Autumn is the classic pumpkin season.
That alone would of course be reason enough to bake with pumpkin, but today we are going to show you a recipe that combines the fantastic pumpkin season with our beloved cinnamon rolls.
Our pumpkin cinnamon rolls are a nice autumnal variation of the well-known cinnamon buns,
which we already have on the blog.
Both recipes are based on a fluffy yeast dough which, if necessary, can also rise overnight in the refrigerator.
With this opportunity the recipe can also be perfectly prepared the day before.
The pumpkin gives the dough a nice color and helps getting a super juicy dough.
Cinnamon and sugar as a filling make our vegan pumpkin cinnamon buns particularly aromatic and tasty.
Pumpkin cinnamon rolls
Servings: 16 pieces
Ingredients
Dough:
- 500 g flour
- 320 g pumpkin (Hokkaido or butternut)
- 110 ml plant drink
- 50 g brown sugar
- 80 g plant-based butter
- 9 g dry yeast
- ½ tsp cinnamon
Filling:
- 80 g plant-based butter
- 80 g brown sugar
- 2 tsp of cinnamon
- 3 tbsp maple syrup
- some plant-based butter & flour for the pan
Instructions
- For the pumpkin puree, cut the pumpkin into pieces and, if it is not a Hokkaido pumpkin, peel it. Cook until soft or steam and then finely puree with a hand blender. Of course, you can also use pumpkin puree that you have bought ready-made.
- Mix the flour with brown sugar, dry yeast and cinnamon.
- Put the plant-based drink in a small saucepan and also add the butter, cut into small pieces. Heat slowly until the butter has melted.
- Add the pumpkin puree to the plant-based drink butter mix and stir. The mix should be lukewarm when added to the dry ingredients.
- Now mix everything and knead the dough either by hand or with a food processor for 10 minutes. It should be a bit sticky at the end.
- Cover the bowl with the batter and let rise in a warm place for 60 minutes, until the volume has doubled.
- Place the dough on a floured surface and knead briefly. If it is still too sticky, simply knead in 1-2 tablespoons of flour.
- Then roll out the dough and brush with the butter.
- Mix the sugar and cinnamon in a small bowl, sprinkle evenly on the butter and roll into a long roll. Now cut them into slices of the same size.
- Brush either a large baking dish or muffin molds with butter and dust with a little flour.
- Put the cinnamon buns in the mold and cover them in a warm place for another 30 minutes.
- Preheat the oven to 180 ° C top / bottom heat.
- After 30 minutes, brush the cinnamon rolls with maple syrup and bake in the oven for 20 minutes.
Notes
You can also make a babka out of it instead of individual cinnamon rolls! Simply use a loaf pan and increase the baking time to 30 minutes.
