Pumpkin Rolls with Caramel Frosting

by Rachel McCarthy
pumpkin-rolls-caramel-frosting

By the first week of October, you probably don’t have to search too far to find something with pumpkin in it. And as much as I get excited for just about anything pumpkin, I was looking for something different — don’t get me wrong, I love pumpkin pie, cupcakes, bars, cookies, etc…as much as the next person, but there had to be something new that wasn’t your standard pumpkin treat… 

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For me, cinnamon rolls and fall weekends go together like peanut butter and jelly. And although I don’t have cinnamon rolls all that often, it doesn’t mean I don’t constantly crave them! I thought I would add pumpkin to the “cinnamon” roll for a fun, fall spin on a classic sweet breakfast treat. But I wasn’t looking for a complicated recipe — I mean, who wants complicated recipes first thing on a weekend morning?! Using the crescent dough is a great shortcut when making so many baked goods, especially cinnamon {or in this case, pumpkin} rolls. 

And instead of the traditional cream cheese frosting that typically accompanies pumpkin desserts, I wanted something that would stand up to that pumpkin taste, especially since there is not only pumpkin puree in these rolls but also pumpkin pie spice. I instantly thought of another favorite fall flavor, caramel. And oh my goodness was this a delicious combination! Thankfully, the frosting recipe I included below makes plenty for the pumpkin rolls, so you will have some leftover for frosting another dessert, dipping in graham crackers or for just eating it with a spoon like me! 

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Pumpkin Rolls with Caramel Frosting
by October-4-2016
A quick spin on the classic cinnamon rolls with an easy caramel frosting.
Ingredients
  • 2 crescent rolls
  • 1 cup pumpkin puree
  • 1 cup + 2 tablespoons brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 stick + 3 tablespoons butter
  • 1/2 cup heavy cream
  • 2 cups powdered sugar
  • 1/4 teaspoon salt
  • flour, for dusting
  • non-stick spray
Instructions
Preheat the oven to 350 degrees. Unroll the crescent rolls, one at a time, onto a floured surface. Press the perforated lines together so you have a rectangle. Spread about 1/2 cup of the pumpkin puree on the crescent roll and sprinkle 1 tablespoon of brown sugar and 1/2 teaspoon pumpkin pie spice on top. Place about 1 1/2 tablespoons of butter, cut into pieces, on top of the pumpkin, sugar and spice. Beginning with the longer end, roll up, pinching the sides to seal. With a knife, slice the roll into pieces and place in greased round baking dish, cut side down. Repeat steps with second crescent roll. Bake for 40 minutes or until golden brown.For Caramel Frosting: In a large bowl, mix the powdered sugar, 1 cup of brown sugar, stick of butter, heavy cream and salt with a hand mixer. Allow the pumpkin rolls to cool before frosting. Serve and enjoy!
What’s your favorite fall pumpkin treat? Thanks for stopping by and have a wonderful Tuesday, friends!
This post is linked up with: Tasty Tuesdays | Tickle My Tastebuds Tuesday | Two Cup Tuesday | Weekend Potluck 

17 thoughts on “Pumpkin Rolls with Caramel Frosting”

  5. I made these similar but since my pumpkin Palooza was over, I took no pics, just ate them, lol but then last weekend I made some with apples and apple butter and will share the end of the month! Yours are so much prettier than mine….YUM!!!

  6. Girl, you are going to make me have to run an extra mile (or two!) on the treadmill after this season is over, haha. All your recipes have been looking more than delish and this is yet another I've pinned and will be attempting! Thanks so much for sharing and I hope you have the most amazing week ahead, beauty!

    XO,

    Jalisa
    http://www.thestylecontour.com

  12. Are you kidding me…this looks absolutely delicious! I am ALL about the pumpkin life…so I will have to try these for sure. They seem easy enough for me. LOL!
    xo, Lily

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