There’s nothing I love more than baking on a relaxing Sunday afternoon! (And then gifting yummy baked goods to friends and neighbors so that we don’t eat them all ourselves!) I’ve been waiting and waiting for September to arrive so it would be “kosher” to bust out some classic fall dishes and, particularly, to make some of my favorite pumpkin treats, like my mom’s fantastic Pumpkin Chocolate Chip Cookies, and these Pumpkin Cinnamon Rolls!
While I was making these Jeff said “OOO it smells like Fall in our house and I love it!” These cinnamon rolls are over the top delicious! Although they have a cream cheese and caramel glaze, the recipe makes just the right amount of both so that it’s not too sweet, but really makes the pumpkin flavor shine!
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Yields 12 rolls
1/3 cup milk
2 Tbsp butter
1/2 cup canned pumpkin
2 Tbsp sugar
1/4 tsp nutmeg
1 Tbsp pumpkin pie spice
1/2 tsp salt
1 egg, beaten
1 package dry yeast (or about 1 Tbsp)
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 tsp ground cinnamon
2 Tbsp melted butter
1/4 cup brown sugar, packed
1 Tbsp milk
1 drop vanilla
1/8 tsp pumpkin pie spice
1 dash salt
1/3 cup confectioners’ sugar
Cream Cheese Frosting
2 ounces cream cheese, softened
1 Tbsp milk
3/4 cup confectioners’ sugar
One drop vanilla extract
In small saucepan, heat milk and 2 tablespoons butter, just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
Add half of the flour (1 cup) to the pumpkin mixture. Beat on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining (1 cup) flour and mix thoroughly. Turn into lightly greased bowl, then grease surface of dough lightly.
Cover and allow to rise in warm place until doubled, about 1 hour. Punch dough down and knead once or twice to form a smooth ball (sprinkle with a little more flour, if needed, to make dough easy to handle). Roll dough into 12×10 inch rectangle.
In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch end seams to seal.
With sharp serrated knife, cut roll into twelve 1- inch slices. (To keep from squishing the dough, use absolutely no pressure when cutting the dough and saw with a back and forth motion).
Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and allow to rise until nearly doubled, 30 to 45 minutes.
Bake rolls at 350 degrees F for 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
Drizzle with Caramel frosting.
For the cream cheese and caramel frosting
For the Caramel Frosting:
In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
Transfer to small mixing bowl. Stir in vanilla, pumpkin pie spice, salt, and confectioners’ sugar. Beat until well blended. If necessary, add more confectioners’ sugar for desired consistency.
For Cream Cheese Frosting:
Beat cream cheese until light and fluffy. Add powdered sugar and vanilla. Mix in milk.
Recipe adapted from The Girl Who Ate Everything