Salted Caramel Cinnamon Rolls

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PREP TIME: 240 MIN

COOK TIME: 25 MIN

TOTAL TIME: 305 MIN

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What a delicious and exciting way to start your weekend morning. Fluffy and perfectly spiced pumpkin cinnamon rolls.

Ingredients

• 3/4 Cup Warm Milk (110F)
• 2 1/2 Tsp Active Yeast
• 5 Tbsp Melted Unsalted Butter
• 1/3 Cup Granulated Sugar
• 1/2 Cup Pure Pumpkin
• 1 Large Egg
• 2 Tbsp Vanilla Yogurt
• 1/2 Tbsp Vanilla Extract
• 4 Cups Bread Flour
• 2 Tsp Cinnamon
• 1/2 Tsp Ground Nutmeg
• 1/2 Tsp Ground Ginger
• 1 Tsp Salt
• Separate 3 Tbsp Bread Flour

Cinnamon Butter

8 Tbsp Softened Butter

2/3 Cups Packed Brown Sugar

2 1/2 Tbsp Cinnamon

1/8 Tsp Ground Nutmeg

Icing

6oz Cream Cheese(Softened)

6 Tbsp Unsalted Butter(Softened)

2 Cups Powdered Sugar

1 1/2 Tbsp Store Bought Caramel Sauce

1/4 Tsp Cinnamon

Extras

1/2 Cup Heavy Cream

Instructions

All of your wet ingredients should be room temperature.

1. Having your ingredients measured will help get through this recipe with ease.
2. Begin by heating milk in a microwave safe bowl for 35-45 seconds the milk should be warm but not hot. If you have a food thermometer it should read 110F.
3. Add the active yeast and mix and allow it to activate for 5-7 minutes. It will be foamy and have brown foam around.
4. If the yeast did not foam start that process over it means the yeast is dead.
5. Strain the pumpkin puree on a cheesecloth or paper towel until reduced to 1/3 cup. It should still have moisture were just removing some of it so we keep the fluffiness of the roll.
6. Once the yeast is active add the milk to the mixing bowl.
7. Add the pumpkin, butter, sugar, egg and vanilla and mix until combined.
8. Add the salt and spices to the flour and mix until combined.
9. Add the flour to the wet mixute and on low speed using a paddle attachment beat for 3 minutes.
10. Allow the mixture to sit for 5 minutes then change to the hook attachment and beat for 5 minutes adding the additional 3 tablespoons of flour little by little.
11. Remove the dough out of the bowl and lightly spray the bowl with non stick spray.
12. Knead the dough by hand for 2-3 more minutes until it more firm and not as sticky.
13. Place the dough back into the bowl and cover it with seran wrap.
14. Allow the dough to rise for 2 hours in a warm place you can place it on an OFF oven.
15. Before you roll the dough make the cinnamon butter by mixing the softened butter, sugar and spices in a bowl until combined.
16. Gently push the center of the dough to remove the air.
17. Add flour to your clean counter and roll the dough out to 10x14.
18. Evenly spread the cinnamon butter on top.
19. Roll the dough tighly and using unflavored floss cut into 6 even 1 1/2" pieces.
20. Spray a 9x13 pan with non stick spray.
21. Place the cinnamon rolls in a line of sets of two.
22. Cover with parchment paper and allow them to rise some more for 25 more minutes.
23. Once the dough is done setting remove the rolls from the unheated oven and Preheat the oven to 350F.
24. Pour the heavy cream over the cinnamon rolls.
25. Bake for 25 minutes.
26. Make the icing by beating the cream cheese and butter for 2-3 minutes on medium speed.
27. Add the vanilla and beating on low speed add the powdered sugar, salted caramel and cinnamon and beat on low for 2-3 minutes.
28. Add the milk and continue beating for another minute
29. Scrape the sides and bottom of the bowl and beat for 1-2 minutes.
30. Once the cinnamon rolls are out of the oven allow them to cool for ten minutes and ice the way your heart desires.
31. Enjoy!

Tips

1. Share your pics with me on social media! #sweetmelibakery