The Best Soft & Juicy Pumpkin Cinnamon Rolls (Saftige Kuerbis Zimtschnecken)
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Category: Main
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 620g flour (Type 550)
- 1/2 cube fresh yeast
- 80g granulated sugar
- 250ml warm milk (40-46°C)
- 70g unsalted butter (melted)
- 1 large egg (M), at room temperature
- 450g Hokkaido pumpkin puree
- 80g unsalted butter (softened, for filling)
- 120g granulated sugar (for filling)
- 1 tbsp ground cinnamon
- 113g cream cheese (softened)
- 56g unsalted butter (softened, for frosting)
- 180g powdered sugar (sifted)
- 1/2 tsp vanilla extract
- Milk or cream as needed
- Preparation Instructions:
Instructions
- Preparation Instructions:
- Activate the yeast by crumbling it into warm milk mixed with a teaspoon of sugar; let sit until foamy.
- Combine remaining sugar, egg, melted butter, and pumpkin puree with the yeast mixture.
- Gradually mix in flour to form a shaggy dough; then knead until smooth and elastic.
- Allow the dough to rise in a greased bowl until doubled in size, about 1 to 1.5 hours.
- Prepare the filling by mixing softened butter, sugar, and ground cinnamon until creamy.
- Roll out the risen dough into a rectangle; spread filling evenly and roll tightly.
- Cut into equal pieces and arrange them in a greased baking pan; let rise again until puffy (30-45 minutes).
- Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.
- For frosting, beat cream cheese and butter; gradually add powdered sugar and vanilla extract until smooth.
- Frost warm rolls before serving.
- Helpful Notes:
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 24g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 37mg