Preparation

Slightly heat the milk, add yeast, a teaspoon of sugar, and a tablespoon of flour, mix, and set aside for 15 minutes.
Beat the eggs with the rest of the sugar.
Melt the butter and set aside to cool slightly.
In the mixing bowl, add flour, yeast with milk, and cream – knead for a few minutes.
Then slowly pour in the butter, continuing to knead the dough for another 10 minutes. The consistency should be smooth and pull away from the sides of the mixer. It is best to leave the dough in the fridge overnight or in a warm place for at least 2 hours.
Roll out the dough into a long rectangle with a thickness of about ½ cm. Place the Lauretta 50% pumpkin filling on it, leaving about 5 cm of one long side without filling – slightly moisten this side with water.
Roll up the dough, starting from the side with the filling. Seal the side without filling well. Cut into slices about 3-4 cm thick, place with large gaps on a baking tray lined with parchment paper – to bake separate rolls – or in a round form, so that the rolls can be pulled apart.
Set aside for 30 minutes and let the dough rise. Use a brush to spread milk on the top and sprinkle with sugar and cinnamon.
Bake for about 35-40 minutes at 356°F (180°C).