Ingredients
For 12 pieces
- 150 g cooked squash cut into small cubes
- 80 g pecans
For the brioche
- 410 g of t45 flour + a little for the work surface
- 14 g of fresh baker’s yeast
- 60 g of vergeoise
- 65 g soft butter + a little to grease the mold
- 50 g of coconut milk
- 220 g squash puree
- 1/2 teaspoon(s) of salt
For the cinnamon cream
- 80 g soft semi-salted butter
- 150 g of vergeoise
- 4 teaspoon(s) of cinnamon
For the cream cheese frosting
- 120 g of fresh St Môret type cheese
- 45 g of soft butter
- 55 g of icing sugar
Preparation
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Prepare the brioche: in the mixer bowl, pour the crumbled yeast, flour and sugar. Add the butter, coconut milk, squash puree and salt. Knead for ten minutes. Cover the dough with a cloth and leave to rest for at least 1 hour 30 minutes. Punch down the dough with your fist, then, on a floured work surface, roll it out to form a rectangle measuring 30 x 50 cm.
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Prepare the cinnamon cream: in a salad bowl, mix the soft butter with the sugar and cinnamon. Spread it over the rectangle. Harmoniously arrange the squash cubes and three-quarters of the crushed pecans. Then roll the widest part to form a long sausage. Cut it into 4, then cut each piece into 3.
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Grease a baking tray. Lay your rolls flat, without tightening them too much.
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Add the remaining pecans.
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Leave to grow again for 30 min.
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Preheat the oven to 180°C (th. 6).
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Bake the cinnamon rolls for 30 min.
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Prepare the icing by mixing the different elements. Spread it on the warm cinnamon rolls and let cool so that it sets.