Pumpkin Cinnamon Roll with Cream Cheese Frosting

It was raining that afternoon when I decided to bake. No sunshine means no video shooting, I didn't really prepare and no intention to make cinnamon rolls. Well but it turned so good, I'm being confident to say that this is the best bread I ever made! Though I just threw all ingredients at once, it was fun playing around with ingredients and measurement. OK, as I don't have any plan to open a bakery so I will share the recipe with you, hehe.. Anyway let me know if you make this effortless cinnamon roll. Here's the ingredients:

  • 5 cups bread flour (tepung cakra kembar)
  • 1/2 cup sugar
  • 2 eggs
  • 7 tbsp liquid whip cream
  • 1 cup steamed pumpkin
  • 3 tbsp melted butter
  • 2 tsp instant yeast
  • 1 tsp vanilla extract or vanilla crystal
  • a pinch of salt
  • 1/4 cup warm water
  • 3 tbsp ground cinnamon
  • 1 cup brown sugar, I used molasses
  • 1/2 cup cream cheese
  • 3/4 cup powdered sugar
  • 2 tbsp melted butter
  • 1/2 tsp salt
  • few drops of lemon juice
  1. Combine warm water, sugar, yeast, and salt in a large bowl, set a side for 10 minutes
  2. Into the yeast mixture, add butter, egg, pumpkin, vanilla and flour.
  3. Knead the dough for 10 minutes if you have mixer with paddle attachment or by hand for about 15 minutes
  4. Rest the dough in a covered bowl for about an hour or two, until it turn double in size
  5. Roll the dough into rectangular shape, brush the top with butter then spread the cinnamon sugar. Roll the dough, cut, and place in baking pan
  6. Bake in the oven for about 20 to 25 minutes at 220 C.
  7. Mix all frosting ingredients
  8. Spread the rolls with the cream cheese frosting

Find me on:

Youtube and Instagram @heytheresia for daily food and travel updates

No comments:

Post a Comment