Cinnamon buns with pumpkin

Today is the "Cinnamon bun Day" in Sweden. Yes, there is a day in Sweden when you celebrate the cinnamon bun, i.e. bake/buy and eat/give away as much as you can.
Swedish cinnamon buns are made of sweet yeast dough that is filled with cinnamon, butter, sugar and sprinkled with nib sugar.

But as the pumpkin season is here I decided to twist the recipe just a tiny bit. I added steamed Hokkaido pumpkin to the filling. It worked really excellent, the buns were more than delicious!

This time I used dry organic yeast Bio Vegan and it worked excellent. I also used bread flour so maybe that was the reason why it worked better this time.

Cinnamon buns with pumpkin 
about 20 buns
80 gr butter
1,5 dl milk
1 tsp ground cardamom
1 egg, beaten
about 6 dl bread flour
6 tbsp sugar
9 gr dry organic yeast
1/4 tsp salt

250 gr steamed Hokkaido pumpkin
50 gr butter, room temperature
4 tbsp sugar

1,5 tsp ground Cassia cinnamon

1 egg
pinch of salt
100 gr almond flakes

Melt the butter, add the milk and cardamom. The mixture should me lukewarm. You do not want it to be hot as it will kill the yeast. Pour the warm liquid in a big bowl, add flour, beaten egg, sugar, yeast and blend well. Add salt and knead the dough until you have smooth, soft and not sticky dough. By hand it takes about 10 minutes. Cover and let rise in a warm place for about 1 hour.

Cut the pumpkin in cubes. You do not have to peal Hokkaido pumpkin, the skin is edible. Steam for about 25 minutes. When done let it cool a bit and then mash with a fork. Add butter, sugar and cinnamon, blend well.

Roll out dough to a 30x40 cm rectangle. Spread the pumpkin filling evenly and starting at long side (40 cm) roll up the dough. Cut buns, about 2 cm wide and put them on a baking sheet. Cover with a tea towel and let rise for about 45 minutes.

Preheat oven to 225 C. Beat the egg together with salt and brush the buns. Sprinkle some almond flakes on the top and bake for about 12-15 minutes. These buns are best eaten the same day they are baked.