Pumpkin Cinnamon Rolls with Yeast Dough | Fragrant Autumn Dessert

Prepare the ingredients for the dough. Take 250 ml of the lukewarm milk, mix in the granulated sugar and yeast, then let it activate. Measure the flour into a bowl, add the egg, 80 g soft butter, salt, and the yeasted milk. Knead into a smooth, elastic dough. Cover and let it rise in a warm place for about an hour.

Meanwhile, prepare the filling: mix the pumpkin puree with 60 g soft butter, brown sugar, and gingerbread spice mix.

Roll out the risen dough into a rectangle. Spread with the pumpkin cream, sprinkle with almonds, roll up, and cut into slices. Let them rise for another 15-20 minutes on a baking sheet lined with parchment paper, then bake at 180 °C until golden brown for 30-40 minutes.