Pumpkin cinnamon buns
What could be better in fall than fluffy and moist cinnamon buns? To add a little variety to this soul food, round it off with a little pumpkin. The perfect dessert for cozy afternoons is born!
Ingredients
For the yeast dough
- 530 g wheat flour type 550
- 1 egg
- 50 g sugar
- 80 g butter at room temperature
- 125 ml milk
- 20 g fresh yeast
- ½ tsp ginger powder
- ½ tsp cinnamon
For the filling
- 100 g butter at room temperature
- 100 g brown sugar
- 50 g sugar
- 2 tsp cinnamon
- ½ teaspoon ginger powder
For the frosting
- 200 g cream cheese
- 100g powdered sugar
Preparation
- To make the pumpkin puree, wash a Hokkaido pumpkin and cut into pieces. Place these on a baking tray lined with baking paper and place in an oven preheated to 200 degrees (top/bottom heat). Depending on the size of the pieces, bake for 20-30 minutes on the middle shelf.
- Remove the soft pumpkin from the oven, leave to cool slightly and then chop with a hand blender. Remove 300 g of the puree. The remaining puree is ideal for freezing or processing into a soup.
- For the dough, heat the milk to lukewarm and crumble in the yeast. Stir until the yeast has completely dissolved.
- Now put the flour, sugar, butter, egg, cinnamon, ginger and pumpkin puree into the food processor. Add the yeast milk and knead everything into a smooth dough in 7-10 minutes. The dough should still be slightly sticky. This will make the snails nice and fluffy.
- Remove the bowl from the food processor, cover and leave to rise for 1-2 hours. The dough should have doubled in volume.
- Place the dough on a lightly floured work surface, knead and roll out into a 60×40 cm rectangle. Brush the dough sheet evenly with the soft butter. Mix the brown and white sugar together with the cinnamon and ginger and spread over the butter.
- Now roll up the dough from the long side. Then cut the resulting dough strand into 12 equal pieces and place them in a large oven dish or baking frame (36x24cm) with enough space and leave to rise again for 30-45 minutes.
- In the meantime, preheat the oven to 180 degrees top/bottom heat. Place the Pumpkin Cinnamon Rolls in the oven and bake on the middle shelf for 30-35 minutes. Then remove from the oven and leave to cool.
- For the icing, mix the cream cheese with the powdered sugar until smooth and spread generously over the snails.
