Pumpkin Lean Cinnabons

Category: Bakery products
Pumpkin Lean Cinnabons

Ingredients

Dough
pumpkin puree 100 g
water 160 BC
sugar 80 g
flour 500 BC
vegetable oil b / s 50 g
pressed yeast 15 g
vanilla taste
salt 1/2 tsp.
Filling
cinnamon 2 tbsp. l.
sugar 3 tbsp. l.
vegetable oil 2-3 st. l.
Glaze
powdered sugar 200-300 g.
water (lemon juice)
----------- ----
strong very sweet tea

Cooking method

  • Pumpkin Lean CinnabonsMix the puree and water. Crumble the yeast. Add sugar, flour and vanilla essence. Start mixing. Once the flour is moistened, add butter in portions and add salt.
  • Pumpkin Lean CinnabonsKnead a soft, smooth, shiny dough.
  • Pumpkin Lean CinnabonsThe dough does not stick. With well developed gluten.
  • Pumpkin Lean CinnabonsLightly dust the table with flour. Collect the dough into a ball.
  • Pumpkin Lean CinnabonsTransfer to a greased dish and cover. Put in a warm place to wander. Fermentation for 90 minutes. Knead the dough once after 45 minutes.
  • Dough at the beginning of fermentation.
  • Pumpkin Lean CinnabonsThe dough is in the middle of fermentation.
  • Pumpkin Lean CinnabonsDough at the end of fermentation.
  • Pumpkin Lean CinnabonsMix cinnamon with sugar.
  • Pumpkin Lean CinnabonsDust the rug. Lay out the dough. Roll out into a rectangle, approximately 45 * 30. Lubricate the surface with oil.
  • Pumpkin Lean CinnabonsSprinkle the surface with cinnamon and sugar evenly. Leave the edge free.
  • Pumpkin Lean CinnabonsRoll up the long side and pinch the edge well.
  • Pumpkin Lean CinnabonsCut into eight or more pieces.
  • Pumpkin Lean CinnabonsPlace on a baking sheet, cut side down and lightly press down on each loaf. Cover loosely with plastic wrap and let it stand for 45-50 minutes. The buns should expand in volume.
  • Pumpkin Lean CinnabonsGrease the blanks with strong, very sweet tea. Put to bake in an oven preheated to 180 degrees for 25-30 minutes.
  • Pumpkin Lean CinnabonsTake out the rolls and let them cool.
  • Pumpkin Lean CinnabonsGradually add lemon juice or water to the icing sugar, stirring well.
  • Grease cinnabons with the resulting glaze.
  • Pumpkin Lean Cinnabons
  • Cooking is not difficult. Fasting is delicious. The main thing is to do it with love and not eat each other!

The dish is designed for

8 pcs.

Cooking program:

oven

Note

These are such beautiful, sunny and delicious fantasy buns. Recommend!

pawllena
What snow-covered buns! Besides being delicious, they look very beautiful and festive!
tati-ana

