Pumpkin Spice Rolls: Pumpkin snails as autumnal soul food

Autumn time is pumpkin time: since the Pumpkin Spice Latte is so popular at the moment, we’ll show you another sweet recipe with healthy  pumpkin  and the unusual Pumpkin Spice spice, which is very easy to make yourself and also tastes good for children.

Recipe: Pumpkin Spice Rolls

For both the yeast dough and the filling, you need pumpkin puree, which is easy to make yourself. The easiest way to do this is with pumpkin varieties that do not have to be peeled. For the pumpkin puree, wash and halve a Hokkaido or butternut squash and remove the seeds. Then divide into large pieces, place on a baking tray lined with baking paper and bake in a preheated oven at 180 degrees for 30 to 40 minutes until the pumpkin and skin are soft. Allow to cool slightly and puree with a hand blender.

Ingredients for Pumpkin Spice Rolls

For the yeast dough you will need:

• 180 ml lukewarm  milk
• 1 packet of dry yeast
• 1 tablespoon of sugar
• 120 g pumpkin puree
• 420 grams of flour
• 1 pinch of  salt
• 70 g zimmerwarme Butter

For the Pumpkin Spice Seasoning:

• 5 tsp  cinnamon
• 2.5 tsp ginger powder
• 1 tsp grated nutmeg
• 1/2 tsp ground  cloves

For the filling:

• 100 g pumpkin puree
• 100 g sugar (brown sugar is ideal for a caramel flavor)
• 100 g soft butter
• 2 tsp of the prepared Pumpkin Spice seasoning
• 1 tablespoon of sugar
• some butter

Preparing the Pumpkin Spice Rolls

The preparation is so easy!

First prepare the yeast dough

Knead all the ingredients for the yeast dough vigorously until a homogeneous mass is formed. Shape into a ball, dust lightly with flour, cover with a cloth and leave to rise in a warm place for about an hour.

Mix in the Pumpkin Spice

Mix the spices together and pour into a glass. Leftovers can be used for the Pumpkin Spice Latte, for example.

Prepare pumpkin filling

Combine the sugar with the pumpkin puree and stir until dissolved. Add butter and 2 tbsp Pumpkin Spice and mix until smooth.

And now for the pumpkin snails

That’s how it’s done:

1. Preheat the oven to 200 degrees circulating air.
2. Grease the springform pan (diameter 26 cm) and dust with flour or breadcrumbs. Roll out the dough into a large rectangle on a floured surface.
3. Spread the pumpkin filling evenly over the dough.
4. Now cut the dough crosswise into strips about 2 to 3 cm wide. Roll up individual strips into snails and place them next to each other in the springform pan, cut side down.
5. Mix 1 tbsp sugar with 1/4 tsp Pumpkin Spice and pour onto the snails. Spread a few knobs of butter on top – bake in the oven for 25 minutes.

The Pumpkin Spice Rolls are best enjoyed lukewarm. They  also taste  great chilled and can be kept for a few days.