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Caramel Pumpkin Rolls




Source of Recipe


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List of Ingredients




1 frozen bread dough
2 oz cream cheese, room temperature
1/3 c canned pumpkin
1 egg white
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp cinnamon
1 Tbsp granulated sugar

FOR THE GLAZE
3 Tbsp butter
1 1/4 c packed dark brown sugar
1/2 c evaporated milk
1 tsp vanilla
1/2 tsp coarse sea salt
1/4 c chopped pecans (optional)


1. Thaw frozen bread dough (such as Rhodes) for 2 1/2 to 3 hours.
2. Turn dough out onto a floured work area.
3. Use a rolling pin to roll it into a 12 by 18 rectangle. If the dough shrinks back, allow it to rest a little longer.
4. Preheat oven to 350 degrees. Coat a 9X13 inch baking pan with cooking spray for 12 rolls. Also, you can use round cake pans and place 6 rolls in each.
5. The next 7 ingredients are for the filling. In a medium bowl, use a mixer to beat cream cheese, pumpkin, egg white, ginger, nutmeg, cinnamon, and sugar. Spread the mixture evenly over the dough going all the way to the edge except on one long side (leave 1 inch of that long side bare).
6. Starting with that side, roll up the dough into a log.
7. Pinch the seam to seal.
8. Using a serrated knife, cut the log into 12 slices.

Recipe