Savoury Autumn Cinnamon Rolls with Pumpkin and Chestnuts

Savoury Autumn Cinnamon Rolls with Pumpkin and Chestnuts

Ingredients (approximately 12 rolls)

For the dough:

500 g of flour
1 sachet of baker's yeast
220 ml lukewarm milk
50 g melted butter
1 egg
1 pinch of salt

For the filling:

300 g of pumpkin puree (well drained to avoid excess water)
80 g crushed chestnuts (cooked)
100 g fresh goat's cheese (or ricotta for a milder version)
1 tbsp of honey (optional, for sweet-salty balance)
1 tsp four-spice blend
Salt & pepper

For finishing:

A few crushed hazelnuts
A drizzle of walnut or olive oil

Preparation

Prepare the dough: Mix the yeast with the lukewarm milk and leave to rest for 5 min.
In a large salad bowl, mix flour + salt. Add the milk/yeast mixture, the egg and the melted butter.
Knead for 10 minutes (in a stand mixer or by hand) until you obtain a soft dough.
Cover and let rise for 1 hour in a warm place.

Prepare the filling: mix the pumpkin puree, goat cheese, chestnuts, honey and 4 spices.

Shaping: spread the dough into a rectangle, spread the filling, roll and cut into sections.

Second shoot: 30 min.

Cooking: bake at 180°C, 25-30 min. Sprinkle with crushed hazelnuts and a drizzle of walnut oil straight out of the oven.

👉 Result: ultra soft rolls, with autumnal notes of roasted pumpkin, sweetness of chestnut, creamy cheese and crunchy hazelnuts.
Perfect with a seasonal soup or as a chic aperitif.