Halloween rolls that taste of autumn harvest. This “cinnamon roll”-inspired recipe is a tribute to the fall harvest and the beautiful orange colors that come with the season. The filling is a fusion of classic Danish remonce and American pumpkin pie, a staple of Halloween and autumn.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
Pumpkin Spice Remonce:
- 150g soft butter
- 150g brown sugar
- 100g grated marzipan
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
Dough:
- 180g pumpkin puree (cooked pumpkin in lightly salted water until tender, cooled)
- 1.5 dl whole milk (heated to 37°C)
- 75g butter (melted)
- 9g dry yeast
- 50g sugar
- 1 tsp turmeric
- 2 tsp baking powder
- 2 tsp orange gel food coloring (optional)
- 1 egg (M/L)
- 1 tsp salt
- 450g gluten-free light flour mix (e.g., Schär Bread Mix or Dove’s Farm Bread Mix)
- 6g FiberHUSK
- 1 dl warm water
Lemon Glaze:
- 4 tbsp powdered sugar
- 2 tbsp lemon juice
- Chopped pistachios
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Method
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1Pumpkin Spice Remonce: Grate the marzipan and mix all the ingredients with a spoon or whisk until smooth. Let it sit out until the dough is ready.
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2Dough: Cut and peel the pumpkin into cubes. Boil it in lightly salted water until tender. Drain the water and mash the pumpkin. Allow it to cool.
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3Whisk the FiberHUSK into the water for 10 seconds along with the food coloring, and let it sit until it forms a gel while you measure and prepare the remaining ingredients.
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4Mix all dry ingredients in a bowl. Add the lukewarm milk, egg, melted butter, and the FiberHUSK gel.
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5Mix on the lowest speed until the flour is well incorporated into the dough. Add the pumpkin puree and mix the dough at medium speed for 5 minutes. The dough should be slightly sticky, so resist the temptation to add more flour.
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6Transfer the dough to a lightly floured surface (I use rice flour for this purpose). Flour your hands and shape the dough into a thick log. Divide it into 8 equal pieces.
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7Flatten each piece of dough into a square and add 1 tablespoon of filling in the center. Fold the corners as if it were an envelope, pressing the opening well to seal the filling inside. Turn the roll over so the seams are on the bottom and gently roll the dough with a little flour on the surface.
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8Grease the pumpkin casserole with a little butter and place the rolls close together in the casserole.
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9Cover with a lid and let the rolls rise for about 40 minutes.
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10Bake the rolls for 20 minutes on the bottom rack with the lid on. Remove the lid and bake for an additional 20 minutes.
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11Allow the rolls to cool on a wire rack until warm before icing them with glaze and sprinkling with pistachios.
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12Lemon Glaze: Mix the powdered sugar with lemon juice until smooth. Spread about 2 teaspoons of glaze on each roll and sprinkle with chopped pistachios.
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13Enjoy your delicious pumpkin spice rolls!
