Pumpkin Pie-Style Cinnamon Rolls

Ingredients

• 465 g Strong bread flour
• 1 tsp Active dry yeast
• 55 g Coconut sugar (One additional teaspoon is also used for the sponge.)
• 1 tsp Sugar for the sponge
• 1 tsp Pumpkin spice or cinnamon (Or a spice blend to taste.)
• Salt (A pinch.)
• 150 g Pumpkin, sweet potato, or carrot purée (It can be made with boiled or roasted vegetables; the transcript indicates that sweet potato purée was used.)
• 40 g Butter or margarine (For the dough.)
• 195 ml Milk or plant-based milk (Lukewarm, for preparing the sponge.)
• 2 tbsp Butter (Softened, for the filling and brushing the dough.)
• 100 g Brown sugar (For the filling.)
• 1 tsp Spices or cinnamon (For the filling.)
• Heavy cream (For brushing before baking.)
• White chocolate or gold chocolate (Optional, for decorating once baked.)

Steps

1. 1

   Prepare the sponge by mixing the lukewarm milk with the teaspoon of sugar and the active dry yeast. Let it rest for about 10 minutes, until foamy.

2. 2

   Place the flour, coconut sugar, salt, spices, purée, and sponge in the bowl of a stand mixer. Do not add the butter yet.

3. 3

   Knead for 5 minutes, until the ingredients are incorporated and a dough forms.

4. 4

   Add the 40 g of butter or margarine and knead for another 7 minutes.

5. 5

   Shape the dough into a ball and let it rise for approximately 1 hour, until doubled in volume.

6. 6

   Punch down the dough and stretch it with your hands into a rectangular shape.

7. 7

   Brush the surface with the softened butter for the filling, then sprinkle the brown sugar and cinnamon or spices over it.

8. 8

   Roll the dough into a cylinder and cut it into 8 or 12 rolls. The transcript indicates that 8 pieces were cut and arranged in a round pan.

9. 9

   Grease the pan and place the rolls inside. Cover the pan and let them rise a second time for approximately 30 minutes.

10. 10

    Preheat the oven to 180 °C.

11. 11

    Once the rolls have risen, brush the surface with heavy cream.

12. 12

    Bake for about 25-30 minutes, until fully baked. The transcript mentions a baking time of 20-25 minutes.

13. 13

    Once ready, optionally decorate them with a little white chocolate, gold chocolate, or another chocolate of your choice.

Notes

The recipe allows the butter to be replaced with margarine and the milk with a plant-based beverage. The purée can be made from boiled or roasted pumpkin, sweet potato, or carrot. The source gives conflicting baking times: 25-30 minutes in the description and 20-25 minutes in the audio; check for doneness during baking. The amount of cream and chocolate is not specified.

Nutrition per serving

• dessert
• baking
• egg-free
• vegetarian
• cinnamon rolls
• baked
• fall
• pumpkin spice