John Myers
Sweet Pumpkin Cinnamon Rolls
The perfect sweet pumpkin cinnamon rolls recipe with a picture and simple step-by-step instructions.
for the filling:
- 1 pinch Salt
- 2 tbsp Raw cane sugar
- 0,5 cube Yeast, 20 g
- 2 tbsp Warm water
- 160 g Pumpkinism
- 3 tbsp Melted coconut oil or butter
- 4 tbsp Plum jam
- 1 tbsp Cinnamon
- 1 tbsp Raw cane sugar
- Place the flour, mixed with salt and 1 tablespoon of sugar, in a bowl and form a small hollow. Crumble the yeast into a bowl and mix with the water and the remaining sugar. Let sit for a few minutes until the surface becomes frothy. Then add the yeast mixture to the flour in the well. Add the melted fat and the pumpkin puree and knead the mixture to form an elastic dough. Depending on the consistency, add a little more flour or water.
- Cover and let the dough rise in a warm place for about 60 minutes. Then knead again well and roll out into a rectangle on a floured surface.
- Brush with plum jam and sprinkle with cinnamon and sugar. Carefully roll up the dough from the longer side and cut into snails approx. 3 – 4 cm thick. Place on a baking sheet lined with baking paper and let rise for another 30 minutes in a warm place. Then bake in a preheated oven at 180 degrees for about 20-25 minutes.
- Alternatively, you can put the snails close together in a springform pan, then you get a rose cake. In addition, the finished cinnamon rolls can be covered with icing sugar if you like.
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