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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls combine 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!
Course Breakfast
Cuisine American
Keyword recipe for pumpkin cinnamon rolls
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Servings 12 servings
Calories 257kcal
Author Kelly Miller

Ingredients

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

Instructions

  • 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.

Nutrition

Calories: 257kcal | Carbohydrates: 47g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 213mg | Potassium: 120mg | Fiber: 2g | Sugar: 16g | Vitamin A: 631IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg