Cinnamon Brioche Rolls with Pecan-Pumpkin Filling

cinnamon brioche rolls in a baking sheet with autumnally decoration

Cinnamon Brioche Rolls with Pecan-Pumpkin Filling

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.

Prep Time20 mins

Cook Time45 mins

Resting time2 hrs

Course: Bread, Breakfast, brunch

Cuisine: American, French

Keyword: breakfast, breakfast recipes, brioche, brioche dough recipes, brioche teig, brunch, cinnamon, fall baking recipes, hefeteig rezept, kürbis rezepte, pecan filling, pumkin recipes, pumpkin desserts, pumpkin rolls, yeast dough recipes, zimtschnecken

Servings:

Calories: 836kcal

Author: Nina

Equipment

stand mixer
rectangular baking pan about 25cmx35cm

Ingredients

560 g flour very fine white flour, perfect for cakes and pastries. Some extra flour for rolling
1/2 tsp salt very fine
80 g sugar
150 ml milk warm
20 g fresh yeast or 8g dry active yeast
3 eggs large
60 g butter room temperature
1 egg for egg wash
2 tbsp sugar

Pumkin pecan filling

450 hokkaido pumpkin peeled, cored and cut into small cubes
150 g brown sugar
40 g butter
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp allspices

orange vanilla cream cheese frosting

200 g cream cheese plain
1 orange juice
100 g sugar very fine sugar
1 tsp vanilla extract

Instructions

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 building
In 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 side
Start 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.

Nutrition