Pumpkin Cinnamon Rolls
Soft, fluffy, and bursting with autumn flavors, these pumpkin cinnamon rolls are made with roasted pumpkin puree for a rich, naturally sweet dough. Filled with buttery cinnamon spice and topped with a tangy lemon cream cheese frosting, these rolls are the perfect cozy treat for fall mornings or festive gatherings. Enjoy the warm spices, soft texture, and creamy frosting in each bite!
Equipment
Ingredients
For the Dough:
- 550 g Hokkaido pumpkin, cut into small pieces and roasted or 400 g pumpkin puree
- 530 g spelt flour (type 630)
- 70 g butter, at room temperature
- 50 g sugar
- 0,5 cube of fresh yeast (about 21 g)
- 1 tsp cinnamon
- 1 packet vanilla sugar (about 8 g)
- pinch of salt
- 1 egg
For the Filling:
- 60 g butter, softened
- 1 tbsp cinnamon or pumpkin spice
- 50 g sugar
For the Frosting:
- 150 g cream cheese, softened
- 50 g powdered sugar
- Juice of 3 lemons
Instructions
Prepare the Roasted Pumpkin Puree:
- Preheat your oven to 200°C (390°F).
- Cut the Hokkaido pumpkin into small pieces, place them on a baking sheet, and roast for about 20-25 minutes, or until soft.
- Allow the pumpkin to cool slightly, then blend it in a mixer until smooth to make a puree.
Prepare the Yeast Mixture:
- In a small bowl, crumble the fresh yeast and mix it with the sugar until it liquifies. This step helps activate the yeast.
Make the Dough:
- In a large mixing bowl, combine the roasted pumpkin puree, spelt flour, cinnamon, vanilla sugar, salt, egg, and room-temperature butter.
- Add in the yeast and sugar mixture.
- Knead everything together until the dough is smooth and elastic (about 8-10 minutes by hand or with a stand mixer).
- Place the dough in a clean bowl, cover it with a cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Prepare the Filling:
- In a small bowl, mix the softened butter with cinnamon (or pumpkin spice) and sugar until well combined.
Assemble the Rolls:
- After the dough has risen, roll it out on a floured surface into a large rectangle, approximately 1 cm thick.
- Spread the cinnamon butter mixture evenly over the dough.
- Roll the dough tightly from one of the longer sides to form a log.
- Cut the log into 12 equal pieces and place them in a greased baking dish, leaving a small space between each roll.
Second Rise:
- Cover the rolls with a cloth and let them rise for another 30 minutes until they’ve puffed up.
Bake:
- Preheat your oven to 180°C (350°F).
- Bake the rolls for 25-30 minutes, or until golden brown and fully cooked.
Make the Frosting:
- While the rolls bake, whisk together the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
Frost the Rolls:
- Once the rolls are out of the oven and slightly cooled, spread the cream cheese frosting generously over the top.
- Enjoy the rolls warm for the best flavor and texture!
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 52gProtein: 7gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 250mgFiber: 3gSugar: 22gVitamin A: 8000IUVitamin C: 8mgCalcium: 60mgIron: 2mg
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