Cinnamon rolls with sweet stuffing, yellow pumpkin, flavored with anise and orange zest. The crushed walnuts and orange glaze intensify their flavor and enjoyment is given.
Flavored breakfast with a very special and tasty proposal will leave many untouched.
Your Own!
Flavored breakfast with a very special and tasty proposal will leave many untouched.
Your Own!
| work: 30′ | time: 1h:10′ | easy: |
Ingredients (10 pieces)
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Remove the peel, seeds and fiber from the pumpkin and cut into bite-size pieces. Put in a small saucepan with a little water to cover them. Add the spices, sugar, zest and raisins. |
Allow to boil the pumpkin, covered with the lid, over low heat for 20 minutes until soft and comfortable pierced with a fork. Check and stir occasionally. |
When it is ready, drain if water is left. Remove the star anise and cinnamon stick and mash with a fork. Add the cinnamon powder, cornflour and grated walnuts, stir and let the filling aside to cool well. |
On top of the workbench spread the pastry and make it leven with a rolling pin. Spread the filling on the entire surface of the sheet, leaving around the edges ~2cm (0.8 inches) uncovered. |
Wrap carefully to form a roll, from the long side, leaving the union down. Cut the cylinder in 10 pieces of 4 cm (1.6 inches). |
Arrange the cut pieces in a well-greased pan with the cut side up. |
Bake in convection oven at 180°C (356°F, Gas 4.2) for 40 minutes or until the pastry is cooked and golden brown. Remove the pan from the oven and allow the rolls to cool. |
 Glaze
In a small bowl add the orange juice and add, stirring, icing sugar until having a thick glaze, which spread up to cinnamon rolls, after they cooled well. |
