Pumpkin Cinnamon Sweet Rolls for Fall Celebrations

In a large mixing bowl, combine all-purpose flour, instant yeast, granulated sugar, vanilla sugar, and salt. Mix the ingredients well to ensure an even distribution.

Next, warm the milk slightly and add it to the dry mixture along with the pumpkin puree. Begin mixing with a fork, gradually incorporating the flour from the edges until a dough forms.

You can also use a stand mixer with a dough hook attachment for this process. If mixing by hand, add the softened butter and continue kneading until the dough becomes very soft and elastic but not sticky, for about 10-15 minutes.

Once the dough is ready, transfer it to a clean bowl greased with a little oil. Cover the bowl with a towel or plastic wrap and place it in a warm area to rise for about 1 hour. The dough should approximately double in size during this time.

For an ideal rising environment, you can preheat your oven to 50 degrees Celsius (about 120 degrees Fahrenheit) and then turn it off before placing the dough inside.

After the dough has risen, punch it down to release excess air. Divide the dough into 10 equal pieces. Shape each piece into a ball and let them rest under a towel for about 15 minutes.

To create the pumpkin shape, take each dough ball and tie it with a piece of string in a cross pattern to form six or eight sections, trimming the ends as needed.

Place the shaped rolls on a baking tray lined with parchment paper, ensuring they have enough space to rise. Preheat your oven to 180 degrees Celsius (about 350 degrees Fahrenheit) and bake for about 20 minutes or until golden brown.

Allow the rolls to cool slightly before carefully cutting them open and removing the string.

Brush each roll with melted butter and generously sprinkle with a mixture of granulated sugar and ground cinnamon.

Finally, insert a straw into the top of each roll to resemble a pumpkin stem. Enjoy your delightful pumpkin cinnamon sweet rolls!