Pumpkin cinnamon rolls with chocolate drops: Italian style


Do you like pumpkin? I also love it in mid-December, it never fails at my house, I make many recipes, both sweet and savory. Pumpkin is one of the most versatile vegetables in cooking, so it goes great with everything. It is also perfect for this recipe that I propose today, PUMPKIN AND CINNAMON ROLLS WITH CHOCOLATE DROPS, soft and tasty pastries even the day after. You must know that this recipe is the third time that I prepare them, but I have never managed to publish it on the blog, because as soon as I take them out of the oven, my family members rush to me, leaving me empty-handed.
without being able to take a picture, and therefore without being able to write a few lines for you readers.
But yesterday I was smart enough to stay home alone, I prepared the dough, and once risen, formed the turnovers and baked I was finally able to take some quick shots, burning my hands completely!
So I just have to leave you with the recipe that I’m sure you will love!

Pumpkin cinnamon rolls with chocolate drops
  • DifficultyEasy
  • CostCheap
  • Preparation time2 Hours
  • Cooking time25 Minutes
  • Serving8
  • Cooking methodOven
  • CuisineItalian

Ingredients

460 g flour 1
130 g sugar
20 g beer yeast in tablets
130 g pumpkin
1 egg
60 ml seed oil
70 ml milk
30 g unsalted butter
2 teaspoons cinnamon powder
Some chocolate drops

For brushing

1 egg
2 tablespoons milk
Some sugar

Pumpkin cinnamon rolls with chocolate drops fluffy leavened brioche that’s also delicious the next day.

Steps

1-Insert the flour into a large bowl along with the crumbled beer yeast.
Add the sugar and the mashed pumpkin (the weight of the pumpkin without skin and seeds), start mixing with the help of a wooden spoon, or use a mixer.

2-Whisk lightly the whole egg and add it to the flour, give it a second stir.
After that start kneading with your hands adding the oil and little by little the warm milk.

3-Once you have added all the ingredients, flour the work surface and knead the dough for about 10′, adding a little flour if it is a little sticky.

4-Form a loaf and cover it with the bowl upside down, after which knead it again, make some folds, form a second loaf, and place it in the bowl closed with plastic wrap to rise for about 2 hours.

5-Stretch the risen dough and form a rectangle, melt the butter and with a brush distribute it over the entire surface.

6-Dust with plenty of cinnamon and caster sugar, then sprinkle the chocolate chips. Roll up from the widest part and form a nice big roll.

7-ith a knife cut the roll into pieces, obtaining about 14 turnovers, place them on a baking sheet covered with parchment paper. Place them a little apart from each other.

8-Cover them with plastic wrap and place them in the oven to rise for 30 minutes. In a bowl, emulsify the egg with the milk, then brush on each ring, and sprinkle with caster sugar. Bake at 180 degrees for 10 minutes then lower to 160 degrees and bake for another 15 minutes, turn on the grill function to caramelize.. Enjoy!

Pumpkin cinnamon rolls

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