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

Coffee Kahlua Chiffon Cake ~ 咖啡戚风蛋糕

  It's Chiffon cake again.  I never get tired of baking chiffon cakes and am still looking for new flavours of chiffon cakes.  This is a coffee chiffon with added Kahlua liqueur.  I have shared Coffee chiffon with cocoa layering and Coffee Marble chiffon cake on my blog before and if you are interested feel free to take a peep.  Again as with all chiffon cakes, this Coffee Kahlua chiffon cake doesn't disappoint, it's soft and moist with a tinge of Kahlua liqueur. Coffee Kahlua Chiffon Cake  ~   咖啡戚风蛋糕 (adapted from 'here' with adjustment)   Ingredients (A) 6 egg yolks 90 gm caster sugar 75 ml hot milk 2.1/2 Tbsp coffee granules 1 tsp vanilla 3/4 Tbsp Kahlua 60 ml oil 90 gm plain flour 30 gm cornflour 1 Tbsp cocoa powder (B) 6 egg whites 75 gm caster sugar Method Sift flour, cornflour, cocoa powder, set aside. Dissolve the coffee granules in the hot milk.  Once cool, mix in the Kahlua and vanilla extract. Whisk the egg yolks with sugar till creamy.  Add in the coff

Coffee Walnut Butter Cake ~ 咖啡核桃牛油蛋糕

  This Coffee Walnut Butter cake recipe is adapted from my Marble Butter Cake which I posted some time back.  I tweaked it a bit to accommodate blended walnuts, added some coffee and Kahlua liqueur.  As always, Mrs. Ng's butter cake recipe never fails and this cake is soft and moist and indeed yummy. Coffee Walnut Butter Cake  ~   咖啡核桃牛油蛋糕      Ingredients (A) 230 gm butter 150 gm caster sugar 200 gm self-raising flour 4 egg yolks 40 ml milk 20 ml coffee + 2.1/2 tsp coffee granules 1 tsp Kahlua liqueur (optional) 1/4 tsp salt 1 tsp vanilla 50 gm walnuts, lightly roasted and ground Whole walnuts for topping (B) 4 egg whites 20 gm caster sugar Method Prepare an 8 inch springform pan.  Line the base with parchment paper, grease and flour the sides of the pan. Dissolve the coffee granules with 20 ml hot water, set aside. Sieve the flour with salt, set aside. Beat the butter and sugar till creamy.  Add in the egg yolks, one at a time.  Add in vanilla.  Mix well. Fold in the sifted flou

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.