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Pumpkin cinnamon rolls

Prep time: 25 minCook time: 25–30 minChilling time: Rising: 1 h 45 min – 2 h 30 minServings: 12 rolls
Thermomix TM6
Pumpkin cinnamon rolls
Imagine ilustrativă generată cu AI.

Classic method

Ingredients

  • 405 g white flour, ideally bread flour
  • 150 g pumpkin purée, thick and cooled
  • 85 g whole milk, lukewarm
  • 115 g soft butter, for the dough
  • 40 g sugar
  • 8 g instant dried yeast
  • 2 g cinnamon, 0.5 g ground ginger and 0.5 g nutmeg, for the dough
  • ½ tsp salt
  • 100 g brown sugar
  • 75 g melted butter, for the filling
  • 9 g cinnamon, 2 g ground ginger and 1 g nutmeg, for the filling
  • ½ tsp vanilla extract (optional)
  • 50 g chopped pecans (optional)
  • 120 g plain cream cheese, at room temperature
  • 40 g soft butter, for the icing
  • 120 g icing sugar

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How to make it

  1. Cut the pumpkin into 3–4 cm cubes. Spread them in a single layer on baking paper.
  2. Roast at 190°C (conventional, no fan) for about 40–50 min, or until a fork goes into the pieces very easily.
  3. Let the pumpkin cool, then purée it until smooth with a blender or by pressing it through a sieve.
  4. If the purée releases water, put it in a fine sieve and let it drain until thick. Let it cool completely before adding it to the dough.

Use plain, thick, completely cooled pumpkin purée, without sugar or spices. Weigh the 150 g after roasting, puréeing and any draining. See also the separate recipe for roasted pumpkin purée. If you make it at home, add 40–50 min for roasting, plus cooling time, to the times for the rolls.

Steamed alternative in the TM6: put 500 g water in the mixing bowl and 500 g diced pumpkin in the Varoma; cook for about 30–35 min / Varoma / speed 1, until very tender. Pour away the water, drain the pumpkin well, then blend it in the empty, clean mixing bowl: 15 sec / speed 6. Steamed purée can be wetter than roasted purée; drain it before weighing out the 150 g.

Storage: 3–4 days in the fridge in a closed container, or up to about 3 months in the freezer, in portions. Thaw it in the fridge and pour off any liquid that separates before using.

Thermomix adaptation TM6

Same ingredients and quantities. The TM6 kneads the dough and makes the filling and the icing; the dough rises outside the appliance, and the rolls are baked in the oven.

Ingredients

  • 405 g white flour, ideally bread flour
  • 150 g pumpkin purée, thick and cooled
  • 85 g whole milk, lukewarm
  • 115 g soft butter, for the dough
  • 40 g sugar
  • 8 g instant dried yeast
  • 2 g cinnamon, 0.5 g ground ginger and 0.5 g nutmeg, for the dough
  • ½ tsp salt
  • 100 g brown sugar
  • 75 g melted butter, for the filling
  • 9 g cinnamon, 2 g ground ginger and 1 g nutmeg, for the filling
  • ½ tsp vanilla extract (optional)
  • 50 g chopped pecans (optional)
  • 120 g plain cream cheese, at room temperature
  • 40 g soft butter, for the icing
  • 120 g icing sugar

How to make it

  1. Place the milk, instant yeast and sugar in the mixing bowl: 2 min / 37°C / speed 2.
  2. Add the flour, pumpkin purée, the 115 g soft butter, the spices for the dough and the salt: 20 sec / speed 4, then 5 min / Knead mode. Check the texture; the dough should be soft and elastic.
  3. Transfer the dough to a bowl, cover it and let it rise for 60–90 minutes, until doubled in size.
  4. Put the 75 g butter for the filling in the clean mixing bowl: 2 min / 50°C / speed 2. Add the brown sugar, spices and vanilla: 15 sec / speed 3.
  5. Roll the dough out to about 30 × 45 cm. Spread it with the filling, sprinkle over the pecans, roll it up and cut it into 12 rolls. Arrange them in the 28 × 18 cm tin and leave them for a second rise of 45–60 minutes.
  6. Bake in the oven at 180°C (conventional, no fan) for about 25–30 minutes. Let them cool slightly.
  7. Put the cream cheese, the 40 g butter for the icing and the icing sugar in the washed and dried mixing bowl: 20 sec / speed 3. If needed, scrape the icing down from the sides and mix for another 5–10 sec / speed 3. Spread the icing over the warm rolls.

Estimated nutritional values*

Per serving: Per roll, for 12 rolls, with icing and 50 g pecans in total.

Energy
approx. 416 kcal
Protein
approx. 5 g
Carbohydrates
approx. 50 g
Fat
approx. 22 g

Estimate calculated for white flour, whole milk, 82% fat butter, plain cream cheese, the full amount of icing and 50 g pecans. Values differ depending on the products used and the size of the rolls; they are not measured values.

Frequently asked questions

Can I use ordinary butter and milk?

Yes. This version uses whole milk, butter and ordinary cream cheese in the same quantities as the plant-based version in the source.

How do I prepare the rolls the evening before?

You can knead the dough, then cover it well and leave it in the fridge overnight. The next day, let it warm up enough to roll out, then carry on with shaping and the second rise.

Can I use less sugar in the icing?

Yes. For a less sweet icing, you can start with 80 g icing sugar and adjust to taste; the basic amount in the recipe is 120 g.

What do I do if the dough is sticky?

Knead it long enough before you add any flour. The pumpkin purée naturally makes it softer. If it is still very sticky after kneading, add more flour one tablespoon at a time.

Source: Adapted with dairy from the recipe Vegan Pumpkin Cinnamon Rolls – Anthea, Rainbow Nourishments. The plant-based ingredients were replaced with ordinary whole milk, butter and cream cheese; t

Part of: Autumn recipes

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