Pumpkin Cinnamon Rolls

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    If you feel in a greedy mood for breakfast, these cinnamon rolls in the pure American tradition will not disappoint you. Small originality, they contain pumpkin purée! An autumn recipe to offer at Halloween.

Ingredients    [ For 10 to 12 people ]    [   Preparation time : 25 minute  –  Cooking time : 35 minutes  ]

  • 55 g of melted butter
  • 275 g of ver genoise or brown sugar
  • 2 tablespoons four-spices
  • 1 teaspoon of vanilla extract
  • 85 g of St Moret ™ or Philadelphia ™ spreadable cheese at room temperature
  • 30 g of melted butter
  • 125 g icing sugar
  • 6 cl of milk
  • 6 cl water at 38 ° C
  • 7 g of active dry yeast
  • 140 g unsweetened condensed milk
  • 150 g caster sugar
  • 425 g pumpkin puree
  • 5 cl of olive oil
  • 1 beaten egg
  • 2 teaspoons of four-spices
  • 625 g flour, plus if needed

Preparation Method

  1. Pour the hot water into a bowl and sprinkle with yeast. Let stand until the yeast begins to form a foam, 5 to 10 minutes. Stir in unsweetened condensed milk, powdered sugar, pumpkin purée, olive oil and beaten egg.
  2. Mix until a homogeneous mixture is obtained.
  3. Add the 2 teaspoons of four-spices then incorporate the flour. Do not hesitate to add a little flour if the consistency of the dough does not seem firm enough.
  4. Place the dough on a floured work surface and knead until it is elastic about 8 minutes. The dough should be slightly sticky. Form a ball, place in an oiled salad bowl, cover with a cloth and let rise in a warm place for about 45 minutes. The dough should increase in volume, but not to the point of doubling.
  5. Preheat the oven to 180 ° C (thermostat 6) and grease a rectangular dish of 23 x 33 cm.
  6. Degass the paste and roll it to form a rectangle 45 cm wide by 65 cm long. Brush the dough with the 55 g of melted butter.
  7. Mix in a bowl the ver genoise with 2 tablespoons of four-spices and sprinkle evenly the dough.
  8. Roll the dough lengthwise, as for a rolled cake, pinch both ends together to seal them, then cut the roll with a sharp knife into 12 pieces of the same size. Place the wraps in the dish.
  9. Bake until the wraps are lightly browned, 30 to 40 minutes.
  10. While the wraps are cooking, mix the vanilla extract, spreading cheese, 30 g of melted butter, icing sugar and milk until a homogeneous topping is obtained. At the end of the oven, cover the wraps with this topping and let cool before tasting.

Enjoy it !!



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