Watch the video: Recipe for delicious pumpkin cinnamon rolls – refined with marzipan and almonds.
Pumpkin-cinnamon-marzipan-almond snails
It’s finally pumpkin time again.
The autumnal vegetables can be used not only for savory dishes, but also wonderfully for cakes, muffins or snails.
Do you love cinnamon rolls?
Then this recipe for delicious pumpkin-marzipan-almond snails is just the thing.
For a sheet of pumpkin snails you need:
For the dough:
20 g fresh yeast
440g flour
100 g raw cane sugar
1 tsp cinnamon
nutmeg
1 tsp salt
100g butter, melted
120 ml oat milk
1 egg
160 g pumpkin puree
For the filling:
200 g marzipan raw material
100 g almond, grated or sliced
80 g raw cane sugar
2 tsp cinnamon
1 pinch of salt
First, mix all the dry ingredients for the dough in a bowl.
Make a well in the middle and dissolve the yeast in a little milk.
Then add the remaining ingredients and work with the dough hook for five minutes to form a homogeneous dough.
Don’t be surprised: the dough should have a soft consistency.
Now let the dough rise covered for an hour.
In the meantime, mix the almonds, sugar, cinnamon and salt for the filling.
After an hour, roll out the yeast dough on a floured surface to a size of around 30 x 60 centimeters.
Roll out the marzipan mixture thinly to the same width and place the yeast dough approximately in the middle.
Then spread the almond mixture over the entire surface and roll up the dough from the short side.
Cut the roll into strips about two to three centimeters wide.
Then place the snails on a tray and let them rise for another 45 minutes to 120 minutes.
If you are in a hurry in the morning, you can prepare the dough and snails the previous evening and let them rise overnight. Then the pumpkin snails just have to be put in the oven in the morning.
To do this, preheat the oven to 190 degrees Celsius and bake the snails for about 25 minutes.
Bon appetit!