These pumpkin caramel cinnamon rolls combine pumpkin with caramel! It has a pumpkin dough, pumpkin cinnamon filling with a caramel drizzle, and topped with caramel cream cheese icing.

A pumpkin caramel cinnamon roll on a plate.

I have a couple pumpkin caramel dessert recipes on my site and I wanted to do a cinnamon roll version. These pumpkin caramel cinnamon rolls taste like pumpkin cinnamon rolls with caramel sauce. It gives it a more rich taste. Then, I made a caramel cream cheese icing that pairs so well with the rest of the rolls! The rolls themselves are baked in a heavy cream bath, this allows the edges to soak up the cream. It leaves the entire roll soft and not just the insides.

Top view of pumpkin caramel cinnamon rolls.

Tips for Making Cinnamon Rolls

Here are my tips, so yours turns out like this recipe! Here is my how to make salted caramel post for more tips and tricks.

  • Tip 1:  Make sure to use fresh yeast from a packet. Using expired yeast or making it too hot or cold when activating it can prevent a proper rise.
  • Tip 2: When you measure your flour, be sure not to compact it. I recommend scooping the flour into your measuring cup as pressing the measuring cup in and pressing it against the side of the container can pack in extra flour.
  • Tip 3: You can make the caramel while the dough is rising or ahead of time.
  • Tip 4: It is essential to blot the moisture from the pumpkin puree from both the dough and filling. Use 6 paper towels per amount to soak up that moisture.

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Risen pumpkin dough in a bowl.
Letting the dough rising in a warm oven, helps the yeast grow.
Pumpkin cinnamon filling on the dough.
Roll the dough out to large rectangle that is 1/4 inch thick. Then. spread the cinnamon filling.
Caramel spread on the dough.
Use an offset icing spatula to spread the cinnamon filling, and then the caramel sauce.
Raw cinnamon rolls with heavy cream on top.
After the rolls second rise, pour the heavy cream around the rolls. It is okay if some gets on top.
Bite missing from a roll on a plate.

For more cinnamon roll recipes, try my pumpkin cinnamon rolls and caramel cinnamon rolls.

Close up of the cinnamon rolls, side view.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

A pumpkin caramel cinnamon roll on a plate.
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Pumpkin Caramel Cinnamon Rolls

Stephanie Rutherford
These pumpkin caramel cinnamon rolls combine pumpkin and caramel into a gooey cinnamon roll! It has a pumpkin dough, pumpkin cinnamon filling, caramel filling, and a caramel cream cheese icing.
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Prep Time: 1 hour
Cook Time: 28 minutes
Resting Time: 1 hour 20 minutes
Total Time: 2 hours 48 minutes
Servings: 12 rolls

Ingredients
 
 

Pumpkin Dough

  • 1 cup Milk, warmed to 110℉
  • 2 1/4 tsp Active dry yeast, 1 packet (7g)
  • Sprinkle of sugar
  • 1 Large egg, lightly beaten
  • 1 Egg yolk
  • 1/2 cup Pumpkin puree, not pumpkin pie filling
  • 10 TBSP Unsalted butter, room temperature, cubed
  • 4 1/2 cups All-purpose flour
  • 1/4 cup White granulated sugar
  • 1 tsp Salt
  • 2 tsp Ground cinnamon

Salted Caramel

  • 1 cup White granulated sugar
  • 1/4 cup Unsalted butter, room temperature, cubed
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 1/2 tsp Salt

Pumpkin Cinnamon Filling

  • 1/2 cup Unsalted butter, room temperature
  • 3/4 cup Light brown sugar, packed
  • 2 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 3/4 cup Pumpkin puree, not pumpkin pie filling
  • 1/3 cup Caramel sauce
  • 1/2 cup Heavy cream

Cream Cheese Caramel Icing

  • 1/4 cup Unsalted butter, room temperature
  • 4 oz Cream cheese, room temperature
  • 1 cup Powdered sugar, sifted
  • 1 tsp Pure vanilla extract
  • 2 TBSP Caramel sauce, plus more topping

