Pumpkin cinnamon rolls

Based on 14 ratings

Difficulty

Medium 👍
40
min.
Preparation
65
min.
Baking
180
min.
Resting

Ingredients

Servings:-12+
Hokkaido pumpkin
500 g flour
egg
200 g cane sugar (divided)
225 g butter (divided)
100 ml milk
1 tbsp dry yeast
2½ tsp cinnamon (divided)
200 g cream cheese
100 g confectioner’s sugar
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • hand blender
  • large mixing bowl
  • kitchen towel
  • stand mixer or hand mixer with beaters
  • rubber spatula
  • rolling pin
  • springform pan

Nutrition per serving

Cal
414
Protein
8g
Fat
19g
Carb
54g

Step 1/7

Preheat oven to 200°C/400°F. Wash the Hokkaido pumpkin, dry, and then halve. Scoop out the seeds with a spoon and then cut the pumpkin into small pieces. Place the pumpkin pieces on a baking sheet and roast for 30 min.
  • 1 Hokkaido pumpkin
  • baking sheet
  • oven
  • cutting board
  • knife

Preheat oven to 200°C/400°F. Wash the Hokkaido pumpkin, dry, and then halve. Scoop out the seeds with a spoon and then cut the pumpkin into small pieces. Place the pumpkin pieces on a baking sheet and roast for 30 min.

Step 2/7

When pumpkin is cool enough to handle, finely purée. Use some of the pumpkin purée for the pumpkin cinnamon rolls, and save the remaining for another use.
  • 300 pumpkin purée
  • hand blender
  • large mixing bowl

When pumpkin is cool enough to handle, finely purée. Use some of the pumpkin purée for the pumpkin cinnamon rolls, and save the remaining for another use.

Step 3/7

For the dough, pour the pumpkin purée, flour, egg, some of the cane sugar, some of the butter, milk, dry yeast, and some of the cinnamon into a large bowl and mix until a dough forms. Turn dough out of bowl onto a clean working surface and knead until smooth and elastic, approx. 5 min. Transfer back to bowl, cover with a clean, damp kitchen towel, and leave to rise in a warm place for 2 hrs.
  • 500 flour
  • 1 egg
  • 50 cane sugar
  • 75 butter (soft)
  • 100 ml milk
  • 1 tbsp dry yeast
  • 1 tsp cinnamon
  • kitchen towel
  • large mixing bowl
  • stand mixer or hand mixer with beaters

For the dough, pour the pumpkin purée, flour, egg, some of the cane sugar, some of the butter, milk, dry yeast, and some of the cinnamon into a large bowl and mix until a dough forms. Turn dough out of bowl onto a clean working surface and knead until smooth and elastic, approx. 5 min. Transfer back to bowl, cover with a clean, damp kitchen towel, and leave to rise in a warm place for 2 hrs.

Step 4/7

To make the filling, mix butter, cane sugar, and cinnamon. When the dough has risen, turn out of bowl and knead on a floured working surface for approx. 2 – 3 min., or until smooth, then roll into a large rectangle. Spread the cinnamon-sugar mixture on top of the dough.
  • 150 butter (soft)
  • 150 cane sugar
  •  tsp cinnamon
  • rubber spatula
  • rolling pin

To make the filling, mix butter, cane sugar, and cinnamon. When the dough has risen, turn out of bowl and knead on a floured working surface for approx. 2 – 3 min., or until smooth, then roll into a large rectangle. Spread the cinnamon-sugar mixture on top of the dough.

Step 5/7

Roll the dough tightly from the long side as you would a carpet, then cut into twelve even pieces. Then place the pumpkin cinnamon rolls with a little space in a large springform pan and let rise again for 40 min. Meanwhile, preheat oven to 180°C/350°F.
  • oven
  • springform pan

Roll the dough tightly from the long side as you would a carpet, then cut into twelve even pieces. Then place the pumpkin cinnamon rolls with a little space in a large springform pan and let rise again for 40 min. Meanwhile, preheat oven to 180°C/350°F.

Step 6/7

Bake pumpkin-cinnamon rolls for approx. 35 min. at 180°C/350°F., or until golden brown. Remove from the oven and leave to cool.

Bake pumpkin-cinnamon rolls for approx. 35 min. at 180°C/350°F., or until golden brown. Remove from the oven and leave to cool.

Step 7/7

For the frosting, beat the cream cheese with the confectioner’s sugar until fluffy, then spread over the pumpkin cinnamon rolls once cooled. Enjoy!
  • 200 cream cheese
  • 100 confectioner’s sugar

For the frosting, beat the cream cheese with the confectioner’s sugar until fluffy, then spread over the pumpkin cinnamon rolls once cooled. Enjoy!