How long will the Pumpkin Cinnamon Rolls stay fresh?

The Pumpkin Cinnamon Rolls stay fresh for about 2-3 days if they are stored at room temperature in an airtight container. You can also freeze the Pumpkin Cinnamon Rolls. Make sure they have cooled completely before placing them in the freezer. Remove them from the freezer and let them thaw at room temperature before warming them up.

Can I omit the glaze of the Pumpkin Cinnamon Rolls?

Yes, you can omit the glaze if you wish. The Pumpkin Cinnamon Rolls are already sweet in themselves.

Pumpkin Cinnamon Rolls

Favorites

45min - 2 hours stiffen

•

Next Level

Are you a Cinnamon Roll fan, then you should definitely make it! These are classic Cinnamon Rolls, but then pimped with pumpkin and vanilla icing.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

335 g self -rating flower
50 g butter
80 ml of lukewarm milk
40 g coconut blossom sugar
120 g steamed pumpkin, well dry, and finely stamped
Snuff
1 pack of dry yeast
1 egg
Sniff salt

Filling:
40 g butter
50 g of steamed pumpkin, well dry, finely stamped
150 g brown sugar
2 tsp cinnamon
½ tsp cardamom powder

Topping:
250 g cream cheese at room temperature
125 g powdered sugar
Snuff Fleur de Sel
Marrow of 1 vanilla sock
Sixe v 1citroen

335 g self -rating flower
50 g butter
80 ml of lukewarm milk
40 g coconut blossom sugar
120 g steamed pumpkin, well dry, and finely stamped
Snuff
1 pack of dry yeast
1 egg
Sniff salt

Filling:
40 g butter
50 g of steamed pumpkin, well dry, finely stamped
150 g brown sugar
2 tsp cinnamon
½ tsp cardamom powder

Topping:
250 g cream cheese at room temperature
125 g powdered sugar
Snuff Fleur de Sel
Marrow of 1 vanilla sock
Sixe v 1citroen

Preparation method

How do you make this?

Add the yeast, milk and tablespoon of the weighed coconut blossom sugar in a small bowl and mix, let stand for 5 minutes.

Put all the dry ingredients in the bowl of your kitchen robot, sprinkle the pieces of butter as well as the finely stamped pumpkin puree, pour the yeast mixture on top and let it knead at medium until the dough comes of the sides, this can be done depending on the temperature of the ingredients at least 10 minutes, scraping the ingredients of the side of the side side and mixing.

Place in a greased bowl with plastic film covered and let it set for minus 2 h.

Sprinkle your worktop with some flour and place your dough ball on it.

Also sprinkle some flour on this and roll out your dough into a rectangular thin piece of dough, always with the help of some flour.

Beat everything firmly for the filling into a creamy mass, divide some heaps on the dough and spread nicely.

Now roll up completely, take a thin piece of rope or nylon wire, this will help you cut your roll super nicely into equal pieces.

On the top with a knife, clearly, slide the wire to that marking, make a button with the wire at that place and pull firmly.

Voilà, this is your first beautiful piece, now do all other pieces in the same way.

Grease a baking tin, may round or square, and place the pieces with a cutting edge up, in it.

Let rise for 30 minutes, or until the baking tin is nicely filled.

Bake for 20 to 25 minutes in a preheated oven at 180 °.

Beat all the ingredients for the creamy icing among each other and spread it on the lukewarm rolls ...

Enjoy!