STILL NEW YORK-HUNGRY

30. Fally Cinnamon Rolls (quietscheyellow carbs)

Americans, and everyone else it concerns: PUMPKIN-season's off!

In the German supermarket of my trust Halloween and Christmas yums stand side by side in prominent position... just behind the fruit & veg section showing off like 6 variations of pumpkin to choose from.

Granted I've tried out those before ("17. Cinnamon Rolls" ), but they were a little... small-time; although quite pretty and yummy indeed.

I got the idea for this variation when there was (among other things) pumpkin left that almost trotted away on its own.

I found the recipe in a collection of fall-themed recipes from the German magazine Landidee, which revolves around country life, from food over interior design to country travel.

I was a bit worried that I'd manage only "small-time" again, but also tempted because the photo of the recipe looked so

And what can I say? They looked far more than the cinnamon rolls I ate in North America (both Canada and NY), although they were quietschegelb inside. But the pumpkin added a yummy extra taste, for sure.

Okay, they take some time because the dough must rest decently. And while you wait for the dough, you can do stuff around the house; not, though, weekly groceries as leaving the dough rest too long F–s it up (yes, Capital F).

And, dudes, is that well-invested time, not only for your home.




Serves: 16 decent ones, 1 unpretty one

Prep Time: 3+ hrs 2 hrs letting the dough rest

Degree of Difficulty: actually simple, but a bit tricky, because of the yeast dough It rose; oh, did that bugger rise!, BUT: it was way too soggy + gooey to prepare it immediately; see below.



WE NEED I scaled it down as it was a use-up recipe (original quantities in parenthesis


ROLLS

170 (250) gr / 5 (8.8) oz. Hokkaido-pumpkin
385 (575) gr / 1.6 (2.4) US cups flour spelt flour here
2/3 (1) cube = 28 (42) gr = 1 (1.5) oz. live yeast
170 (250) ml / 5.75 (8.5) US fl.oz. milk 3.5 - 3.8 % fat
85 (130) gr / 3 (4.5) oz. clarified butter
50 (75) gr / 1.75 (2 2/3) oz. sugar muscovado here
1 pck. vanilla sugar
2 eggs M-sized

70 (100) gr / 2.5 (3.5) oz. brown sugar = muscovado

1 tbsp ground cinnamon Ceylon here, as the cheaper Cassia contains too much Cumarin that can damage the liver at small doses already.

2 tbsp milk


Topping

50 gr / 1.75 oz. cream cheese UN-flavoured-reduced of anything
2 tsp milk
3 tbsp confectioner's sugar



WE DO

1. Cut the pumpkin into 1/2 in cubes and cook it with about 2 tbsp water for about 10-15 minutes, until tender. Poke it with a knife; when it sinks in it's done. Let cool. Then puree.


2. In the meantime, put the flour into a large bowl and make a mold into the middle, and crumble in the yeast. Heat 170 (250) ml / 5.75 (8.5) US fl.oz. milk with 40 (60) gr / 1.5 (2.1) oz. clarified butter in a pot until they're lukewarm – = 26°C / 79°F; otherwise, you kill the yeast –, then pour over the yeast. Gently whisk with a fork until the yeast has dissolved, and let rest for 10 minutes.

THEN:

3. Add sugar, vanilla sugar, 1 egg + pumpkin puree and knead with the kneading hooks of your KitchenAid / hand mixer (which I used) until you have a smooth dough, which you let rest for 2 hrs at a warm place, covered with a dishtowel... until it has doubled in size.




I'd do the following only AFTER prepping the dough, as it takes forever to recover it when you F-ed it up, like me = energy waste! Also I realized in hindsight, why they used molds for the rolls.


4. Preheat the oven to 170 (190)°C / 340 (375)°F fan / convention (top-/bottom-heat) and grease 2 oven-proof
molds with clarified butter. Which I, in my hubris didn't do


5. roll out the dough rectangular on a floured work surface until it's about 1 cm / 0.4 in thick. Brush it with 45 (70) gr / 1 2/3 (2.5) oz. clarified butter, sprinkle it with brown sugar + cinnamon and roll it up from the long side. Here, I've royally F-ed up. It took 20 minutes, 2-3+ extra oz. of flour and a heck of kneading until the dough was firm enough so I could finish this step.





Cut the dough roll into 16 about 3 cm / 1.2 in thick rolls, and place them closely together into the molds.

NOPE. Since I don't possess such iron molds, and didn't want to risk the integrity of my springs, I shaped them by hand and put them onto 2 baking sheets with baking paper. Took quite a bit of pinching them together enough so they kept a cinnamon-roll-shape, but they made it.




6. Whisk together 2 tbsp milk and the remaining egg, and brush the rolls with it.


7. Bake the rolls in the middle of the oven for 30-35 minutes – putting tin foil over them so they don't burn, if necessary, which it was. Remove them from the oven, and let them cool until warm to the touch.


8. While they cool, whisk together cream cheese, milk + confectioner's sugar until viscous – mine was unfortunately liquid – then pour it over, and spread it across the rolls with a brush.



Guten Hunger!