These Pumpkin Cinnamon Rolls With Caramel Frostingย are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.

Breakfast or dessert? These Pumpkin Cinnamon Rolls with Caramel Frosting are a sweet fall treat.

Pumpkin Cinnamon Rolls With Caramel Frosting - pumpkin spiced cinnamon rolls with a sweet caramel icing. the-girl-who-ate-everything.com

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 ofย 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 mean I can’t be left alone with Cinnamon Rolls in general so pumpkin cinnamon rolls are…watch out.
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 makeย more drizzle. I’m surprised I waited long enough for the rolls to rise.
ย Pumpkin Cinnamon Rolls With Caramel Frosting | The Girl Who Ate Everything

If you love these Pumpkin Cinnamon Rolls with caramel Frosting, you’ll love these pumpkin recipes:

Pumpkin Cream Cheese Muffins

Pumpkin Chocolate Chip Muffins

Pumpkin Pie Oatmeal

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5 from 2 votes

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.

Recipe Notes

Source: adapted from Recipe Anatomy

Pumpkin Cinnamon Rolls With Caramel Frosting - pumpkin spiced cinnamon rolls with a sweet caramel icing. the-girl-who-ate-everything.com