Warm <quantity>75<unit>g</unit></quantity> of butter in a pan over medium heat until it starts to bubble

Turn off the heat and add <quantity>225<unit>ml</unit></quantity> of milk

Add <quantity>30<unit>g</unit></quantity> of fresh yeast and whisk until dissolved

Add <quantity>1<unit>tsp</unit></quantity> of cardamom powder, <quantity>45<unit>g</unit></quantity> of caster sugar and <quantity>½<unit>tsp</unit></quantity> of salt. Whisk to dissolve

Crack <quantity>1</quantity> egg into a bowl and whisk

Add the beaten egg to the pan and whisk

Transfer the liquid to a stand mixer bowl with the dough hook attachment

Gradually add <quantity>550<unit>g</unit></quantity> of all-purpose flour while mixing on medium speed

Knead the dough for 10m on high speed until silky and smooth. Transfer to a work surface

Work the dough to form a taut ball. It should only slowly bounce back when poked

Transfer the dough to a bowl and cover it with a clean kitchen towel. Put it in a warm place for 1h until it has doubled in size

Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Peel and remove the seeds from <quantity>1</quantity> pumpkin

Cut <quantity>750<unit>g</unit></quantity> of the pumpkin into chunks

Place the pumpkin in a baking dish. Drizzle with rapeseed oil to taste and mix

Roast the pumpkin in the oven for 30m until the edges begin to turn deep brown

Check that the pumpkin is easily pierced with a fork

Place the pumpkin in a blender

Add <quantity>2<unit>tsp</unit></quantity> of cinnamon powder

Add <quantity>1<unit>tsp</unit></quantity> of vanilla extract

Add <quantity>1<unit>tsp</unit></quantity> of cardamom powder and <quantity>40<unit>g</unit></quantity> of brown sugar

Add <quantity>50<unit>g</unit></quantity> of butter and <quantity>2<unit>tbsp</unit></quantity> of honey

Blend on medium speed until smooth. The pumpkin spice filling is ready

Transfer the dough to a floured work surface

Roll out the dough into a <quantity>½<unit>cm</unit></quantity> thick rectangle. The cinnamon buns dough is ready

Spread the pumpkin filling into a <quantity>½<unit>cm</unit></quantity> thick layer. Leave <quantity>3<unit>cm</unit></quantity> of space around the border of the dough

Gently roll the dough, leaving the edge loose

Crack <quantity>1</quantity> egg into a bowl and whisk it

Brush <quantity>½</quantity> of the egg on the edge and seal the roll

Cut the roll into <quantity>3<unit>cm</unit></quantity> thick slices and place them in a baking dish with a silicone mat

Cover the rolls with a clean kitchen towel and let them rise in a warm place for 45m or until they are <quantity>1½</quantity> times their original size

Preheat the oven to <temperature>200<unit>°C</unit></temperature>

Brush the rolls with the remaining egg

Sprinkle <quantity>100<unit>g</unit></quantity> of brown sugar over the rolls

Bake the rolls for 13m until deep brown and airy

The pumpkin spice cinnamon rolls are ready

Enjoy them warm with a big cup of coffee!