October means it is time for all the pumpkin foods! These were so good and easy since I used frozen puff pastry sheets and jarred salted caramel topping. My baking in-experience would not have me making my own puff pastry dough! They are great for a breakfast treat or as an afternoon coffee break. Make them bigger as a turnover and voila! Dessert!
Pumpkin Cinnamon Rolls with Salted Caramel
1 sheet frozen puff pastry, defrosted to room temperature
3 tablespoons butter
1/2 can pure pumpkin
2 tablespoons pumpkin pie spice
1 tablespoon sugar
2 tablespoons maple syrup
2 tablespoons salted caramel ice cream topping
1 teaspoon kosher salt
Sprinkle some flour onto your surface and roll out the puff pastry to 1/8 of an inch thick – a little more thin than the sheets come. Spread the butter onto the puff pastry and sprinkle on a mixture of sugar and half the pumpkin pie spice.
Mix together the pumpkin, remaining pumpkin pie spice, and maple syrup.
Spoon dollops of the pumpkin mixture onto the puff pastry on top of the cinnamon sugar. Then spread it out using a spatula or spoon – getting it all the way to the edges.
Roll it into a big roll, wrap in plastic, and refrigerate for 15-minutes or until ready to serve these.
Preheat the oven to 375-degrees.
Slice into 1 inch wide cuts and place onto a baking sheet lined with parchment, on the sides.
Bake 18 minutes, (checking at 15 minutes and watch it cooks through, but doesn’t burn). Ensure the middle puff pastry cooks through.
Spoon the salted caramel over the top and sprinkle some kosher salt onto the top. Enjoy!
The big roll would be fine hanging out in the fridge for a day or over night.