Cinnamom Pumpkin Rolls with Caramel Frosting

Fall is, absolutely, my favorite time of the year for lots of reasons, but mostly because of all sorts of pumpkin things. The spices are on the air! In this recipe, cinnamon and pumpkin come together in rolls, the smell of these while baking makes the effort to prepare them worth every minute!
The glazed caramel on top of the roll is just the "icing on the cake!". It's a perfect Fall breakfast.
 

 

Ingredients

Rolls 

  • Cooking Spray
  • 2 Tbsp yeast
  • 1/2 cup warm water
  • 1/2 cup canned pumpkin
  • 2/3 cup sugar
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/4 cup melted butter
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 4 cups flour

 Filling

  • 2 Tbsp butter, softened
  • 1 cup brown sugar
  • 2 Tbsp cinnamon

 Frosting

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 2 Tbsp milk
  • 1 tsp vanilla
  • 3/4 cup powdered sugar

 

How to make it

1- Dissolve the yeast in warm water and let sit for about 5 minutes. Add pumpkin, sugar, salt, egg, melted butter, cloves, and cinnamon.


2- Mix well and then slowly add the flour, about a cup at a time. About 4 cups of flour will do, but if the dough is still sticky, add a little bit more until the dough is no longer sticking to the side of the bowl.


3- Grease a large bowl with Cooking Spray and place the dough in the bowl, turning once to lightly coat all of the dough. Cover with a kitchen towel and set in a warm place until doubled in size (about an hour).


4- Once the dough has doubled in size, spray the kitchen counter with Cooking Spray and then roll the dough into a large rectangle.


5- Melt the butter to spread on the dough, or just spread the softened butter with a knife all over the dough. Mix the brown sugar and cinnamon together and then spread over the buttered dough, leaving about 1/2 inch at the top without the filling so that the dough will seal better when you roll it. Starting with the long side of the dough closest to you, roll up the dough. Use a serrated knife to slice the dough into 12 rolls.


6- Grease a 9X13 pan with Cooking Spray and place the rolls in the greased pan. Cover with a kitchen towel, and let rise again for about 45 minutes. Bake rolls at 350 for 20 minutes or until golden brown.

 

Pumpkin Cinnamom Rolls

 

TIP for making your dough rise quickly - Turn the oven on warm right before dissolving the yeast, and then turn it off. By the time the dough is ready to rise, your oven will be the perfect temperature for making your dough rise quickly!

 

Pumpkin Cinnamom Rolls

Frosting:  

When the shaped rolls are almost done rising, you can start making the frosting. 

1- In a small saucepan, heat butter until melted, and then add the brown sugar and milk. Cook over medium heat for about 1 minute and then let cool to room temperature. 

2- Stir in the vanilla and powdered sugar and beat with an electric mixer until smooth. For a slightly thicker frosting, you can add a bit more powdered sugar. As soon as the rolls are out of the oven, spread the frosting over hot rolls.

 

Pumpkin Cinnamom Rolls

Enjoy!

 


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