There pumpkin cinnamon roll it is a soft, tasty, spicy and sweet brioche, all at the right point. If you like the classic cinnamon rolls as much as I do and you are a lover of the combination of pumpkin and cinnamon, you cannot miss this delight! In this case I made 1 single large brioche, to change from the classic ones cinnamon rolls, but if you prefer you can make them small;) As with all leavened products, the preparation times are a little long, but I assure you that it is definitely worth it!
How to make pumpkin cinnamon roll
First clean the pumpkin, then cook it in a preheated convection oven at 200 ° C for about 20 minutes.
When it is soft, blend it and let it cool.
Put flour, sugar, herbs (ginger, cinnamon and nutmeg) and yeast in the bowl of the mixer.
Add the pureed pumpkin pulp, egg and melted (but not hot) butter.
Start working, then also add salt and milk and knead until the dough is smooth and homogeneous.
Transfer the dough to a lightly greased bowl of seed oil, cover with cling film, then let it rise for at least 1 hour or until doubled.
Meanwhile, prepare the filling by mixing sugar, salt and cinnamon together with the softened butter.
Take the dough again, deflate it with your hands on the floured work surface, roll it out into a fairly thin rectangular sheet.
Spread the filling over it, distributing it evenly.
Cut the dough into 4 long and thin strips, roll one on itself, with the filling inside, then use the following ones as if they were extensions of the first, continuing to roll them around each other until you find a single giant swivel. .
Transfer the swivel to a lightly greased pan, cover with cling film and let it rise again for about 1 hour or until doubled.
Then bake in a convection oven, preheated to 180 ° C, for about 25 minutes.
Then remove from the oven and let it cool.
Meanwhile, prepare the glaze by mixing the cream cheese with the milk and icing sugar together in a bowl.
Your pumpkin cinnamon roll is ready, decorate it with the icing and serve immediately.