Bundevaste cimet rolnice / Pumpkin Cinnamon Rolls

Tamara me svojim postom o cimet rolnicama podsetila i na naše omiljene.Kada krene sezona bundeva obavezno ih pravim barem jednom u 10-tak dana.Svako ko je probao testo sa bundevom zna da je to nešto posebno.Blago slatkasto,mekano,mirisno,a o boji da i ne govorim...

Bundevaste cimet rolnice
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Potrebno za testo:

• 30gr svežeg kvasca
• 250ml mleka
• 50gr omekšalog maslaca
• 2 jaja
• 150gr šećera
• 250gr pirea od bundeve
• 1/2 kašičice soli
• oko 800gr brašna

za fil:

• nekoliko kašika mleka
• 50-70gr žutog šećera
• cimet po ukusu

za preliv:

• 100gr šećera u prahu
• nekoliko kašika vode

Priprema:
Rastvoriti kvasac u malo toplog mleka sa kašikom šećera i brašna i ostaviti da zapeni.
Posebno pomešati ostatak mleka,maslac,jaja,šećer,bundevu,so i narasli kvasac.Sa brašnom zamesiti testo.U zavisnosti od toga koliko vam je vodenasta bundeva zavisi i količina brašna.Počnite sa 700gr pa dodajte dalje dok ne dobijete mekano,ali ne i lepljivo testo.Pokriti ga i ostaviti da naraste.
Naraslo testo podeliti na dva dela i svaki razvući u veliki pravougaonik.Premazati ga sa malo mleka,posuti šećerom i cimetom.Uviti u rolat i seći parčiće željene debljine.Ređati ih u podmazan pleh,ostavljajući malo mesta između.Ostaviti ih da rastu još pola sata.
Zagrejati rernu na 200C i peći rolnice da porumene.Prohladiti ih 10-tak minuta i preliti prelivom.
Za preliv,pomešati šećer u prahu sa nekoliko kašika vode da se šećer otopi i dobijete masu gustine meda.

Pumpkin Cinnamon Rolls

Ingredients for the dough:

• 30gr fresh yeast
• 250ml milk
• 50gr softened butter
• 2 eggs
• 250gr pumpkin puree
• 1/2 tsp salt
• about 800gr flour

for the filling:

• a few tablespoons of milk
• 50-70gr brown sugar
• cinnamon by taste

for the glaze:

• 100gr powdered sugar
• a few tablespoons of water

Directions:
Dissolve the yeast in some milk with a tablespoon of both sugar and flour and let stand until frothy.
In a separate bowl,mix the rest of the milk,butter,eggs,sugar,pumpkin,salt and the yeast mixture.Add the flour and knead the dough.Depending  on how watery your pumpkin is depends the amount of flour.Start with 700gr of flour and add some more to get a soft but not sticky dough.Cover it and let rise until doubled in size.
Divide the dough in two parts.Roll each part on a flour surface into a large rectangle.Spread some milk on it and sprinkle with sugar and cinnamon.Roll it jelly style and cut into pieces.Arrange them in a grease pan,leaving some space between.Leave it to rise 30'.
Bake in the preheated oven to 200C until golden brown.Take it out and cool for 10' them pour the glaze on it.
For the glaze,mix the sugar with a few tablespoons of water until the sugar dissolves and you get a mixture like honey.