Pumpkin Cinnamon Rolls with Salted Caramel Frosting
August 31, 2014
Amazing homemade yeast cinnamon rolls with pumpkin and topped with stove top salted caramel frosting - the perfect fall twist to a classic breakfast and brunch favorite!
I have been, and always will be, a pumpkin fanatic. By that I mean I could eat the stuff year round. Usually when cans of pumpkin go on sale sometime in the fall, I majorly stock up. I think last year I had something like 12 cans at least on my pantry shelves that I keep in the basement.
I opened up the very last can of pumpkin this past weekend to make these babies - and OH MAN was I not disappointed!
Honestly, I knew immediately I wanted to share them with you ASAP. But in reality - school literally just started, we're at the very beginning of September, and while I could consume loads of pumpkin desserts year-round, I wasn't so sure you were ready yet!
My solution? A good old fashioned Facebook poll. Ok, well maybe Facebook polls around exactly old fashioned, but nevertheless it worked! I asked out of the three amazing recipes I have to share with you this week, which one would you like to see first? You're looking at it now! But don't worry those of you that voted for the other recipes, stick around this week - you WON'T be disappointed!
These Pumpkin Cinnamon Rolls are the perfect way to welcome in the fall season. If you've never made anything with yeast before, it's really not all that hard - I'm definitely not an expert, but if you have questions please ask in the comments below. Whatever you do, do NOT skip the salted caramel frosting - it's simply amazing!
Pumpkin Cinnamon Rolls with Caramel Frosting
For the cinnamon rolls:
3 1/4 cups flour, divided
2 1/4 teaspoons (1/4 oz package) active dry yeast
1/2 cup pumpkin (NOT pumpkin pie filling)
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter, divided
1/2 teaspoon salt
1 egg, beaten
1/2 cup packed brown sugar
1 teaspoon cinnamon
For the salted caramel frosting:
2 tablespoons butter
1/4 cup packed brown sugar
1 tablespoon milk
1/4 teaspoon vanilla
1/4 teaspoon salt
1/3 cup confectioner's sugar
In the bowl of a stand mixer, stir together 1 1/2 cups flour and yeast, set aside. In a medium saucepan, whisk together pumpkin, milk, sugar, salt, and two tablespoons butter. Heat on medium low heat, being careful not to boil, until very warm (about 120-130 degrees) - the butter will be almost melted and should be very hot, but not burning, to the touch. Pour pumpkin mixture along with the beaten egg over the flour in the stand mixer fitted with a dough hook. Mix on medium speed until mixture is wet. Gradually add remaining 1 3/4 cup flour while mixer is on medium speed. Add an additional 1/4 cup flour if needed, the dough should be pulling away from the sides and the bowl should be almost clean. Keep the mixer on medium speed and knead for 8 minutes. Turn dough out into a greased bowl, cover, and let rise for one hour or until doubled. Punch dough down and roll out onto a floured surface into a large rectangle, about 12 x 10 inches. Melt remaining 2 tablespoons butter and spread over dough, sprinkle with brown sugar and cinnamon. Roll up starting with the long side as tightly as possible and slice into 12 slices. Place slices cut side down in a 9 x 13 baking pan and allow to rise 30 minutes, covered. Bake at 375 for 20 minutes, cool completely. For frosting, melt butter over medium low heat. Stir in brown sugar, milk, vanilla, and salt. Continue to cook 3 minutes. Remove from heat and whisk in confectioner's sugar. Drizzle over rolls. From Taste of Home.
Ok, ok, I know that seems like a BOAT LOAD of instructions - but really I just wanted to be as specific as possible. These babies are delicious, addicting, and worth every bit of effort I'm telling you!! Seriously, one of these rolls warmed with a hot cup of coffee enjoying a chilly fall morning. Perfection!