Pumpkin cinnamon rolls

Ingredients for 1 servings:

• 200 g Hokkaido pumpkin(s)
• 180 g milk
• 1 sachet of dry yeast
• 50 g sugar
• 60 g butter
• 1 egg(s)
• 500 g flour
• 2 tbsp, leveled seasoning mix (Pumpkin Spice)
• ½ tsp, leveled salt
• 130 g brown sugar
• 1 ½ tbsp, sautéed cinnamon
• 50 g butter, soft
• 120 g double cream cheese
• 2 tbsp butter, soft
• 3 tbsp maple syrup
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 3 hours 5 minutes

Pumpkin Cinnamon Rolls

Please note that all ingredients should be at room temperature. For the dough, place the pumpkin half with the cut edge on a baking sheet lined with baking paper and bake in the oven at 180°C for approx. 45 minutes until soft. Then let it cool briefly, cut off the skin and puree the flesh. Melt 60g butter. Heat the milk to approx. 40 degrees. Mix together with the dried yeast, 50g sugar and 200g pumpkin puree in a mixing bowl until smooth. Add 60g melted butter (slightly cooled) and the egg. Once everything is mixed, add flour, pumpkin spice (to taste) and salt and knead with the dough hook of the food processor on a low speed. If the dough is too stiff, add a little more milk. Shape the dough into a ball and let it rise for one hour. Next, roll out the dough on a well-floured work surface to the size of the baking paper. Mix the brown sugar and cinnamon in a bowl. Spread 50g of softened butter evenly over the dough and sprinkle with the sugar and cinnamon mixture. Roll up from the shorter side and then cut approximately 3cm-wide slices from the roll. Place these on a baking sheet lined with baking paper or in a large baking dish and let them rest for another 30 minutes. Then bake the cinnamon rolls at 175°C (convection oven) for approximately 20 minutes. For the frosting, thoroughly mix the cream cheese, butter, maple syrup, and a pinch of salt. Let the cinnamon rolls cool briefly and decorate with the frosting.