Autumn cinnabons

Spectacular and incredibly delicious - that's how you can describe these buns. They are frequent guests at the holidays. I will say in advance - the pumpkin does not taste in any way, and the color drives you crazy!

The dough:

• 160 g pumpkin puree (take raw pumpkin 200-250 gr) | 5.65 oz
• 120 g milk | 4.25 oz
• 6-7 g dry yeast | 0.25 oz
• 100 g sugar | 3.55 oz
• 85 g butter | 3.00 oz
• 1 egg
• 440 g flour (maybe a little more) | 15.50 oz
• 1/2 tsp salt
• vanilla essence to taste

The filling:

• 150 g sugar | 5.30 oz
• 15 g cinnamon | 0.55 oz
• 70 g butter | 2.45 oz

The cream coating:

• 230 g cream (curd) cheese | 8.10 oz
• 70-90 g powdered sugar | 2.80 oz
• 30 g heavy cream 33-35% | 1.05 oz

1. Mush the pumpkin in a saucepan / frying pan with a little water. You need a smooth puree (mush it with a blender and rub through a sieve).
2. Heat the butter and milk in the microwave (do not boil the milk). Pour the milk and the butter into a large bowl, add sugar, yeast, salt, egg and cooled puree. Whip and add the flour. ⠀
3. Knead the dough in a planetary mixer using the "hook" mode for 5 to 7 minutes. Cover with the cling film and leave for about 1 to 1.5 hours. ⠀
4. Once the dough has risen well, take it out and roll it out in a form of a rectangle about 0.2 inch thick, or you can also divide the dough into 2 parts. Spread the soft butter on the dough; mix the sugar and cinnamon and sprinkle the mixture on the dough.
5. Roll up and cut into pieces of 0.8 to 1.6 inch (as you like). Spread the buns on a baking sheet with parchment at a distance of about 0.8 inch from each other. Bake the Cinnabons at 356F for 30 to 40 minutes!
6. Mix all the cream ingredients with a fork / spatula. Take the warm Cinnabons out from the oven; in 3 minutes grease them with the cream coating.

Enjoy!