2020-08-13 / test@t

Pumpkin cinnabons

Long evenings and autumn mood dispose to culinary creativity in a cozy home environment. In autumn, there is a huge abundance of vegetables and fruits. Try the aromatic and delicious cinnabons with the queen of autumn pumpkin.

Pumpkin cinnabons
  • milk 80 ml
  • butter (60g for dough, 100g for filling) 160 g
  • grated pumpkin 100 g
  • cane sugar (60g in dough, 100g in filling) 160 g
  • nutmeg 1/2 tsp
  • ground ginger 1/2 tsp
  • fast-acting dry yeast 2 tsp
  • salt 1/2 tsp
  • semolina 50 g
  • wheat flour 280 g
  • 1/2 tablespoon cinnamon
  • pumpkin juice 3 tbsp
  • icing sugar (for icing)


Step 1
In a bowl, mix warm milk with melted butter, add spices, salt and sugar, add grated pumpkin, egg, stir.
Step 2
In another bowl combine flour, semolina, yeast. Combine dry mass with egg-butter, knead the dough. Cover the dough with a towel and leave in a warm place for 1 hour.
Step 3
Our dough came up. For the filling, combine the cane sugar and cinnamon in another bowl.
Step 4
Roll out the matched dough into a layer about 20 x 30 cm in size. Brush with softened butter, sprinkle with a mixture of cinnamon and sugar. Roll the dough into a tight roll, put on baking paper, put in the freezer for 30 minutes.
Step 5
Remove the dough from the freezer, cut into 2-2.5 cm wide pieces. Place on a baking sheet lined with baking paper. Allow to come up in a warm place for 30 minutes. Bake in an oven preheated to 180 degrees for 25-30 minutes.
Step 6
For the glaze, combine the pumpkin puree with powdered sugar to the desired consistency. Pour the pumpkin glaze over the cinnabons.
Step 7
Enjoy your meal!
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