Pumpkin and cinnamon rolls

These pumpkin yeast dough cakes, scented with cinnamon and brushed with quince jelly are ideal for a snack for young and old. You may be interested to read wild rice spinach salad recipe/ Moroccan coffee recipes/ salmon salad with peppers recipe.

Ingredients

Sweet pastry per 12 pieces
for 12 shapes of 12 cm Ø

600 g pumpkin, weighed and peeled, eg. Unpeeled Hokkaido or Peeled Butternut
1 teaspoon cinnamon
80 g of sugar
2 tbsp of quince jelly
butter for the mould
flour to roll out the dough
Yeast dough
20 g of fresh yeast
3 l of warm milk
520 g made with flour
½ tsp of salt
80 g of sugar
1egg

How to proceed

For the dough, mix the yeast with the milk, a little flour and let the mixture rise for 20 minutes in a warm place. Mix the rest of the flour with the salt in a nice large bowl and form a hollow in the centre. Stir in the sugar, egg and yeast mixture. Knead for approx. 5 minutes until an elastic mass is obtained. Cover it and let it rise at room temperature for approx. 60 minutes, until it doubles in volume.

Meanwhile, cut the pumpkin into approx. 3 cm and boil them in a little water for approx. 15 minutes. Drain the water, blend the pumpkin and let it cool. Mix the cinnamon with the sugar and add half of it to the pumpkin puree.

Butter the moulds. Roll out the dough into a rectangular sheet of approx. 0.5 cm thick. Spread the pumpkin puree over the pasta, leaving the edge of the pasta free.

Roll the dough on the longer side and cut into slices of approx. 3 cm thick. Place them in the moulds and let them rise again for approx. 60 minutes. Preheat the oven to 180 ° C.

Cook the swivels in the centre of the oven for approx. 20 minutes. Remove the sweets from the oven and remove them from the moulds by turning them over. Brush them still hot with the quince jelly and sprinkle with the remaining cinnamon sugar.

Useful tips

Hokkaido pumpkin (also called Knirps) can be cooked with the peel, for this recipe, however, it is better to peel the Butternut.