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Almost One Hour Pumpkin Cinnamon Rolls with Caramel Cream Cheese Frosting

Yields 12 large rolls     adjust servings

These are PUMPKIN cinnamon rolls that are SO soft and tender, rolled up with maybe a bit much filling (is that possible?). Then you drizzle them with Caramel Frosting that has cream cheese in it to cut the sweetness. YOU. GUYS.

Ingredients

First mix together

  • 3 tablespoons active dry yeast
  • 1/4 cup melted butter
  • 1 cup warm water
  • 3/4 cup warm buttermilk (cheat version is ok*)
  • 1/2 cup sugar
  • 1 and 1/2 teaspoons salt

Then add

  • 1 egg
  • 1/2 cup pumpkin (NOT pumpkin pie filling)
  • 5 and 1/2 (or up to 6) cups BREAD flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon nutmeg

For the filling

  • 1/4 cup melted butter
  • 1 cup brown sugar, packed (I used dark)
  • 2 and 1/2 tablespoons cinnamon
  • 2 teaspoons pumpkin pie spice

For the caramel cream cheese frosting

  • 1/4 cup salted butter (half stick)
  • 1/2 cup brown sugar, packed (I used dark)
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • dash salt
  • 4 ounces cream cheese, softened
  • 3/4 cup powdered sugar

Instructions

  1. Turn your oven on to the warm setting, about 170 degrees F.  
  2. In a large bowl or stand mixer, combine yeast, 1/4 cup melted butter, 1 cup warm water, 3/4 cup warm buttermilk, 1/2 cup sugar, and 1 and 1/2 teaspoons salt. Make sure that the butter and buttermilk are not too hot, or it will kill the yeast. You want to be able to touch it with your finger with no discomfort.
  3. Put the bowl in the warm oven and set a timer for 12 minutes. Meanwhile, grease a 9x13 inch pan (you could also use a large baking sheet if you like your rolls baked so that they're not touching each other so much. They will likely bake faster.) After 12 minutes, remove from oven and turn the oven up to 375 degrees F.
  4. Combine egg and pumpkin in a small bowl, then add to the yeast mixture (The yeast should have puffed up by now. If it hasn't, then start over. You killed your yeast!)
  5. Using the dough hook or a wooden spoon, stir in the flour 1 cup at a time. In between adding cups, add 1 tablespoon pumpkin pie spice and nutmeg. 
  6. Knead the dough (by hand or with the mixer) for 8-10 minutes. It should be smooth and elastic. Try not to add too much flour. 
  7. Let the dough rest 3 minutes while you prepare the filling.
  8. In a small bowl melt 1/4 cup butter. Add 1 cup brown sugar, 2 and 1/2 tablespoons cinnamon, and 2 teaspoons pumpkin pie spice.
  9. Roll the dough out into a rectangle roughly 12x16 inches long. Spread the filling all over the dough. Work quickly, the dough rises very fast.
  10. Tightly roll up the dough, rolling from the long edge. Seal the edges with your fingers, wetting your fingers if necessary, then roll it until the seam is on the bottom.
  11. Use a very sharp knife to cut into 12 rolls.
  12. Place the rolls in the prepared dish.
  13. Bake at 375 for about 20-25 minutes, or until a toothpick comes out completely dry. The tops should be browned a little.
  14. Meanwhile, make the frosting. In a small saucepan, melt 1/4 cup butter over medium high heat. Add 1/2 cup brown sugar and 2 tablespoons milk. Bring to a boil and boil for 1 minute.
  15. Remove from heat and stir in vanilla, 1/4 teaspoon pumpkin pie spice, and salt.
  16. Add in cream cheese and use an electric mixer to beat it in until all lumps are smooth. Beat in the powdered sugar.
  17. Drizzle the frosting over the cinnamon rolls and serve warm!

 

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