Instructions
 

Pumpkin Dough

  • Note: Caramel sauce can be made when dough is rising, ahead of time, or you can use store bought.
  • In a microwave safe bowl, add the milk. Heat in the microwave for 50 seconds until warmed to 110℉. Add yeast and sprinkle of sugar to top of the milk. Let it sit for 10 minutes.
    1 cup Milk, 2 1/4 tsp Active dry yeast, Sprinkle of sugar
  • Prep the pumpkin puree for the dough and the filling. Spread the two amounts on two different dinner plates. Use 6 paper towels each (2 at a time) to press into the pumpkin. This blots out the moisture. Set the one for the filling to the side.
    1/2 cup Pumpkin puree, 3/4 cup Pumpkin puree
  • In a large bowl, sift the flour. Add in the sugar, salt, egg, egg yolk, 1/2 cup pumpkin puree, cinnamon, cubed butter, and milk/yeast mixture.
    1 Large egg, 1 Egg yolk, 10 TBSP Unsalted butter, 4 1/2 cups All-purpose flour, 1/4 cup White granulated sugar, 1 tsp Salt, 2 tsp Ground cinnamon
  • Use a stand mixture with a dough hook (making by hand instructions in the recipe notes). Mix on low speed until a dough starts to form. Switch to medium speed and knead for 5 minutes.
  • Preheat the oven to 200℉. Spray a large bowl with nonstick spray. Place the dough ball in the bowl. Cover with a clean kitchen towel. Place in the oven, turn off the oven, and crack open the door. Let rise for 1 hour until doubled in size.

Salted Caramel

  • Start by pouring the sugar into a medium saucepan over medium heat. Let the sugar heat until every sugar crystal is melted. Use a whisk to mix it together.
    1 cup White granulated sugar
  • Let the caramel turn amber in color. This takes less than 30 seconds, it goes fast! Take off the heat. Add half of the cubed butter, and whisk until mixed together. Then, add the rest of the butter and mix.
    1/4 cup Unsalted butter
  • Heat the heavy cream in the microwave until warm. Then, pour half of the cream into the caramel and mix. Mix in the rest of the cream. Add in the vanilla and salt.
    1/2 cup Heavy cream, 1 tsp Pure vanilla extract, 1/2 tsp Salt
  • Add the caramel back to the heat and continuously mix for 2 minutes. This helps make sure the butter/cream is melted in and helps to thicken it slightly.
  • Pour the caramel into a separate container and cool completely before using. If you are making during the dough's rise, while you make the filling place the 1/3 cup in the freezer to cool rapidly.

Pumpkin Cinnamon Filling

  • In a small bowl, mix the butter, brown sugar, cinnamon, and pumpkin pie spice. Mix using a hand mixer for 2 minutes until creamy. Add in the blotted 3/4 cup pumpkin puree and mix it in.
    1/2 cup Unsalted butter, 3/4 cup Light brown sugar, 2 tsp Ground cinnamon, 1 tsp Pumpkin pie spice
  • Punch the dough down. Roll the dough on a lightly floured surface using a rolling pin. Roll into a large rectangle about 15X18 inch until it is 1/4 inch thick.
  • Spread the filling on top of the dough using an offset spatula. Drizzle the caramel on top of the filling. Spread the caramel over the filling.
    1/3 cup Caramel sauce
  • Roll the dough starting on the short side. Roll into a log. Cut off the uneven edges. Use a measuring tape to cut the rolls into even 12 slices. Use dental floss or a serrated knife to cut the rolls. If using the knife, use very light sawing motions. Note: Since there is caramel, this is messy process.
  • Spray a 9X13-inch baking pan with baking non-stick spray. Place the rolls into the pan and cover with a kitchen towel. Let them rise for 20 minutes.
  • While the dough is rising, preheat the oven to 375°F. Pour the heavy cream around the edges of the rolls.
    1/2 cup Heavy cream
  • Bake for 26-28 minutes until the top of the rolls are lightly golden on top.

Cream Cheese Caramel Icing

  • Start this as soon as the rolls are done baking. In a small bowl, using a hand mixer, beat the butter and cream cheese on high speed for 1 minute.
    1/4 cup Unsalted butter, 4 oz Cream cheese
  • Add in the sifted powdered sugar, vanilla, and caramel sauce and mix on medium until creamy.
    1 cup Powdered sugar, 1 tsp Pure vanilla extract, 2 TBSP Caramel sauce
  • Use a spoon to spread the icing over the top of each roll. Use a teaspoon of caramel on each roll, and use a spoon to make a half circle swoop.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the dough.
Pull out dairy ingredients 2 hours before baking.
Making by hand:
Mix the wet ingredients into the dry by using a rubber spatula. Switch to using your hands to mix until a dough starts to form.
Place dough on a lightly floured surface. Knead using your hands for 5-8 minutes.
It is done when your spread the dough apart thinly using your fingers. Hold the dough to the light. If you can see light through it, then it is done.
Overnight Instructions
Follow instructions until you have cut the rolls and placed in a pan. Cover with foil and place in the fridge.
The next morning/day. Pull the rolls out of the fridge while the oven preheats.
Calories: 500kcal, Carbohydrates: 91g, Protein: 8g, Fat: 37g, Saturated Fat: 23g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 116mg, Sodium: 377mg, Potassium: 209mg, Fiber: 3g, Sugar: 43g, Vitamin A: 5220IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 3mg
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