Pumpkin Cinnamon Rolls with Salted Caramel Frosting

This past weekend was General Conference for the The Church of Jesus Christ of Latter-Day Saints (the Mormons), which means that we did not need to attend church meetings at a building, but were able to stay in our pj's and watch or listen to incredible message from our church leaders.  Our children LOVE conference weekend!  They love the food, family, and being able to sleep in and relax for two whole days!!!

Pumpkin Cinnamon Rolls with Salted Caramel Frosting

It has been a tradition in our home since the children were very little to have homemade cinnamon rolls for Sunday morning conference.  I have my traditional recipe that I have been using since our kiddos were little and the only variations in 20+ years has been to add Nutella one year (which they didn't like) and to add raspberries for the conference rolls in the spring (they kind of liked those).  Needless to say my family are purest when it comes to their cinnamon rolls.

Last week I was watching Studio 5 on KSL, our local NBC affiliate, and saw a recipe for Pumpkin Cinnamon Rolls.  Oh my goodness....they looked incredible!  So without telling my little kiddos I switched the recipe we usually make and added pumpkin and spice to the recipe.  The salted caramel frosting was what killed it for sure!  The dough for the posted recipe was a little different from a regular soft yeast dough and I preferred my yeast dough recipe instead.

So here is my version of the Pumpkin Cinnamon Rolls with Salted Caramel Frosting....

Pumpkin Cinnamon Rolls with Salted Caramel Frosting

5 Cups Flour

1/4 Cup Sugar

2 Cups Water

1/2 Cup Oil

1 1/2 Teas Salt

2 Tbs Instant Yeast

2 Tbs Liquid Lecithin

1 Tbs Dough Enhancer (Shirley J)

1/2 Cup Canned Pumpkin

1/2 Teas. Ground Cloves

2 Teas. Ground Cinnamon

Mix all dry ingredients together.  Add the liquid ingredients and mix for a minute to see how sticky or dry the dough is.  Adjust with extra warm water if the dough is too tough.  It should be slightly sticky to the fingers.  Let rise for 15 minutes.

Mix together:

2 Cups Brown Sugar

1/4 Cup Melted Butter

1/4 Cup Ground Cinnamon

Once the dough has risen for 15 minutes, roll out onto an oiled counter top.  Roll to 1/4 inch thickness into a long rectangle and spread the spiced butter mixture over the top of the dough.

Roll the dough together from the long side to make a nice long cylinder and take a piece of non-flavored dental floss (no mint) and slip the dental floss under the dough log.  You will take both ends of the floss and criss-cross them to cut through the dough cutting 1 1/1 to 2 inch wide rolls.

Place on a parchment covered jelly roll pan.  I slightly press my tall rolls out a little to make them round.  Let rise for another 15 minutes.    I speed mine along a little by placing them in a slightly warm oven (170 degrees).  Once they have risen, turn the oven up to 350 degrees and bake for 10 to 15 minutes until slightly golden brown on the tops.  While they are baking make the Salted Caramel Frosting.

Salted Caramel Frosting

1/4 Cup Butter

1/2 Cup Brown Sugar

3 Tbs Milk

1/2 Teas Vanilla

1 1/4 Cup Powdered Sugar

1/4 Teas Sea Salt

Melt the butter on medium heat in a small saucepan.  Add the brown sugar and milk and whisk together.  Add the vanilla and whisk in.  Cook the mixture for 1 minute and then let cool slightly.  Whisk in the powdered sugar and sea salt.  Let cool a little more.

When the rolls come out of the oven, let cool slightly and drizzle the Salted Caramel Frosting over the tops of the rolls.  Make sure to lick every last drop of the frosting off the spoons!!!

These rolls were good enough to pass my children's standard for cinnamon rolls...they loved them and agreed that these would be the ones that we make for general conference (fall session) every year.  We may even make them again before the snow flies.  Have a great Monday!!!

All Joy,

Abby

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Pumpkin Cinnamon Rolls with Salted Caramel Frosting