Pumpkin Apple Swirl Rolls

Oh, this recipe for pumpkin apple swirl rolls had to wait a little while. My mouth had been watering for them for at least a year, and I was waiting for the right occasion. Then the pumpkins showed up and the moment was right. And thank goodness, because they were so good!

I felt like making a few small changes, because somehow apple just seemed to go with these rolls. Adding a little applesauce turned out to be a great idea. The rolls came out soft, moist, sooo aromatic and delicious. They are tasty even cold, and everyone who has had a chance to try them loves them. I also skipped the white sugar and used only brown.

I used the glaze from the recipe as a sauce for these rolls. So I ate them dipping them in the farmer's cheese sauce, sorry to see them disappear so fast.

Pumpkin Apple Swirl Rolls

One more note about the ingredients. Unfortunately, I didn't weigh the ingredients while baking. I used measuring cups. So I'm giving the amounts of some ingredients in cups, but also in milliliters, based on the markings on my measuring cup :)

Since over at Bea's it's time for another Pumpkin Festival, I'm sending this recipe over to join it.

Instructions - Pumpkin Apple Swirl Rolls:

Line a springform pan, about 26 cm in diameter, with parchment paper.

Prepare the dough. In the bowl of a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, nutmeg and ground allspice. Add the butter and mix on medium speed for about a minute. Add the buttermilk and egg and mix until everything comes together. After a moment, add the pumpkin puree and mix for another 3 minutes. The dough should come out soft but sticky. Cover with a kitchen towel and set aside in a warm place for about 30 minutes to rise.

Mix all the filling ingredients, except the applesauce.

When the dough has risen nicely, roll it out into a rectangle about 1.5-2 cm thick. If needed, dust generously with more flour. Spread with the filling mixture, leaving a margin of about 1 cm. Then spread the applesauce over the dough in the same way.

Starting from the longer edge, roll the dough up into a log, not squeezing too tightly, but just enough so it holds together. Seal it so it doesn't come apart. Then cut the log into pieces about 2 cm thick and arrange them in the pan cut side up, starting from the center, in the shape of a flower. If there is any sugar filling left, brush it over the arranged rolls. Cover the pan with a kitchen towel or plastic wrap and set aside in a warm, draft-free place until the rolls double in size.

When the rolls have risen, preheat the oven to 180°C (355°F) (top and bottom heat). Bake the rolls for about 25-30 minutes. While they bake, prepare the glaze: beat all the ingredients with a mixer into a smooth, pourable mixture.

Take the rolls out of the oven and transfer them to a wire rack. Optionally, drizzle with the glaze while still warm. Serve.
Enjoy!

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