Delicious fluffy warm bites of Fall with buttercream frosting topped with a salted caramel drizzle.
Cinnamon rolls plus pumpkin? Yes please! This recipe is so yummy and very easy to follow for those of you who are new to using yeast and working with dough. For years I would spread my pumpkin puree on the dough but I decided to work it into the the dough itself and I am really pleased with how it turned out! Doing so made it very easy to work with and a delightful treat for the tastebuds. 🙂
Lets get rolling!
Ingredients:
- 4 1/2 cups all purpose flour
- 1 tsp salt
- 1/3 cup sugar
- 2 rapid rise yeast packets
- 3/4 to 1 cup pumpkin puree
- 1 cup water
- 1 egg
- 4 tbsp butter
Filing:
- 4 tbsp butter, softened
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 2 tsp apple pie spice or pumpkin pie spice
Frosting:
- 4 tbsp butter, softened
- 2 1/2 cups powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Topping:
- 2 tbsp salted caramel topping.
Directions:
- Mix the 2 cups of flour and the next 3 ingredients together in a large bowl. Melt the pumpkin and butter together in the microwave for about 1 minute. Add egg and warm pumpkin mixture to flour. Beat with mixer for 2 minutes on medium speed. Begin to add 1 cup flour into the mix.
- Turn the dough onto a floured surface and begin to knead, adding more flour as needed. You will want a smooth dough by the end that is not sticky. Knead for about 8 minutes to achieve this texture. The dough should spring back when poked. Form into a large ball and cover with a kitchen towel for 10-15 minutes.
- After the dough has rested, roll it out into a rectangle with a floured rolling pin. The rectangle doesn’t not have to be perfect, you can always trim the edges with a knife if you desire but as you can see in the pic below just roll out and don’t over think it! You can always trim the ends after rolled too.
- Following the filling ingredients, spread the butter all over the dough, leaving a 1/2 inch border edge. Mix together the remaining ingredients and sprinkle over the butter spread.
- After you have added the filing, roll the dough tightly into a large roll, after you have a large roll, cut into 12-14 pieces.
- Arrange the rolls in a 9×13″ baking dish or cookie sheet.
- Now we need to let the dough rise. You can place the dish in a warm spot and cover with a towel for 45-60 minutes OR you can cheat if you have dough proof setting on your stove. I place the baking dish in the warmer drawer, turn on the dough proofing and leave in for 20 minutes. VIOLA!
- Bake on 350 degrees for 25 minutes. After done, let cool on a wire rack. Meanwhile start on the frosting. Mix the butter and vanilla in a large mixing bowl on medium speed. Add 1 cup of powdered sugar, mix until blended. Add half of the heavy cream. Now the remaining powdered sugar and heavy cream. Spread the mixture over the rolls. To finish drizzle salted caramel over the top of the frosting.
Try not to eat them all before your family gets home!
