Pumpkin Cinnamon Rolls
The best autumn cinnamon roll recipe.
- Vegetarian
- For the dough:
- 65 g flour
- 12 g egg
- 25 ml warm milk
- 6 g room temperature butter
- 9½ g sugar
- 1½ g dry yeast
- ½ g salt
- For the filling:
- 5 g room temperature butter
- 19 g brown sugar
- 20 g baked pumpkin
- 1¼ g cinnamon
- For the cream:
- 12½ g cream cheese
- 25 g powdered sugar
- 11 g room temperature butter
Ingredients
- For the dough:
- 65 g flour
- 12 g egg
- 25 ml warm milk
- 6 g room temperature butter
- 9½ g sugar
- 1½ g dry yeast
- ½ g salt
- For the filling:
- 5 g room temperature butter
- 19 g brown sugar
- 20 g baked pumpkin
- 1¼ g cinnamon
- For the cream:
- 12½ g cream cheese
- 25 g powdered sugar
- 11 g room temperature butter
For the dough:
- 1
Mix the warm milk, yeast and 1/6 of the sugar and leave for 10 min.
Chef's tip:
The milk should be pleasantly warm. If it is too hot for your hand, cool it to 40-45° maximum.
- 2
Mix the butter, sugar and eggs and stir until smooth.
- 3
Add the yeast mixture, 1/3 of the flour and the salt, than mix.
- 4
Add the remaining flour and knead the dough on the table until it stops sticking to your hands.
- 5
Dust the dough with flour, cover with a towel or a bowl and leave for 40 min.
For the filling:
In a blender mix all the ingredients and blend until smooth.
For the cream:
Gently whip all the ingredients with a mixer or a whisk until the powdered sugar is fully dissolved.
Assembly and baking:
- 1
Roll the dough out into a rectangle.
Chef's tip:
For 4 portions I roll a rectangle of about 45*30 cm. I start rolling from the 30 cm side.
- 2
Spread the rolled dough with the pumpkin filling for the cinnamon rolls.
Chef's tip:
From the edge that will be on the outside after rolling, leave 2 cm unfilled for a good seal.
- 3
Roll the dough into a log.
- 4
Cut the log into the needed number of portions (~7,5 cm/piece).
Chef's tip:
I cut the log with a thick thread, from the bottom up. This deforms the dough less and the cinnamon rolls come out more perfectly shaped.
- 5
Transfer the cinnamon rolls to a baking sheet and press each bun slightly with your palm.
- 6
Bake in an oven preheated to 170° for 25-30 minutes.
Plating
- 1
Let the cinnamon rolls cool slightly and spread with the cream.
- 2
On top you can sprinkle nuts, add a little caramel or chocolate chips.
Chef's tip:
Cinnamon rolls can be kept in the refrigerator in a closed container. Before eating, warm the cinnamon roll in the oven or microwave.
