Pumpkin Cinnamon Rolls with Caramel Frosting

I want to post a few Fall recipes before I play with the Christmas ones. These golden beauties will help celebrate Autumn! Delicious!

Pumpkin Cinnamon Rolls with Caramel Frosting

3 c. flour (+ more for kneading, about 7-8 c. total)
2 Tbsp. yeast
1 c. solid pack pumpkin
1 1/3 c. milk
1/4 c. sugar
1/4 c. oil
1 tsp. salt
1 egg, beaten
3 Tbsp. butter, softened
1/2 c. packed brown sugar
1 tsp. ground cinnamon

In mixing bowl, combine 3 c. flour and yeast. In a microwave safe bowl, combine milk, pumpkin, sugar and oil and heat  until very warm (this can also be done on the stove top.) Add warm ingredients to flour and yeast along with the egg and mix well. Stir in enough remaining flour to make a moderately stiff dough and knead for about 8 min. until smooth and elastic. Cover and let rise until doubled (about an hour, or less if using rapid rise yeast). Punch down and roll dough into a rectangle. Spread with butter and sprinkle brown sugar and cinnamon over butter. Roll starting on the long side. Cut into 1 inch slices (I used dental floss: slide it under an inch, cross the ends of the string on top and pull together to slice through). Place rolls in a greased 12x17 sheet pan. Cover and let rise until doubled. Preheat oven to 375 degrees and bake 20 - 25 min. or until golden brown. Cool on wire rack.

Caramel Frosting

4 Tbsp. Butter
1/2 c. packed brown sugar
2 Tbsp. milk
1/2 tsp. vanilla
dash of salt
2/3 c. powdered sugar

Melt butter in a saucepan and stir in brown sugar and milk. Cook and stir over medium heat for 1 minute. Stir in vanilla, salt and 1/2 c. powdered sugar. Beat until well blended. Add more sugar to desired spreading consistency. Drizzle or spread over rolls.

Jenny