last week in Italy still felt really summery but now it seems like autumn has reached Germany and caught up with me. It’s nice and golden autumn weather but nevertheless quite chilly in the mornings and at night. And can I tell you a secret? I LOVE IT! It’s such an amazing feeling to cosy up inside & just get comfortable with some candles and a good book.
Traditionally autumn time also means it’s the season for soups but I just don’t quite feel like that yet. So the pumpkin soup has to wait for a wee bit longer – instead I’m turning the orange veg into cinnamon-y and sweet yeast rolls. The smell, the colour and obviously the taste is so wonderful – you have to try it!
For the dough, mix the lukewarm milk with the yeast until everything has dissolved. Now add flour, sugar, butter, egg and the pumpkin puree [just bake chunks of pumpkin in the oven at 200 ° C for 20-30 minutes and puree] to a large bowl. Stir in the yeast milk and knead for at least 5 minutes until a smooth dough forms, then cover and set aside to rise for 1-2 hours.
Place the dough on a lightly floured work surface and roll out into a rectangle (about 60x40 cm). Spread the butter on the dough, then combine the cinnamon with the sugar and spinkle evenly over the butter.
Roll up the dough from the long side and cut into 2-3 cm thick slices. Place the rolls on a baking tray, cover with a cloth and let them rise for another 30 minutes.
In the meantime, preheat the oven to 180° C and then bake the cinnmon rolls for 30-35 minutes. Allow to cool well. Then prepare a glaze of cream cheese, powdered sugar and vanilla, spread onto the cinnamon rolls and serve!