The sweet scent of cinnamon is in the air and exudes a wonderful autumnal atmosphere. We have a delicious pumpkin cinnamon roll recipe for you.
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Dough:
530 g wheat flour type 550
1 medium egg
50g sugar
80g butter
300 g Hokkaido pumpkin
125 ml milk
20 g fresh yeast
½ teaspoon of KLENK ginger powder
½ teaspoon of KLENK cinnamon
Filling:
100g butter
100g brown sugar
50g sugar
2 teaspoons of KLENK cinnamon
½ teaspoon of KLENK ginger powder
1. Pumpkin puree: Cut the Hokkaido pumpkin into small pieces and put it in the oven for about 20-30 minutes
Bake at 200 degrees top/bottom heat. Then let it cool and puree it.
2. Dough: Mix lukewarm milk and yeast until the yeast has completely dissolved.
3. Mix flour, butter, sugar, egg, KLENK cinnamon and KLENK ginger. Then mix the mixture with the pumpkin puree and add the milk with the dissolved yeast. Knead for about 7-10 minutes until the dough is smooth but still sticky.
4. Now cover the dough and let it rise for 1-2 hours so that it doubles in volume.
5. Knead the dough and roll it out on a floured surface. Now the dough is spread with butter and sprinkled with the mixture of white & brown sugar, KLENK ginger and KLENK cinnamon.
6. Next, roll up the dough and cut it into equal pieces. The roles into one Place in a baking dish or a baking frame and let rise for another 30-45 minutes.
7. Finally, bake the pumpkin cinnamon rolls in the preheated oven for 30-35 minutes
Bake at 180 degrees top/bottom heat.
You are welcome to download the recipe here to print out.