I may have gone overboard with Halloween this year. I put up decorations weeks ago, spent an average person’s monthly salary on candy (that I’m mostly gonna eat by myself) and now I’ve carved four huge jack-o-lanterns.
That means I am currently enjoying an abundance of pumpkin. That means my Halloween brunch also gets a good dose of the orange stuff, in the form of these delicious cinnamon rolls, enriched with sweet pumpkin and nutty pecans. It’s a perfect treat for those moments when you want to take a break from all that candy!
1 cup warm milk
1 tablespoon dry active yeast
¼ cup sugar
100g (1 stick) melted butter
1 cup pureed pumpkin
approx. 5 cups flour
a pinch of cardamom, cinnamon, ginger and clove
for the filling:
50g (half a stick) melted butter
2 tablespoons pumpkin puree
a load of brown sugar and cinnamon
crushed pecan nuts
for the frosting:
1,5 cups powdered sugar
2 tablespoons each: milk, water and maple syrup
Start by mixing the yeast into the warm milk. Let it rest for a few minutes, until it begins to gently bubble. Add sugar, melted butter and the egg. Fold pumpkin puree and the spice mix into the dough. Add the flour in small doses, mixing with a ladle at first and finally kneading the dough by hand. Cover and let rise for an hour.
Roll the dough into a thin rectangle on a lightly floured surface. Prepare the filling by mixing the melted butter and pumpkin puree and spreading it on the dough. Sprinkle generous doses of sugar and cinnamon all over the thing and finish with a few handfuls of crushed pecans.
Roll tightly into a long stick and cut into 1 inch thick pieces. Set the rolls into a buttered cake pan or and let rise while the oven heats to 180°C / 350°F. Bake for 20 minutes, until the rolls begin to brown on top.
Mix the frosting together and pour on the rolls hot from the oven. Enjoy warm!