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Pumpkin Cinnamon Rolls with Caramel Icing

Print Recipe
Enjoy the flavors of Fall with these golden pumpkin cinnamon rolls drizzled with a simple caramel icing.
Course Dessert
Cuisine American
Keyword cinnamon rolls, desserts, pumpkin, pumpkin cinnamon rolls, yeast bread, yeast rolls
Prep Time 35 minutes
Cook Time 25 minutes
Bread Rising Time (incl. both rises) 1 hour 45 minutes
Total Time 2 hours 45 minutes
Servings 12

Equipment

  • 1 Large Mixing Bowl
  • 1 Small Sauce Pan
  • 1 Stand Mixer Optional: Hand mixer, or mix by hand with a fork
  • 1 9 x 13 Baking Pan
  • 1 Small Bowl 2-4 cup size
  • Misc. Kitchen Tools Spatula, rolling pin, liquid measuring cup, measuring spoons and table knife

Ingredients

  • 2/3 Cup Whole Milk
  • 4 Tbs. Salted Butter
  • 1 Cup Pumpkin Puree Use canned pumkin not pie filling.
  • 4 Tbs. White Sugar
  • 1 tsp. Table Salt
  • 2 Large eggs slightly beaten
  • 2 Tbs. Active Dry Yeast
  • 4 Cups All-Purpose Flour
  • 2/3 Cups Packed Brown Sugar
  • 1 Tbs. Cinnamon
  • 4 Tbs. Salted Butter Melted

Caramel Icing

  • 1/2 Cup Butter
  • 1 Cup Packed Brown Sugar
  • 4 Tbs. Milk
  • 1/2 tsp. Vanilla Extract
  • Dash Table Salt
  • 1 1/2 Cups Powdered Sugar

Instructions

  • Heat milk and butter in small saucepan until butter is just about melted. Set aside.
  • In mixing bowl, combine pumpkin, sugar, and salt. Pour in milk mixture and beat until well mixed.
  • Beat in eggs and yeast.
  • Add half of the flour and beat on Low for 5 minutes.
  • Add remaining flour. Mix well until all flour is incorporated. Dough will be soft.
  • Gently turn dough into a large greased bowl and let rise for 1 hour.
  • Punch down dough and knead several times to form a nice smooth dough.
  • Place dough on lightly floured surface and roll into a rectangle approximately 18" x 12"
  • Brush surface with 4 Tbs. melted butter. Sprinkle evenly the cinnamon and brown sugar on top. Roll up jelly-roll style starting at the long edge.
  • Pinch edge of dough along the roll and cut into 12 equally sized pieces. Place pieces into a buttered 9 x 13 baking pan.
  • Cover and let rise until doubled, about 35-40 minutes.
  • Preheat oven to 350℉. Bake uncovered for 20 minutes or until lightly browned on top. Cool 10 - 15 minutes and prepare icing.

Caramel Icing

  • While rolls are cooling, heat ½ cup butter until melted in a small saucepan. Stir in 1 cup packed brown sugar and 4 Tbs. milk. Stirring constantly, bring to a boil and boil for one minute.
  • Remove from heat. Cool for a minute, then add 1/2 tsp. vanilla and a dash of salt.
  • Add 1 - 1½ cups of powdered sugar and beat well.
  • Immediately drizzle icing over rolls before the icing cools and hardens.

Notes

FAQs
What is the best pumpkin to use?
I prefer homemade pumpkin puree, but any canned pumpkin will work. Do not use pumpkin pie filling. It has additional ingredients besides pumpkin.
Can I omit the icing?
Yes! These are awesome without icing too. Instead of icing you can brush melted butter over the rolls when you removed them from the oven.
Some cinnamon rolls have nuts or raisins. Can I add them to this recipe?
Sounds great! Add 1 cup of those ingredients just before you stir in the flour.
Tips
To create a "pumpkin pie" flavor, use 1 Tbs. of pumpkin pie spice instead of cinnamon.
Fresh pasture-raised eggs with darker yolks add more golden color to the rolls.
This recipe makes a large amount of icing. Feel free to cut the ingredients for the icing in half. Or, mix the extra icing with equal amounts of softened cream cheese to make a dip for apples and other firm fruits, pretzels, shortbread cookies, and similar snacks.