Easy Pumpkin Cinnamon Rolls with Caramel Glaze
This pumpkin cinnamon rolls recipe is easy because it is made with a baking mix (like Bisquick) and there is no rising time for these easy cinnamon rolls. Serve these pumpkin cinnamon rolls for breakfast with
hot apple ciderIngredients:
- 2 Tbsp. sugar
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice (or 1/4 tsp. ground cloves + 1/4 tsp. ground nutmeg + 1/4 tsp. cinnamon)
- 2-1/2 cups baking mix, such as Bisquick
- 1/3 cup milk
- 1/2 cup pumpkin puree (not pumpkin pie mix)
- 1/4 cup sugar
- 2 Tbsp. butter, melted
- Caramel Glaze:
- 1/2 cup caramel bits or caramels (unwrapped)
- 2 Tbsp. milk
Preparation:
- Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with butter.
- In a small bowl, stir together sugar and cinnamon. Set aside.
- In a large mixing bowl, combine pumpkin pie spice, Bisquick, milk, pumpkin and the 1/4 cup of sugar. Using a wooden spoon, mix until it forms a soft dough. If the dough is too sticky, add more flour, one tablespoon at a time, until you can form a nice, soft ball of dough.
- Turn dough out onto a floured surface and knead several times. Roll dough out into a 12 x 14 rectangle. Brush melted butter over dough. Sprinkle with the cinnamon-sugar mixture, leaving a 1/4-inch border all the way around.
- Starting at the long end, roll dough up tightly, tucking the ends in. With a sharp knife, slice dough into 1/4-inch thick cinnamon rolls. Place cinnamon rolls in prepared baking dish, cut side down.
- Bake 22-28 minutes until cinnamon rolls are lightly browned. Let cool 5 minutes.
- Make caramel glaze: Place caramel bits and milk in a microwave-safe dish. Heat on high 30 seconds. Stir and repeat until caramel mixture is smooth. Drizzle over pumpkin cinnamon rolls.
Makes 12 pumpkin cinnamon rolls.
