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April 21, 2018

Delicious Pumpkin Cinnamon Rolls

Posted on April 2, 2018 by in baked goods

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Delicious Pumpkin Cinnamon Rolls

Delicious Pumpkin Cinnamon Rolls are just the perfect addition to a lazy Easter weekend. Make a big pot of coffee, gather the troops and watch how a feast unfolds right in front of you.

My delicious Pumpkin Cinnamon Rolls are about the fourth recipe I made from this beautiful pumpkin and believe it or not, there is still some pumpkin left. Although it is not the healthiest way to eat pumpkin, I had to laugh looking at all the kids happily devouring their pumpkin without 1 moan or groan. Did you know that the cinnamon roll  has its origin in Denmark or Sweden. It is enjoyed either as a breakfast or as a dessert, in my house it happened to be both. Of course the proverbial cherry on top is the cream cheese frosting. Some people add sultanas or raisins. I learnt quickly that most kids do not like raisins or sultanas. If you do like breakfast buns with fruit, try these. If sweet treats or not a treat to you, try these savory Chinese Steamed Buns. Delicious!

Delicious Pumpkin Cinnamon Rolls

Delicious Pumpkin Cinnamon Rolls


makes 12

Ingredients

80 ml/ ⅓ cup  milk

30 g / 2 T butter

150 g/ ¾ cup pumpkin puree – boil pumpkin and drain over a sieve to get rid of all the liquid.

50 g / ¼ cup sugar

1 egg

1 small packet instant yeast

3 cups flour

pinch of salt

For the Filling

100 g butter – melted

½ cup / 100 g dark brown sugar

15 ml / 1 T cinnamon

½ t nutmeg

Delicious Pumpkin Cinnamon Rolls

For the Cream Cheese Glaze

125 ml / ½ cup cream cheese

1 cup / 250 ml icing sugar – sifted

1-2 T milk

lemon zest – optional

Method

Place the milk and butter in a pot and heat to scalding stage. Allow to cool for 10-15 min. Add the yeast. Now add the pumpkin puree, the sugar and egg and mix well. Transfer the mixture to your mixer with dough hook attachment. Add the flour 1 cup at a time and mix well. Cover the bowl with cling film and allow dough to prove and double in size.

On a floured surface, roll out the dough in a long rectangle shape, about 3 mm thick. Mix the filling ingredients – the melted butter, brown sugar, cinnamon and nutmeg and spread over the entire sheet of dough. Roll up the dough, starting from the long side. Cut the log into 2-3 cm and pack in a round pan, leaving little gaps in between. The rolls will rise and fill the gaps. Cover with a cloth and allow the dough to proof for about 20 minutes. Preheat the oven to 180 C. Bake the buns until they are golden brown. While buns are baking, make the glaze.

Whisk all the glaze ingredients together and when the buns have cooled down, spread lavishly over the buns. Enjoy.

Delicious Pumpkin Cinnamon Rolls

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