Pumpkin Cinnamon Rolls with Caramel Frosting…Yum

It isn’t fall here anymore, it snowed all weekend, but I have been in a pumpkin mood for the last few weeks anyways. I like the way it makes our apartment smell when it is baking and the warm homey taste. So last week, to fulfill my craving, I made pumpkin cinnamon rolls with caramel frosting. Amazing. I got the recipe from the blog The Girl Who Ate Everything, and I am impressed. The cinnamon roll was light and sticky (just the way I like them) and the caramel frosting added the right amount of sweet. Each bit felt like fall. They were also remarkable easy to make. My only stumbling block was the lack of a rolling pin. Our Alaskan kitchen isn’t stocked for baking. But I made due with a pizza dough kind of shaping technique and my husband said he couldn’t even tell (but maybe he was to busy eating them). Overall, a good way to brighten the week with a yummy treat.

Pumpkin Cinnamon Rolls with Caramel Frosting
Cinnamon Roll:
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 all purpose flour
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
1. Heat milk and 2 tablespoons butter. In large mixer bowl, combine: pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Combine wet and dry ingredients and mix. Add egg and yeast.
2. Slowly add the flour to pumpkin mixture (about half at a time). Mix until flour is incorporated. Place dough in a lightly greased bowl, then lightly grease surface of dough.
3. Cover and let rise about 1 hour. On a floured surface, punch dough down and knead until smooth. Roll (or shape) dough into 12×10 inch rectangle.
4. For the filling, melt butter. In a small bowl, mix the brown sugar and cinnamon. Then, brush the dough with the butter and sprinkle with brown sugar mixture. Roll the dough up like a log, beginning with long side. Seal the seam by pinching. Using a sharp knife, cut the roll into twelve 1- inch slices. Place the rolls, cut side up, in greased 11X17 inch baking pan or on a cookie sheet with sides. Cover with plastic wrap and let rise about an hour.
5. Preheat the oven to 350 degrees. Bake the rolls about 15-20 minutes. Remove from pan and cool. Drizzle with frosting.
In small saucepan, melt butter. Add the brown sugar and milk. Cook over medium low heat  for about 1 minute, stirring often. Pour mixture into a small bowl. Add vanilla, pumpkin pie spice, salt, and confectioners’ sugar. Mix well and cover rolls as desired. I found this made more than enough frosting for the number of rolls. You will likely have extra.

One Comment on “Pumpkin Cinnamon Rolls with Caramel Frosting…Yum”

  1. Nancy says:

    These look fabulous! I will have Jeff give them a try. (I don’t do yeast, very well.)


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