Chef John's Pumpkin Cinnamon Rolls
Serves: 6
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
60
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Brown Sugar (packed)1 cup
White Sugar2 tbsps
Ground Cinnamon1 cup
Pumpkin Puree1 cup
Heavy Cream5 tbsps
Butter (melted)1 tsp
Salt1 tsp
Ground Ginger1 tsp
Ground Allspice2.25 cups
All-Purpose Flour (or as needed)1
Egg1 tsp
Vegetable Oil1 cup
Cream Cheese (softened)1 cup
Sugar (confectioners')1 cup
Milk (or as needed)Directions:
1
Mix brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside
2
Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer
3
Whisk together and set aside until foamy, about 10 minutes
4
Pour 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 into stand mixer bowl with the yeast mixture
5
Mix with dough hook attachment until combined, about 2 minutes
6
Stir in 2 1/4 cups flour and mix on low with the dough hook, adding more flour if the mixture is too sticky, until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes
7
Remove dough and shape into a ball
8
Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil
9
Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours
10
Generously butter a 13x9-inch baking dish
11
Transfer dough to a well-floured work surface
12
Use your hands to flatten into a rectangular shape about 1-inch thick
13
Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle
14
Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered
15
Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water
16
Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal
17
Trim uneven ends from the roll and discard
18
Cut rolled dough into 16 equally-sized pinwheels
19
Place the pinwheels, cut side up, in the prepared baking dish
20
Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes
21
Preheat oven to 350 degrees F (175 degrees C)
22
Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze
23
Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls
24
Sprinkle pumpkin seeds over the rolls to serve