Thursday, October 7, 2010

Pumpkin Cinnamon Rolls with Caramel Frosting

I love cinnamon rolls and I love pumpkin. Put the two together and I am literally in breakfast treat heaven! I took what I liked from 2 recipes, added in my own twist on the filling, and ended up with what Nathan and I consider one of the best cinnamon rolls we have EVER tasted!

The pumpkin is noticible but not overwhelming. The filling is classic cinnamon with the addition of some pumpkin pie spice and a dash of cloves. And then there is the frosting. Oh my... the frosting! I considered going with a traditional cream cheese frosting (which you totally could do) but got the caramel idea in my head and couldn't get it out! The frosting is simple to make and pours right over the hot rolls (no spreading required!). After a few minutes, it firms up like a glaze. Oh so good!!!I made this recipe for 6 rolls since I have a family of four but could easily be doubled for a larger group. And you might just want to double it and share. People will seriously love you!

Enjoy!


Pumpkin Cinnamon Rolls with Caramel Frosting
Makes 6 LARGE rolls

Rolls:
1 1/8 tsp or 1/2 envelope active dry yeast
1/8 cup warm water
1/2 tsp PLUS 2 TBSP granulated sugar (divided)
1 egg
2 TBSP unsalted butter, melted
7.5 oz canned pumpkin
2 3/4 cups all purpose flour
1/4 + 1/8 tsp salt

Filling:
4 TBSP unsalted butter, softened
2 TBSP granulated sugar
1/2 cup packed brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice
Dash cloves

Frosting:
1/4 cup unsalted butter
1/2 cup packed brown sugar
1/8 teaspoon salt
2 TBSP milk or cream
1/2 teaspoon vanilla
1 1/4 cups powdered sugar

Sprinkle yeast over warm water in large bowl. Add 1/2 tsp of the granulated sugar; let stand until foamy, about 5 minutes.

Mix in remaining 2 TBSP sugar, egg, butter and pumpkin. Gradually add 2 1/2 cups of the flour and the salt until soft dough forms. Continue to knead for 10 minutes, adding remaining flour as needed, until dough is smooth.

Place dough in large greased bowl and allow to rise until doubled.

Once doubled, roll dough out into a rectangle. Combine all filling ingredients and spread evenly over rectangle. Roll up dough and cut into 6 rolls.

Place rolls in greased 8" pan and allow to rise until doubled.

(At this point, you can either bake or refrigerate the rolls overnight and bake in the morning. If you are refrigerating the rolls, allow them to come to room temperature before baking.)

Bake the rolls at 350 for 25-30 minutes or until golden and bubbly. Remove from oven and make frosting.

To make frosting, melt butter in saucepan. Add brown sugar and stir until smooth. Add milk and vanilla and stir to combine. Add powdered sugar all at once and whisk until clumps disappear. Pour warm frosting over cinnamon rolls. Let set for 5 minutes and serve.

Recipe adapted from Examiner and Tasty Kitchen.

8 comments:

Eliana said...

Love you use of pumpkin here. They look sinfully delicious.

megan said...

First of all - I really liked how you scaled these down - I have resisted making cinnamon rolls because the recipes always make SO MANY! And I don't want to look like a cinnamon roll by the time we're finished eating them!

That being said, I don't think I could resist these!

Ingrid said...

Brillant, Cristine! :)
~ingrid

Lisa said...

Those look incredible. I'm definitely saving this recipe.

The Mortensens said...

Oh this sounds SO good! I'm gonna have to try this one!

Paula said...

I think the frosting would also be fabulous on regular cinnamon rolls. Can't wait to try it.

Pamela said...

Wow! How sinful do these look? I would love to give these a try.

Sherry G said...

You did not just go there. I would definitely have to stick to making a smaller batch as well since I'll probably eat them all right away!

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