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Chef John's Pumpkin Cinnamon Rolls
Chef John's Pumpkin Cinnamon Rolls
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
210 minutes
Elevate cinnamon rolls with pumpkin, ginger, and allspice for a cozy fall breakfast treat.
Ingredients:
  • 0.75 cup packed brown sugar
  • 0.25 cup white sugar
  • 2 tablespoons ground cinnamon
  • 1 (.25 ounce) package active dry yeast
  • 0.5 teaspoon white sugar
  • 0.25 cup warm water (100 to 105 degrees F/38 to 41 degrees C)
  • 0.5 cup pumpkin puree
  • 0.25 cup heavy cream
  • 0.25 cup butter, melted
  • 1 teaspoon salt
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon ground ginger
  • 0.25 teaspoon ground allspice
  • 1 egg
  • 2.25 cups all-purpose flour, or as needed
  • 1 teaspoon vegetable oil
  • 5 tablespoons butter, melted
  • 0.25 cup cream cheese, softened
  • 1 cup confectioners' sugar
  • 0.25 cup milk, or as needed
  • 0.25 teaspoon vanilla extract
  • 0.25 cup toasted pumpkin seeds, to garnish
Instructions:
  • Combine brown sugar, 1/4 cup white sugar, and cinnamon in a small bowl; let flavors meld.
  • In the stand mixer bowl, mix yeast, 1/2 teaspoon white sugar, and warm water. Let it sit until foamy, approximately 10 minutes.
  • Combine pumpkin puree, cream, 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, allspice, 2 cups flour, and the egg in a stand mixer bowl with the yeast mixture. Mix with dough hook attachment for 2 minutes until well combined.
  • Add 2 1/4 cups of flour to the mixture and use the dough hook on low speed. Add more flour if needed until the dough becomes slightly sticky, smooth, and elastic, which should take about 6 to 7 minutes.
  • Shape dough into a ball and place it back in the stand mixer bowl coated lightly with vegetable oil. Cover with aluminum foil and let it rise in a warm place for about 1 1/2 hours until doubled in size.
  • Butter a 13x9-inch baking dish generously.
  • Place the dough on a well-floured surface, then press it into a 1-inch thick rectangle. Sprinkle flour on both sides, then roll it out to a 20x12-inch rectangle. Drizzle melted butter over the dough and brush it evenly, leaving a 2-inch strip without butter at one edge. Sprinkle brown sugar mixture on top. Moisten the unbuttered edge with water. Roll the dough tightly from the buttered edge to form a log, firmly press to seal.
  • Trim any uneven ends from the roll and dispose of them. Slice the rolled dough into 16 evenly-sized pinwheels. Arrange the pinwheels, cut side up, in the baking dish. Cover with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.
  • Heat your oven to 350°F (175°C).
  • Bake in the preheated oven until beautifully golden for about 30 minutes, then allow to cool slightly as you prepare the glaze.
  • In a large bowl, combine cream cheese, confectioners' sugar, milk, and vanilla extract, whisking until smooth. Drizzle the mixture over the warm cinnamon rolls and sprinkle with pumpkin seeds before serving.

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