Pumpkin Cinnamon Rolls with Caramel Frosting
Pumpkin Cinnamon Rolls With Caramel Frosting 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
OTHER PUMPKIN RECIPES:
- Pumpkin Cream Cheese Muffins
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pie Oatmeal
- Pumpkin Waffles
- Roasted Pumpkin Seeds
- Pumpkin Cream Cheese Bars
- Pumpkin Bars
Pumpkin Cinnamon Rolls with Caramel Frosting
These Pumpkin Cinnamon Rolls With Caramel Frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.
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
- 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
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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.
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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.
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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.
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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.
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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.
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For the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk.
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Stir in brown sugar and milk. Cook over medium low heat 1 minute.
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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
This looks so good, I’m goong to make these.
Looks so good, goong to try this.
My yeast didn’t proof and the dough came out hard; what did I do wrong? These look so good!
Your water was either too hot or cold. Also make sure your yeast is not expired.
can you use active dry yeast for this recipe and do you use tge same amount
YEs! Just use the same amount. It will take longer to rise!
I made these awhile ago and they were delicious! The pumpkin was mild for me, but that was okay because you could still taste it well. I love any type of roll like this! A sweet yeast dough is my weakness!
So glad you liked it!
I have been making this recipe for the past 5ish years…delish! As soon as Labor day is over I start getting requests for them. I’m going rogue this time and adding pecans to them. I can’t wait for them to come out of the oven!
Haha. Pecans can only be good!
I’m making these ones for my thanksgiving dinner 🙂
Good luck!
I don’t care that it’s almost springtime. I still have lots of leftover pumpkin, and I’m going to use it! These look amazing. Can’t wait to try them!