Saturday, November 20, 2010

Pumpkin Whole Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

Okay, these cinnamon rolls took from 1 pm to 6 pm to make. But... they are extremely delicious and the icing is the perfect addition to these fall-ish cinnamon rolls. I doubled the recipe- I made 24 (big) cinnamon rolls. It's times like these I wish I still lived near my family. The five of us just can't eat 4.8 cinnamon rolls each. I am sure my grandmas and grandpas and my aunt and uncle and their family would've loved these. So, instead I'll share this recipe with you...

I adapted the dough recipe a bit from Closet Cooking (    and the icing recipe and caramel recipe is from me.

Pumpkin Whole-Wheat Cinnamon Rolls with Caramel Cream Cheese Icing

(makes 12 rolls)

1 batch pumpkin sweet yeast dough (see below)
1/2 cup unsalted butter (room temperature) I used salted
1/2 cups brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 batch caramel cream cheese frosting (see below)

1. Punch down the dough and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24" by 12" rectangle.
4. Spread the butter over othe dough leaving 1 inch on each side free.
5. Mix the sugar and spices and sprinkle it onto the dough.

6. Roll the dough into a log, pinch to seal and cut it into 12 even slices.
7. Arrange the buns in a greased sheet pan and  cover with plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
8. Bake in a 375F preheated oven until golden brown, about 15-20 minutes. Mine only took about 12 minutes
9. Top the buns with the frosting and drizzle with the leftover caramel sauce. 

Pumpkin Sweet Yeast Dough

(makes 1 batch)

1/4 cup water (warm)
1 tablespoon active dry yeast
1 teaspoon sugar
1/4 cup brown sugar
2 eggs (room temperature)
1/4 cup butter (melted and cooled)
1/4 cup sour cream (room temperature)
1 cup pumpkin puree (room temperature)
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon salt
2 cups flour
1 1/2 cups whole wheat flour

extra all-purpose flour
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
3. Stir in enough of the remaining mixed flour to make a soft dough.
4. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
5. Place the dough in a greased bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

 Caramel Cream Cheese Icing

  • 4 oz. cream cheese, softened*

  • 1/4 cup butter, softened

  • 1/4 teaspoon vanilla

  • 1/2 cup powdered sugar

  • 1/3 cup to 1/2 cup caramel sauce (recipe follows)

  1. Beat the cream cheese and butter until creamy and blended.

  2. Add the vanilla, powdered sugar and mix. Add caramel sauce and stir.

*A fast way to softened cream cheese is to submerge the block of cream cheese (with silver wrapping) in a bowl filled with hot water. Let sit for a minute or two. Works like a charm.

Caramel Sauce

  • 1/2 cup brown sugar

  • 2 tablespoons water

  • 1 1/2 teaspoons corn syrup

  • 1 to 2 tablespoons flour

  • 1/4 cup heavy cream

  • 1/2 teaspoon vanilla

  1. On medium heat, whisk together brown sugar, water, and corn syrup.

  2. When the mixture comes to a boil, pour in heavy cream and vanilla. Stir. Add flour and whisk until thick (normal caramel sauce consistency). Cool to room temperature



  1. Tis' the season for pumpkin goodies! Great recipe, I hope I can recreate it but I've never had much luck with baking. It's a little to precise and I'm a scatter brain. =0)

  2. you can do it! Yeast breads aren't as scary as they look- this was probably only the 5th time I've made something with yeast. You could even buy pre-made frosting- that would make the process a whole lot easier :) Good luck!!

  3. I made pumpkin cinnamon rolls a few weeks ago too! Mine is a little differnt from yours, but yours look FABULOUS! You are very talented.

  4. Thank you, though you should have seen the mess I made making these. I'm definetly not talented in the "clean as you go" department :)