For the dough

500 g flour (smooth)

20 g of fresh yeast or 1 paket of dry yeast

250g Pumpkin puree (ideally Hokkaido)

1 tsp cinnamon, 1 tsp cardamom, 1/2 tsp ginger powder, 1 pinch of nutmeg

80g sugar

180 ml of lukewarm milk

60 g of butter

1 tsp of salt

For the filling

80 g of sugar

2 tsp cinnamon

60 g of butter

Icing

Juice of one lemon

powdered sugar

None

October Love

Our pumpkin cinnamon rolls can be a suitable consolation. Soft, juicy and rich in taste, they don’t bring back the summer, but they can return sun into our hearts.

If you love it less sweet and more savory, try our braised pumpkin with pears. 

Preparation

1. Prepare the puree for the pumpkin cinnamon rolls. Part the Hokkaido, remove the seeds with a spoon and cut the pumpkin with the peel. Place the pieces in a roasting pan and add enough water for the bottom of the pan to be well covered. Sprinkle the spice mixture over it and slowly stew it over low heat. This takes about 20 minutes.

2. For the dough, finely crumble the yeast and dissolve in some lukewarm milk. Pour the flour into a bowl with the sugar, and in the middle form a trough with your hands. Pour the milk-yeast mixture into the middle. Slowly knead the flour from the outside. Gradually add the lukewarm milk, then the liquid butter to it. Finally add the pumpkin puree. The easiest way to do this is with a food processor. Keep kneading until a supple, very soft dough is formed. Sprinkle the dough with a little flour and leave it covered in a warm place until its volume has doubled. Depending on the temperature of the room, this takes between 30 and 60 minutes.

3. While the dough rises, prepare the filling. Melt the butter and stir in the sugar and cinnamon.

4. Place the risen dough on a floured surface and roll out into a rectangle the size of a baking sheet. Keep spreading flour, so that nothing sticks.

5. Spread the sugar-filling on the dough with a spoon and roll up from the short side.

6. Divide into roughly seven equally-sized pieces, and place into a buttered cake mold with the cut surface facing up.

8. Preheat the oven to 160 degrees on top/bottom heat setting, and bake the pumpkin cinnamon rolls for about 40 minutes.

9. Mix the powdered sugar and lemon juice into a creamy paste and sprinkle the rolls while still lukewarm Let cool down.

Tipp

The pumpkin puree makes these cinnamon rolls especially juicy, so they can also be enjoyed the next day.

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