Pumpkin Cinnamon Rolls

The recipe for Pumpkin Cinnamon Rolls is very simple. Cut the pumpkin into small pieces and bake in the oven at 200 degrees for 20-25 minutes. Then prepare puree from the baked pumpkin.

Add butter to the still warm pumpkin puree and stir until the butter melts completely and combines with the pumpkin puree. Combine flour with cinnamon, turmeric, salt, sugar and dry yeast.

Pour flour onto the table, make a well and place pumpkin puree and egg in it. Gradually stirring to knead the dough. Place the prepared dough in a bowl, cover with film and place in a warm place for 1 hour. The dough should double in size.

While the dough is rising, you can start making the filling. In a small bowl, melt the butter and brown sugar. When the butter is melted, remove from the heat and stir in the ground cinnamon.

Roll out the risen dough into a layer with sides 40x30 cm. Distribute the filling evenly over the entire surface of the dough and roll it up. Roll from the larger side. Cut the roll into 10-12 equal parts. Place the prepared buns in a baking dish, pre-greased with butter. Cover the buns and leave in a warm place for another 30 minutes, and then bake in an oven preheated to 180°C (355°F) for 30 minutes.

While the buns are baking, prepare the glaze. Lightly beat the cream cheese with powdered sugar and orange syrup. Cover the finished buns with glaze and can be served. Warm buns are tastier.