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Name of Event


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Homemade yeast cinnamon rolls with pumpkin and topped with salted caramel


Yield 12 servings
Preparation time 30 mins + resting time for dough 1-2 hours
Cooking time 20 minutes + 15-20 minutes cooling time
Main Ingredient Pumpkin



  • 1/3 cup milk
  • 2 tablespoons butter
  • 1/2 cup canned pumpkin (Not pumpkin pie filling)
  • 2 tablespoons sugar
  • 1/4 teaspoon grated nutmeg
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 (1/4 ounce) package dry yeast
  • 2 cups bread flour (you can use regular all purpose/plain flour but bread flour makes them lighter)
  • 1/2 cup brown sugar, packed
  • 2 teaspoons ground cinnamon
  • 2 tablespoons melted butter


  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons full cream milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon pumpkin pie spice
  • pinch of salt
  • 3/4 cup sifted confectioners'/icing sugar
  • Chopped pecans (optional)

Optional salted caramel frosting:

  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1/3 cup confectioner's/caster sugar


Making the rolls:

  1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.
  2. 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). Turn into lightly greased bowl, then grease surface of dough lightly.
  3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto 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 12x10 inch rectangle.
  4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.
  5. Bake rolls at 350 F about 15-20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

For the Caramel Frosting:

  1. In small saucepan, heat butter until melted. Stir in brown sugar and milk.
  2. Stir in brown sugar and milk. Cook over medium low heat 1 minute.
  3. Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency
  4. Add choped pecans (if using) to frosting)
  5. Drizzle rolls with Caramel frosting

For optional salted Caramel Frosting:

  1. Melt butter over medium low heat.
  2. Stir in brown sugar, milk, vanilla, and salt. Continue to cook 3 minutes.
  3. Remove from heat and whisk in confectioner's/caster sugar. Drizzle over rolls.