Pumpkin Cinnamon Rolls Recipe
Ingredients:
For the Dough:
- 3/4 cup warm milk (110°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Filling:
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Salted Caramel Frosting:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups powdered sugar
Instructions:
1. Prepare the Dough:
- Activate the Yeast: In a small bowl, combine warm milk and yeast. Stir gently and let it sit for 5-10 minutes until the yeast becomes foamy. If the yeast doesn’t activate, the liquid might have been too hot or cold—make sure it’s about 110°F.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, pumpkin puree, egg, and sugar. Stir in the yeast mixture once it’s ready.
- Add Dry Ingredients: In a separate bowl, mix flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring as you go. Once the dough starts to come together, knead it either by hand or using a stand mixer fitted with a dough hook for about 5-7 minutes. The dough should be smooth and elastic but slightly sticky.
- First Rise: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
2. Prepare the Filling:
- In a small bowl, combine softened butter, brown sugar, cinnamon, nutmeg, and cloves until smooth and spreadable.
3. Roll and Shape the Rolls:
- Roll Out the Dough: Once the dough has risen, punch it down to release air bubbles. Turn it out onto a floured surface and roll it into a large rectangle, about 14×9 inches.
- Spread the Filling: Evenly spread the cinnamon-sugar butter mixture over the dough, leaving a small border around the edges.
- Roll the Dough: Starting from the long side, tightly roll the dough into a log. Use a sharp knife to slice the roll into 12 even pieces.
4. Second Rise:
- Arrange the Rolls: Place the rolls into a greased 9×13-inch baking pan, leaving a little space between each for them to expand.
- Rise Again: Cover the rolls with a kitchen towel and let them rise for another 30-45 minutes until they’re puffy and touching.
5. Bake the Rolls:
- Preheat the oven to 350°F (175°C). Bake the pumpkin cinnamon rolls for 25-30 minutes or until golden brown. Check them halfway through to make sure they’re baking evenly. If they’re browning too quickly, you can cover them loosely with aluminum foil.
6. Make the Salted Caramel Frosting:
- Prepare the Caramel Base: In a saucepan over medium heat, melt the butter. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Reduce the heat and let it simmer for 2-3 minutes, whisking constantly.
- Add Vanilla and Salt: Remove the saucepan from heat and stir in vanilla extract and sea salt.
- Mix in Powdered Sugar: Gradually whisk in the powdered sugar until the frosting is smooth and thick. If it’s too thick, add a little more cream; if it’s too thin, add more powdered sugar. Allow the frosting to cool slightly before using.
7. Frost and Serve:
- Spread the Frosting: Once the pumpkin cinnamon rolls have finished baking, allow them to cool for 10 minutes. Generously spread the salted caramel frosting over the warm rolls.
- Serve Warm: These rolls are best enjoyed fresh out of the oven when they’re warm, soft, and gooey. The combination of the spiced pumpkin dough and the rich, salty-sweet caramel frosting is absolutely irresistible.
Tips for Success:
- Make-Ahead Option: You can prepare the rolls the night before up to the point of the second rise. Cover them tightly and refrigerate overnight. In the morning, let them sit at room temperature for about 30 minutes before baking.
- Pumpkin Flavor: If you want a stronger pumpkin flavor, you can add an extra tablespoon or two of pumpkin puree to the dough, but keep in mind that this may make the dough slightly stickier.
- Caramel Frosting: If you prefer a different frosting, you can use a classic cream cheese frosting instead of salted caramel. Simply beat together 4 ounces of cream cheese, 1/4 cup of butter, 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt.
- Storing: Store any leftover rolls in an airtight container at room temperature for up to 2 days. To reheat, microwave for 10-15 seconds for that fresh-from-the-oven warmth.
Variations:
- Add Pecans or Walnuts: For extra texture and flavor, sprinkle chopped nuts over the filling before rolling up the dough.
- Pumpkin Spice Twist: You can add a pumpkin spice blend to the filling for an enhanced fall flavor.
- Chocolate Drizzle: For a decadent touch, drizzle melted dark chocolate over the frosted rolls.
These pumpkin cinnamon rolls are perfect for cozy fall mornings or as a festive treat during the holiday season. They’re soft, sweet, and filled with warm spices that complement the natural sweetness of the pumpkin, while the salted caramel frosting takes them to the next level.