Chef John's Pumpkin Cinnamon Rolls

Chef John's Pumpkin Cinnamon Rolls

19
Chef John 22045

"The addition of pumpkin puree made these the best cinnamon rolls I've ever tasted."

Ingredients

3 h 30 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  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. Whisk together and set aside until foamy, about 10 minutes.
  3. 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. Mix with dough hook attachment until combined, about 2 minutes.
  4. 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.
  5. Remove dough and shape into a ball. Coat the bowl of the stand mixer lightly with vegetable oil, return dough to the bowl, turning to coat with oil. Cover with aluminum foil and set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
  6. Generously butter a 13x9-inch baking dish.
  7. Transfer dough to a well-floured work surface. Use your hands to flatten into a rectangular shape about 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to about a 20x12-inch rectangle. Pour melted butter over the top and brush evenly over the surface, leaving 2-inches along one wide edge unbuttered. Sprinkle the brown sugar mixture over the dough and moisten the unbuttered edge with water. Starting at the wide edge with butter, roll dough tightly into a log; press firmly along moistened edge to seal.
  8. Trim uneven ends from the roll and discard. Cut rolled dough into 16 equally-sized pinwheels. Place the pinwheels, cut side up, in the prepared baking dish. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, 45 to 60 minutes.
  9. Preheat oven to 350 degrees F (175 degrees C).
  10. Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.
  11. Whisk cream cheese, confectioners' sugar, milk, and vanilla extract together in a large bowl until smooth; drizzle over the warm cinnamon rolls. Sprinkle pumpkin seeds over the rolls to serve.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Reviews

19
  1. 21 Ratings

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Most helpful

CAREFULL WITH THE FLOUR!!! It's not expressed enough how important a SOFT dough is for this recipe or any other cinnamon roll recipe. Add your first half of flour as per the video, mix, then sl...

Most helpful critical

made these today to go with my giant pot of chili... got a few things that are wrong with the original recipe.. i tried making it as written, except using bread flour instead of all purpose. aft...

CAREFULL WITH THE FLOUR!!! It's not expressed enough how important a SOFT dough is for this recipe or any other cinnamon roll recipe. Add your first half of flour as per the video, mix, then sl...

I mixed these up a couple days before Thanksgiving and froze them, right in the pan after the 2nd rise but prior to baking them. Took them out of the freezer to thaw then popped them in the oven...

I LOVED these pumpkin cinnamon rolls, but had to mark it down for the flour and bake time changes. I cut the flour down almost a cup, and also baked it for only 15-17 minutes, just until light ...

Made this recipe for a fundraiser. They look and smell great! Topped with Halloween decorations!

made these today to go with my giant pot of chili... got a few things that are wrong with the original recipe.. i tried making it as written, except using bread flour instead of all purpose. aft...

This was my first attempt at homemade cinnamon rolls, and they turned out great. As per the other reviews, I was careful with the addition of the flour and don't know exactly how much I ended up...

Wonderful

how did you get the pretty round ones, mine went splooch when they were getting cut like a real soft loaf of bread. Oh they were super tasty, no doubt about that, just I have no idea how to cut...

Use the whole can of pumpkin puree