Pumpkin Cinnabons

Have you ever tried pumpkin cinnabons? We tried this recipe and we can recommend it!
Cinnabons with pumpkin puree are just great. Airy, tender, fragrant and full of taste. Just delicious! Just try and save this recipe!!!
Pumpkin Cinnabons
Boil or bake 200-300 g of diced pumpkin. It will take you 15-20 minutes. Then use a blender to make pumpkin puree.

Then make a brew: mix 0.3 l of milk, 1 bag of dry yeast (11 g), 2 tbsp. of sugar and 3 tbsp. of flour. Let the dough come in for 15-20 minutes.

Beat up 2-3 eggs with 150 grams of sugar, vanilla, 1 tbsp. of salt. Add 200 grams of melted butter. Add all this to the dough and mix. Then add pumpkin puree and 2-3 tbsp. of sifted flour (about 750 grams).

Stir the dough properly (it should not stick to your hands) and put it in a warm place for 1 hour (until its volume doubles).

Pumpkin Cinnabons
Prepare the filling: mix 1-2 tablespoons of ground cinnamon with 100 grams of sugar.

Then roll the dough into a layer 0.5-1 cm thick. Grease it with butter (one layer will take 50 grams of butter at room temperature), add cinnamon-sugar mixture and make rolls.

Cut them into rolls (3-4 cm wide) and put in a warm oven for about 40 minutes.

After this bake cinnabons in an oven preheated to 200 degrees for about 25-30 minutes.

Now make the cream: beat with a mixer 300-500 ml of cream (fat content of 33%), 250 grams of mascarpone cheese and 1 tbsp. of powdered sugar. Optionally, you can add 1 tbsp. of juice and lemon or lime peel.

Take the hot cinnabons from the oven and grease them with a cream. Do not be afraid that they will float in the cream, they will absorb the cream like a sponge and become very tender and juicy.

Serve your cinnabons with tea.

Enjoy your meal!
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