Cinnamon rolls à la citrouille et noix de pécan caramélisées (vegan) | L'Herboriste

Dive in mid-autumn with these pumpkin cinnamon rolls, covered with icing, pumpkin spice syrup and sprinkled with caramelized pecan nuts, ultra crunchy. As always, the recipe with the quantities is on my blog, the link is under the video. To start, I prepare my brioche dough. For that, you will need T65 or T45 flour. I pour it into a large bowl, add a large pinch of salt and incorporate it well into the flour. Then my active baking powder, which I do not need to activate in the liquid beforehand. Always mix your yeast with your flour before adding the other ingredients. It is a really basic and important gesture in pastry, whether it is active baking powder or chemical yeast. Then I pour my spices, cinnamon, ginger and nutmeg, neutral oil, sugar, pumpkin puree, vanilla, warm vegetable milk and mix everything a little chaotically. You can also do it correctly by mixing the liquids first, then adding the dry ingredients next, unlike me. By the way, do that instead. Remember to add liquid, really wait for everything to be well mixed first, believe me, I made that mistake. I then pour over my worktop and knead. If there is a cooking tool that I strongly advise you to acquire, it is the pastry scraper, which I use every time I make a raised dough, both to handle them and to scrape my work plan. I knead my dough for about ten minutes, you can of course do it with a robot if you have one, then I ball it when it seems to me to be quite bouncy. I put it back in its bowl, I oil it so that it does not stick, then I cover it with a damp cloth to let it grow in a warm place for one to two hours. During this time I prepare my filling. It is obviously made up of margarine, to which I add sugar. I cream both well and I specify that creaming means mostly mixing well. Spices, here I only put cinnamon for a softer side, but you can put pumpkin spice if you prefer, and finally pumpkin puree. I mix everything well. Once my filling looks like something that I will not name to preserve the emetophobes, I reserve it in the fridge. I also prepared caramelized pecans, the recipe can be found in writing on my blog, on which I also explain why I did not film the preparation steps. It is basically optional, but not so difficult to do. The hardest part is to remember to eat them all. My dough has inflated, even if it has not inflated as much as I would have wanted, it will still work. I degas it, I slightly flour my work plan, I pour the dough over it, and the goal now is to spread it into a large rectangle or square, there is no ideal size to do it. Today I make a square of about 40 cm on each side. I do it by hand because I find it easier, but do not hesitate to use a rolling pin. Once the dough has cooled, I spread my filling, zucchini and margarine. I spread it to the edge, except on the line just in front of me, where I leave a space of 2 cm. Then I start to roll up the dough, no need to hurry, you can go there little by little. Once at the end, you don't see it, but I put a little water on the space that I left empty, and I stretch the dough to close the roll. I pinch to seal, I bring my baking sheet close to a baking sheet, and I will be able to cut my rolls. I start by marking the places where I will cut. I'm going to make small individual rolls, it was mostly for the photos, if you want to make classic cinnamon rolls by putting them in a raw and oiled dish, it is quite possible. I put the recipe with the method at the top of the screen and in the link in the description. To cut, I use a string, it is much simpler than with a knife and it keeps the shape of the roll. I advise you to do this regardless of the size of the roll. So that my cinnamon rolls are very beautiful, I slightly spread the dough spiral to mark the shape. When all my rolls are cut, I cover them with a cloth to let them rise for about thirty minutes. Once slightly inflated and the oven preheated, I gild them with my eternal coffee mix, and they go to the oven. And here are these little beauties once cooked. Your house will feel autumn, it is guaranteed. The individual shape is perfect if you have a lot of people to serve, or if you want to freeze rolls. In this case, I advise you to freeze them as they are, without icing. Once thawed, all that remains is to glaze them with my pumpkin syrup, I put you the link of the recipe on the screen and in the description of the video. You can replace it with a classic icing, but inevitably it is a little less interesting. And to finish, all that remains is to add splinters of my irresistible pecans. You can finally taste. To make this wonderful autumn recipe, go to my blog for the quantities, the link is under the video. As always, don't forget to subscribe to the channel, and to put a little blue thumb to support me. See you next week for a new video. So in the meantime, I send you kisses and I'll see you soon!