PALAZZETTI MAGAZINE

Can a dessert bring happiness? If we are talking about pumpkin cinnamon rolls, the answer is definitely yes. Close your eyes, imagine the scent of butter and cinnamon and a gentle hint of caramel. Imagine an infinitely soft brioche roll, a whirlwind of flavour and deliciousness. And then a velvety icing, fresh and tasty. Yes, we’re talking about pumpkin cinnamon rolls. The classic version of the famous Christmas treats, but with a special touch: cubes of caramelised pumpkin that are nothing short of mouth-watering.


This traditional festive cake from northern European countries, also known as ‘kanelbullar’ or ‘kanelbulle’, is usually served as a snack that goes well with coffee. In the original recipe, in addition to cinnamon and ginger, there are other spices, including cardamom and nutmeg. It is up to you whether or not to add them, depending on your taste. They are indeed very special and intense aromas, but they combine well with the other ingredients if used in small doses.

With our very quick and easy recipe – compared to the slightly more laborious traditional one – making Christmas pumpkin cinnamon rolls at home is child’s play. You can also think about making pumpkin cinnamon rolls in bulk, to give as a gift to your nearest and dearest. Or make them on the fly for a tasty Christmas snack and enjoy them with a cup of hot chocolate or steaming tea. The softness of the dough will win you over from the very first bite!

Christmas pumpkin cinnamon rolls – the recipe

INGREDIENTS (for 10 cinnamon rolls)

For the dough

  • 250 g 00 flour
  • 200 g of Manitoba flour
  • 10 g dry brewer’s yeast
  • 60 g caster sugar
  • 1 egg + 1 yolk
  • 200 ml whole milk at room temperature
  • 80 g butter at room temperature
  • 1 sachet of vanillin
  • 5 g salt

For the pumpkin and cinnamon filling

  • 200 g pumpkin pulp
  • 100 g brown sugar
  • 20 g butter
  • 2 teaspoons cinnamon powder
  • 1/2 teaspoon ginger powder

For the traditional cheese icing

  • 120 g spreadable cream cheese
  • 40 g caster sugar
  • 30 ml milk

METHOD

  1. Put the 00 flour, manitoba flour, dry brewer’s yeast and sugar in a large bowl; mix.
  2. Make a well in the centre and add the eggs and milk. Mix first with a fork and then, when the ingredients are well blended, incorporate the soft butter, a little at a time.
  3. Finally, add the salt and vanillin, kneading until a smooth dough is obtained. Cover and allow to rise until doubled in size (this should take a couple of hours approximately).
  4. In the meantime, start on the filling: cut the pumpkin pulp into small cubes, transfer them to a hot pan together with butter, sugar and a pinch of salt; cook for about 15 minutes, until the cubes are tender and slightly caramelised.
  5. Separately, mix together brown sugar, cinnamon, ginger and, when cooked, the caramelised pumpkin.
  6. Once the cinnamon roll dough has risen, shape it into a 1 cm thick rectangle with your fingertips. Coat the dough with the pumpkin and cinnamon filling and gentle roll the rectangle over on itself to form a sausage about 35 cm long.
  7. Cut out the rolls by cutting slices from the sausage with a sharp knife or – a little trick – with the help of string or piece of twine.
  8. Lay the cinnamon rolls on a baking tray greased with a little oil, side by side. Leave to rise for a further 20 minutes, just long enough to preheat the oven to 180°C. Another trick, for extra softness: drizzle each cinnamon roll with a teaspoon of milk before baking!
  9. Bake in a static oven for about 20 minutes, until golden brown. Once cooked, take your pumpkin cinnamon rolls out of the oven and let them cool.
  10. In the meantime, prepare the cheese icing, it’s very simple: just mix together the cheese with the sugar and milk until thick and velvety.
  11. Place the cheese icing on the pumpkin cinnamon rolls and … enjoy a tasty snack!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.