Pumpkin Cinnamon Rolls with Caramel Frosting
Easy Pumpkin Cinnamon Rolls with Caramel Frosting recipe: The icing on this breakfast idea is so tasty and goes on everything!
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.
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.
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
Easy Pumpkin Cinnamon Rolls with Caramel Frosting recipe: The icing on this breakfast idea is so tasty and goes on everything!
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Ingredients
Rolls
- ⅓ cup milk
- 2 tablespoon salted butter
- ½ cup pumpkin puree
- 2 tablespoon granulated sugar
- ¼ teaspoon ground nutmeg
- 1 tablespoon ground all-spice
- ½ teaspoon salt
- 1 large eggs, beaten
- 2 ¼ teaspoon instant dry yeast
- 2 cups bread flour
- 2 teaspoon brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoon butter, melted
Frosting
- ¼ cup salted butter
- ½ cup brown sugar, packed
- 2 tablespoon milk
- ½ teaspoon vanilla
- ½ teaspoon ground all-spice
- pinch of salt
- ¾ cup icing sugar, sifted
Instructions
- 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.
- Add the milk mixture to the pumpkin mixture and beat with an elastic mixture until fully combined. Beat in egg and yeast.
- 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.
- 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).
- Punch dough down. Turn onto a floured surface and knead a couple of times until dough is smooth. Roll dough into a 12×10 rectangle.
- 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.
- 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.
- Place rolls cut side up in a greased 11×17 inch baking pan. Cover and let rise until nearly doubled, about 30-45 minutes.
- Bake at 350˚F for about 15-20 minutes until golden. Remove from pan to a waxed paper-lined wire rack. Let cool.
- 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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YOWZA! Must have right now! YUM!
I would be happy to have these for dessert or breakfast! I think those two meals are totally interchangeable!
Oh my! My mouth is watering. I could actually eat these for every meal of the day 😉
Delicious. This recipe looks fantastic.
I love breakfast and I love pumpkin - these are right up my alley.
Oh, boy, do your cinnamon rolls look terrific...a great twist on a classic 🙂
Wow! I am amazed at how delicious that looks, fantastic! Thanks for visiting me and for your sweet words 🙂
They look so good! I love desserts disguised as breakfast! LOL. I really need to try my hand at making cinnamon rolls!