanks!

  50. @SewSweetStitches,
    I’ve never had success with rolls rising in the fridge. After they’ve been made into rolls you can let them rise and then put them in the fridge overnight. That’s what I would do…

  51. Hi, if I wanted to add the cream cheese to the frosting how would I go about doing that?

    • Alex,
      I don’t have the recipe for cream cheese frosting from her because I chose not to add it. I usually add equal parts butter and cream cheese and then add some powdered sugar and a splash of vanilla. Add some milk to desired consistency. Since it’s a glaze you probably want a thinner consistency.

  52. I have these rolls rising at the moment, however I am wondering if anyone else has dealt with the dough being too sticky? I used the 2 cups of bread flour as listed in the recipe, then added at least 3/4 cup extra and still ended up with a sticky mess. Is this normal? I am worried about how they will bake up now.

  53. I BAKE pretty much every day all winter! Summer when it isnt too hot…
    i love anything PUMPKIN! Thank you for making my day. Craving punkin coffee
    but this will work.

  54. Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html

  55. Its a Sunday morning and I have come across your blog. I love pumpkin but one thing I refuse to open a can. I rather have the fresh stuff, so in the fall I whip up pumpkin filling and freeze 2 cup bags and I have it till I run out. I look forward to this years harvest so I can make up my pumpkin bags and add your buns to my list of pumpkin making treats…

  56. I am dairy free right now. Do you think Almond milk will work with this recipe? I can’t wait to eat these.

  57. Can I refrigerate the dough over night if I want to make them quickly in the morning?

    • Christy {The Girl Who Ate Everything} says:

      I’ve never done that with this recipe but I do that with my other cinnamon roll recipes so I’m sure it would work.

  58. These are currently baking in my oven….::the senuous scent slowly wafting through the air and gradually up the stairs to my bedroom::….drool.