ang-kay,
What joyful rolls, bookmark.
Tatyana1103
Angela, pumpkin + cinnamon, how can you resist such yummy already in the tabs
Marika33
Angelayou have fantastic buns!
I have a lot of pumpkins, I will definitely cook on the weekend. Thanks for the recipe!
ang-kay
Lena, Tatyana, Tatyana1103, Tatyana, Marina, girls, thanks for stopping by. Bake. It's so delicious!
bulo4ka
Beauty and deliciousness !!! I wonder if you knead the dough in a bread maker in order to save time, will it turn out just as divinely or will I just ruin everything?
ang-kay
Alyona, Thank you. The bread maker kneads perfectly. The dough turns out what you need there)
Anatolyevna
ang-kay, Angela, you sculpt shedears! So beautiful and delicious!
Sunny, with cinnamon.
Wonderful buns!
marina-mm
Angelawhat beautiful buns! I will try to bake and please the cinnabon lovers.
Marika33
Angela, I baked buns, it didn't come to decorations, they ate it like that. It turned out very tasty, airy, yellow, like butter. My boys are delighted! Only instead of sugar I put honey.
Thank you for the recipe!
Pumpkin Lean Cinnabons
marina-mm
Marina, what handsome guys I nave!
Marika33
Marish, I had mashed potatoes ready, in the freezer, almost red. And the buns turned out to be a feast for the eyes. I wanted to show you the cut, but I couldn't cut it, they are so lush that they did not give in to the knife.
marina-mm
Marina, but the mashed potatoes are slowing me down, the pumpkins are lying entirely, I don’t dare to cut them, I’ll have to immediately attach a lot somewhere.
ang-kay
Antonina, Marina, thanks for your attention to the recipe. You need an oven.the rolls are cool!
Quote: marika33
I baked buns
Marina, beauties rolls. How quickly you baked them. Well done! They are good even without glaze, but promise that you will do with it too. The loaf will play in a new way.
EUA
Angela !!!! Baked beauty and delicious. It began with the fact that the friend did not know where to attach the pumpkin. I really got 12, and I also added a little raisins. A friend has just come to drink tea and rolls. And he says, write the recipe, I'll try to do it. Very tasty and beautiful, but I don't know how to expose a photo ...
ang-kay
Elena, great how. I think that my friend won't give back the pumpkin anymore
Quote: EUA
it really turned out 12 pieces
It's up to the master to cut into what lengths. The main thing is that I am satisfied with the result.
EUA
I think I won't get a pumpkin again. We really liked it, the only thing I got was a watery glaze.
ang-kay
Well, the icing could have been fixed by adding powder. It's every man for himself here
Juli-Lev
Pumpkin Lean Cinnabons
I made them, thank you very much for the recipe, very tasty.
Fantasta
Ooooh what awesome buns. I was already shaking with impatience - I will definitely cook on the weekend !!!
The only thing, girls, can you teach me how to make mashed potatoes from pumpkin? And then there is fresh pumpkin, but I don’t know how to make mashed potatoes ^^
Juli-Lev
Cut into cubes and simmer with a little water in the microwave until soft; if water remains, drain and chop with a blender.
Fantasta
Juli-Lev, Thank you so much!
marina-mm
Nadine, cut the pumpkin into pieces and bake or steam or in the microwave.
I like the microwave option better. I don't add water.
Punch the finished pumpkin with a blender until puree.
Oh, this is what Angela found:
Quote: ang-kay
Cooking method

Meringue cake Pumpkin Pavlova
Peel the pumpkin, cut into pieces. Put in foil, wrap. Send to an oven preheated to 180-200 degrees for 45-60 minutes.
Meringue cake Pumpkin Pavlova
Puree warm pumpkin. Then I put the puree in a towel, put it in a colander and leave it like that overnight. The puree is not watery. If your pumpkin is dry, then just puree it and let it cool.
Fantasta
marina-mm, my pumpkin is dry this year, it was ugly, probably I will pour some water for fidelity
Juli-Lev
Depends on the pumpkin, it is possible without water, the main thing is that it does not burn out and does not dry out, but is extinguished.
marina-mm
Nadine, I cook pumpkin in the microwave by analogy with beets, without water, under a lid.
Although it looks dry, the juice still stands out with this preparation. And the taste is rich, not watery in vegetables. But of course, it's all up to you.
Fantasta
Juli-Lev, marina-mm, girls, thanks for the tips. Painfully, the buns are good, for the sake of them you will learn how to mashed pumpkin)))
anavi
Angela, girls, but at least approximately - how much fresh pumpkin do you need to make 100 g of puree?
ang-kay
Quote: Juli-Lev
cooked them
Yulia, such beauty turned out! Well done. I'm glad I liked the result.




Quote: Fantasta
buns
Nadine, Thank you. Pleasantly.
Quote: Fantasta
pumpkin puree
Nadine, the girls have already written and even brought my quotes. The only thing is that I also never added water. Most often I cook in the microwave in a saucepan under a lid. Marina correctly writes that the liquid will stand out. In these buns, mashed potatoes are even weighed. If yours is liquid, then less water will be needed. Therefore, initially I advise not to pour all the water.
Quote: anavi
to make 100 g puree?
Purified 300 grams somewhere.
Marika33
Angela, I have cinnamon rolls today, on your dough, we are already very tasty, no fudge. But I promise next time I will do everything according to the recipe.
I am delighted with the dough, soft, lush, tasty, yellow!
Thank you!
Pumpkin Lean Cinnabons
ang-kay
Marina, the rolls turned out very cool. To your health. I am pleased that I like the result)
Juli-Lev
Pumpkin Lean Cinnabons
Pumpkin Lean Cinnabons
I confirm the dough from lean recipes is the best. I baked the larks, the proofing was in the refrigerator overnight, plus I added a little gluten, so this crumb came out.
I also did it with poppy seeds, it's also very tasty

