Caramel Pumpkin Cinnamon Rolls
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
-
DOUGH
- 3 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1 1⁄2 cups milk, warmed slightly
- 4 tablespoons unsalted butter, room temperature
- 4 cups all-purpose flour
- 1 tablespoon instant yeast
- 1⁄2 teaspoon ground cardamom
-
FILLING
- 2 ounces cream cheese, room temperature
- 1⁄3 cup canned pumpkin
- 1 egg white
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon cinnamon
-
GLAZE
- 3 tablespoons butter
- 1 1⁄4 cups dark brown sugar, packed
- 1⁄2 cup light cream
- 1 teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- 1⁄2 teaspoon sea salt
directions
- In a large bowl, combine all ingredients. Start with 2 cups of the flour then slowly work in the remaining 2 cups as the dough comes together.
- Turn the dough out onto a floured work surface and knead several times. Cover with plastic wrap and let rest for 15 minutes.
- Once the dough has rested, use a rolling pin to roll it out into a 12"x18" rectangle. If the dough shrinks back, allow it to rest a little longer before continuing.
- Heat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
- In a medium bowl, use an electric mixer to beat together the cream cheese, pumpkin, egg white, ginger, nutmeg and cinnamon.
- Spread the pumpkin mixture evenly over the rolled out dough, going all the way to the edge except on one long side (leave 1 inch of that long side bare). Starting with that side, roll up the dough into a log like a jellyroll, pinching the sides to seal.
- Using a sharp knife, cut the log into 12 rounds. Arrange the rounds in the prepared pan. Cover with plastic wrap and allow to rise until slightly puffy, about 20 minutes.
- Bake for 25 to 30 minutes or until golden brown.
- While the buns bake, make the glaze. In a medium saucepan over medium-high heat, combine the butter, brown sugar, cream and cinnamon. Cook, stirring frequently, for 5 minutes or until slightly thickened. Stir in the vanilla bean paste and salt.
- When the buns are cooked, immediately drizzle all over with the caramel. Allow to cool for 10 minutes before serving.
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RECIPE SUBMITTED BY
Broke Guy
United States