Amish Pumpkin Cinnamon Rolls with Caramel Frosting


Amish Pumpkin Cinnamon Rolls with Caramel Frosting

Breakfast couldn't get yummier than caramel topped cinnamon rolls! To make cinnamon rolls healthier and a lot tastier, this recipe for Amish Pumpkin Cinnamon Rolls with Caramel Frosting adds canned pumpkin (or fresh cooked pumpkin) to the batter.


  • For Dough:
  • 1/3 cup milk
  • 2 tablespoons butter
  • 1/2 cup canned pumpkin or mashed cooked pumpkin
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1 package dry yeast
  • 1 cup unbleached all-purpose flour
  • 1 cup bread flour
  • 1/3 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 2 tablespoons melted butter
  • For Caramel Frosting:
  • 4 tablespoons butter
  • 1/2 cup brown sugar, packed
  • 2 tablespoons milk
  • 1/4 teaspoon vanilla
  • 1 pinch salt
  • 3/4 cup confectioner's sugar, sifted


  1. For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.
  2. In large mixer bowl, combine pumpkin, sugar and salt.
  3. Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.
  4. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).
  5. Turn dough into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
  6. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
  7. On lightly floured surface, roll dough into 12x10-inch rectangle.
  8. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.
  9. Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 12 slices, about 1 inch wide each. Place rolls, cut side up, in greased 9x9-inch baking pan.
  10. Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.
  11. Bake rolls at 350 degrees F for about 20 minutes or until golden.
  12. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
  13. For Caramel Frosting: In small saucepan, heat butter until melted.
  14. Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.
  15. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.
  16. Drizzle caramel frosting over cinnamon rolls.

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Even though these looked quite fiddly to make I soldiered on because we love pumpkin and I was convinced they would be scrumptious. It took me most of the afternoon but eventually they were done and they really were worth all the time and effort. Beautifully flavored and very yummy indeed.

Can't wait until cooler weather to try these . They sound sooooooooooo good.

could you make this dough in a bread machine? if so would you just put everything in at once? Thanks Frances

I had this a couple of months ago family was in Clare, Mich stopped in an Amish BAKERY, we actually got quite a few things was good so was the whoopie pie. the person working behind the counter was really friendly.


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