Skip to main content
logo
Food Advertising by

Pumpkin Cinnamon Nutty Rolls ~ 南瓜肉桂面包卷


The El Nino helped in speeding up the proofing process for these Pumpkin Cinnamon Nutty Rolls.  I was really surprised when the dough tripled in size in just under an hour.  I checked the temperature at that time and it was 34 deg.C!  These sweet and tender rolls are best eaten on the day they are made but do heat up leftovers if any.








Pumpkin Cinnamon Nutty Rolls  ~    南瓜肉桂面包卷

Ingredients

  • 1/2 cup milk
  • 430 gm plain flour, sifted
  • 3 Tbsp/45 gm unsalted butter, melted
  • 2 Tbsp sugar
  • 2.1/4 tsp instant dry yeast
  • 1 large egg
  • 2/3 cup fresh pumpkin puree (from 300 gm raw pumpkin)
  • 1/2 tsp salt
  • some raw sugar to sprinkle

Filling
  • 50 gm brown sugar
  • 2 tsp cinnamon
  • 50 gm lightly toasted walnuts, chopped
  • 2 Tbsp melted butter
Method
  1. Discard the seeds and membrane from the pumpkin and steam with the skin.  Then scrape out the pumpkin, and mash with a spoon, leave aside.
  2. Heat milk and butter till butter is melted and pour this into a stand mixer with the dough hook attachment.
  3. Immediately sprinkle on yeast, let stand until a bit foamy, about 5 mins.
  4. Add sifted flour, sugar, egg, mashed pumpkin and salt.  Mix on low speed, scraping the sides of the mixing bowl once and continue to beat till dough is smooth and elastic.
  5. Cover the dough with a piece of damp cloth, let rise in a warm place till double in size, about 1 hr.
  6. Grease a 9 x 13 inch baking pan with some melted butter, set aside.  
  7. Mix the brown sugar and cinnamon.
  8. Transfer dough to a lightly floured surface and roll out the dough.  Spread melted butter, sprinkle on the brown sugar mixture and chopped walnuts, leaving a 1/4 inch border.
  9. Starting from the long edge, roll up like a swiss roll, then cut to 15 pieces.  Place rolls on the greased pan, cut side up, spaced evenly.  Cover with damp cloth or cling wrap, let rise in warm place for about 45 mins to 1 hour.  Sprinkle on the raw sugar.
  10. Bake in a preheated oven @ 180 deg.C for 20 to 25 mins.  Let cool in pan for about 5 mins.
  11. Serve warm.
  12. Yield :  15 rolls
Note :  Other than sprinkling with raw sugar, you can also top them with glaze or cream cheese frosting.


Comments

  1. They look so beautifully golden and delicious. Save it until autumn arrives to have some pumpkins to play with.

    ReplyDelete
  2. Cheah...another great recipe...thank you for sharing. I love pumpkin rolls, what more with cinnamon in it :)

    ReplyDelete
  3. the cinnamon rolls look wonderful

    ReplyDelete
  4. Wow looks very yummy. its bring water in my mouth. haha

    best portable ice maker

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Pumpkin almond crisps ~ CNY 2018 ~ 南瓜杏仁片脆饼

Chinese New Year is not too far away from now, in 2018, it falls on 16th February and we usher in the year of the Dog.  This is a very addictive crispy snack and it's different from my previous post of
Orange Sesame Almond Crisps for I used almond walnut powder instead of almond meal.  It tastes just as good.




Pumpkin almond crisps  ~  南瓜杏仁片脆饼 
Ingredients
45 gm caster sugar23 gm plain flour, sifted16 gm almond walnut powder100 gm almond flakes30 gm pumpkin kernels20 gm sesame seeds1.1/2 eggs2 tsp chia seeds1 tsp vanillaMethod Beat eggs and sugar till sugar has dissolved.  Add in vanilla, mix well.Stir in the sifted flour and the rest of the ingredients.Mix till well combined and let the mixture rest for about half an hour.Drop 1/2 teaspoonfull mixture onto a parchment lined baking tray and using the back of the spoon, spread out the mixture, thinly.Bake in a preheated oven @ 150 deg.C for 8 to 10 mins. till light golden brown.Let cool and store in an air-tight cookie jar.



Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 ~ CNY 2017

I was quite sceptical to try this Salted Egg cookie recipe with an addition of curry leaves but I was surprisingly pleased with the end product.   It is indeed difficult to describe the taste of these cookies except that they do have an appetising flavour.  But one thing for sure, the sweet smell of salted egg and curry leaves will linger in your kitchen for quite a while.  Check it out here for a simple and easy Salted Egg cookie recipe.






Curry leaf Salted Egg Cookies ~ 咖喱叶咸蛋曲奇 Ingredients


128 gm butter60 gm caster sugar3 salted egg yolks, steamed for 5 mins, and mashed188 gm plain flour15 gm cornflour1/4 tsp baking powder1 egg yolk, lightly beaten to glazea pinch of salt20 curry leaves (depending on size), snipped till fine Method Sift the flour with the cornflour, salt and baking powder.  Set aside.Beat butter and sugar till creamy, mix in the flour till well combined.Add in the mashed salted egg yolk and curry leaves.  Mix well.Use a spatula to gather up the crumbs, wrap up the dough…

German Butter Cookies CNY 2015 ~ 德国牛油曲奇

These cookies certainly do not need much introduction as they have been circulating among food blogs for quite some time, more so at this time of the year.   I've bookmarked this since last year and only had the time to make them now.  I made some plain ones as well as marbled ones. There are other flavours as well but for the time being, I can only make do with these.  Also this will be my last post before I take a break to celebrate the Lunar Chinese New Year with my family, relatives and friends.






Recipe for German Butter Cookies ~ 德国牛油曲奇 (adapted from 'here' with slight modification)

Ingredients

250 gm butter80 gm icing sugar (sifted)250 gm potato starch flour130 gm plain flour1.1/2 tsp Valrhona cocoa powder (sifted)Method Sift potato starch flour and plain flour, set aside.Beat butter and icing sugar till fluffy.Fold in the sifted flours, mix well.Let dough rest for 15 mins.Take 1/4 portion of dough and mix with the cocoa powder.For the plain ones, just pinch some dough,…