Pumpkin cinnamon buns with Baileys note

Preparation

1. Pour the flour into a large mixing bowl and make a small well. Crumble in the yeast and pour sugar and 150 ml milk (lukewarm, but not hotter than 40 °C). Leave to ferment for 15 minutes.

2. For the pumpkin puree, give the Hokkaido pumpkin a good rinse and cut it into pieces. Place the pieces on a baking sheet on the middle rack in the oven, preheated to 200 °C (top/bottom heat). Depending on the size of the pieces, roast them for 20-30 minutes. Remove the soft pumpkin from the oven, let it cool down a bit and then chop it with a hand blender. Take 200 g from it. Alternatively, you can buy ready-to-eat pumpkin puree in the supermarket.

3. Now add butter, pumpkin puree, eggs, salt, cinnamon, and pumpkin pie spice to the bowl and knead the dough for a good 5 minutes. Then cover the dough and let it rise in a warm place for at least 60 minutes.

4. In the meantime, you can prepare the filling: just mix everything together and set aside. If the dough becomes too firm while you are waiting, heat it up briefly in the microwave.

5. After rising, place the dough on a well-floured surface and knead. Roll out into a rectangle measuring 55 x 40 cm. Spread the filling on the dough and smooth it out. Roll up the short end from right to left and cut it into 3-4 cm thick pieces.

6. Place the buns on a baking tray or in a mould with the rolled up pattern facing upwards and let them rise for another 20 minutes, covered.

7. Preheat the oven to 180 °C. Bake the pumpkin cinnamon buns in the oven for 10 minutes and drizzle with the remaining Baileys milk mixture to taste. Then bake for another 25 minutes until golden.

8. Serve the cinnamon buns warm with a scoop of Baileys Ice Cream on top.

9. Tip: If you like to enjoy the cinnamon buns cold, you can coat them with a glaze of cream cheese, icing sugar, and a few spoonfuls of Baileys.