Remove the seeds and fibers from the pumpkin and cut into small cubes. Melt the butter and add the pumpkin cubes with nutmeg and brown sugar. Steam for approx. 10 - 15 minutes. Remove from heat and puree finely. Allow to cool slightly.
Mix the flour and dry yeast for the yeast dough. Add the egg, salt, sugar, water and the pumpkin puree. Knead into a smooth dough with your hands. Cover the bowl with a kitchen towel and let it rise in a warm place or in a 50 degree oven for about 45 minutes until the dough has visibly enlarged.
Then knead the dough well again and roll it out into a large rectangle on a floured work surface. Brush with melted butter and sprinkle with sugar, cinnamon, cranberries and apple.
Roll up the dough from the longer side. Cut snails approx. 3 cm wide from the roll with a sharp knife. Place them next to each other on a baking sheet lined with baking paper (leave a little space between them, as the snails will still separate during baking) and bake in a preheated oven at 200 degrees (or convection 180 degrees) for about 20 minutes.
As a variation, you can also replace 200 g of flour with wholemeal spelled flour.