Pumpkin Cinnamon Rolls

Ingredients (for approximately 16 rolls):

For the dough:
160 g pumpkin puree
450 g wheat flour
2 tablespoon sugar
1 package dry yeast
1 teaspoon salt
80 g melted butter
200 ml milk

For the filling:
50 g melted butter
30 g brown sugar
30 g white sugar
4 teaspoon cinnamon

For the casting:
Icing sugar
Milk

For the pumpkin puree cut the pumpkin into little pieces and put the pieces in the oven for about 30 minutes at 150 °C. Then mash the pieces with milk into a creamy mass.

For the dough, mix all dry ingredients. Then add the pumpkin puree, butter and milk and work into smooth dough. Let the dough prove for about an hour in a warm place.

Roll out the dough on a floured work surface and shape in a rectangle. Spread melted butter on the dough and then spread the sugar and the cinnamon evenly on it.

Roll up the dough from the short side and cut it into 3 cm thick slices. Put the rolls on a baking sheet, cover with a cloth and let the dough prove again for about 30 minutes.

Bake the rolls for about 15-20 minutes at 175 °C.

Allow cinnamon rolls to cool down on a rack. Then mix the icing sugar with milk, so that a thick icing develops and sprinkle on the rolls.

Enjoy!

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