17.11.2023
Cinnamon & Pumpkin Rolls
Comfort food for autumn and winter days
Time Needed:
Difficulty:
Amount:
Ingredients:
- DOUGH:
- 85 g butter
- 120 ml lukewarm milk
- half a fresh yeast
- 440 g plain flour
- 50 g Demerara sugar
- 50 g white crystal sugar
- 1 tsp salt
- 3 tsp pumpkin spice blend
- 160 g pumpkin puree (peel, cut and bake the pumpkin in the oven - when it's done, squash it with a fork to a puree)
- 1 big egg
- 1 tsp honey
- _____
- FILLING:
- 100 g light or dark brown sugar
- 40 g white crystal sugar
- 2 tsp ground cinnamon
- _____
- GLAZE:
- 115 g cream cheese (ABC or Philadelphia)
- 2 tbsp milk
- 200 g powdered sugar
- vanilla extraxt
Preparation:
- First, knead the dough. Melt the butter in a small pot and heat it over low heat until it darkens a little. Remove from heat to cool slightly.
- Mix lukewarm milk, fresh yeast and honey in a small pot and let it foam.
- Place flour, sugar, salt and pumpkin spice in the bowl of a food processor. Add 2/3 of the melted butter (save the rest for coating and filling), yeast and milk foam, egg and pumpkin puree. Mix with a mixer for 5 minutes at the slowest speed.
- Transfer the dough, which will be sticky, to an oiled glass or ceramic container with a spatula, cover with cling film and place in a warm place to rise for about 1 hour. During this time, the dough should double in size.
- While the dough is rising, line the baking tray with greaseproof paper and brush the edges with butter.
- When the dough has doubled, spread it out on a floured work surface, flour it on top and roll it into a rectangle up to 1 cm thick.
- Coat the rolled dough with the remaining melted butter and sprinkle generously with a mixture of two types of sugar and cinnamon.
- Start rolling out the dough on the wide side to get a nice loaf.
- Cut slices about 2.5 cm thick. Since the dough is very soft, be careful not to squeeze it too much when cutting and thus 'crumple' its beautiful spirals. Use a sharp serrated knife and cut the slices with minimal pressure. Carefully place each cutlet on the baking sheet, leaving some space between them as they will rise further.
- Leave the rolls in a warm place to rise for another 45 minutes.
- Heat the oven to 180 degrees and bake the rolls for 25 minutes until they are golden, and their aroma fills the house.
- While the rolls are baking, make the glaze: mix the cream cheese until foamy and add powdered sugar and vanilla extract. Gently stir in the milk and set aside.
- When the rolls are baked, cover them with glaze while still warm and let them cool a little. They are the best when they are lukewarm, with a glass of cold milk or a cup of tea.
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