Pumpkin Cinnamon Rolls

Ingredients:

Yeast dough with pumpkin

• 1.5 cups whole milk
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 packet (2 and 1/4 tsp) active dry yeast
• 1 tbsp. pumpkin puree
• 4.5 cups all-purpose flour, plus more for kneading, dusting, and rolling out the dough
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp. nutmeg
• 1/2 heaped teaspoon of baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp salt
• Melted butter for greasing the baking sheet

Nut filling

• 110 g (1/2 cup) butter, melted
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp. nutmeg
• 1 cup finely chopped pecans

Curd cream

• 230 g of softened cottage cheese
• 1 and 3/4 cups - 2 cups powdered sugar
• 1/4 cup whole milk, plus more if needed
• 2 tbsp (30 g) butter, melted
• A pinch of salt

Preparation:

1. Prepare the doughIn a large saucepan, combine the milk, vegetable oil, and granulated sugar. Heat, but do not boil, then remove from the heat and let cool to the touch. Sprinkle in the yeast and let sit for 5 minutes. Stir in the pumpkin puree.
2. Combine 4 cups of flour with cinnamon, ginger, and nutmeg. Pour into the saucepan with the yeast mixture and stir until smooth. Cover the saucepan with a kitchen towel and leave in a warm, draft-free place for 1 hour.
3. After 1 hour, the dough should rise and double in size. Stir in the baking powder, baking soda, salt, and the remaining 1/2 cup flour.
4. Preheat oven to 180°C. Grease 3 round pie pans or a large baking dish.
   
   Place the dough on a floured work surface and shape it into a rectangle. If the dough is sticky, sprinkle it generously with flour to make it easier to work with. Roll the dough into a large rectangle measuring 45 x 60 cm.
5. Prepare the fillingDrizzle melted butter over the dough and spread it with your fingers over the entire surface of the rectangle. In a medium bowl, combine the brown sugar, granulated sugar, cinnamon, ginger, and nutmeg. Sprinkle this mixture over the entire surface of the dough. Sprinkle with 1/2 to 3/4 cup chopped pecans.
6. Starting at the far edge, roll the dough into a large, tight log to create a neat, even shape. Pinch the seam and place the log seam-side down. Slice into 1–2 cm thick slices and place in the prepared pan. Let the rolls rise for 20 minutes.
7. Bake the buns until golden brown around the edges, 15 to 18 minutes.
8. Prepare the curd creamWhile the buns are baking, make the glaze by combining the cream cheese, powdered sugar, milk, butter, and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you want a thinner glaze.
   
   Spread the glaze over the cooled buns. Sprinkle with pecans, then let them sit for 15 minutes before serving to allow the glaze to set.