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Caramel Pumpkin Cinnamon Rolls

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“The flavors of fall in a wonderfully sinful dessert. Not any harder to make than traditional cinnamon rolls, this recipe whips up a sweet and gooey bun that should satisfy any sweet tooth you or your significant other might have.”
1hr 30mins

Ingredients Nutrition


  1. 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.
  2. Turn the dough out onto a floured work surface and knead several times. Cover with plastic wrap and let rest for 15 minutes.
  3. 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.
  4. Heat the oven to 350 degrees F. Coat a 9"x13" baking pan with cooking spray.
  5. In a medium bowl, use an electric mixer to beat together the cream cheese, pumpkin, egg white, ginger, nutmeg and cinnamon.
  6. 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.
  7. 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.
  8. Bake for 25 to 30 minutes or until golden brown.
  9. 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.
  10. When the buns are cooked, immediately drizzle all over with the caramel. Allow to cool for 10 minutes before serving.

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