Pumpkin Cinnamon Rolls
Soft, fluffy and wonderfully spiced, these Pumpkin Cinnamon Rolls are the perfect autumnal bake. Filled with warming cinnamon, pumpkin and brown sugar, then finished with a deliciously creamy glaze, they’re ideal for cosy mornings, weekend baking or a spooky Halloween treat. 🍂✨
Prep time 25 min, plus proving tome
Bake time 25 mins
Makes 12
Equipment:
Ingredients:
500g strong white bread flour
200g pumpkin pure
200ml lukewarm milk, plus 2-3 tbsp to brush
75g unsalted butter, melted
1 egg, beaten
50g caster
1 sachet fast-action dried yeast
1 teaspoon mixed spice
1 teaspoon cinnamon
Filling
50g unsalted butter, melted
75g light soft brown sugar
4 teaspoons ground cinnamon
Frosting
150g cream cheese
50g icing
3-4 tbsp milk
Method:
1. Add the flour to the bowl of a mixer fitted with a dough hook, and make a dwell in the centre.
2. Add sugar, yeast, milk, melted butter, cinnamon, mixed spice, egg, and pumpkin puree. Knead on low speed for 2 mins then on full speed for 3-4 mins.
3. Cover with a tea towel and leave to prove in a warm place for a few hours or until doubled in size.
4. Roll out the dough to a rectangle of 45cm x 25cm.
5. Brush with the melted butter, sprinkle with soft brown sugar and cinnamon. Spread it out evenly with the help of a spatula.
6. Roll the dough up along the long side.
7. Cut 12 rolls and place them on a baking tray, covered with greaseproof baking paper or slightly buttered, leaving a bit of space between them.
8. Cover with a tea towel and leave to prove for 30 mins.
9. Brush the rolls with some milk and bake in a preheated oven to 200°C/180°C fan for about 25 mins until golden.
10. Combine together the cream cheese, icing sugar, and milk in a small mixing bowl. Pour over the warm rolls and spread all over with the help of a spatula.
11. Serve warm or cold.
12. Enjoy!