Pumpkin Cream Cheese Rolls with Salted Caramel Frosting

By Wollygator

Ingredients

• •½ cup pumpkin puree
• •⅔ cup milk
• •2 Tablespoons sugar
• •½ cup brown sugar
• •2 Tablespoons yeast
• •4 Tablespoons butter
• •1 egg
• •½ teaspoon salt
• •1 teaspoon cinnamon
• •3½ cups flour
• Cream Cheese Filling
• •4 oz. cream cheese, filling
• •½ cup brown sugar
• Salted Caramel Frosting
• •6 Tablespoons butter
• •¾ cup brown sugar
• •3 Tablespoons milk
• •1 teaspoon vanilla
• •⅓ teaspoon salt
• •1 cup powdered sugar

Details

Adapted from chef-in-training.com

Preparation

Step 1

1.In a microwave safe large bowl, heat pumpkin, milk, brown sugar, sugar and salt for a minute or so until butter is almost melted. Stir to combine ingredients. Add yeast and let it sit for 3 minutes.
2.After 3 minutes, add 1½ cups flour and egg and begin kneading to make a nice soft dough.
3.Gradually add salt, cinnamon and remaining flour until a nice stiff dough forms.
4.Knead for about 6 minutes on a lightly floured surface until smooth in consistency.
5.Place in a greased bowl and cover.
6.Let rise until doubled in size.

Make dough filling: In a medium bowl, cream the cream cheese and brown sugar until well combined.

Rolls
1.Preheat oven to 375 degrees F. Grease a 9x13 inch pan and set aside.
2.Roll risen dough into a 12x10 inch rectangle and spread filling over the dough.
3.Roll jelly-roll style starting with the longer side.
4.Cut into 12 slices about 1 inch thick.
5.Place rolls into a 9x13 inch baking dish. Cover again and let rise an additional 30 minutes.
6.Bake at 375 degrees F for 20-25 minutes.
7.Cool on a wire rack.

To make frosting:
1.Melt Butter, brown sugar and milk in a medium sauce pan. Cook and stir over medium low heat for 1 minutes. Take off heat and stir in powdered sugar, vanilla and salt. Stir until well blended.
2.Drizzle over rolls.