Recipe by Chef John
"The addition of pumpkin puree made these the best cinnamon rolls I've ever tasted."
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packed brown sugar
1 (.25 ounce) package
active dry yeast
warm water (100 to 105 degrees F/38 to 41 degrees C)
2 1/4 cups
all-purpose flour, or as needed
cream cheese, softened
milk, or as needed
toasted pumpkin seeds, to garnish
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 slowly and patiently use only whats needed. I used nearly half LESS flour at times, and sometimes I used all the recommended amount, the kind of yeast, water temperature room temperature, humidity etc etc etc all effects this... USE CAUTION WHEN ADDING FLOUR!
Taste & Awesomeness is 6 stars, however the directions need to be more accurate with the flour... ONLY AS NEEDED!
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. after 3 cups of the flour was added the dough was looking pretty dry. i added the rest of the flour, another egg and about 1 tbsp of milk to moisten it up a bit more. i dont know if it was so dry to begin with because the different flour... also used 1/4 cup milk and no sugar instead of water with sugar added to proof the yeast before adding the wet and drys. the frosting is incredibly drippy. i like thicker cream cheese frosting on my cinnamon rolls so i adjusted it in an attempt to thicken it up.. didnt work too well, but did help a little. i also only added about 1 tbsp of milk to the frosting. 1/4 cup would have definitely been too much. baked at 350 for 15 minutes and they came out perfect. given all the changes i made, its a 5 star recipe.. but as written, it was a huge pain in the butt... had i not changed anything, it'd most likely be a 3 star at best so thats how i will rate it.
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 brown. Follow the rule to stop adding flour when the dough pulls away from most of the bottom. You can always add more flour (even after it has risen until doubled in size), but once you add too much you can't take it out! I also used a cream cheese frosting instead. Tip: I used evaporated milk in place of heavy cream since I didn't have any.
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 the morning after Thanksgiving. They were perfect! Moist and light, just the right texture with lots of cinnamon flavor and just a hint of pumpkin. My tip, as with any yeast bread, don't overdo the flour and don't overwork the dough. You need just enough flour for dough to come together and only use enough when rolling them out so that they don't stick. The dough should be soft and pliable. The only thing I changed was the icing, used my own recipe for cream cheese icing and sprinkled chopped pecans on top instead of the pumpkin seeds. I will definitely be making these again.
Made this recipe for a fundraiser. They look and smell great! Topped with Halloween decorations!
This was wonderful! I made it for Thanksgiving morning and it was a hit. I glazed the rolls rather than the coating of frosting in the pictures and then garnished with pumpkin seeds. Will definitely do this again!
These were a bit of work and are really only good for a short time. The frosting gets a little weird after a few hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Pumpkin Cinnamon Rolls
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 101
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