Pumpkin and Pecan Cinnamon Rolls

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

  1. 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.

  2. 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.

  3. Grease a baking tray. Lay your rolls flat, without tightening them too much.

  4. Add the remaining pecans.

  5. Leave to grow again for 30 min.

  6. Preheat the oven to 180°C (th. 6).

  7. Bake the cinnamon rolls for 30 min.

  8. Prepare the icing by mixing the different elements. Spread it on the warm cinnamon rolls and let cool so that it sets.

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