For the yeast dough

• 530 g wheat flour type 550
• 1 egg
• 50 g sugar
• 80 g butter at room temperature
• 125 ml milk
• 20 g fresh yeast
• ½ tsp ginger powder
• ½ tsp cinnamon

For the filling

• 100 g butter at room temperature
• 100 g brown sugar
• 50 g sugar
• 2 tsp cinnamon
• ½ teaspoon ginger powder

For the frosting

• 200 g cream cheese
• 100g powdered sugar

Preparation

1. To make the pumpkin puree, wash a Hokkaido pumpkin and cut into pieces. Place these on a baking tray lined with baking paper and place in an oven preheated to 200 degrees (top/bottom heat). Depending on the size of the pieces, bake for 20-30 minutes on the middle shelf.
2. Remove the soft pumpkin from the oven, leave to cool slightly and then chop with a hand blender. Remove 300 g of the puree. The remaining puree is ideal for freezing or processing into a soup.
3. For the dough, heat the milk to lukewarm and crumble in the yeast. Stir until the yeast has completely dissolved.
4. Now put the flour, sugar, butter, egg, cinnamon, ginger and pumpkin puree into the food processor. Add the yeast milk and knead everything into a smooth dough in 7-10 minutes. The dough should still be slightly sticky. This will make the snails nice and fluffy.
5. Remove the bowl from the food processor, cover and leave to rise for 1-2 hours. The dough should have doubled in volume.
6. Place the dough on a lightly floured work surface, knead and roll out into a 60×40 cm rectangle. Brush the dough sheet evenly with the soft butter. Mix the brown and white sugar together with the cinnamon and ginger and spread over the butter.
7. Now roll up the dough from the long side. Then cut the resulting dough strand into 12 equal pieces and place them in a large oven dish or baking frame (36x24cm) with enough space and leave to rise again for 30-45 minutes.
8. In the meantime, preheat the oven to 180 degrees top/bottom heat. Place the Pumpkin Cinnamon Rolls in the oven and bake on the middle shelf for 30-35 minutes. Then remove from the oven and leave to cool.
9. For the icing, mix the cream cheese with the powdered sugar until smooth and spread generously over the snails.