Caramel Pumpkin Rolls

19
Carolynne Grogan

By
@crgrogan

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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
12
Prep:
3 Hr
Cook:
30 Min
Method:
Bake

Ingredients

  • 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
    cinnamon
  • 1 Tbsp
    granulated sugar
  • FOR THE GLAZE

  • 3 Tbsp
    butter
  • 1 1/4 c
    packed dark brown sugar
  • 1/2 c
    evaporated milk
  • 1 tsp
    vanilla
  • 1/2 tsp
    coarse sea salt
  • 1/4 c
    chopped pecans (optional)

How to Make Caramel Pumpkin Rolls

Step-by-Step

  1. Thaw frozen bread dough (such as Rhodes) for 2 1/2 to 3 hours.
  2. Turn dough out onto a floured work area.
  3. 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.
  4. 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.
  5. 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).
  6. Starting with that side, roll up the dough into a log.
  7. Pinch the seam to seal.
  8. Using a serrated knife, cut the log into 12 slices.
  9. Arrange the rounds into prepared pan(s).
  10. Cover with plastic wrap and allow to rise until puffy, about 35-45 minutes.
  11. Bake for 25-30 minutes or until golden brown.
  12. 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).
  13. When rolls are done, immediately drizzle them all over with the glaze.
  14. Allow to cool 10 minutes before serving. Enjoy!

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