This is one of the most flavourful fall baking recipes of the season. These cinnamon rolls are made with a delicious brioche dough and filled with caramelized pumpkin and pecans. This recipe can be prepared the day before and baked in the morning. Nothing is better than a house filled with a sugary cinnamon smell.
560gflourvery fine white flour, perfect for cakes and pastries. Some extra flour for rolling
1/2tsp saltvery fine
20gfresh yeastor 8g dry active yeast
1 eggfor egg wash
Pumkin pecan filling
450hokkaido pumpkinpeeled, cored and cut into small cubes
1 1/2tspground cinnamon
orange vanilla cream cheese frosting
200gcream cheese plain
100gsugarvery fine sugar
Brioche Dough Recipe
First dissolve the sugar into the warm milk. Milk should have about 36C° or 97F°.Add the fresh or dry yeast, cover loosely with plastic wrap and let it stand for about 10 minutes or until foam and bubbles are buildingIn a medium mixing bowls sift the flour and the salt and incorporate the cold butter with a pastry cutter until everything is very fine in size.Add the eggs and -the yeast mixture and mix with the hook attached on medium speed until not sticky any longer. That's about 10-15 minutes.When the dough is not sticky any longer put it into an oiled bowl and cover it with plastic wrap. Let it rest at a warm place until the dough is doubled in size.That will be about 60-90 minutes depending on how warm the resting place is.When the dough is doubled in size put it onto your floured working surface and deflate the dough trough slapping it onto the surface 3-6 times.Preheat your oven to 180C° or 360F°Prepare a loaf pan with butter and flour it out.
Shape the dough loosely into a rectangular and roll it out. The longer side of the dough should be facing you.The dough should be about 1cm thick and make sure that the short side is not longer than 40cm.Spread the filling onto the dough but leave 2 cm free on one long sideStart rolling up the dough the end should be the long side where we didnt spread the filling.Cut the rolled dough into 10cm locks and put the into the buttered baking form.Put the rolls into the loaf form and let them rest another 40 minutes at a warm place loosely covered with plastic wrap or overnight in the fridge***.Coat the rolls with egg wash and sprinke them with sugar.Bake for 45 minutes or until golden brown.Let the pan cool for 10 minutes and put the glaze on top.Enjoy.***Note if you let your rolls rest in the fridge overnight the rolls need to rest another hour in the morning at a warm place to come to room temperature before baking.
Pumpkin Pecan filling
Put all the ingredients into a large pan and let it cook under occasional stirring on medium heat for about 10 minutes or until the pumpkin is tender. Blend everything and mix the chopped pecans under the batter. Let the filling cool to room temperature before you spread it onto the dough otherwise it will tear.