This recipe is a must-try for anyone who loves the smell of cinnamon, which often lures many from the street straight into bakeries. Even though the base is a leavened dough, less experienced bakers can still handle it. And the result, in the form of these moist and flaky rolls, will impress any visitor. However, given how delicious they are, it’s quite possible that there won’t be enough left for them and they’ll disappear from the tin in a flash.
Ingredients:
- 150 g (+20 g for dusting) plain spelt flour
- 150 g wholemeal plain spelt flour
- 150 g pumpkin puree (instructions for preparing the puree are in the preparation instructions)
- 80 ml milk
- 35 g cane sugar
- 50 g butter
- 1 teaspoon dried yeast
- a pinch of salt
Ingredients for the filling:
- 60 g butter
- 60 g cane sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground cloves
Other ingredients for garnishing:
- zero pumpkin spice syrup to taste
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Method:
Start by preparing the pumpkin puree. Cut open the pumpkin, scoop out the seeds and bake it skin side up in the oven at 180°C until soft, which will take about 40 minutes. Peel the roasted pumpkin and blend the flesh until smooth. This will create a puree which will then be used in the cinnamon rolls.
Mix the yeast and 5 g cane sugar in warm milk and allow to rise for 10 minutes . Mix the two flours with the remaining sugar, a pinch of salt, add the risen dough, room temperature butter cut into slices and pumpkin puree. Knead the dough until smooth and almost a non-stick consistency. Then cover the bowl with a tea towel and leave it to rise for an hour.
In the meantime, start preparing the filling. Mix the softened butter with the sugar, cinnamon and cloves to make a uniform mixture. Place the dough on a floured rolling pin and roll it out into a rectangle. Then spread with the buttery mixture and roll it up. Then take some thread and use it to cut the dough into rolls.
Place them in a baking tray (ours was 20×20 cm) lined with baking paper. When ready, leave on the baking sheet for another 30 minutes to rise. Then place them in a preheated oven at 180°C and bake until golden brown for about 20 minutes. Let them cool briefly, top with zero pumpkin spice syrup and serve.
Nutritional values | 1 roll (total 9 rolls) |
|---|---|
| Energy value | 269 kcal |
| Protein | 6 g |
| Carbohydrates | 34 g |
| Fats | 11 g |
| Fibre | 5 g |
If you love the combination of flaky pastry and cinnamon flavour which is perfect for breakfast or a snack, then you will love this treat.
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