Wednesday, November 16, 2011

Pumpkin Cinnamon Rolls With Caramel Frosting

I have expressed my LOVE of pumpkin to you before so I could not resist trying out this recipe I found in a old church cookbook.  You really could not taste the pumpkin, but they were delicious!! The caramel frosting made them so tasty!  A huge hit with the whole family!
Pumpkin Cinnamon Rolls With Caramel Frosting
Makes 18-20 cinnamon rolls
2/3 cup milk
1/4 cup butter
1 cup canned pumpkin or mashed cooked pumpkin
1/4 cup sugar
1 teaspoon salt
2 eggs. beaten
2 Tablespoons yeast
3 1/2- 4 cups flour
In a small saucepan heat milk, butter, sugar and salt until warm and butter is melted. Stirring constantly.
Remove from heat.  In a mixer bowl add the yeast and the milk mixture. Let yeast proof for about 10 minutes (It will get bubbly). Add pumpkin and beat until well mixed.  Beat in the eggs.  Slowly add the flour, adding enough to make a soft dough. 
Turn dough into a lightly greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and knead a few times to form a smooth dough, sprinkling with enough flour to make the dough easy to handle. On a lightly floured surface roll dough into a about a 24 x 12 inch rectangle.
1/3 cup butter, melted
2/3 cup brown sugar
2 teaspoons cinnamon
Mix brown sugar and cinnamon in a bowl.  Melt butter and spread it over the dough. Sprinkle with brown sugar mixture.
Roll up jelly roll style. Pinch seams to seal. 
 Cut rolls into about 1 inch slices (trick to easy cutting you can find here.)
Place rolls onto a greased cookie sheet. Cover and let rise until nearly doubled.
Preheat oven to 350 degrees.
Bake for 15-20 minutes or until golden.
Cool for about 10 minutes.
Frost with caramel frosting.
Caramel Frosting:
1/4 cup butter
1/2 cup brown sugar
2 Tablespoons milk
1 teaspoon vanilla
 pinch of salt
3/4 - 1 cup powdered sugar
In a small saucepan heat butter until melted. Stir in brown sugar and milk.  Cook over medium low heat for 1 minute. Transfer to a mixing bowl.  Stir in vanilla, salt and powdered sugar. Beat with mixer until well blended.  Start with 3/4 cup powdered sugar and add more to desired consistency.
Drizzle frosting over the rolls.


  1. When I come to your blog, I drool all over my computer. These look so good. I need to start baking more using the xylitol in place of sweetner. The problem is, if I get to many carbs, then they turn to sugar too.

    Don't get old Tiffanee!! Sucks to be old.

  2. You are giving me the confidence to make REAL cinnamon rolls!! Thanks, Tiffanee. These look amazing!

  3. The cinnamon rolls looks amazing!! I've made pumpkin yeast rolls before and they didn't have a pumpkin taste either, but they sure did taste good. I have got to find a reason to make these :)

  4. Oh my good golly! They look wonderful! I'm so making these! And the caramel frosting??? This is a must for our cinnamon roll pancakes this weekend. Thanks!

  5. They sure look good, love the homemade caramel frosting:@)

  6. I would sooo make these... but my husband has made me promise no more pumpkin after thanksgiving. maybe i'll try to sneak them in before then :)

  7. I have a love for pumpkin also and have been really good so far and not made anything pumpkin yet! But I think that may change! These look really good!!! Thanks for sharing!

  8. I love the color that the pumpkin gave to those rolls. I can just imagine how outstanding that frosting must be.

  9. Wow! I can't wait to make these!

  10. I just wanted to check, is it 2 Tablespoons of yeast? or 2 teaspoons? You have 2 T and I don't know if I ever used that much yeast before in a recipe. Thanks!

  11. It was 2 Tablespoons. It sounded like alot to me also, but it worked. You could probably get away with using 4 1/2 teaspoons. Hope this helps!!

  12. OK, thanks, Tiffanee! I will be making these this weekend!


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