Pumpkin cinnamon rolls
Homemade caramel frosting
Difficulty
Easy 👌15
min.
Preparation
0
min.
Baking
30
min.
Resting
Ingredients
| 120 g | unsalted butter |
| 200 g | brown sugar |
| 6 tbsp | heavy cream |
| ½ tsp | vanilla extract |
| ¼ tsp | salt |
| 300 g | confectioner’s sugar |
Metric
Imperial
Utensils
- saucepan (small)
- whisk
- stand mixer with whisk
Nutrition per serving
Cal
430
430
Protein
0 g
0 g
Fat
15 g
15 g
Carb
71 g
71 g
Step 1/2
- 120 g unsalted butter
- 200 g brown sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
- saucepan (small)
- whisk
Melt butter in a small saucepan over medium heat. Add brown sugar and some heavy cream. Whisk constantly, until sugar is dissolved. Add a pinch of salt and vanilla extract and allow to boil for approx. 3 min., or until golden brown. Remove from heat. Let cool to room temperature, approx. 30 min.
Step 2/2
- 300 g confectioner’s sugar
- 4 tbsp heavy cream
- stand mixer with whisk
Transfer caramel sauce to a stand mixer with whisk. While mixing, add some confectioner’s sugar and remaining heavy cream until well combined. Slowly add remaining confectioner’s sugar and beat until creamy. Add more confectioner’s sugar or heavy cream to reach desired consistency. Enjoy!
in Berlin