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Pumpkin Cinnamon Rolls with Caramel Frosting

The holidays are coming and what better way to start off my first recipe with PUMPKIN! While scanning through the pumpkin entries of Pinterest I knew I had to try them out. When gathering ingredients at the store I noticed when I got home I got pumpkin pie filling and not canned pumpkin! I tried it with the pie filling without adding the spices just a little less salt, the right amount a sugar, and a lot of taste testing and it came out perfect so it can work both ways! The caramel frosting adds the perfect touch for this holiday treat!

CINNAMON ROLLS
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

Directions

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 12×10 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 12 1- inch slices. Place rolls, cut side up, in greased 11X17 inch square 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.

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.

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.

 

10 comments

  1. Jihane @SinfulSundays

    These cinnamon rolls look incredible! I’ve never seen any like these before. I will definitely try and give them a go this year! 🙂

    Reply

  2. Maria

    Okay, these look amazing! There’s no other way to describe it!

    Reply

  3. Lisa

    Just finished making these and they are amazing! I would recommend adding some pecans or other kind of nut either the filling or topping for a bit of crunch.

    Can’t wait to try some more recipes!

    Reply

    1. JavaCupcake

      That sounds like a great idea!! I would do that… but I’m allergic to nuts. 🙁 Let me know how it turns out for you if you add them!

      Reply

  4. Jen

    Anybody ever make this dough in a bread machine?? I’m about to experiment and see how that goes;) Wish I had nuts, but I live in a small town in North Dakota and we have no grocery store. If they turn out as good as everybody says, Ill def get nuts for next time;)

    Reply

    1. Betsy ~ @JavaCupcake

      Let me know how it works out in the bread machine! 🙂

      Reply

  5. Jen

    Ohhhh my goodness! They were amazing! Some nuts would be nice, maybe as a garnish on the top, but absolutly not necessary:)

    Reply

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