The addition of pumpkin puree made these the best cinnamon rolls Ive ever tasted
Prep Time
2 hrs 30 mins
Dificult
Medium
Servings
3 hrs 30 mins
Ingredients
Instructions
Mix brown sugar
1/4 cup white sugar
and cinnamon together in a small bowl; set aside.
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.
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.
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.
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.
Generously butter a 13x9-inch baking dish.
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.
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.
Preheat 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 glaze.
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.
