Pumpkin Cinnamon Raisin Rolls

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Pillowy soft and pleasantly sweet, these light and tender pumpkin spelt rolls are filled with cinnamon sugar and raisins and glazed with a simple but very tasty vanilla icing. If you want to make them ahead, cover the baking pan with assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next morning for a wonderful breakfast and the leftover would be fantastic as an afternoon snack.

Dough	Filling&Icing
120 g Pumpkin purée, homemade or canned 90 ml Whole milk 30 g Unsalted butter 30 g Brown sugar 1/4 tsp Sea salt 1/2 tsp Vanilla extract 1 Large egg 7 g Active dry yeast 370 g White spelt flour	80 g Brown sugar 1 tbsp Cinnamon powder 1/2 tsp Ground ginger, optional 60 g Salted butter, softened to room-temperature 150 g Raisins 80 g Powdered sugar 1 tbsp Freshly squeezed orange juice

1. In a medium saucepan, whisk pumpkin purée, milk, butter, coconut sugar and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch.
2. In the bowl of your stand mixer fitted with a dough hook, add in pumpkin mixture, egg and yeast until combined. Add in spelt flour and stir on low speed for 5 minutes until the dough comes together. Increase the speed and knead for 2-3 more minutes until the dough is pull away from the sides of the bowl.
3. Turn out the dough on a work surface and shape into a ball. Grease the inside of the bowl with a small amout of butter or oil, then return the dough back to the bowl and rotate the ball of dough, so that it is completely covered with oil. This will prevent the dough from sticking to the bowl as it rises.
4. Cover the bowl with a clean kitchen towel or with a piece of plastic wrap and put the bowl in a warm, draft-free area of your kitchen. Let it sit until it has doubled in volume, about 1 hour.
5. Remove the kitchen towel and punch down the dough. Take the dough out and put it on a floured surface, cover with the kitchen towel, and let rest for about 10 minutes.
6. Line a 26-cm/10-inch springform pan with a piece of baking paper or simply grease the pan with butter. Combine coconut sugar, cinnamon and ginger if using, in a small bowl and set aside.
7. Roll the dough out on a lightly floured surface into approximately a 10×14 inch/26x 35 cm rectangle. Brush the softened butter over the entire surface of the dough. Sprinkle the coconut sugar mixture evenly over the surface of the dough. Scatter the raisins on top of the sugar mixture.
8. With the long end toward you, roll the dough up evenly into a log. With the seam side down, use a sharp knife to cut the log into 8 pieces. Place them into the prepared pan. Cover the rolls with a clean towel and let rise for 30 minutes to one hour.
9. Once the cinnamon rolls have risen, preheat the oven to 190C/375F. Bake for 25 minutes in the middle of the hot oven until lightly browned on top.
10. Stir together the powdered sugar and orange juice until smooth. Drizzle the icing over the rolls. Serve warm or at room temperature.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

same dough, but with date filling

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

After a challanging year of OX, here we are in the Year of the Tiger. I would like to wish you to be as brave and powerful as a tiger. I hope you find health, achievement, laughter, but also love, wisdom, and optimism. Have a safe and fun Chinese New Year!

Xin Nian Kuai Le, Gong Xi Fa Chai!