Pumpkin Cinnamon Rolls by @busezeynep

55 min

6 servings

πŸ₯›

95 ml

Milk

πŸŽƒ

50 g

Pumpkin puree

🍞

5 g

Dry yeast

πŸ₯š

1

Egg

🍬

50 g

Sugar

🌾

300 g

Flour

πŸ§‚

3 g

Salt

🧈

100 g

Butter

🍬

Brown sugar

πŸͺ΅

Cinnamon

πŸ₯£

100 g

Labneh

🍬

50 g

Powdered sugar

  1. Mix
    • Milk
    • Dry yeast
    • Egg

    Mix the lukewarm milk, dry yeast, egg, sugar and pumpkin puree.

  2. Add
    • Flour
    • Salt

    Add the flour and salt and start kneading.

  3. Add
    • Butter

    Add the butter and knead until you get a soft, smooth dough.

  4. Rise

    Cover and let the dough rise until doubled in size.

  5. Roll

    Roll out the risen dough into a rectangle.

  6. Spread
    • Butter

    Spread the room temperature butter over the dough.

  7. Mix
    • Brown sugar
    • Cinnamon

    Mix the brown sugar and cinnamon and sprinkle over the dough.

  8. Cut

    Cut the dough into 6 equal strips.

  9. Roll

    Roll each strip up and place it in a baking dish.

  10. Proof

    Cover and let the rolls proof in the pan for 20-30 minutes.

  11. Brush
    • Milk

    Brush a little milk over the rolls before baking.

  12. Bake

    Bake in a preheated 180Β°C oven for about 20-25 minutes, until lightly golden on top.

  13. Whisk
    • Labneh
    • Powdered sugar

    Whisk the labneh and powdered sugar until you get a smooth cream.

  14. Spread

    Spread the cream over the rolls once they have cooled slightly.

Pumpkin Cinnamon Rolls by @busezeynep

55 min

6 servings

πŸ₯›

95 ml

Milk

πŸŽƒ

50 g

Pumpkin puree

🍞

5 g

Dry yeast

πŸ₯š

1

Egg

🍬

50 g

Sugar

🌾

300 g

Flour

πŸ§‚

3 g

Salt

🧈

100 g

Butter

🍬

Brown sugar

πŸͺ΅

Cinnamon

πŸ₯£

100 g

Labneh

🍬

50 g

Powdered sugar

Preparation Steps

  1. Step 1/14

    Mix the lukewarm milk, dry yeast, egg, sugar and pumpkin puree.

    πŸ₯›Milk
    🍞Dry yeast
    πŸ₯šEgg
    🍬Sugar
    πŸŽƒPumpkin puree
    πŸ₯£Mixing bowl

  2. Step 2/14

    Add the flour and salt and start kneading.

    🌾Flour
    πŸ§‚Salt
    πŸ₯£Mixing bowl

  3. Step 3/14

    Add the butter and knead until you get a soft, smooth dough.

    🧈Butter
    πŸ₯£Mixing bowl

  4. Step 4/14

    Cover and let the dough rise until doubled in size.

    🧻Plastic wrap or cloth
    πŸ₯£Mixing bowl

  5. Step 5/14

    Roll out the risen dough into a rectangle.

    πŸ₯–Rolling pin

  6. Step 6/14

    Spread the room temperature butter over the dough.

    🧈Butter

  7. Step 7/14

    Mix the brown sugar and cinnamon and sprinkle over the dough.

    🍬Brown sugar
    πŸͺ΅Cinnamon
    πŸ₯£Mixing bowl

  8. Step 8/14

    Cut the dough into 6 equal strips.

    πŸ”ͺKnife

  9. Step 9/14

    Roll each strip up and place it in a baking dish.

    🍳Baking dish

  10. Step 10/14

    Cover and let the rolls proof in the pan for 20-30 minutes.

    🧻Plastic wrap or cloth
    🍳Baking dish

  11. Step 11/14

    Brush a little milk over the rolls before baking.

    πŸ₯›Milk
    πŸ–ŒοΈPastry brush

  12. Step 12/14

    Bake in a preheated 180Β°C oven for about 20-25 minutes, until lightly golden on top.

    🍳Baking dish

  13. Step 13/14

    Whisk the labneh and powdered sugar until you get a smooth cream.

    πŸ₯£Labneh
    🍬Powdered sugar
    πŸ₯„Whisk
    πŸ₯£Mixing bowl

  14. Step 14/14

    Spread the cream over the rolls once they have cooled slightly.

Composition

Ingredients

Types

Dairy, Vegetables, Baking, Eggs, Sweeteners, Grains, Spices

Ingredients

Milk, Pumpkin puree, Dry yeast, Egg, Sugar, Flour, Salt, Butter, Brown sugar, Cinnamon, Labneh, Powdered sugar

Notes

Milk (lukewarm, for the dough, or cream, brushed on top before baking, amount not given), Pumpkin puree (thick, for the dough), Egg (room temperature), Sugar (for the dough), Flour (add gradually, controlled amount), Salt (for the dough), Butter (room temperature, for the dough), Brown sugar (for the filling, amount not given), Cinnamon (for the filling, amount not given), Labneh (for the topping cream)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, soy-free, Vegetarian

Calories

310 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Fat: 12g, Fiber: 1.5g, Sugars: 18g

Nutritional Information

Minerals

Sodium: 230mg, Calcium: 60mg, Potassium: 120mg, Iron: 1mg

Vitamins

Vitamin A: 1800IU, Vitamin B2 (Riboflavin): 0.15mg, Vitamin B12: 0.2Β΅g

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

Mixing bowl, Whisk, Rolling pin, Knife, Pastry brush, Baking dish, Plastic wrap or cloth

Appliances

Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

LΓ–SEV Turuncu FarkΔ±ndalΔ±k (Leukemic Children's Week), Halloween, Autumn

Origin

Source

Platform

instagram

Original Creator

@busezeynep

Origin

Cuisine

Turkish, American

Geographic

Turkey, Marmara

Various

Aspect

Texture

Soft, Fluffy, Sticky, Creamy

Flavors

Sweet, Spiced, Cinnamon, Pumpkin, Buttery, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (covered, due to dairy-based glaze), fridge : 3-4 days (airtight container), freezer : 1 month (unglazed rolls, wrapped tightly)