Giant Pumpkin Cinnamon Roll
A super light and fluffy cinnamon roll, made giant.
Ingredients
Tangzhong
- 24 g bread flour (3 tbsp.)
- 100 g whole milk (⅓ c. + 2 tbsp.)
Pumpkin Brioche Dough
- 240 g bread flour (2 c.)
- 1 tsp. salt
- 1 egg room temperature
- 60 g pumpkin puree (¼ c.)
- 30 g whole milk (2 tbsp.)
- 1 tbsp. dark brown sugar
- 1 ½ tsp. active dry yeast
- 56 g unsalted butter room temperature (4 tbsp.)
Filling
- 42 g unsalted butter (3 tbsp.)
- 100 g dark brown sugar (½ c.)
- 1 tbsp. pumpkin pie spice
Maple Cream Cheese Glaze
- 110 g cream cheese room temperature (½ c.)
- 22 g pure maple syrup (1 ½ tbsp.)
- 55 g whole milk room temperature (¼ c.)
- 1 tsp. vanilla
Instructions
Pumpkin Brioche Dough
- Make the tangzhong: in a small saucepan over medium heat, continuously stir together the flour and milk until the mixture and thickens into a thick slurry. Take off the heat and set aside. Alternatively, whisk together the flour and milk in a microwave safe bowl. Microwave in 30 second intervals, stirring after each, until the mixture becomes a thick slurry.
- Add all of the ingredients, including the tangzhong, into the bowl of a stand mixer fitted with the dough hook attachment.
- Knead the mixture on medium speed for ~15-20 minutes. The dough is ready when it is no longer sticking to the sides or bottom of the bowl, and passes the windowpane test.*
- Once the dough is done kneading, shape the dough into a ball and place it back into the mixing bowl. Cover the mixing bowl with plastic wrap, and place it in a warm area to rise until doubled in size (~1 hr.)**
Filling
- Generously butter a 8" cake pan. Crumple up some parchment paper, then un-crumple it and place it into the buttered cake pan, making sure it sticks to the bottom and sides. Set aside.
- In a small bowl, combine the brown sugar and pumpkin pie spice and set it aside.
- Once the dough has finished rising, lightly punch it down to remove any excess air in it. Transfer the dough to a clean and lightly floured surface, then roll it out to a 12″ x 16″ (30 x 40 cm) rectangle.
- Melt the butter, then mix it in with the spiced sugar and spread it over the dough.
- From the longer side, cut the dough into 6 two inch strips.
- Roll up one of the strips as you would with a standard cinnamon roll and place it into the center of your prepared pan.
- Pick up another strip of dough and coil it around the center cinnamon roll. Repeat until you have used up all six strips of dough.
- Lightly cover the pan with a towel, and let the cake rise in a warm environment until doubled in size (~30 minutes).
- Preheat the oven to 350°F / 175°C.
- (Optional, for browning) Make an egg wash by whisking together an egg with 1 tbsp. milk, then brush it over the cake.
- Bake for 25-30 minutes, until the top of the cake is golden brown and the internal temperature of the cake has reached 180°F / 82°C
Cream Cheese Icing
- In a small bowl, beat together the cream cheese until smooth. Then mix in the maple syrup, followed by the milk and vanilla.
- Spread the icing over the warm cinnamon roll cake, then serve and enjoy!
Notes
*Take a small piece of dough and stretch it gently as far as you can. If it tears super easily, keep kneading. If it's able to spread to the point where it's super thin and you can see light through it, it has passed the windowpane test and is good to go!
**At this point you could leave the dough in the fridge overnight, and proceed with the rest of the recipe the next day.
Nutrition
Serving: 1sliceCalories: 352kcalCarbohydrates: 44gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 63mgSodium: 307mgPotassium: 159mgFiber: 2gSugar: 18gVitamin A: 1731IUVitamin C: 1mgCalcium: 83mgIron: 1mg