Real Recipes From Real Home Cooks ®

caramel pumpkin rolls

(2 ratings)
Blue Ribbon Recipe by
Carolynne Grogan
Hennepin, OK

These rolls are very delicious, a great dessert for fall baking. They are best served warm, but we have reheated them in the oven for a few minutes and they are still yummy!

Blue Ribbon Recipe

The aroma from these pumpkin rolls is so good, we were having a hard time not opening the oven door. Made using pre-made frozen dough means these are an easy to make fall treat. Once the dough rises, a creamy pumpkin filling is spread inside (which turns into ooey gooey goodness when baked). While hot, a caramel glaze is poured over the hot pumpkin rolls. When you take a bite, they are creamy and sweet with a wonderful pumpkin flavor. We added the chopped nuts and love the slight crunch they add to the roll.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 12 serving(s)
prep time 3 Hr
cook time 30 Min
method Bake

Ingredients For caramel pumpkin rolls

  • 1
    frozen bread dough
  • 2 oz
    cream cheese, room temperature
  • 1/3 c
    canned pumpkin
  • 1
    egg white
  • 1/2 tsp
    ground ginger
  • 1/4 tsp
    ground nutmeg
  • 1/4 tsp
  • 1 Tbsp
    granulated sugar
  • 3 Tbsp
  • 1 1/4 c
    packed dark brown sugar
  • 1/2 c
    evaporated milk
  • 1 tsp
  • 1/2 tsp
    coarse sea salt
  • 1/4 c
    chopped pecans (optional)

How To Make caramel pumpkin rolls

  • Thawing the frozen bread.
    Thaw frozen bread dough (such as Rhodes) for 2 1/2 to 3 hours.
  • Dough poured onto a floured work surface.
    Turn dough out onto a floured work area.
  • Rolling out the dough into a rectangle.
    Use a rolling pin to roll it into a 12 by 18 rectangle. If the dough shrinks back, allow it to rest a little longer.
  • Baking dish coated with non-stick spray.
    Preheat oven to 350 degrees. Coat a 9X13 inch baking pan with cooking spray for 12 rolls. Also, you can use round cake pans and place 6 rolls in each.
  • Spreading pumpkin filling onto the dough.
    The next 7 ingredients are for the filling. In a medium bowl, use a mixer to beat cream cheese, pumpkin, egg white, ginger, nutmeg, cinnamon, and sugar. Spread the mixture evenly over the dough going all the way to the edge except on one long side (leave 1 inch of that long side bare).
  • Rolling the dough into a log.
    Starting with that side, roll up the dough into a log.
  • Pinching the seams closed.
    Pinch the seam to seal.
  • Cutting the rolled dough into slices.
    Using a serrated knife, cut the log into 12 slices.
  • Sliced dough in the baking dish.
    Arrange the rounds into prepared pan(s).
  • Dish covered in plastic wrap.
    Cover with plastic wrap and allow to rise until puffy, about 35-45 minutes.
  • Pumpkin rolls baking in the oven.
    Bake for 25-30 minutes or until golden brown.
  • Caramel glaze ingredients in a saucepan.
    Making the glaze: While rolls are baking, combine butter, brown sugar, cream, and cinnamon in a saucepan over medium/high heat. Cook, stirring frequently, for 10-15 minutes or until slightly thickened. Stir in vanilla and salt. Right before pouring on the rolls, add the chopped pecans (if using).
  • Pouring caramel glaze over pumpkin rolls.
    When rolls are done, immediately drizzle them all over with the glaze.
  • Caramel Pumpkin Rolls cooling.
    Allow to cool 10 minutes before serving. Enjoy!