Chef John's Pumpkin Cinnamon Rolls The Best Recipes

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Chef John's Pumpkin Cinnamon Rolls

"The addition of pumpkin puree made those the exceptional cinnamon rolls I've ever tasted."

Ingredients :

three/4 cup packed brown sugar
1/four cup white sugar
2 tablespoons ground cinnamon
1 (.25 ounce) package lively dry yeast
half of teaspoon white sugar
1/four cup heat water (one hundred to one zero five stages F/38 to forty one degrees C)
half cup pumpkin puree
1/4 cup heavy cream
1/four cup white sugar
1/four cup butter, melted
1 teaspoon salt
1/2 teaspoon vanilla extract
half teaspoon floor ginger
1/4 teaspoon ground allspice
2 cups all-purpose flour
1 egg
2 1/4 cups all-cause flour, or as needed
1 teaspoon vegetable oil
5 tablespoons butter, melted
1/four cup cream cheese, softened
1 cup confectioners' sugar
1/4 cup milk, or as needed
1/4 teaspoon vanilla extract (elective)
1/4 cup toasted pumpkin seeds, to garnish

Instructions :

Prep : 30M	Cook : 16M	Ready in : 3H30M

Mix brown sugar, 1/4 cup white sugar, and cinnamon collectively in a small bowl; set aside.
Combine yeast, 1/2 teaspoon white sugar, and warm water in the bowl of a stand mixer. Whisk collectively and set apart until foamy, approximately 10 mins.
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 combination. Mix with dough hook attachment till combined, about 2 minutes.
Stir in 2 1/four cups flour and mix on low with the dough hook, including extra flour if the aggregate is just too sticky, till dough is slightly sticky, easy, and elastic, 6 to 7 mins.
Remove dough and form into a ball. Coat the bowl of the stand mixer gently with vegetable oil, go back dough to the bowl, turning to coat with oil. Cover with aluminum foil and set apart in a warm place to rise until doubled in length, about 1 half hours.
Generously butter a 13x9-inch baking dish.
Transfer dough to a properly-floured work surface. Use your arms to flatten right into a rectangular form approximately 1-inch thick. Generously sprinkle flour over both sides of the dough; roll out to approximately a 20x12-inch rectangle. Pour melted butter over the pinnacle and brush lightly over the surface, leaving 2-inches alongside one huge facet unbuttered. Sprinkle the brown sugar combination over the dough and moisten the unbuttered area with water. Starting at the extensive aspect with butter, roll dough tightly right into a log; press firmly along moistened part to seal.
Trim choppy ends from the roll and discard. Cut rolled dough into sixteen similarly-sized pinwheels. Place the pinwheels, reduce aspect up, in the prepared baking dish. Cover with plastic wrap and set apart in a warm place to upward push until doubled in length, forty five to 60 minutes.
Preheat oven to 350 tiers F (one hundred seventy five tiers C).
Bake inside the preheated oven until golden brown, approximately half-hour; set apart to cool slightly while blending glaze.
Whisk cream cheese, confectioners' sugar, milk, and vanilla extract collectively in a massive bowl till clean; drizzle over the nice and cozy cinnamon rolls. Sprinkle pumpkin seeds over the rolls to serve.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it frivolously, and make clean-up simpler.

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