Panda's Inventory

Pumpkin Cinnamon Rolls

Prep Time: 20 minutes
Cooking Time: 20-22 minutes
Passive Time: 2-3 hours
Calories per serving: 500
 
rolls
  • Dough
  • 90 g milk warm
  • 5 g dry yeast
  • 1 egg
  • 42 g butter soft
  • 50 g sugar
  • 75 g pumpkin puree
  • 1/4 tbsp pumpkin spice
  • 335 g flour
  • 3 g salt
  • Filling
  • 25 g pumpkin puree
  • 37 g butter
  • 130 g brown sugar
  • 3/4 tbsp cinnamon
  • 1/4 tbsp pumpkin spice
  • Additional
  • 60 g heavy cream or milk
  • butter
  1. 90g milk (warm) • 5g dry yeast • 1 egg • 42g butter • 50g sugar • 75g pumpkin puree • 1/4tbsp pumpkin spice
    In a large bowl combine the yeast, milk, egg, butter, sugar, pumpkin puree and pumpkin spice until smooth.
  2. 335g flour • 3g salt
    Add the flour and salt and knead until the dough passes the windowpane test.
  3. Cover and proof for 1 hour or until doubled in volume.
  4. 25g pumpkin puree • 37g butter • 130g brown sugar • 42g butter • 3/4tbsp cinnamon • 1/4tbsp pumpkin spice
    Cream together the filling ingredients with a hand mixer.
  5. Roll out the dough into a ~18x25cm rectangle. Evenly spread the filling, leaving a 1cm rim at the top. Tighlty roll up and cut into 6 equal slices.
  6. Place on a parchment-lined tray or baking dish, cover and proof for 1 hourt or until doubled in volume.
  7. Preheat the oven to 190°C.
  8. 60g heavy cream
    Pour the cream around the rolls, then bake for 20-22 minutes or until lightly golden brown.
  9. butter
    Directly after baking brush the finished rolls with some melted butter, then allow to cool.
Prep Time: 20 minutes
Cooking Time: 20-22 minutes
Passive Time: 2-3 hours
Calories per serving: 500
 
rolls
  • Dough
  • 90 g milk warm
  • 5 g dry yeast
  • 1 egg
  • 42 g butter soft
  • 50 g sugar
  • 75 g pumpkin puree
  • 1/4 tbsp pumpkin spice
  • 335 g flour
  • 3 g salt
  • Filling
  • 25 g pumpkin puree
  • 37 g butter
  • 130 g brown sugar
  • 3/4 tbsp cinnamon
  • 1/4 tbsp pumpkin spice
  • Additional
  • 60 g heavy cream or milk
  • butter
  1. 90g milk (warm) • 5g dry yeast • 1 egg • 42g butter • 50g sugar • 75g pumpkin puree • 1/4tbsp pumpkin spice
    In a large bowl combine the yeast, milk, egg, butter, sugar, pumpkin puree and pumpkin spice until smooth.
  2. 335g flour • 3g salt
    Add the flour and salt and knead until the dough passes the windowpane test.
  3. Cover and proof for 1 hour or until doubled in volume.
  4. 25g pumpkin puree • 37g butter • 130g brown sugar • 42g butter • 3/4tbsp cinnamon • 1/4tbsp pumpkin spice
    Cream together the filling ingredients with a hand mixer.
  5. Roll out the dough into a ~18x25cm rectangle. Evenly spread the filling, leaving a 1cm rim at the top. Tighlty roll up and cut into 6 equal slices.
  6. Place on a parchment-lined tray or baking dish, cover and proof for 1 hourt or until doubled in volume.
  7. Preheat the oven to 190°C.
  8. 60g heavy cream
    Pour the cream around the rolls, then bake for 20-22 minutes or until lightly golden brown.
  9. butter
    Directly after baking brush the finished rolls with some melted butter, then allow to cool.