Pumpkin Cinnamon Rolls with Caramel Frosting
Everyone in my family, and many of my friends, absolutely love my cinnamon rolls. But these Pumpkin Cinnamon Rolls with Caramel Frosting are my personal
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rockymountainlodge.com.
Cooking tools:
- Rolling pin
- Baking pan
- Cooling rack
- Stand mixer
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
- Plastic wrap
- Kitchen towel
Ingredients
- 1/3 cup water
- 1/3 cup milk
- 1/4 cup (1/2 stick) butter
- 1/2 cup canned pumpkin
- 1/2 cup sugar
- 1/4 tsp. grated nutmeg
- 1 Tbsp pumpkin pie spice
- 1/2 tsp. salt
- 2 eggs, room temperature, lightly beaten
- 4 1/2 cups flour, sifted
- 2 (1/4 oz each) packets active dry yeast
- 3 Tbsp butter, melted
- 1/2 cup brown sugar, packed
- 2 tsp. ground cinnamon
- 6 Tbsp butter
- 3/4 cup brown sugar, packed
- 3 Tbsp milk
- 1/2 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- Dash salt
- 1 1/4 cups powdered sugar*
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