Pumpkin and cinnamon rolls

Does anyone know cinnamon rolls ? Delicious rolls with cinnamon and sugar, which you will want more if you try.

Ahead of you is the pumpkin version. Just in time to use the excess puree and eat something good for breakfast .


  • 4 glasses of flour
  • 30g fresh yeast
  • 1 egg
  • 60g sugar
  • 3/4 cup milk
  • 1 glass of pumpkin puree
  • 2 x 50g butter
  • 1/4 teaspoon salt
  • brown sugar
  • cinnamon

Cover fresh yeast with a teaspoon of sugar and a few tablespoons of lukewarm milk. Dissolve them.

Add yeast, lukewarm milk, egg, pumpkin puree, salt and remaining sugar to the flour. Mix.

Add one portion of dissolved, slightly cooled butter. Knead the dough until it is flexible. Set aside in a warm place by covering with a cloth. It should double the volume.

Divide the dough into two parts. Roll out a rectangle each.

For each rectangle, pour a part of the melted butter, spread. Sprinkle with cinnamon and brown sugar evenly.

Roll along the long side into a roll. Then cut at an angle to form trapezoids. Arrange in intervals and on metal sheets (you can stand for a few minutes, they will rise a bit)

Bake at 180 degrees C for 15 minutes to brown. I baked 2 hot air coils simultaneously. Remove and cool.

Bon Appetit!

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