Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls Recipe with Salted Caramel Frosting

Pumpkin cinnamon rolls are a cozy autumn treat that combines the flavors of spiced pumpkin and the classic gooey cinnamon roll. Adding salted caramel frosting takes these rolls to the next level, making them perfect for a fall breakfast, brunch, or dessert.

Ingredients

For the Dough:

• 3 1/4 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 cup unsalted butter, melted
• 1/2 cup warm milk (about 110°F)
• 1/2 cup pumpkin puree (unsweetened)
• 1 large egg

For the Filling:

• 1/4 cup unsalted butter, softened
• 2/3 cup brown sugar
• 1 tbsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter
• 1/4 cup heavy cream
• 1 cup packed brown sugar
• 1 tsp vanilla extract
• 1 tsp sea salt
• 1 1/2 cups powdered sugar

Instructions

Step 1: Prepare the Dough

1. In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, nutmeg, and ginger. Set aside.
2. In a small bowl, combine the warm milk and yeast. Let it sit for about 5 minutes until the yeast becomes foamy.
3. In another bowl, whisk together the melted butter, pumpkin puree, and egg. Once combined, pour this mixture into the yeast and milk mixture, stirring until smooth.
4. Gradually add the wet mixture to the dry ingredients, mixing until a dough forms. If the dough is too sticky, add 1 tablespoon of flour at a time until it becomes soft and manageable.
5. Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic. If you have a stand mixer with a dough hook, you can knead it on medium speed for 5 minutes.
6. Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Step 2: Make the Filling

1. While the dough is rising, prepare the cinnamon filling by mixing together the softened butter, brown sugar, cinnamon, nutmeg, and cloves in a small bowl. Set aside.

Step 3: Roll and Fill the Dough

1. Once the dough has doubled in size, punch it down to release any air. Turn it onto a lightly floured surface and roll it out into a large rectangle, approximately 14×10 inches.
2. Spread the cinnamon sugar filling evenly over the dough, leaving a small border around the edges.
3. Starting from the longer side of the rectangle, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to slice the log into 12 equal rolls.

Step 4: Second Rise

1. Arrange the rolls into a greased 9×13-inch baking dish. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes, or until they’ve puffed up.

Step 5: Bake the Rolls

1. Preheat your oven to 350°F (175°C).
2. Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown. If the tops are browning too quickly, you can tent the rolls with aluminum foil during the last 10 minutes of baking.

Step 6: Make the Salted Caramel Frosting

1. While the rolls are baking, prepare the salted caramel frosting. In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring until smooth.
2. Bring the mixture to a gentle simmer, and cook for 2-3 minutes, stirring constantly.
3. Remove the saucepan from the heat and stir in the vanilla extract and sea salt.
4. Allow the caramel to cool slightly, then whisk in the powdered sugar until the frosting is thick and creamy.

Step 7: Frost the Rolls

1. Once the pumpkin cinnamon rolls are out of the oven, let them cool for about 10-15 minutes before spreading the salted caramel frosting on top.
2. Be generous with the frosting to ensure every bite has a balance of sweet cinnamon filling and rich caramel goodness.

Step 8: Serve and Enjoy

• Serve the pumpkin cinnamon rolls warm, and enjoy them as a breakfast indulgence or a sweet treat to welcome the fall season.
• If desired, sprinkle some extra sea salt flakes on top of the frosting for a contrasting bite of sweet and salty flavors.

Tips for Perfect Pumpkin Cinnamon Rolls

• Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which is already sweetened and spiced.
• Room Temperature Ingredients: Ensure that the egg and butter are at room temperature to help the dough mix evenly and rise properly.
• Overnight Option: To prepare these rolls ahead of time, refrigerate the shaped rolls overnight after the second rise. In the morning, let them come to room temperature for about 30 minutes before baking.

These pumpkin cinnamon rolls with salted caramel frosting are soft, fluffy, and packed with warm fall spices. They make an irresistible fall dessert or brunch that everyone will love!