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

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.