Fluffy yeasted dough rolls with pumpkin dough, juicy apple filling, cinnamon and a sweet glaze – perfect for autumn.
Warm the milk with butter, salt and sugar in a pot over low heat until the butter melts and the mixture is hand‑warm. Dissolve the yeast in it.
Add flour, pumpkin spice mix, pumpkin purée and the egg to the warm milk and knead into an elastic dough. Knead about 8 minutes until the dough is soft and slightly sticky.
Cover the dough and let it rise in a warm place for about 60 minutes, until the volume has doubled.
Wash and dry the apples and grate them using a grater. Sprinkle with a little lemon juice. Add sugar, brown sugar, cinnamon and melted butter and mix well.
Preheat the oven to 180 °C top and bottom heat. Grease the baking pan well. Flour the work surface and roll out the yeast dough to about 50 × 40 cm.
Spread the apple filling over the rolled dough, distribute evenly and roll tightly from the long side. Cut into ten equal pieces and place them in the prepared baking pan. Let rise again for 20 minutes.
Bake at 180 °C top and bottom heat for about 30–35 minutes, until the rolls are golden brown.
Stir powdered sugar with a little milk until smooth and drizzle over the warm yeast rolls.
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