Chef John's Pumpkin Cinnamon Rolls

The recipe for Chef John's pumpkin cinnamon rolls spices up ordinary cinnamon rolls with pumpkin purée, ground ginger, and allspice—the perfect treat.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 326 Calories

Ingredients

• 1 egg
• 2 tablespoons ground cinnamon
• 1 teaspoon salt
• 1 cup confectioners' sugar
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon vegetable oil
• 5 tablespoons butter, melted
• 0.5 teaspoon vanilla extract
• 0.5 cup pumpkin puree
• 0.75 cup packed brown sugar
• 0.25 cup white sugar
• 0.25 cup butter, melted
• 0.5 teaspoon ground ginger
• 0.5 teaspoon white sugar
• 0.25 cup heavy cream
• 0.25 cup cream cheese, softened
• 0.25 teaspoon ground allspice
• 0.25 cup milk, or as needed
• 2.25 cups all-purpose flour, or as needed
• 0.25 cup warm water (100 to 105 degrees F/38 to 41 degrees C)
• 0.25 cup toasted pumpkin seeds, to garnish

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Generously butter a 13x9-inch baking dish.

Step 3

Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.

Step 4

Combine brown sugar, 1/4 cup white sugar, and cinnamon together in a small bowl; set aside.

Step 5

Dissolve yeast and 1/2 teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk together; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

Step 6

Stir pumpkin purée, heavy cream, remaining 1/4 cup white sugar, 1/4 cup melted butter, salt, 1/2 teaspoon vanilla, ginger, and allspice into yeast mixer in the bowl of the stand mixer. Add 2 cups flour and egg; fit mixer with dough hook attachment and mix until combined, about 2 minutes.

Step 7

Add remaining 2 1/4 cups flour; mix on low until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes, adding more flour if mixture is too sticky.

Step 8

Remove dough from hook; shape into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, turning to coat with oil. Cover bowl with aluminum foil; set aside to rise in a warm place until doubled in volume, about 1 1/2 hours.

Step 9

Turn dough out onto a well-floured surface. Flatten into a rectangular shape about 1-inch thick using your hands. Generously sprinkle both sides of dough with flour; roll out to about a 20x12-inch rectangle. Pour 5 tablespoons melted butter over top; evenly brush over surface, leaving 2 inches along one wide edge unbuttered. Sprinkle brown sugar mixture over dough; moisten unbuttered edge with water. Roll dough tightly into a log, starting at the buttered wide edge; press firmly along moistened wide edge to seal.

Step 10

Trim and discard uneven ends from the roll. Slice rolled dough into 16 equally-sized pinwheels; place pinwheels, cut-sides up, in the prepared baking dish. Cover with plastic wrap; set aside to rise in a warm place until doubled in volume, 45 to 60 minutes.

Step 11

Whisk confectioners' sugar, cream cheese, milk, and remaining 1/4 teaspoon vanilla extract together in a large bowl until smooth; drizzle over warm cinnamon rolls. Sprinkle pumpkin seeds over rolls to serve.