Pumpkin cinnamon rolls with caramel frosting recipe

Since it's finally autumn I decided I would try some pumpkin recipes.  The pumpkin bun recipe in the October issue of Family Circle magazine caught my eye. 

I made these up earlier this week but modified the amount of sugar in the dough as it was a little bland tasting.  I also substituted caramel frosting for the regular glaze the original recipe uses.  These are so delicious with a steaming cup of coffee.  Enjoy!

Pumpkin Cinnamon Rolls with Caramel Frosting
Makes 24 rolls

• 1 envelope active dry yeast
• 1/4 c. warm water (100 to 100 degrees)
• 1 tsp. plus 1/4 c. granulated sugar
• 2 eggs
• 1/4 c. unsalted butter, melted
• 1 can (15 oz.) pumpkin
• 5 1/2 c. all-purpose flour
• 3/4 tsp. salt

Filling:

• 1/2 c. unsalted butter, softened
• 1/4 c. granulated sugar
• 1 c. packed brown sugar
• 1 TBS. cinnamon

Frosting:

• 1/2 c. butter, softened
• 1 c. packed brown sugar
• 1/4 c. half and half
• 3 c. powdered sugar
• 1/2 tsp. vanilla

Sprinkle yeast over warm water in large bowl.  Add 1 tsp. of the granulated sugar; let stand until foamy, about 5minutes.  Beat in remaining 1/4 cup sugar, eggs, butter and pumpkin. 

Gradually add 5 cups of the flour and the salt until soft dough forms.  Turn out onto floured surface and knead remaining 1/2 cup flour into dough, adding more if sticky.   Knead for 10 minutes, until smooth.  Dough will be soft. 

Grease a bowl; add dough.  Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.  Coat four pie pans with non-stick cooking spray.  Make Filling: Mix butter, granulated and brown sugars, and cinnamon in a bowl. 

Punch down dough.  Roll out half onto a lightly floured surface to form a 16x10 inch rectangle.  Spread with half of the filling.  Starting on one long side, roll up jelly-roll fashion.  Pinch seam to close.  repeat with second half of dough and filling.

Cut each log crosswise into 12 generous 1 inch pieces.  Arrange 6 pieces, cut-side down, in each prepared pan.  Cover with plastic wrap; let sit in a warm spot until buns double in size, about 30 to 45 minutes.  (You can refrigerate one pan overnight or cover plastic with foil and freeze at this point.  Thaw in fridge overnight, then thaw on counter while preheating oven.)

Heat oven to 350 degrees.  Uncover pans and bake buns until they are golden brown and bubbly, 28 to 33 minutes (thawed buns, 36 minutes). Transfer to a wire rack, let cool 10 minutes. 

Frosting: Mix all frosting ingredients together with an electric mixer.  Frost cinnamon buns when warm.