Pumpkin buns with cinnamon
Description
If you want to prepare buns for breakfast, knead the dough in advance the night before and let it rise (step 1). The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Mix flour, yeast, sugar, and salt in a large bowl. In a large measuring cup, lightly beat the eggs with a whisk, then add pumpkin puree and oil. Make a well in the center of the flour mixture and pour in the egg mixture. Stir to combine. Turn the dough out onto a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. You may need a little extra flour or water—the dough should be soft but not sticky. Cover the dough and let it rise in a warm place until doubled in volume.
- 2
Step 2
2. Mix the filling ingredients in a small bowl. Grease a 22x32 cm baking pan with butter. Once the dough has doubled in volume, place it on a lightly floured work surface. Roll the dough out with a rolling pin into a 30x40 cm rectangle. Evenly spread the filling over the dough, leaving a 1 cm border around the edges. Roll the dough into a log, starting from the long side. Using dental floss or a serrated knife, cut the log into 12 equal pieces. Place the rolls cut-side up in the prepared baking pan. Cover with plastic wrap and set in a warm, draft-free place until the dough doubles in volume, about 1½ to 2 hours.
- 3
Step 3
3. Preheat the oven to 175 degrees. Bake the buns until golden brown, until a thermometer inserted into the center registers 85–87 degrees, for 25 to 30 minutes. Let cool for 10 minutes. Whisk together all the glaze ingredients. Drizzle the glaze over the buns and serve.