First clean the pumpkin, then cook it in a convection oven preheated to 200 ° C for about 20 minutes.
When it is very soft, shake it and let it cool.
Put the flour, sugar, flavorings (ginger, cinnamon and nutmeg) and yeast in the bowl of the planetary.
Add the pureed pumpkin pulp, the egg and the melted butter (but not hot).
Start working, then add salt and milk and knead until dough is smooth and homogeneous.
Transfer the dough into a lightly greased bowl of seed oil, cover with plastic wrap, then let rise for at least 1 hour or until doubled.
Meanwhile prepare the filling, working together with sugar, salt and cinnamon with the softened butter.
Take the dough again, deflate it with your hands on the floured work surface, roll it out into a fairly thin rectangular sheet.
Spread the filling over it, spreading it evenly.
Cut the dough into 4 long and thin strips, roll one on itself, with the filling inside, then use the next ones as if they were extensions of the first, continuing to roll them around each other until you find a single giant swivel .
Transfer the swirl to a lightly buttered baking sheet, cover with plastic wrap and leave to rise again for about 1 hour or until doubled.
Then cook in a ventilated oven, preheated to 180 ° C, for about 25 minutes.
Then take it out of the oven and let it cool.
Meanwhile, prepare the icing, working together in a bowl on the cheese spread with milk and icing sugar.
Your pumpkin cinnamon roll is ready, decorate it with icing and serve immediately.
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