Pumpkin-cinnamon rolls
4 servings
40 minutes
Pumpkin-cinnamon rolls are a cozy blend of autumn aromas and tender texture. This recipe draws inspiration from traditional American cinnamon buns but adds an unusual pumpkin twist. The sweet pumpkin scent is complemented by the slight tartness of dried cranberries and the nutty tenderness of flax seeds. Baked to a golden crust, these rolls are soaked in a velvety orange-pumpkin sauce that gives them exquisite sweetness and softness. They are perfect for cozy family breakfasts, autumn gatherings with friends, or simply to treat yourself to something warm and fragrant. The taste of this dessert is a harmony of warm spices and fruity freshness, providing a sense of coziness and comfort.
1
Roll the dough very thinly into a rectangle shape.
2
Grease one side of the dough with pumpkin oil (about 1/4 cup) and apple sauce, then evenly spread dried cranberries and flax seeds on it.
- Pumpkin seed oil: 0.3 glass
- Apple sauce: 30 ml
- Dried cranberries: 65 g
- Flax seeds (linseed): 2 teaspoons
3
Roll the dough into a stick-thick roll.
4
Cut the roll into 12 equal pieces.
5
Place the rolls in a round baking dish and put in the oven for about 20 minutes.
6
Bake at 200 degrees.
7
Mix powdered sugar, 2 tablespoons of pumpkin oil, and orange juice for the sauce.
- Icing sugar: 0.8 glass
- Pumpkin seed oil: 0.3 glass
- Orange juice: 5 tablespoon
8
Pour sauce over the ready rolls and let them sit for a few minutes to soak.
9
Serve warm, sprinkled with cinnamon beforehand.
- Ground cinnamon: pinch