Ingredients
The following ingredients have 10 Servings
- ½ cup whole milk
- 2 tablespoons unsalted butter or margarine
- ½ cup pumpkin puree
- 2 tablespoons brown sugar
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 large egg
- 2 1/4 teaspoons instant yeast
- 2 ½ cups all purpose flour
- ½ cup brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 3 tablespoons unsalted butter (melted)
- 100 grams cream cheese (room temperature)
- ¼ cup honey
- 2 tablespoons milk
- 1 cup powdered sugar (sifted)
- ⅓ cup chopped walnuts
Instruction
- To make the dough: I use my bread maker to make the dough, on the dough program where I place all dough ingredients in it and let it do the work for 1.5 hours.
- If you don't own one, then follow these steps: Melt the butter in a small sauce pan along with the milk. Take another bowl and beat pumpkin puree, brown sugar, spices and the salt using a mixer. Then add the butter/milk mixture to the bowl (but mixture shouldn't be too hot, just luke-warm) then add 1 egg and the yeast and beat. Divide the flour into 2 batches and add them gradually while beating the mixture. The dough will be very soft. Take another bowl and coat with nonstick spray and place the dough ball in it, cover with plastic wrap and let it rise in a warm place until it doubles in size (about 1 hour).
- Knead the dough ball to form a smooth ball, adding a little bit of flour so it doesn't stick to the surface, but make sure not too add too much flour as you want your dough to be soft. Roll it out into a 30cm x 50cm rectangle and make the filling.
- To make the filling, combine brown sugar with cinnamon, and spices. Brush the melted butter into the dough then sprinkle with the sugar/spices mixture.
- Roll it up rightly then using a sharp knife cut into 12 pieces. Arrange the rolls in a pan that is layered with parchment paper or lightly spray with nonstick spray. Allow them to rise for about half in hour in a warm place, then bake for 20-25 minutes on 180c.
