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Perfect Salted Caramel Pumpkin Cinnamon Rolls with Maple Frosting

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These pumpkin cinnamon rolls feature a soft pumpkin-spiced dough layered with cinnamon sugar and luscious salted caramel, topped with a smooth maple frosting. Perfect for cozy fall mornings or gatherings, they offer a warm, comforting treat with a sophisticated sweet-salty balance.

Ingredients

Scale
  • 4 cups all-purpose flour (480g)
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, melted (57g)
  • 3/4 cup pure pumpkin puree (180g)
  • 3/4 cup whole milk, warmed to about 110°F (180ml)
  • 2 large eggs, room temperature
  • 1 cup packed brown sugar (200g)
  • 3 tablespoons ground cinnamon
  • 1/3 cup unsalted butter, softened (75g)
  • 1/2 cup salted caramel sauce (120ml)
  • 1 1/2 cups powdered sugar (180g)
  • 1/4 cup unsalted butter, softened (57g)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1–2 tablespoons milk or cream

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F/43°C) with the sugar and yeast. Stir gently and let it sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl or stand mixer, whisk together flour, salt, cinnamon, and nutmeg. Add the pumpkin puree, melted butter, eggs, and the activated yeast mixture. Stir until combined. Let rest for 5 minutes.
  3. Knead the dough: Knead on a lightly floured surface or in the mixer for 8-10 minutes until smooth and elastic. Add flour sparingly if too sticky.
  4. First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Prepare the filling: Mix softened butter, brown sugar, and cinnamon until smooth. Set aside salted caramel sauce.
  6. Roll out the dough: Punch down dough and roll into a 16×12 inch rectangle. Spread filling evenly, then drizzle salted caramel sauce over it.
  7. Form the rolls: Roll dough tightly from the long edge into a log. Pinch seam and trim edges. Cut into 12 slices about 1.5 inches thick.
  8. Second rise: Arrange rolls in a greased 9×13 inch pan, cover, and let rise 30-45 minutes until puffy.
  9. Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown. Tent with foil if browning too fast.
  10. Make the frosting: Beat powdered sugar, butter, maple syrup, vanilla, salt, and milk until spreadable.
  11. Finish: Cool rolls 10 minutes, then spread frosting generously. Serve warm.

Notes

If kitchen is chilly, place dough bowl in oven with light on to keep warm for rising. Avoid adding too much flour to keep dough tender. Use real maple syrup for frosting for best flavor. Assemble rolls the night before and refrigerate for convenience. Freeze unbaked rolls after shaping for up to 3 months.

Nutrition

Keywords: pumpkin cinnamon rolls, salted caramel, maple frosting, fall baking, pumpkin spice, cinnamon rolls, easy cinnamon rolls, autumn dessert

Find it online: https://platebelle.com/perfect-salted-caramel-pumpkin-cinnamon-rolls-with-maple-frosting-recipe-for-easy-fall-baking/