Pumpkin Cinnamon Rolls
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5.0
15 reviews
Excellent
Pumpkin Cinnamon Rolls
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These Pumpkin Cinnamon Rolls with caramel frosting are soft and tender pumpkin spiced cinnamon rolls with a sweet caramel icing.
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Ingredients
- 1/3 /3 cup milk
- 2 tablespoons sugar
- 1 (1/4 ounce ) package active dry yeast (2 1/4 teaspoons)
- 1/2 /2 cup canned pumpkin
- 2 tablespoons butter, melted
- 1 tablespoon pumpkin pie spice
- 1/2 /2 teaspoon salt
- 1/4 /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 /2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
CARAMEL FROSTING:
- 1/4 /4 cup butter
- 1/2 /2 cup brown sugar, packed
- 2 tablespoons milk
- 1/4 /4 teaspoon vanilla
- 1/4 /4 teaspoon pumpkin pie spice
- 3/4 /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
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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