Today’s recipe is for pumpkin giant roll. In the past I already published a recipe for cinnamon rolls, now I originally wanted to bake some with a walnut filling. But then I saw the recipe of pumpkin rolls at Sabina from Starlight in the Kitchen and I had to try it out. At least I wanted to try out the filling, although I changed it a bit. And on Jenny’s blog Zimt, Zucker und Liebe I have seen a recipe of a giant roll. So I decided to bake a pumpkin giant roll instead of normal-sized pumpkin rolls. Although I already had a very good batter recipe, I decided to try another one. The winner was the recipe from the book "Swedish culinary classics" - a gift from my friend Iulia. Now you know the story of this recipe. It is a simple recipe, but you have to schedule about 3 hours for it (including rest and baking time).
You need*:
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For the dough:
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For the filling:
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35 g fresh yeast
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300 g pumpkin
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300 ml milk
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1 pear
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120 g butter
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2 tbsp honey
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750 g wheat flour
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1 tsp cinnamon + extra for
sprinkle
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100 g sugar
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1 egg
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1 tsp salt
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1 tsp ground cardamom
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+
icing sugar
milk
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From the amounts you get 24 normal-sized or 2 giant rolls.
This is how we proceed:
For the dough crumble the yeast in a bowl and stir in 3 tbsp of milk. In a large pan melt the butter and pour the milk on it and heat for 2 minutes over low flame. Remove from the stove. Add the rest of the ingredients (also the yeast) and knead the dough for 10 minutes until you have smooth dough. Here you need muscle power, but if I did it you can do it too.
Let the dough rise while covered for 30 minutes. After 30 minutes will the dough look like this.
Meanwhile, we prepare the filling. First peel and slice pumpkin. Then peel the pear and cut into wedges. Spread on a baking tin covered with baking paper and bake in the preheated oven at 180° C for 30 minutes. After half of the time turn pumpkin and pear slices around.
Puree pumpkin, pear, cinnamon and honey. Let it cool.
Knead the dough on a floury surface and divide into three parts.
Roll out the dough so you get a thin, rectangular surface. Spread with the pumpkin puree. Sprinkle with some cinnamon. Cut into equally thick strips. The pizza cutter is perfect for this.
Roll up the first strip. Place on a tin covered with baking paper. Coil the remaining strips around the center roll, starting each strip at the end of the previous one until you get the desired size. Let rise under a towel for another 60 minutes.
Preheat oven to 220°C. Bake for 12-15 minutes. If you decided to make the normal-sized pumpkin rolls, then let these only for 5-6 minutes in the oven. Remove from oven and allow to cool.
For the glaze mix icing sugar and milk and brush the rolls with it.
I recommend to you with all my heart this pumpkin rolls... they are really, really tasty.
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