Pumpkin Cinnamon Rolls

1. 1 Wheat flour 65 g
2. 2 Dry yeast 1 g
3. 3 Milk 2.5%pack 930 ml ≈ $0.88 25 ml
4. 4 Pumpkinpack 1 kg ≈ $2.80 35 g
5. 5 Butterpack 180 g ≈ $1.58 12 g
6. 6 Sugar 18 g
7. 7 Cinnamon 2 g
8. 8 Cream cheesepack 140 g ≈ $1.80 15 g
9. 9 Powdered sugar 8 g
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Roast the pumpkin⁴ at 375°F (190°C) for 20–25 minutes until tender, then mash into puree and cool.

2. Mix warm milk³, yeast, half the sugar, pumpkin⁴ puree, half the butter⁵, salt, and flour.

3. Knead into a soft dough for 7–8 minutes, cover, and let rise in a warm place for 45 minutes until doubled.

4. Roll out the dough, brush with the remaining softened butter⁵, and sprinkle with sugar and cinnamon.

5. Roll into a log, slice into rolls, and place in a pan with small gaps between them.

6. Let rise for 20 minutes, then bake at 350°F (180°C) for 20–25 minutes until golden brown.

7. Mix cream⁸ cheese with powdered sugar and drizzle over warm rolls.