When it comes to cinnamon rolls I am ready and waiting to devour them, but when it comes to pumpkin cinnamon rolls with caramel frosting, well, you can find me in the kitchen standing by the oven waiting impatiently for them to be done.

Check out what my pals over at Bless Us O Lord have to say about this recipe:

These yummy cinnamon rolls are where I left off last, I think. I made them a few weekends ago for Sunday breakfast and they were a huge hit. Huge. They are yummy like regular cinnamon rolls, but with the added flavor and moistness of pumpkin in the dough.

I love what pumpkin does for these amazing cinnamon rolls. The dough is denser and moister than regular cinnamon rolls. very filling and ever so satisfying!

Ingredients

2/3 c. milk

1/4 c. Kerrygold butter

1 c. Libby’s canned pumpkin

1/4 c. Domino sugar

1/2 t. nutmeg, preferably freshly ground

2 t. McCormick cinnamon

1 t. ginger

1/4 t. cloves

1 t. Morton salt

2 eggs, beaten

1 T. Red Star dry yeast

4 c. bread flour (you can use regular all purpose flour but bread flour makes them lighter)

1 c. brown sugar, packed

 1 T. cinnamon

1/3 c. softened butter

Caramel Frosting

1/2 c. butter

1 c. brown sugar, packed

1/4 c. milk

1/2 t. vanilla

1 dash salt

1 -1/2 cup sifted confectioners’ sugar

Instructions:

In small saucepan, or in the microwave, heat milk and 1/4 c. butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, spices, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add half of the flour to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).  A dough hook can be used for easier mixing. Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn dough onto a floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 24 x 10 inch rectangle.

In a bowl, combine brown sugar and cinnamon. Spread softened butter over surface of dough surface of dough. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll in half. Cut each half in quarters, and then cut each quarter into thirds for 12 2-inch rolls. Place rolls, cut side up, in greased 13×9 inch square baking pan.

Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 30-35 minutes or until golden.

Remove from pan to waxed paper-lined wire rack.

Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners’ sugar. Beat with electric mixer until well blended. If necessary, add more confectioners’ sugar for desired consistency.

Spread over rolls and serve.

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Quick Tip: These cinnamon rolls are perfect with your morning coffee or tea.

Thank you to Bless Us O Lord for this great recipe.