These homemade pumpkin cinnamon rolls (which some people would also call pumpkin caramel rolls) are comforting, gooey and such a treat.
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How to Make Pumpkin Cinnamon Rolls
- Make the Dough. Mix warm milk, yeast, and a little sugar; let foam. Add remaining sugar, egg, yolk, pumpkin purée, butter, flour, and salt. Knead until smooth, then let rise until doubled.
- Prep Caramel & Filling. Cook butter, brown sugar, pumpkin purée, and pumpkin spice into a smooth caramel and pour into a greased 9×13 pan. Mix the filling (butter, brown sugar, cinnamon). Roll out the dough, spread the filling, slice into 12 strips, and roll each into a spiral.
- Assemble & Bake. Place rolls on top of the caramel, let rise 30 minutes, then bake at 350°F for 25–30 minutes. Cool briefly, invert onto a plate, and serve warm.
Make-Ahead and Freezing Instructions
To Make-Ahead: Assemble the rolls in the caramel-filled pan, cover, and refrigerate overnight. Let them come to room temperature, rise if needed, and bake the next day.
To Store: Keep baked rolls covered at room temperature for 1 day or in the refrigerator for up to 3 days. Warm briefly in the microwave or oven before serving.
To Freeze: Freeze unbaked rolls (assembled but before the final rise) tightly wrapped for up to 2 months. Thaw in the refrigerator overnight, let rise, then bake as directed. You can also freeze baked rolls and warm them before serving.
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Ingredients
For the pumpkin caramel:
- 1 cup brown sugar
- ½ cup butter
- ¼ cup pumpkin puree
- 2 tsp pumpkin spice
For the cinnamon roll dough:
- ½ cup warm milk
- 2 ¼ tsp instant yeast
- ¼ cup sugar
- 1 egg
- 1 yolk
- ½ cup pumpkin purée
- 4 cups all- purpose flour
- ½ tsp salt
- 4 tbsp butter, softened
For the filling:
- ½ cup softened butter
- ¾ cup brown sugar
- 2 Tbsp cinnamon
Instructions
- In a large bowl, mix warm milk, yeast, and a pinch of sugar.
- Let sit for 5–10 minutes until foamy.
- Add remaining sugar, egg, egg yolk, pumpkin puree, and softened butter.
- Mix well, then gradually add flour and salt.
- Stir until a dough forms, then knead until smooth and elastic.
- Place in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- In a small saucepan, melt butter for the pumpkin caramel.
- Stir in brown sugar, pumpkin puree, and pumpkin spice, and cook for 2–3 minutes until smooth and slightly thickened.
- Pour the caramel into the bottom of a greased 9×13-inch baking dish. Set aside.
- For the filling, mix butter, brown sugar, and cinnamon until combined.
- Roll out the dough into a 16×12-inch rectangle.
- Spread the filling evenly over the dough.
- Cut the dough into 12 long strips along the 16-inch side.
- Roll each strip into a spiral.
- Arrange the rolls over the pumpkin caramel in the baking dish.
- Cover and let rise for another 30 minutes.
- Bake at 350°F (175°C) for 25–30 minutes, until golden brown.
- Let cool for a few minutes, then invert the pan onto a serving plate.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
