Pumpkin yeast rolls

For the dough, prepare the flour, 250 ml of lukewarm milk, granulated sugar, 80 g of softened butter, yeast, egg, and a pinch of salt. Pour the lukewarm milk into a bowl, dissolve the sugar and yeast in it, and let it sit for a while to activate the yeast. Then add the egg, softened butter, flour, and salt, and knead until you get a smooth and elastic dough that does not stick too much. Cover the bowl with a towel and leave the dough to rise in a warm place for about an hour.

Meanwhile, prepare the filling. Mix the pumpkin puree with the remaining 60 g of softened butter, brown sugar, and the spice mix (cinnamon, ginger, nutmeg, and cloves). Mix well until smooth.

Once the dough has risen, turn it out onto a lightly floured surface and roll it out into a large rectangle. Spread the pumpkin filling over the entire surface and sprinkle with the almond flakes. Roll up the dough along the long side and cut it into rolls with a sharp knife. Place the rolls in a baking tray lined with baking paper, let them rise a little longer, and meanwhile, preheat the oven to 180 °C. Bake until golden, about 40 minutes. Check with a toothpick to see if the dough is baked through.