© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Pillowy soft and pleasantly sweet, these light and tender pumpkin spelt rolls are filled with cinnamon sugar and raisins and glazed with a simple but very tasty vanilla icing. If you want to make them ahead, cover the baking pan with assembled rolls with plastic wrap and refrigerate overnight. Remove the plastic wrap and bake the next morning for a wonderful breakfast and the leftover would be fantastic as an afternoon snack.
DoughFilling&Icing

120 g Pumpkin purée, homemade or canned
90 ml Whole milk
30 g Unsalted butter
30 g Brown sugar
1/4 tsp Sea salt
1/2 tsp Vanilla extract
1 Large egg
7 g Active dry yeast
370 g White spelt flour
80 g Brown sugar
1 tbsp Cinnamon powder
1/2 tsp Ground ginger, optional
60 g Salted butter, softened to room-temperature
150 g Raisins
80 g Powdered sugar
1 tbsp Freshly squeezed orange juice

In a medium saucepan, whisk pumpkin purée, milk, butter, coconut sugar and salt over low heat until combined. Remove from heat and add vanilla. Let it cool until very warm to the touch.
In the bowl of your stand mixer fitted with a dough hook, add in pumpkin mixture, egg and yeast until combined. Add in spelt flour and stir on low speed for 5 minutes until the dough comes together. Increase the speed and knead for 2-3 more minutes until the dough is pull away from the sides of the bowl.
Turn out the dough on a work su...