Pumpkin Cinnamon Rolls
why make this recipe
Chef John’s Pumpkin Cinnamon Rolls are a delightful treat that brings together the cozy flavors of cinnamon and pumpkin. These rolls are perfect for breakfast, dessert, or a sweet afternoon snack. The warm, soft dough combined with sweet cinnamon sugar and a creamy glaze makes for a mouthwatering experience that’s hard to resist. The addition of pumpkin adds not only flavor but also moisture, creating a tender roll that everyone will love.
how to make Chef John’s Pumpkin Cinnamon Rolls
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
2.25 cups all-purpose flour, or as needed
1 egg
1 teaspoon vegetable oil
5 tablespoons butter, melted
1 cup confectioners' sugar
0.25 cup cream cheese, softened
0.25 cup milk, or as needed
0.25 cup toasted pumpkin seeds, to garnish
Directions :
- Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.
- Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk it together and let it stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Stir pumpkin puree, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into the yeast mixture in the stand mixer bowl. Add 2 cups of flour and the egg; fit the mixer with a dough hook attachment and mix until combined, about 2 minutes.
- Add the remaining 2 ¼ cups of flour; mix on low until the dough is slightly sticky, smooth, and elastic, about 6 to 7 minutes. Add more flour if the mixture is too sticky.
- Remove dough from the hook and shape it into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, and turn to coat with oil. Cover the bowl with aluminum foil and set it aside in a warm place until it doubles in volume, about 1 ½ hours.
- Generously butter a 13×9-inch baking dish.
- Turn the dough out onto a well-floured surface and flatten it into a rectangular shape about 1 inch thick using your hands. Roll out the dough to about a 20×12-inch rectangle. Pour 5 tablespoons of melted butter over the top; evenly brush it 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. Roll the dough tightly into a log starting at the buttered wide edge, pressing firmly along the moistened edge to seal.
- Trim and discard uneven ends from the roll. Slice the rolled dough into 16 equally sized pinwheels and place them cut-side up in the prepared baking dish. Cover with plastic wrap and set aside in a warm place until doubled in volume, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Set aside to cool slightly while mixing the glaze.
- In a large bowl, whisk confectioners’ sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together until smooth. Drizzle this glaze over the warm cinnamon rolls and sprinkle pumpkin seeds on top to serve.
how to serve Chef John’s Pumpkin Cinnamon Rolls
Serve these pumpkin cinnamon rolls warm for the best experience. They are perfect on their own or with a cup of coffee or tea. You can also add a sprinkle of extra toasted pumpkin seeds for added crunch and decoration.
how to store Chef John’s Pumpkin Cinnamon Rolls
Store any leftover rolls in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to a week. To reheat, microwave them for a few seconds until warm.
tips to make Chef John’s Pumpkin Cinnamon Rolls
- Check Your Yeast: Always make sure your yeast is active by letting it foam in warm water before mixing it with other ingredients.
- Don’t Over-Knead: Be careful not to over-knead the dough; it should be smooth and slightly sticky.
- Use Fresh Pumpkin: For the best flavor, use fresh pumpkin puree instead of canned if possible.
- Customize the Glaze: Feel free to adjust the glaze by adding spices or extracts to suit your taste.
variation (if any)
You can add nuts like walnuts or pecans to the filling for extra crunch. Also, consider using different spices, like nutmeg or cloves, for a different flavor profile.
FAQs
Q: Can I prepare the dough in advance?
A: Yes, you can prepare the dough the night before and refrigerate it after it has risen once. Just let it come to room temperature before rolling.
Q: Can I freeze the pumpkin cinnamon rolls?
A: Absolutely! You can freeze them before or after baking. Just wrap them tightly in plastic wrap and foil, and they will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: How can I make these rolls healthier?
A: You can substitute part of the all-purpose flour with whole wheat flour and use less sugar in the filling and glaze. Consider using a sugar alternative if desired.
Pumpkin Cinnamon Rolls
Ingredients
Method
- Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.
- Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk it together and let it stand until yeast softens and begins to form a creamy foam, about 10 minutes.
- Stir pumpkin puree, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into the yeast mixture in the stand mixer bowl.
- Add 2 cups of flour and the egg; fit the mixer with a dough hook attachment and mix until combined, about 2 minutes.
- Add the remaining 2 ¼ cups of flour; mix on low until the dough is slightly sticky, smooth, and elastic, about 6 to 7 minutes. Add more flour if the mixture is too sticky.
- Remove dough from the hook and shape it into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, and turn to coat with oil. Cover the bowl with aluminum foil and set it aside in a warm place until it doubles in volume, about 1 ½ hours.
- Generously butter a 13×9-inch baking dish.
- Turn the dough out onto a well-floured surface and flatten it into a rectangular shape about 1 inch thick using your hands.
- Roll out the dough to about a 20×12-inch rectangle. Pour 5 tablespoons of melted butter over the top; evenly brush it 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.
- Roll the dough tightly into a log starting at the buttered wide edge, pressing firmly along the moistened edge to seal.
- Trim and discard uneven ends from the roll. Slice the rolled dough into 16 equally sized pinwheels and place them cut-side up in the prepared baking dish.
- Cover with plastic wrap and set aside in a warm place until doubled in volume, about 45 to 60 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until golden brown, about 30 minutes. Set aside to cool slightly while mixing the glaze.
- In a large bowl, whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together until smooth.
- Drizzle this glaze over the warm cinnamon rolls and sprinkle pumpkin seeds on top to serve.