Pumpkin Lean Cinnabons
If interested, I can write a recipe for the filling.
ang-kay
Yuliawhat awesome larks and buns! Well done!
Quote: Juli-Lev
proofing was in the refrigerator overnight
Did you like the cold proofing? Did you do the proofing or fermentation?
Quote: Juli-Lev
plus a little gluten added,
Is the flour not very good?
Quote: Juli-Lev
I can write a recipe for the filling.
Come on. I'm curious. Somehow I am not friends with poppy filling. Either I buy a ready-made, or stupidly dry poppy in a coffee grinder, and then I mix it with sugar.
marina-mm
marika33, Marina, Juli-Lev, Yulia, what are your buns wonderful, inspirational!
And they ordered me pies for today, they haven't finished the cake from the sweet pastries, so I won't get to the cinnabons, but I have plans.
Yulia, about the poppy filling is also interesting.
Juli-Lev
Quote: ang-kay
Did you do the proofing or fermentation?
what's the difference? I completely kneaded the dough and put it in the refrigerator, it stood there for about 17 hours, at first it seemed to me that it had stopped, it smelled a little bit of yeast, but after baking everything was ok.
The flour is the simplest Altai Maria, I bought gluten for cakes, I train on buns for fun.

The poppy filling is juicy and sweet, just for this amount of dough.
Grind 100 g of poppy seeds in a coffee grinder (without fanaticism, not into porridge)
80 g sugar
75 g of water
35 grams of banana (mashed well) it replaces an egg
25 g of vegetable oil b / s
1 tsp flour
Put everything in a saucepan, stir well and boil, stirring constantly over medium heat until thickened. It will take just a couple of minutes after boiling.
ang-kay
Quote: Juli-Lev
what's the difference? I completely kneaded the dough and put it in the refrigerator, it stood there as a result of 17 hours,
This is fermentation. Proofing - the final stage of proving the dough before baking, when the product is formed, the last rise and the oven.
Thanks for the filling. Now do not forget that she is here.
Juli-Lev
"Semyon Semyonich" (c): lol well, for sure
Quote: ang-kay
Proofing - the final stage of proving the dough before baking, when the product is formed, the last rise and the oven.
Juli-Lev
Hey. I'm with new information, baby pumpkin puree is great for the test, so the buns are even easier.
ang-kay
Yulia, Thank you. Any puree is suitable. The only thing that needs to be adjusted is the water. Baby puree is usually watery. Initially, the water must be reduced.
Juli-Lev
ang-kay, by the way, it takes less flour for me, I did it for the first time when the whole norm was thumped and the dough came out dense, all the last times I already poured flour in the process. The girls write that the dough with baby puree is excellent and the flour is in moderation. I also warned about the water.
ang-kay
Yulia, all yeast doughs are regulated with WATER, not flour. Flour is a constant value. The amount of yeast and other ingredients is calculated for it. Let's imagine that flour is not very water-absorbing. And you add and add and add flour. Maybe up to 100 grams. And sugar, yeast and butter and salt remained at the same level. Will what the author suggested will taste good?
Juli-Lev
ang-kay, the meaning is clear. That is, during the kneading process you need to watch and at the same time add water and add flour?
Many recipes write flour +/- how the dough will take. I usually stop when I see that the density is sufficient.
It is difficult to explain to a not quite experienced baker, when I made this dough for the first time and in a hurry I thumped all the flour at once and let Kenwood knead, and then I see
ang-kay
No. You thump all the flour and less water than the recipe. You add a little water, if necessary.
marina-mm
I baked rolls, one and a half servings. The puree was almost 200 g, but not thick, I took less water. Flour 2/3 whole-ground Makfa, the rest is sun.
The glaze did not work, there was not enough powder and did not grind, it was too late. I boiled sugar syrup and added citric acid and powder that was.
She didn't spoil the taste anyway.
Here are some of the scones.
Pumpkin Lean Cinnabons]
Pumpkin Lean Cinnabons
Angela thanks
ang-kay
Marina, yes they are beautiful even without glaze! Excellent rolls. Well done!
Marika33
marina-mm, baked Very beautiful you have turned out! Did you like it? Will you still bake?
I also take pumpkin puree with water, and reduce the water. My grandchildren really like these buns.
marina-mm
Angela, thanks for the praise, the buns are delicious, both young and old have eaten with pleasure. The granddaughter is a lover of "sugar" rolls and dairy is not allowed, so baking is just right for her.And some said that it was very sweet, but this is a common thing with us, and I still didn't make the icing sweet.
Marina, I liked it, I liked it, and I will still bake.
And I have pumpkin puree without water, I cooked it in the microwave, store it in portions in the freezer, you can see the pumpkin is juicy, which seemed liquid. There is also mashed potatoes, maybe I'll just make dough for a change, and I'll bake savory ones for fussy.
Svetlenki
This is delicious! Our lipstick is not lean, call me And the snails are awesome!

Pumpkin Lean Cinnabons
marina-mm
Sveta, fine !

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