Recipe Video

Ingredients

Dough
butter
0.25 cup
85 g
2.98 oz
2.80 fl oz
milk
0.50 cup
120 ml
3.96 fl oz
yeast
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
flour
1.75 cup
440 g
15.40 oz
14.52 fl oz
brown sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
white sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
salt
pinch
cinnamon
5 tsp
24.60 ml
nutmeg
1/4 tsp
1.23 ml
cardamom
1/4 tsp
1.23 ml
ginger
1/4 tsp
1.23 ml
pumpkin puree
0.75 cup
160 g
5.60 oz
5.28 fl oz
egg
1 pc
Filling
brown sugar
0.50 cup
145 g
5.08 oz
4.78 fl oz
cinnamon
1 Tbs
Icing
cream cheese
0.50 cup
145 g
5.08 oz
4.78 fl oz
milk
2 tbsp
30 ml
0.99 fl oz
powdered sugar
1 cup
240 g
8.40 oz
7.92 fl oz

Method

Dough

🧡 Melt the butter.

🧡 In a large bowl, mix the flour, yeast, spices, and sugar (if working with instant yeast. If using dry yeast − add it to warm milk, leave for 10 minutes, and then add to the dough).

🧡 Pour 3/4 of the butter into a bowl with the flour, then add the egg, milk, and pumpkin puree.

🧡 Mix the dough with a hook attachment for 5 minutes.

🧡 Then place the dough in a bowl greased with the remaining butter, and leave it to rise in a warm place for an hour.

Filling and rolling

🧡 In a bowl for the filling, mix the sugar and cinnamon.

🧡 When the dough has risen, take it out, put it on a surface generously dusted with flour, and roll it out into a rectangular 0.3cm thick layer.

🧡 Brush the dough with the remaining butter and sprinkle evenly with the sugar filling.

🧡 Then roll up into a tight roll. Cut the roll into 12 to 18 pieces, depending on the desired thickness of the rolls.

Baking

🧡 Grease a baking dish, line it with parchment paper, put the buns into it, cover with cling film, and leave to rise for another 15 minutes.

🧡 Fifteen minutes before baking, preheat the oven to 347°F (175°C);

🧡 Bake the risen cinnamon rolls for about 25 minutes until golden-crusted.

🧡 For the glaze, mix all the ingredients and pour over the warm buns.