PUMPKIN CINNAMON ROLLS WITH CARAMEL FROSTING

Pumpkin Cinnamon Rolls with glazed caramel icing for a perfect Fall breakfast.

I absolutely love fall…for lots of reasons, but mostly because it’s the best time for baking…and all things pumpkin!  I’ve been wanting to try this recipe for a long time, and it did not disappoint.  Making cinnamon rolls does take some time, but I have found a few tricks over the years to make the process a little bit easier.  I always used to dread the mess that came from putting flour all over the counter to roll out the dough, but for the last couple of years I have just sprayed PAM Cooking Spray directly on the counter and it works fabulously for keeping the dough from sticking to the counter and it is so much easier to clean up than flour! The smell of these while baking makes every minute worth it- I promise!

Rolls

• PAM Cooking Spray
• 2 Tbsp yeast
• 1/2 C warm water
• 1/2 C canned pumpkin
• 2/3 cup sugar
• 1/2 tsp salt
• 1 egg, beaten
• 1/4 cup melted butter
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 4 cups flour

Filling

• 2 Tbsp butter, softened
• 1 cup brown sugar
• 2 Tbsp cinnamon

Frosting

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 3/4 cup powdered sugar

Rolls: Dissolve the yeast in warm water and let sit for about 5 minutes.  Add pumpkin, sugar, salt, egg, melted butter, cloves and cinnamon.  Mix well and then slowly add the flour, about a cup at a time.  I used exactly 4 cups flour, but if the dough is still sticky, add a little bit more until the dough is no longer sticking to the side of the bowl.  Grease a large bowl with PAM Cooking Spray and place the dough in the bowl, turning once to slightly coat all of the dough.  Cover with a kitchen towel and set in a warm place until doubled in size (about an hour).  I usually turn my oven on warm right before dissolving the yeast, and then I turn it off once I’ve waited 5 minutes.  By the time the dough is ready to rise, your oven will be the perfect temp for making your dough rise quickly!

Once dough has doubled in size, spray kitchen counter with PAM Cooking Spray and then roll the dough into a large rectangle.  You can melt the butter to spread on the dough, but I prefer to just spread the softened butter with a knife all over the dough.  Mix the brown sugar and cinnamon together and then spread over the buttered dough, leaving about 1/2 inch at the top without the filling so that the dough will seal better when you roll it.  Starting with the long side of the dough closest to you, roll up the dough.  Use a serrated knife to slice the dough into 12 rolls.  I usually make a cut mark right in the middle and then the middle of those two halves.  Then it’s easy to divide those four sections into thirds, making all of your rolls equal in size!  Grease a 9X13 pan with PAM Cooking Spray and place the rolls in the greased pan.  Cover with kitchen towel, and let rise again for about 45 minutes.  Bake rolls at 350 for 20 minutes or until golden brown.

Frosting:  When the shaped rolls are almost done rising, you can start making the frosting.  In a small saucepan, heat butter until melted and then add the brown sugar and milk.  Cook over medium heat for about 1 minute and then let cool to room temperature.  Stir in the vanilla and powdered sugar and beat with an electric mixer until smooth.  If you want slightly thicker frosting, you can add a bit more powdered sugar.  As soon as the rolls are out of the oven, spread the frosting over hot rolls.  Enjoy!

PAM Cooking Spray leaves *99% less residue than margarine or bargain-brand cooking sprays too. (* vs. leading cooking sprays (except olive oil), after spraying on glass bakeware, baking at 400°F for 30 min, cooling, and then washing in standard home dishwasher with detergent and repeating 4 times).

PAM Cooking Spray sponsored this blog post. The opinions and text are all mine.

PUMPKIN CINNAMON ROLLS WITH CARAMEL FROSTING

Print Pin Rate

Prep Time: 2 hours hours

Cook Time: 20 minutes minutes

Total Time: 2 hours hours 20 minutes minutes

Servings: 12 rolls

Author: Jessica & Nellie

Ingredients

Rolls

• 2 Tbsp yeast
• 1/2 C warm water
• 1/2 C canned pumpkin
• 2/3 cup sugar
• 1/2 tsp salt
• 1 egg beaten
• 1/4 cup melted butter
• 1/4 tsp ground cloves
• 1 tsp cinnamon
• 4 cups flour

Filling

• 2 Tbsp butter softened
• 1 cup brown sugar
• 2 Tbsp cinnamon

Frosting

• 1/4 cup butter
• 1/2 cup brown sugar
• 2 Tbsp milk
• 1 tsp vanilla
• 3/4 cup powdered sugar

Instructions

Rolls

• Dissolve the yeast in warm water and let sit for about 5 minutes. Add pumpkin, sugar, salt, egg, melted butter, cloves and cinnamon. Mix well and then slowly add the flour, about a cup at a time. I used exactly 4 cups flour, but if the dough is still sticky, add a little bit more until the dough is no longer sticking to the side of the bowl.
• Grease a large bowl with PAM Cooking Spray and place the dough in the bowl, turning once to slightly coat all of the dough. Cover with a kitchen towel and set in a warm place until doubled in size (about an hour). I usually turn my oven on warm right before dissolving the yeast, and then I turn it off once I've waited 5 minutes. By the time the dough is ready to rise, your oven will be the perfect temp for making your dough rise quickly!
• Once dough has doubled in size, spray kitchen counter with PAM Cooking Spray and then roll the dough into a large rectangle.
• You can melt the butter to spread on the dough, but I prefer to just spread the softened butter with a knife all over the dough.
• Mix the brown sugar and cinnamon together and then spread over the buttered dough, leaving about 1/2 inch at the top without the filling so that the dough will seal better when you roll it. Starting with the long side of the dough closest to you, roll up the dough.
• Use a serrated knife to slice the dough into 12 rolls. I usually make a cut mark right in the middle and then the middle of those two halves. Then it's easy to divide those four sections into thirds, making all of your rolls equal in size!
• Grease a 9X13 pan with PAM Cooking Spray and place the rolls in the greased pan. Cover with kitchen towel, and let rise again for about 45 minutes.
• Bake rolls at 350 for 20 minutes or until golden brown.

Frosting

• When the shaped rolls are almost done rising, you can start making the frosting. In a small saucepan, heat butter until melted and then add the brown sugar and milk. Cook over medium heat for about 1 minute and then let cool to room temperature.
• Stir in the vanilla and powdered sugar and beat with an electric mixer until smooth. If you want slightly thicker frosting, you can add a bit more powdered sugar. As soon as the rolls are out of the oven, spread the frosting over hot rolls.

📫 Save this recipe! Send it to your email! 📩

I consent to receiving emails from this site.

Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!