
Pumpkin Cinnamon Rolls
Serves 760 mins prep30 mins cook
These Halloween-inspired pumpkin cinnamon rolls use black sesame for a unique twist. The soft brioche dough made with pumpkin puree is swirled with a fragrant filling of brown sugar and black sesame powder, offering a delightful contrast in flavor and texture. This recipe yields 7 delicious buns, perfect for celebrating the season.
0 servings
What you need

oz bread flour

oz salt

oz dark brown sugar

oz pumpkin puree
yolk

oz instant yeast

oz unsalted butter
egg

oz sesame seed

cup full fat milk
Instructions
1: The night before, add all dough ingredients (except for butter) to the bowl of a stand mixer. Knead until the dough comes together then add the butter and knead for 5-10 minutes until it’s smooth and passes the window pane test. 2: Form the dough into a ball, cover and let rise for 30 minutes to 1 hour at room temperature (or until it’s grown slightly in size) then transfer to the fridge to proof overnight. 3: The next morning, make your filling by combining all filling ingredients. 4: Take the dough out of the fridge and roll it out to be 12”x16”. Spread the filling over the dough. 5: Starting from the 12” side, roll the dough into a log, then divide it into 7 sections. 6: Place the rolls into a lined baking pan. 7: Cover and let rise for 30 minutes to 1 hour or until noticeably puffy. 8: Preheat the oven to 350F. Pour 1/3 cup of heavy cream over the buns (optional) and bake for 25-30 minutes or until golden brown.View original recipe