Pumpkin Cinnamon Rolls
and pumpkin challah too!
Cinnamon rolls are the coziest baked good. What could be more inviting on a chilly morning than soft and pillowy dough, rolled up with butter and spices, then covered with a blanket of tangy cream cheese icing?
These decadent cinnamon rolls can only be described as ooey-gooey. The pumpkin enhanced dough is tender with a nice amount of chew, the filling gets a boost from ginger and nutmeg, and they are heavy on the cinnamon spiked cream cheese icing. Halve the recipe if you would like a more modest layer of icing because as written the rolls are pretty much swimming in it.
They are best served a little warm on the day that they are baked so make sure to have a crew of hungry folks nearby when they come out of the oven. You can prepare the dough the night before, refrigerate it, then assemble the rolls the morning you plan to bake them. You can also assemble the rolls and refrigerate them overnight to bake the next day if you’d like to get a jump on things for the morning. Make sure to leave at least 2 hours for the rolls to rise if you are baking them from the refrigerator.
The dough is essentially pumpkin challah and you can bake it into a big beautiful loaf instead of the cinnamon rolls if you like. I would give you braiding instructions, but I always look up how to make a 6 strand braid on YouTube. It helps met to see someone actually braid the dough rather than reading how to do it…
Rising and baking instructions are at the bottom of the recipe. The also challah makes excellent French toast.
Incredibly delicious spices from Burlap and Barrel. Use this link for 1 free jar on $15+ orders for first time customers
Use the code YOSSY20 for 20% off at Material Kitchen. I especially like their microplastic free cutting boards and knives
This dough is best tricky to make without a stand mixer because it is so sticky. I have a trusty Kitchen Aid
Parchment paper baking sheets are so worth it. Never fight with a roll again!
My favorite baking sheets from Nordic Ware
My favorite 9x13-inch pan from USA Pans
My favorite spatulas by GIR
My favorite whisk for bigger jobs by OXO
Pumpkin Cinnamon Rolls
From Have a Little Something by Yossy Arefi
Yield: 12 rolls
Time: 45 minutes, plus rising time (about 2 hours)
Pumpkin Challah Dough
5-5 1/2 cups/640-704 grams all purpose flour
1/4 cup/50 grams granulated sugar
1 envelope instant yeast
2 teaspoons kosher salt (Diamond Crystal)
1 cup/230 grams pumpkin puree
1/2 cup/neutral tasting oil or light olive oil
2 eggs
Filling
4 tablespoons unsalted butter, very soft
1/2 cup/100 grams light brown sugar
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon nutmeg
Big pinch salt
Cream Cheese Icing
1/2 cup/113 grams unsalted butter
1/2 cup/125 grams cream cheese, softened
1 1/4 cups/150 grams confectioners sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Large pinch kosher salt
1. In the bowl of a stand mixer fitted with the paddle attachment, combine 5 cups/640 grams flour, sugar, yeast and salt. Stir to combine.
2. In a measuring cup with a spout whisk together the pumpkin puree, oil, and 2 eggs. With the mixer on low, slowly stream in the liquid ingredients and mix until the flour is moistened. Turn the mixer up to medium low and knead the dough for 10 minutes. The dough will stick to the bottom of the bowl, but should clear the sides. If not, add the additional 1/2 cup/64 grams of flour and mix it in on low speed.
3. Transfer the dough to a lightly oiled bowl and cover. Let the dough rise until almost doubled in size, about 90 minutes. When the dough has risen, make the filling.
4. In a small bowl stir together the brown sugar, cinnamon, ginger, nutmeg, and salt.
5. When the dough has risen, gently deflate it in the bowl. Alternately, refrigerate the dough for up to 24 hours before baking. Butter a 9x13-inch baking pan. Turn the dough out onto a lightly floured surface and roll it into a rectangle roughly 12-inches x 16-inches. Carefully spread the butter evenly over the dough, leaving a 1-inch border on the far long side. Sprinkle the spiced sugar evenly over the top of the butter and carefully roll the dough away from you into a tight spiral with the seam side down. Use a serrated knife to cut the spiral into 12 even pieces.
6. Place the rolls into the prepared pan, loosely cover with plastic wrap and let rise until nearly doubled in size, about 1 hour. When the rolls are risen, heat your oven to 350ºF. Bake the rolls until puffy and golden, 25-30 minutes.
7. While the rolls are baking, make the icing. In a medium bowl with an electric mixer mix the butter and cream cheese together until smooth. Add the powdered sugar and mix on low speed until incorporated. Add the vanilla, cinnamon, and salt and mix on medium until well combined and fluffy.
8. Let the rolls cool in the pan for 15 minutes, then spread the icing all over the top. Serve warm.
To make a Challah loaf
After the first rise, deflate the dough and braid it using your method of choice. Carefully transfer the loaf to a parchment lined baking sheet. Beat one egg with a bit of water and brush the loaf with egg wash. Let it rise, uncovered, until doubled in size, about 90 minutes. When you are ready to bake, heat your oven to 375. Brush the loaf with another coat of egg wash. Bake until deep golden brown and the internal temperature is 190F, 35-40 minutes. Let the loaf cool as long as you can before diving in.
Just ate my first pumpkin cinnamon roll! Very tasty! I'm interested in increasing the filling for the next round, so they're more gooey on the inside. Should increase everything in the filling (butter, brown sugar, and spices) or just some of these ingredients? Thanks for your help. :)