Pumpkin Cinnamon Rolls – A Detailed recipe cooking. 
Time: 3 час. Difficulty: medium Servings: 24 The recipes use volumetric containers of one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Pumpkin Yeast Dough
- 1.5 tbsp. whole milk
- 1/2 tbsp. vegetable oil
- 1/2 tbsp. granulated sugar
- 1 sachet (2 and 1/4 teaspoons) of active dry yeast
- 1 tbsp. pumpkin puree
- 4.5 tbsp. premium wheat flour, plus more for kneading, dusting and rolling dough
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp with baking powder slide
- 1/2 tsp baking soda
- 1/2 tsp salt
- Melted butter to grease the pan
Nut filling
- 110 gr. (1/2 tbsp.) Melted butter
- 1/2 tbsp. brown sugar
- 1/2 tbsp. granulated sugar
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 tbsp. finely chopped pecans
Curd cream
- 230 gr. cottage cheese, softened
- 1 and 3/4 Art. – 2 tbsp. powdered sugar
- 1/4 Art. whole milk, plus more as needed
- 2 tbsp. l (30 gr.) Melted butter
- A pinch of salt
Recipes with similar ingredients: pumpkin puree, higher flour varieties, yeast dough, curd cheese, milk, cinnamon, ginger ground, nutmeg, pecans, brown sugar, sugar powder
Recipe preparation:
- Cook the dough: In a large saucepan, mix the milk, vegetable oil and granulated sugar. Heat, but do not boil, then remove the pan from the stove and let it cool so that it is possible touch the surface of the mixture. Pour yeast and let stand within 5 minutes. Mix with pumpkin puree.
- Combine 4 tbsp. flour with cinnamon, ginger and nutmeg. Pour into a pan with yeast mixture and mix until smooth condition. Cover the pan with a kitchen towel and place in warm place, without drafts for 1 hour.
- After 1 hour, the dough should rise and double in volume. Stir in baking powder, baking soda, salt and the remaining 1/2 tbsp. flour.
- Preheat the oven to 180 ° C. Oil 3 round molds for pie or a large baking dish. Put the dough on sprinkled flour the work surface and form a rectangle. If the dough sticky, sprinkle generously with flour so that the dough can work. Roll the dough into a large rectangle measuring 45 by 60 cm.
- Prepare the filling: pour the dough with the melted butter and smear with your fingers over the entire surface the rectangle. In a medium bowl, mix brown sugar, granulated sugar, cinnamon, ginger and nutmeg. Sprinkle with this mixture the entire surface of the dough. Sprinkle 1/2 – 3/4 tbsp. chopped nuts pecans.
- Starting from the far side, roll the dough into a large, tight roll to make it neat. Pinch the seam and lay roll seam down. Cut into slices 1 – 2 cm thick and place in prepared form. Leave the buns to rise by 20 minutes.
- Bake the buns until they turn golden brown over edges, 15 to 18 minutes.
- Prepare the curd cream: while the buns are baked, make icing by combining curd cheese, powdered sugar, milk, butter and salt in an electric mixer bowl. Whisk until air condition by adding more milk if you want more thin glaze. Spread chilled rolls with glaze. Sprinkle pecans, then let them stand for 15 minutes before serving to harden the icing.
