October 10th, 2010

Pumpkin Cinnamon Rolls

Kürbis-ZimtschneckeOther Blogs are already in the middle of the pumpkin weeks but in our kitchen apples are still the main actors. That is maybe due to the reason that pumpkin is not the favourite vegetable from all of us. Especially when I mention pumpkin soup I have to deal with a strong resistance.

But that was no reason for me not to try every pumpkin the pumpkin seller offers me at the harvest festival in our open-air museum. His favorite blue muscat pumpkin could not win me over but the “Australian Butternut” was my kind of squash. The green colour of its skin made me curios because it differed so much to the yellowish butternuts I know. And the flesh under the green skin was deep orange, nutty and slightly sweet. That was my kind of pumpkin without question.

The Merchant recommend to cut this pumpkin into thin slices, coat it with breadcrumb and fry it like a Viennese Schnitzel (something I will try for sure, too) but for now I had other plans. A recipe for Pumpkin-Cinnamon-Rolls appeared in my mind when I taste the butternut the first time.

Flavoured with some Cardamom and nutmeg and with a subtle Taste of butternut, even the person who do not like pumpkin soup liked this rolls.

I send this post to Susans weekly Yeastspotting!

Pumpkin-Cinnamon-Rolls

Pâte fermentée

  • 125 g flour Type 550
  • 85g water
  • 1g fresh yeast
  • 2 g Salt

Pumpkin puree

  • 600g peeled pumpkin(Butternut)

Dough

  • 200g Pâte fermentée
  • 15g fresh yeast
  • 900g flour Type 550
  • 600g pumpkin puree
  • 2 eggs
  • 5g salt
  • 120g sugar
  • 2g cardamom (freshly ground)
  • 1 Pinch nutmeg

Filling

  • 200g soft Butter
  • 200g sugar
  • 20g vanilla sugar
  • 20g cinnamon

Mix all ingredients for the Pâte fermentée and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Cook the pumpkin with little water until soft (about 15 min), then mash it.

Mix all ingredients for the dough except the sugar  3 min at slowest speed, then around 6 min on fast speed until complete gluten development

Now add the sugar spoon by spoon, always knead in between until the sugar is incooperated, then add the next spoonful sugar

Ferment for 1.5 hours.

Mix butter, powdered sugar, vanilla and cinnamon.

Flatten the dough to a rectangle and coat thickly with the filling. Roll it from the long side rather loosely into a log. Cut in 3 cm wide slices, place in a greased form and proof for one hour.

Bake 30min at 175°C.

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3 thoughts on Pumpkin Cinnamon Rolls

  1. Laura October 15th, 2010

    These look amazing. I sometimes make challah with pumpkin and it is always delicious. I spice it with cinnamon, but I have to try cardamom and nutmeg, because that sounds really good. Pecans and dried cranberries are really, really good with this kind of bread, if you are able to get them.

    Reply
  2. Barbara Wickwire October 17th, 2010

    I’m puzzled by the “Mix cacao, powdered sugar and cardamom.”
    How much and what do you do with this mix?

    Reply
  3. Stefanie October 17th, 2010

    @Laura: Thank you. I love cardamom in combination with cinnamom.
    @Barbara: This was a mistake in the recipe, sorry. It has to be: Mix butter, sugar and cinnamom.

    Reply

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