Pumpkin Cinnamon Rolls with Warm Caramel Frosting

In a small saucepan, heat butter and milk over medium heat until just warm and the butter is just melted. Remove from heat and set aside.

In the bowl of a stand mixer, combine pumpkin, sugar and salt. Add in the milk mixture and beat with the paddle attachment until just combined. Next add the egg and yeast, beating after each addition.

In a separate bowl, stir together the two flours. Add half the flour mixture to the pumpkin mixture. Beat the mixture on low (still using the paddle attachment) for 5 minutes, scraping down the sides of the bowl occasionally. Add the remaining flour and beat for 2 more minutes (dough will be very soft and sticky). Turn the dough into a lightly greased bowl, then also grease the surface of the dough lightly {I used cooking spray for this}. Cover with plastic wrap directly touching the surface of the dough then add a clean kitchen towel over the entire bowl. Let dough rise in a warm place until doubled, about an hour.

Once doubled, punch the dough down inside the bowl. Dough will still be very sticky. Using a wooden spoon, stir in additional all-purpose flour (approximately one-third cup) gradually until a soft, workable dough forms. Turn the dough onto a lightly floured surface and sprinkle another dusting of flour on top. Roll dough into a large rectangle, about 12-by-10 inches, touching up any “sticky” areas on the top or sides with a little flour.

In a small bowl, combine the brown sugar and cinnamon. Pour the melted butter on top of the rolled dough, leaving a 1″ margin on each of the long sides of the rectangle. Next sprinkle on the brown sugar/cinnamon mixture, also keeping the 1″ margins empty. Let the dough rest for 5 minutes before rolling.

Roll the dough up jelly roll style, beginning with the long side of dough. With a sharp knife, cut the dough into 12 slices. {Be sure to slice in a smooth, unidirectional way – avoid cutting or chopping at the dough!}

Place the rolls into a greased 9×13 dish. Cover with a dish towel and let the dough rise again, this time about 45 minutes.

Bake rolls at 350°F for 25 to 30 minutes until the top is golden, covering with tin foil after the first 10 minutes of baking to prevent excessive browning.

While the rolls are baking, make the frosting. In a small saucepan, heat the butter over medium heat until melted. Stir in milk and brown sugar and cook over medium heat for 1 minute. Remove from heat and stir in the vanilla and salt. Transfer the mixture to the bowl of an electric mixer to cool. After about 10 minutes, stir in the powdered sugar and beat with the mixer until well blended.

Remove rolls from oven and let cool for 5 minutes. While still in the pan, pour the frosting over the warm rolls, letting the frosting set for 5 minutes before serving.