Pumpkin Cinnamon Snail Rolls

Name: Pumpkin Cinnamon Snail Rolls
Ingredients: 500 g flour (approximately); 200 g pumpkin purée (≈ 300 g pumpkin); 150 g milk; 100 g sugar; 50 g butter; 2 tsp dry yeast (≈7 g); 1 egg; 0.5 tsp salt; zest of half an orange; 120 g sugar; 60 g butter; 2 tsp cinnamon; 1 egg + 1 tbsp water

Beautiful and delicious snail-shaped rolls with an incredible cinnamon aroma! The dough contains pumpkin purée, but since the rolls also include orange zest and cinnamon, the finished rolls have no pumpkin flavor at all! This is great news for those who don't enjoy the taste of pumpkin — like me )) The dough comes together quite easily; you just need to mix it and let it rise once. This recipe made 24 rolls for me.

Ingredients:

Dough:
500 g flour (approximately)
200 g pumpkin purée (≈ 300 g pumpkin)
150 g milk
100 g sugar
50 g butter
2 tsp dry yeast (≈7 g)
1 egg
0.5 tsp salt
zest of half an orange
Filling:
120 g sugar
60 g butter
2 tsp cinnamon
For the top:
1 egg + 1 tbsp water

How to cook pumpkin cinnamon snail rolls

Peel the pumpkin and cut it into large chunks. Microwave until completely soft, about 5–7 minutes (if any liquid is released, drain it off). If you don't have a microwave, you can roast it in the oven instead. Or place it in a saucepan with a small amount of water, simmer until completely soft, then drain in a colander until all the liquid has run off. I use the microwave — it's the quickest and easiest method. Blend the pumpkin into a smooth purée using a blender, then let it cool completely. From 300 g of peeled pumpkin I got 200 g of finished purée.

Mix 400 g of flour (not all of it at once) with the yeast. I used instant dry yeast, which should be added directly to the flour. If you're using regular active dry yeast, activate it according to the package instructions.

In a separate bowl, mix together all the remaining ingredients except the butter. Add to the flour and mix into a dough. Add the softened butter and knead until fully incorporated and the dough is smooth.

Gradually add the remaining flour and continue kneading the dough.

Place the dough in a bowl and set it in a warm spot for 1 to 1.5 hours, or until it has doubled or tripled in size. Here's how I create a warm spot: I place the dough in the oven, turn the heat on for just 2 minutes, then turn it off immediately. You can also set it near a radiator, or place the bowl inside a larger bowl of warm water, etc.

Turn the risen dough out onto the table, dusting with flour as needed. If the dough is too sticky and soft, add a bit more flour. The amount of flour in a recipe is always approximate! Divide the dough into two portions. Roll out the first portion into a large sheet, about 30x40 cm, using your fingers to straighten the edges into an even rectangle.

For the filling — mix the sugar with the cinnamon, and melt the butter. Brush the dough sheet with half the melted butter and sprinkle with half the cinnamon sugar.

Roll up into a tight log.

Score the log with a knife to mark the portions.

Then use a piece of thread to cut the log into individual rolls. Slide the thread underneath, cross the ends over the top, and pull. Repeat the same process with the second half of the dough.

Transfer the rolls to a baking sheet lined with parchment paper. Flatten them slightly with the palm of your hand if desired. Brush with the beaten egg.

Place the baking sheet in an oven preheated to 200°C and bake for about 10–20 minutes, or until golden brown. If some of the cinnamon sugar leaks out, don't worry — it won't ruin the rolls.

Enjoy them warm or at room temperature — they're delicious either way, it's all a matter of taste! These pumpkin cinnamon snail rolls are soft, fragrant, and absolutely delicious!