Pumpkin Cinnamon Rolls with caramel frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing. Breakfast or dessert? These are a decadent fall treat.

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(originally posted 2010)

PUMPKIN CINNAMON ROLLS

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 Real Housewives.
 
I have a zit the size of Texas on my chin.
 
I’m out of control.
Pumpkin Cinnamon Rolls
 
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.
 
dough with cinnamon
 
 
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.
 

OTHER PUMPKIN RECIPES:

Pumpkin Cinnamon Rolls

5 from 5 votes
These Pumpkin Cinnamon Rolls with caramel frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Rise Time: 2 hours
Total Time: 2 hours 50 minutes
Servings: 12 rolls

Ingredients

  • 1/3 cup milk
  • 2 tablespoons sugar
  • 1 (1/4 ounce ) package active dry yeast (2 1/4 teaspoons)
  • 1/2 cup canned pumpkin
  • 2 tablespoons butter, melted
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 large egg, beaten
  • 2 cups bread flour, (you can use regular all purpose flour but bread flour makes them lighter)

FILLING:

  • 2 tablespoons melted butter
  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon

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
  • 3/4 cup powdered sugar
  • 1 dash salt

Instructions
 

  • In a small microwave safe bowl, heat the milk for 30-45 seconds until warm (105-115 degrees). Stir in the sugar and yeast. Cover with a dish towel and let the yeast proof (bubble and foam) for about 5 minutes. If it doesn't bubble your yeast is dead or your milk was too hot or too cold and you need to start over.
  • In large mixer bowl, combine pumpkin, butter, pumpkin pie spice, salt, and nutmeg. Beat in egg and yeast mixture.
  • 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.
  • 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 14x10 inch rectangle.
  • Brush surface of dough with melted butter. In small bowl, combine brown sugar and cinnamon. 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 or 9x13 baking dish if you want them touching. Cover and let rise until nearly doubled, 30 to 45 minutes.
  • 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.
  • For the Caramel Frosting: In small saucepan, heat butter until melted. Stir in brown sugar and milk.
  • Stir in brown sugar and milk. Cook over medium low heat 1 minute. Mixture will foam and bubble.
  • Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, powdered sugar and salt. Beat with electric mixer until well blended. If necessary, add more milk to thin it out or more powdered sugar to make it thicker to desired consistency.

Notes

Source: adapted from Recipe Anatomy
Cuisine: American
Course: Breakfast
Author: Christy Denney
Pumpkin Cinnamon Rolls
Pumpkin Cinnamon Rolls with caramel frosting - pumpkin spiced cinnamon rolls with a sweet caramel icing. the-girl-who-ate-everything.com
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Christy Denney
Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!
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