Imagine a sunny autumn afternoon - pumpkin, the warming aroma of spices, sweet, soothing snacks that you eat under a cozy blanket, a good book and a cup of tea. These wonderful, soft, fluffy, spicy pumpkin rolls bring to mind such a perfect autumn day with every bite! Pumpkin puree is added to both the cakes and the filling, giving them a beautiful color and extra depth of flavor.
These rolls were inspired by a recipe from the Cloudy Kitchen blog ( pumpkin cinnamon rolls), however, I changed the dough recipe and filling ingredients a bit (adding a richer mix of spices).
I also omitted the cream cheese frosting in this recipe because it seemed unnecessary for such a rich cake. Of course, if you want something extra, by all means add cream cheese, whipped cream or vanilla ice cream!
Main steps:
- Bake the pumpkin until soft, mix and cool
- Knead the pumpkin brioche ingredients into a smooth dough. Set aside until doubled in size (on the counter or overnight in the fridge)
- Combine all pumpkin filling ingredients
- Roll out the dough, spread the fillings, roll tightly and cut into 12 equal pieces
- Transfer the spiced pumpkin rolls to a baking tray lined with baking paper and set aside to puff up
- Bake for ca. 40minutes in 180 degreesoC
Cinnamon pumpkin rolls
Spicy rolls with pumpkin - soft, golden and full of the aroma of spices. Perfect with coffee or a glass of milk. All the best of autumn, down to the last crumb.
Equipment
- 1 big bowl
- stand mixer with dough hook attachmentoptional
- kitchen scale
- rolling pin
- baking tray
Ingredients
Pumpkin puree
- 1 1 small Hokkaido pumpkin
Pumpkin brioche dough
- 550 g bread flour plus some more for dusting
- 1 packet instant yeast (7g)
- 150 g full-fat milk lukewarm
- 40 g brown sugar
- 140 g pumpkin puree
- 2 eggs lightly beaten
- 100 g butter room temperature
- 1 tsp cinnamon
- ½ tsp salt
- ½ tsp cardamon
Pumpkin filling
- 220 g butter room temperature
- 360 g brown sugar (sweet version)
- 260-300 g brown and cane sugar, mixed in equal proportions (light version)
- 120 g pumpkin puree
- 2 Tbsp cinnamon
- 2 tsp ground cardamon
- ½ tsp dried ginger
- ½ tsp ground cloves
- ½ tsp ground star anise
- ½ tsp ground nutmeg
- ¼ tsp ground black pepper
Instructions
Pumpkin puree
- Heat your oven to 180°C
- Cut the pumpkin in half, remove the seeds. Cut the halves into smaller pieces and bake until the pumpkin is soft. You should be able to easily poke it with a fork (about 20 minutes).1 small Hokkaido pumpkin
- Blend the baked pumpkin until smooth in a food processor and set aside to cool. If you have any excess puree, you can store it in an airtight container in the fridge and use it for other recipes.
Pumpkin brioche dough
- In a mixer bowl, mix flour with yeast, salt, cinnamon, cardamom and sugar.550 g bread flour, instant yeast (7g) 40 g brown sugar, 1 tsp cinnamon ½ tsp cardamon, ½ tsp salt
- Add milk, pumpkin puree and eggs and mix with a hook attachment or by hand until the dough becomes uniform and smooth.150 g full-fat milk, 140 g pumpkin puree, 2 eggs
- Add the soft butter piece by piece and continue kneading for another 5-8 minutes. When the dough is smooth, soft and shiny - it is ready.100 g butter
- Place the dough in a greased bowl, cover with foil and set aside in a warm place to rise.Depending on how much time you have, you can leave the dough to double in size at room temperature, on the counter (about 1-1½ hours), or put the dough in the fridge to rise slowly. If you choose the refrigerator, the dough should be ready in about 3-4 hours, but you can also prepare it the night before and leave it to rise overnight.
Pumpkin filling
- Mix all ingredients in a bowl until well combined. You can easily do it with a spoon. Try if you like the taste and, if necessary, adjust the amount of added spices. I like a rather expressive taste, but if that's not your style, adjust the amount of spices or omit those you don't like.220 g butter, 360 g brown sugar, 260 - 300 g brown and cane sugar, mixed in equal proportions, 120 g pumpkin puree, 2 Tsp cinnamon, 2 tsp ground cardamon, ½ tsp dried ginger, ½ tsp ground cloves, ½ tsp ground star anise, ½ g ground nutmeg, ¼ tsp ground black pepper
Assembly
- Line a baking tray with baking paper. Preheat the oven to 180 degrees Celsius.
- When the dough has risen nicely, place it gently on a floured countertop and quickly knead it a few times. Roll out the dough into a rectangle measuring approximately 40 x 60 cm. Sprinkle with flour if necessary, as the dough may be a bit sticky.
- Spread the filling evenly over the dough.
- Starting from the long side, roll the dough into a tight roll.
- Using a sharp knife, cut the dough roll crosswise with a firm movement, into about 16 equal slices.TIP: If you feel that the dough is too soft to cut easily without the risk of crushing, divide the roll into two parts. Then place them on a baking tray and put the tray in the freezer for 20-30 minutes to allow the dough to cool and harden. This way, portioning will be easier and the edges will be even and clean.
- Place the dough portions cut side up on the baking tray, leaving some space between them. equal spacing. My baking tray was a bit too small and the rolls came out a bit crowded Cover the rolls with a damp kitchen towel and let them rise in a warm place until they are nicely puffed up. Depending on the temperature in the kitchen, this may take from about 15 to 30 minutes.
- Transfer the tray to the oven and bake for about 40 minutes until golden brown. Every kitchen is different, so it may take you a little longer or quicker, There is a lot of sugar in the filling. If your buns start to caramelize and darken too quickly, cover them loosely with aluminum foil.
Notes
- These spiced pumpkin rolls are quite sweet and filling. One piece may be enough for dessert. If that suits you, use brown sugar in the recipe (the sweet version in the ingredient list). If you prefer less sweetness, use 60-100g less sugar in the filling and replace half of the remaining sugar with cane sugar (lighter version on the ingredients list).
- A note about brown sugar. If you can't buy it anywhere, prepare it yourself: mix 200g of plain white sugar with 25g of molasses. Heat in the microwave for 15 seconds and rub with a spoon or fingers until the ingredients are well combined.
Pouczająca lektura! Doceniam szczegółowość i dokładność. Szkoda tylko, że niektóre fragmenty są zbyt techniczne dla laików. Mimo to, świetne źródło wiedzy!
Znalezienie tego bloga było dla mnie jak odkrycie skarbu – jego wysoka jakość treści, klarowna prezentacja i zaangażowanie w dostarczanie wartości dla czytelników sprawiają, że chcę spędzać tutaj godziny, wchłaniając każde słowo i czerpiąc inspirację do dalszego rozwoju osobistego i zawodowego!
Chciałbym wyrazić uznanie dla autora za umiejętność nie tylko przekazywania informacji, ale także za wprowadzanie subtelnego humoru, co sprawia, że czytelnik z uśmiechem przemierza strony tekstu.