Pumpkin Cinnamon Rolls

Recipe:

Prepare the dough. Pour the milk into the bowl of the mixer and add the yeast. Let sit for 3-5 minutes and stir. If using fresh yeast, dissolve it the traditional way. Add sugar, salt, and pumpkin puree and beat until smooth.

Gradually add the flour and knead with a dough hook (or with your hands on the table if you don’t have a stand mixer) until you have a soft, non-sticky dough. In the second half of the kneading, without stopping the mixer, gradually add the softened butter. Form the dough into a ball.

Cover the bowl with the dough and leave to rise in a warm place. Depending on the room temperature, this will take 1-2 hours. During this time, the dough should double in volume.

Without kneading the dough, place it on a table greased with vegetable oil. Carefully stretch it into a rectangle, pressing it gently.

Brush the surface of the dough with melted butter. Sprinkle with a mixture of sugar and cinnamon.

Working from the wide side, roll the dough into a log.

Cut the log crosswise and place the rolls on a baking sheet.

Let the rolls rise for about 15 minutes until they have doubled in volume. Brush with a mixture of egg yolk and milk and place in an oven preheated to 180 °C. Bake until done and golden brown, about 20 minutes.

Allow to cool on a wire rack and serve.

Bon appétit!