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Pumpkin Cinnamon Rolls Recipe

Pumpkin Cinnamon Rolls Recipe
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★★★★★

4.9 from 14 reviews

Deliciously soft and fluffy pumpkin cinnamon rolls with a rich salted caramel frosting, perfect for autumn mornings or any time you crave a cozy treat.

Ingredients

Scale

For the Cinnamon Rolls

  • 3 1/4 cups all-purpose flour, divided
  • 2 1/4 teaspoons (1/4 oz package) active dry yeast
  • 1/2 cup pumpkin puree (NOT pumpkin pie filling)
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 4 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon

For the Salted Caramel Frosting

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup confectioner’s sugar (powdered sugar)

Instructions

  1. Prepare the Dough Base: In the bowl of a stand mixer, combine 1 1/2 cups of flour with the active dry yeast and set aside to begin activating the yeast.
  2. Warm Pumpkin Mixture: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, salt, and 2 tablespoons of butter. Heat on medium-low, carefully avoiding boiling, until the mixture is warm to the touch (about 120-130°F) and the butter is nearly melted.
  3. Combine Dough Ingredients: Pour the warm pumpkin mixture along with the beaten egg over the flour and yeast in the stand mixer bowl fitted with a dough hook. Mix on medium speed until the mixture is wet and combined.
  4. Add Remaining Flour: Gradually add the remaining 1 3/4 cups flour while mixing on medium speed. Add an additional 1/4 cup flour if needed until the dough pulls away from the bowl sides and the bowl is almost clean.
  5. Knead the Dough: Continue kneading the dough on medium speed for 8 minutes to develop elasticity and structure.
  6. First Rise: Transfer the dough to a greased bowl, cover it, and let it rise for one hour or until it has doubled in size.
  7. Shape the Rolls: Punch down the risen dough and roll it out on a floured surface to a 12 x 10 inch rectangle. Melt the remaining 2 tablespoons of butter and spread it evenly over the dough. Sprinkle with the brown sugar and cinnamon mixture.
  8. Roll and Slice: Starting from the long side, roll the dough tightly into a log and slice into 12 equal slices.
  9. Second Rise: Place the cinnamon roll slices cut side down in a greased 9 x 13 inch baking pan. Cover and let them rise for another 30 minutes.
  10. Bake the Rolls: Preheat the oven to 375°F (190°C) and bake the rolls for 20 minutes until golden brown. Remove from oven and let cool completely before frosting.
  11. Prepare Salted Caramel Frosting: Melt 2 tablespoons butter over medium-low heat, then stir in brown sugar, milk, vanilla extract, and salt. Cook for 3 minutes until mixture is bubbly and combined. Remove from heat, whisk in the confectioner’s sugar until smooth.
  12. Frost and Serve: Drizzle the salted caramel frosting over the cooled pumpkin cinnamon rolls and serve.

Notes

  • Use pumpkin puree, not pumpkin pie filling, for the best flavor and consistency.
  • Make sure the pumpkin mixture is warm but not too hot to avoid killing the yeast.
  • If the dough is sticky, add flour gradually but avoid adding too much to keep rolls soft.
  • Let the rolls cool before frosting to prevent the frosting from melting too much.
  • These rolls can be stored in an airtight container at room temperature for up to 2 days or refrigerated for 4 days.
  • Reheat the rolls gently in the microwave for a few seconds before serving to restore softness and flavor.

Nutrition

Keywords: pumpkin cinnamon rolls, pumpkin rolls, cinnamon rolls with caramel frosting, fall dessert, baked pumpkin rolls, holiday breakfast

Find it online: https://messykitchenmagic.com/pumpkin-cinnamon-rolls-recipe-2/