Pumpkin Cinnamon Rolls with Caramel Frosting

7 May 2013

Pumpkin Cinnamon Rolls with Caramel Frosting

Pumpkin Cinnamon Rolls with Caramel Frosting

Pumpkin Cinnamon Rolls with Caramel Frosting

I am not a breakfast person.

I know this may seem weird, seeing as how I have made more breakfast foods on this here blog than most of the other types of food; second only to dessert.



Pumpkin Cinnamon Rolls with Caramel Frosting


You see, the secret is to disguise dessert as breakfast. Like making breakfast cookies, breakfast cakes, and oh, of course! Breakfast rolls.

And when you can mix pumpkin AND some sweet breakfast, well that sounds like a winning combination right there.


Pumpkin Cinnamon Rolls with Caramel Frosting


Seeing as how this is only my second attempt at making cinnamon rolls (where my first attempt wasn't actually even cinnamon rolls, but raspberry rolls) they turned out a little flat. But this will not stop me. I will work at making cinnamon rolls until I'm so good, I will be able to make them in my sleep.


Pumpkin Cinnamon Rolls with Caramel Frosting



Pumpkin Cinnamon Rolls with Caramel Frosting
printable recipe

What you'll need:

Rolls:
  • 1/3 cup milk
  • 2 tablespoons, butter
  • 1/2 cup canned pumpkin
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmed
  • 1 tablespoon all-spice
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 2 1/4 teaspoon dry yeast
  • 2 cups bread flour
  • 2 teaspoon ground sugar
  • 2 tablespoon melted butter
Frosting:
  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon all-spice
  • pinch of salt
  • 3/4 cup confectioners' sugar, sifted

Directions:
  1. Rolls: In a small saucepan, heat milk and 2 tablespoons butter until warm and butter is almost melted, stirring constantly. In a large mixing bowl, combine pumpkin, sugar, nutmeg, all-spice and salt.
  2. Add the milk mixture to the pumpkin mixture and beat with an elastic mixture until fully combined. Beat in egg and yeast.
  3. Add 1 cup flour to the pumpkin mixture and beat at a low speed for 5 minutes. Add the remaining flour mixture and mix until fully combined.
  4. Grease a large bowl and place dough in it, turning to coat. Cover and let rise in a warm place until doubled (around 1 hour).
  5. Punch dough down. Turn onto a floured surface and knead a couple of times until dough is smooth. Roll dough into a 12x10 rectangle.
  6. In a small bowl, combine the sugar and cinnamon. Brush the surface if the dough with the melted butter, then sprinkle with brown sugar mixture.
  7. Beginning with the long side of the dough, roll up jelly style. Pinch seam to seal. With a sharp knife, cut roll into 1 inch slices.
  8. Place rolls cut side up in a greased 11x17 inch baking pan. Cover and let rise until nearly doubled, about 30-45 minutes.
  9. Bake at 350˚F for about 15-20 minutes until golden. Remove from pan to a waxed paper-lined wire rack. Let cool.
  10. Frosting: In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium heat for 1 minute. Transfer to a medium bowl, and let cool. Stir in the vanilla, all-spice, salt and confectioners' sugar. Beat with an electrical mixer until combined. Drizzle over cooled buns.



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24 comments:

  1. The caramel frosting on these pumpkin cinnamon roll makes me long for Fall!

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  2. I don't know how but you managed to combine 2 of my favorites: Cinnamon rolls and caramel frosting !
    Must try this with a cup of coffee.
    Well done!

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  3. I am not a breakfast person too :) But I think I could have these rolls at about 11 pm :D

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  4. I'm a breakfast person :D Those rolls with its delightful combination of cinnamon and pumpkin look yummy ! Great with a cup or three of my milky coffee at 8 am ;D

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  5. That frosting undoes me, I need this :D

    Cheers
    CCU

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  6. Cinnamon rolls are my weakness. Especially with the pumpkin in it - pumpkin makes everything better!

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  7. These are definitely a great breakfast to wake up to!

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  8. These look fabulous Cathleen.. I will give them a try :-)

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  9. I am a BIG fan of disguising dessert as breakfast! The pumpkin and caramel combo sounds AMAZING.

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  10. I'm not a breakfast person either, but come 11am, I'm ready to dive into something. It's just about that time right now....can you please pass a cinnamon roll my way? They look and sound absolutely delicious.

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  11. Ho Cathleen, your pumpkin cinnamon roll look very very delicious. I love the cinnamon fragrant scent and that frosting look really good. :)

    Have a nice week ahead.

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  12. I'd love to wake up to a coule of these warm rolls!
    Thanks for sharing and thank you for the lovely comment left on my guest post (dulce de leche bars) on Liz’s blog

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  13. Holy cow these look good! I have some canned pumpkin in the house... :)

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  14. They look so good! I love desserts disguised as breakfast! LOL. I really need to try my hand at making cinnamon rolls!

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  15. Wow! I am amazed at how delicious that looks, fantastic! Thanks for visiting me and for your sweet words :)

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  16. Oh, boy, do your cinnamon rolls look terrific...a great twist on a classic :)

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  17. I love breakfast and I love pumpkin - these are right up my alley.

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  18. Delicious. This recipe looks fantastic.

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  19. Oh my! My mouth is watering. I could actually eat these for every meal of the day ;)

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  20. I would be happy to have these for dessert or breakfast! I think those two meals are totally interchangeable!

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  21. Congratulations! This post was featured over at Diana Rambles on Friday and has been pinned in the Featured at Diana Rambles board at Pinterest. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

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