Pumpkin Cinnamon Rolls

First, prepare the pumpkin purée. Cut the pumpkin into several pieces and place 250–300 g in a baking dish. Bake in a preheated oven at 180°C (350°F) for 50–60 minutes, until the pumpkin is soft, like boiled potatoes. Let it cool completely, then scoop the pulp from the skin with a spoon and purée it with a blender. Measure out 160 g of purée and set aside.

Mix 160 g of milk warmed to 30°C (86°F) with 1½ tsp of dry yeast (or 15 g of fresh yeast), ½ tsp of sugar and 150 g of sifted flour in a deep bowl. Cover with cling film and leave in a warm place for 40 minutes.

Add 50 g of softened butter, 160 g of pumpkin purée, 1 tsp of salt and 50 g of sugar. Mix thoroughly, then sift in 300 g of flour. Knead the dough for 10 minutes, cover and let it rise in a warm place for 90 minutes.

Roll out the risen dough into a rectangle. Spread 60 g of soft butter evenly, leaving a small gap around the edges. Mix 100 g of sugar with 1 tsp of cinnamon and sprinkle over the dough.

Roll the dough into a log and pinch the edges closed. Cut off the ends on both sides and slice the roll into 8 equal parts.

Grease a baking pan generously with butter. Place the buns evenly in the pan, leaving some space between them. Cover with cling film and leave to rise for 40 minutes.

While the buns are rising, make the topping. Melt 120 g of sugar over medium heat, stirring constantly and breaking up any lumps, until the sugar becomes liquid and darkens. Add 50 g of cold butter in pieces and stir until combined.

Pour in 80 g of hot heavy cream and mix.

Remove the caramel from the heat, add ¼ tsp of salt and strain it into a clean bowl. Finally, chop 50 g of pecans.

Bake the risen buns in a preheated oven at 180°C (350°F) for 25–30 minutes. Let them cool, then drizzle each bun with salted caramel and sprinkle with chopped pecans.