Spiced Pumpkin Cinnamon Rolls with Caramel Glaze
Indulge in the ultimate fall treat with these Spiced Pumpkin Cinnamon Rolls. Infused with warm spices like cinnamon and nutmeg, these rolls are not only fluffy and soft but also bursting with sweetness from brown sugar and delightful bursts of golden raisins. The addition of pumpkin adds a moist, rich flavor that complements the classic cinnamon roll goodness. Topped with a luscious caramel glaze, these rolls are perfect for breakfast, brunch, or a cozy afternoon snack. Treat yourself and your loved ones to these irresistible pumpkin cinnamon rolls that will fill your kitchen with a heavenly aroma.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
milk
1/3 cup (warmed to 120-130°F)
butter
2 tablespoons (melted for dough, plus 1/4 cup for frosting)
canned pumpkin or mashed cooked pumpkin
1/2 cup (pureed)
sugar
2 tablespoons (granulated)
salt
1/2 teaspoon (for dough, and 1 dash for frosting)
egg
1 (beaten)
dry yeast
1 (1/4 ounce) package (active)
unbleached all-purpose flour
1 cup (for dough)
bread flour
1 cup (for dough)
brown sugar
1/3 cup (packed (for filling, plus 1/2 cup for frosting))
ground cinnamon
1 1/2 teaspoons (for filling)
golden raisins
1/2 cup (optional; can add more if desired)
vanilla extract
1/4 teaspoon (for frosting)
confectioners' sugar
1/2-3/4 cup (sifted, for frosting)
Instructions
1
In a small saucepan, gently heat the milk and 2 tablespoons of butter until it reaches a warm temperature (120-130°F) and the butter is nearly melted, stirring constantly to avoid scorching.
2
In a large mixing bowl, combine the canned pumpkin, sugar, and salt. Pour in the warmed milk mixture and beat with an electric mixer on medium speed until well combined.
3
Add the beaten egg and the dry yeast to the pumpkin mixture, mixing until combined.
4
In a separate bowl, whisk together the all-purpose and bread flours. Gradually add half of the flour mixture to the pumpkin mixture, mixing on low speed for about 5 minutes. Scrape down the sides of the bowl as needed.
5
Add the remaining flour and mix until fully incorporated. The dough should be very soft. Transfer it to a lightly greased bowl and lightly grease the surface of the dough.
6
Cover the bowl with a clean cloth and let the dough rise in a warm place until it has doubled in size, approximately 1 hour.
7
Once risen, punch down the dough and turn it out onto a floured surface. Knead a few times, incorporating just enough flour to make the dough easy to handle.
8
Roll the dough out on a lightly floured surface into a 12x10 inch rectangle.
9
In a small bowl, mix the brown sugar and cinnamon. Brush the surface of the rolled dough with the melted butter and evenly sprinkle the brown sugar mixture over the top, followed by the golden raisins.
10
Starting from the long side, roll the dough up into a jellyroll shape and pinch the seam to seal.
11
Using a sharp knife, cut the rolled dough into 12 equal one-inch slices. Place the sliced rolls, cut side up, in a greased 9-inch square baking pan. Cover and let them rise again until nearly doubled, about 30 to 45 minutes.
12
Preheat the oven to 350°F. Bake the rolls for approximately 20 minutes or until they are golden brown.
13
Once baked, remove the rolls from the pan and transfer them to a wire rack lined with waxed paper. Allow them to cool for 10 to 15 minutes while preparing the frosting.
14
For the frosting, melt the butter in a small saucepan. Stir in the brown sugar and milk, cooking over medium-low heat for 1 minute.
15
Transfer the mixture to a small mixing bowl and allow it to cool slightly. Stir in the vanilla, salt, and confectioners' sugar. Beat with an electric mixer until smooth, adding more confectioners' sugar if needed for desired consistency.
16
Drizzle the caramel glaze over the warm rolls before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spiced Pumpkin Cinnamon Rolls with Caramel Glaze?
They are a soft, fluffy fall-themed treat made with pumpkin-infused dough, cinnamon-sugar filling, golden raisins, and a rich caramel frosting.
What type of pumpkin should I use for this recipe?
You can use either canned pumpkin puree or mashed cooked pumpkin, as long as it is pureed smooth.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin that has been cooked and pureed to a smooth consistency.
What is the ideal temperature for the milk and butter mixture?
The milk and butter should be heated to between 120-130°F to properly activate the yeast.
How many rolls does this recipe make?
This recipe makes 12 equal one-inch slices, which fits perfectly in a 9-inch square baking pan.
What kind of yeast is required?
The recipe calls for one 1/4 ounce package of active dry yeast.
Why does the recipe use both all-purpose and bread flour?
The combination of all-purpose and bread flour helps create a dough that is soft yet has enough structure to hold the roll shape.
How long does the first rise take?
The dough needs to rise in a warm place until it has doubled in size, which usually takes about 1 hour.
What should I do if the dough is too sticky to handle?
You can incorporate just enough additional flour while kneading to make the dough easy to handle, but keep it soft.
What size should I roll the dough into?
Roll the dough out into a 12x10 inch rectangle before adding the filling.
Are golden raisins mandatory in this recipe?
No, golden raisins are optional, though they add delightful bursts of sweetness.
How long is the second rise?
The sliced rolls should rise for another 30 to 45 minutes until they are nearly doubled.
What is the baking temperature for these rolls?
Preheat your oven to 350°F for baking the cinnamon rolls.
How long do the pumpkin cinnamon rolls take to bake?
They take approximately 20 minutes or until they reach a golden brown color.
What ingredients are in the caramel glaze?
The glaze consists of butter, brown sugar, milk, vanilla, salt, and confectioners' sugar.
How do I prepare the caramel glaze?
Melt butter, stir in brown sugar and milk for 1 minute, then beat in vanilla, salt, and confectioners' sugar until smooth.
How long should the rolls cool before glazing?
Allow the rolls to cool for 10 to 15 minutes before drizzling the glaze over them.
What is the best way to cut the dough into rolls?
Use a sharp knife to cut the jellyroll-shaped dough into 12 equal one-inch slices.
Can I add more cinnamon if I like it extra spicy?
Yes, you can adjust the ground cinnamon in the filling according to your personal preference.
What should the texture of the dough be?
The dough should be very soft but manageable enough to roll after the first rise and punch down.
Do I need to grease the baking pan?
Yes, you should use a greased 9-inch square baking pan to prevent the rolls from sticking.
What if my glaze is too thin?
If the glaze is too thin, you can add more confectioners' sugar until you reach your desired consistency.
How do I seal the dough once it is rolled up?
Pinch the seam of the dough roll firmly to seal it before slicing.
Can I use granulated sugar instead of brown sugar for the filling?
While you can, brown sugar provides a deeper caramel-like flavor that complements the pumpkin better.
What equipment is needed for mixing?
An electric mixer is recommended for beating the pumpkin mixture and the frosting.
Is it okay to use salted butter?
The recipe calls for butter and salt separately; if using salted butter, you may want to slightly reduce the added salt.
Where should I place the rolls while they cool?
Transfer the rolls to a wire rack lined with waxed paper for cooling.
Can these be served for brunch?
Yes, these rolls are perfect for breakfast, brunch, or a cozy afternoon snack.
Should the milk be boiling?
No, do not boil the milk; it should only be warmed to 120-130°F to avoid killing the yeast.
What makes the aroma of these rolls so special?
The combination of warm pumpkin, cinnamon, and the sweet caramel glaze creates a heavenly fall aroma.