SOFT PUMPKIN CARAMEL CINNAMON ROLLS

If you’ve ever wondered what I’m doing between client calls… there’s a good chance I’m in the kitchen, frosting these cinnamon rolls with one hand and answering emails with the other. 😂

This fall, I tried Cake Babe’s Pumpkin Caramel Cinnamon Roll recipe and let me just say — it’s chef’s kiss perfection. I made a few tweaks (because you know I can’t help myself) and the result is the pillowiest, fluffiest, most delicious fall treat you'll ever eat.

Oh, and yes… Gem “helped” by pouring in the ingredients, sneaking licks of frosting, and cheering every time the mixer started. Safe to say, these are a family favorite already.

Why you’ll love this recipe

• Soft, gooey centers (thanks to that buttery, pumpkin-y dough)

• Homemade caramel that’s just the right amount of sticky

• Cream cheese frosting with a little cinnamon warmth

• Overnight-proof friendly for those “I’ll bake it in the morning” moods

• Perfect for fall mornings, client work breaks, or bribing friends to come over

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INGREDIENT LIST: PUMPKIN CREAM CHEESE CINNAMON ROLLS

For the dough:

• 1 cup lukewarm milk (240g)

• 1 ½ teaspoons instant yeast (5g)

• ½ teaspoon granulated sugar (6g)

• ½ cup granulated sugar (100g)

• 3 large eggs

• 1 teaspoon ground cinnamon

• 5 ¾ cups all-purpose flour, plus more for dusting (720g)

• 1 cup pumpkin purée (240g)

• ½ cup unsalted butter, softened (113g)

• 2 ¼ teaspoons salt (14g)

To pour on before baking:

• ¾ cup heavy cream

For the filling:

• ½ cup unsalted butter, softened

• 1 cup brown sugar

• 1 ½ tbsp ground cinnamon

• 1 tsp vanilla extract

For the caramel sauce:

• 1 cup granulated sugar

• ¼ cup water

• 3 tablespoons light corn syrup

• ¾ cup heavy cream

• 2 teaspoons pure vanilla extract

• 1 teaspoon kosher sea salt

For the frosting:

• 8 oz cream cheese, softened

• 1 ½ cups unsalted butter, softened

• 2 teaspoons vanilla extract

• 5-6 cups powdered sugar (depending on sweetness preference)

• 2 teaspoons ground cinnamon

• Pinch of salt

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HOW TO MAKE THEM

Make the dough:

1. In the bowl of a stand mixer, whisk together warm milk, instant yeast, and a bit of sugar. Let sit for 5–10 minutes until foamy.

2. Add flour, pumpkin purée, eggs, butter, cinnamon, and salt. Mix on low until a soft dough forms, then knead 6–8 minutes on medium until smooth and elastic.

3. Transfer to a greased bowl, cover, and let rise in a warm place for about 1 hour.

4. Once risen, do one stretch and fold, cover again, and refrigerate for a long, slow 14-hour proof (it develops the flavor so beautifully).

Make the filling: Combine softened butter, brown sugar, cinnamon, and vanilla until fluffy.

Shape the rolls:

1. Roll dough into a 12×16-inch rectangle.

2. Spread the filling evenly, leaving a small border.

3. Roll up tightly, then slice into 12-14 pieces.

4. Place in a greased or parchment-lined 9×13-inch pan.

5. Cover and let rise again until puffy (about 45–60 minutes).

Bake:

1. Preheat oven to 375°F.

2. Warm ½ cup heavy cream (30 seconds in the microwave) and pour over the rolls before baking.

3. Bake 10 minutes at 375°F, then reduce to 350°F and bake another 20–25 minutes until golden.

Make the caramel sauce:

1. In a saucepan, cook sugar, water, and corn syrup until amber.

2. Whisk in warm cream carefully, then stir in butter, vanilla, and salt.

3. Cool slightly — it’ll thicken as it rests.

Frost and devour: Whip cream cheese, butter, powdered sugar, vanilla, and cinnamon until creamy. Spread on warm rolls and drizzle with caramel.

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TIPS AND TRICKS

• The dough will be super tacky but firms up beautifully in the fridge. That’s why I recommend a longer bulk fermentation overnight — it develops the flavor, gives you a little extra rise, and means more rolls (which no one is mad about).

• Don’t panic if your overnight dough looks dense — it’ll bounce right back in the oven.

• I spoon, not scoop, my flour for that soft, pillowy texture.

• Test your yeast. If it doesn’t foam, start over.

• Don’t skip the cream before baking. It’s life-changingly gooey.

My VERDICT

Soft. Gooey. Buttery. A total fall dream. The long proof gave them insane texture and flavor, and the caramel + cinnamon cream cheese frosting combo? Unreal.

If you need me, I’ll be over here in my kitchen between client calls… frosting these rolls (again) and pretending it counts as self-care. 🍁

Baking has become another creative outlet I love — there’s something about measuring, mixing, and creating something from scratch that feels exactly like designing a brand or building a website. It’s slow, intentional, and wildly satisfying. Except, you know… this one smells better when it’s done. 😉