pumpkin cinnamon rolls
Chef John’s pumpkin cinnamon rolls are a seasonal twist on a classic pastry. With pumpkin purée, aromatic spices, and a sweet glaze, they’re the perfect fall indulgence.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- ½ cup warm milk
- ½ cup pumpkin pure
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup melted butter
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
For the Filling:
- ½ cup brown sugar
- 2 tbsp cinnamon
- ¼ tsp ground cloves
- ¼ cup softened butter
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla extract
Instructions
- In a bowl, combine yeast, warm milk, and sugar. Let sit until foamy.
- Mix in pumpkin pure, egg, butter, salt, and spices.
- Gradually add flour until a soft dough forms.
- Knead for 5–7 minutes, then place in a greased bowl. Cover and let rise for 1 hour.
- Roll out dough into a rectangle. Spread with butter, then sprinkle with sugar and spices.
- Roll tightly and cut into 12 even slices.
- Place rolls in a greased baking dish. Cover and let rise for 30 minutes.
- Bake at 350°F (175°C) for 22–25 minutes until golden brown.
- Whisk glaze ingredients and drizzle over warm rolls before serving.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Let dough rise in a warm place for best results.
- For richer flavor, add a dash of allspice to the filling.
- Cream cheese glaze can be used instead of vanilla glaze.
- Rolls taste best fresh but can be reheated for a soft texture.