Ingredients: For the dough you will need:
500 gr flour 3 tablespoons sugar 2 teaspoons instant yeast 6 tablespoons butter, room temperature 360 ml milk, warm 1 pinch of salt For the filling you will need:
300 gr pumpkin puree 2 tablespoons butter, room temperature 120 gr brown sugar
80 gr caster sugar 2 tablespoons cinnamon
1 tablespoon nutmeg 1 teaspoon vanilla extract For the glaze you will need: 120 gr powdered sugar 50 ml milk, warm 2-3 tablespoons cream cheese
1 teaspoon vanilla extract
Instructions:
1. In a large bowl, mix together flour and sugar.
2. In a small bowl, add the warm milk and instant yeast. Mix the yeast a little until it dissolves.
3. Pour the yeast mixture into the large bowl. Stir to form a soft dough.
4. Add the salt and the butter and continue mixing.
5. On a lightly floured surface, knead the dough for 5 to 10 minutes.
6. Place it back in the bowl and cover with plastic wrap.
7. Let it rise for at least one hour, until it doubles in size.
8. In a small bowl, combine all the ingredients for the filling. Stir well. (If you don’t find pumpkin puree to buy, you can make it yourself. Just bake the pumpkin until soft and then blend it until smooth.)
9. On a lightly floured surface, roll out dough into a rectangle about 1-2 cm thick.
10. Spread the pumpkin filling onto the dough.
11. Roll the rectangle lengthwise.
12. Grease a baking dish with a little butter.
13. Slice the roll in 12 big pieces or 16-18 smaller ones.
14. Place them into the prepared baking dish (with some space between them).
15. Let the rolls rise again (covered with a towel) until they are doubled in size.
16. Meanwhile, preheat the oven at 180 C.
17. Bake for about 30-40 minutes or until golden brown.
18. Into a bowl, combine powdered sugar, milk, vanilla and cream cheese. Stir until smooth and well combined. You can add more milk if necessary.
19. Once the rolls are baked, drizzle on the glaze while they are still warm.
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