Chef John's Pumpkin Cinnamon Rolls

Recipe View In a small bowl, combine brown sugar, ¼ cup white sugar, and cinnamon. Set aside. (5 minutes)

Recipe View In the bowl of a stand mixer, dissolve yeast and ½ teaspoon white sugar in warm water. Whisk and let stand until yeast softens and foams, about 10 minutes. (10 minutes)

Recipe View To the yeast mixture, add pumpkin puree, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice. Add 2 cups flour and egg. Using the dough hook attachment, mix until combined, about 2 minutes. (5 minutes)

Recipe View Gradually add the remaining 2 ¼ cups flour, mixing on low speed until the dough is slightly sticky, smooth, and elastic, 6 to 7 minutes. Add more flour if needed. (7 minutes)

Recipe View Remove dough and shape into a ball. Lightly oil the mixer bowl, return the dough, and turn to coat. Cover with aluminum foil and let rise in a warm place until doubled in volume, about 1 ½ hours. (90 minutes)

Recipe View Generously butter a 13x9-inch baking dish. (2 minutes)

Recipe View Turn dough out onto a floured surface. Flatten into a 1-inch thick rectangle. Flour both sides generously; roll out to a 20x12-inch rectangle. Brush with 5 tablespoons melted butter, leaving 2 inches along one wide edge unbuttered. Sprinkle with brown sugar mixture; moisten the unbuttered edge with water. Roll tightly into a log, starting at the buttered edge; seal the moistened edge. (15 minutes)

Recipe View Trim and discard the ends. Slice into 16 equal pinwheels. Place cut-sides up in the baking dish. Cover with plastic wrap; let rise in a warm place until doubled, 45 to 60 minutes. (50 minutes)

Recipe View Preheat oven to 350 degrees F (175 degrees C). (10 minutes)

Recipe View Bake until golden brown, about 30 minutes. Let cool slightly. (30 minutes)

Recipe View Whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla until smooth. Drizzle over warm rolls and garnish with pumpkin seeds. (5 minutes)