Cinnabon rolls with pumpkin Dough

Cinnabon rolls with pumpkin

Dough:
- 200 ml warm milk
- 60 g sugar
- pinch of salt
- 1/2 packet Saf-Instant Golden dry yeast
- 460 g flour
- 70 g softened butter

Filling: 100 g sugar, 1 tbsp cinnamon, 80 g softened butter, 200 g pumpkin.
Glaze: 200 g cream cheese, 40 g powdered sugar, 2 tbsp milk, a pinch of vanilla.

For buns, I recommend using Saf-Instant Golden dry yeast, which is specially designed for heavy pastries. I trust it 100%.

For the dough, mix warm milk, egg, sugar, salt, and yeast. Mix well, add to the flour, knead into a sticky dough, cover, and leave for 30 minutes.

Next, add butter to the dough and knead for about 10 minutes, cover again, and leave for 1.5 hours.

When the dough has risen, roll it into a rectangle, brush with butter, sprinkle with grated pumpkin and sugar with cinnamon.

Roll into a roll and divide into equal pieces, as shown in the video.
Place in a baking pan lined with parchment paper, cover, and leave for another 30 minutes.

Bake the buns for 35-40 minutes at 175°C.

For the glaze, mix all the ingredients and pour over the buns while they are still hot.

Bon appetit!❤️

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