🧡 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.
🧡 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.