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Pumpkin cinnamon rolls

• Silvana Franco

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Serves 12

More effort

Prep: 30 mins

Cook: 15 mins - 18 mins

plus 2 hours proving

A star rating of 4.3 out of 5.14 ratingsRate

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Bake a twist on a cinnamon roll recipe by adding seasonal pumpkin – an autumnal treat to enjoy for breakfast or an afternoon pick-me-up

Vegetarian

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For a classic version of this sweet treat, try our cinnamon rolls recipe.

Ingredients

Nutrition

Units:

MetricUS

For the dough

• 250g plain flour

• 250g strong white bread flour

• 7g fast-action dried yeast

• 25g caster sugar

• 200g canned pumpkin purée

• 50g butter

• 100ml semi-skimmed milk

• 1 egg

• sunflower oil

  for proving

For the filling

• 125g butter

  at room temperature

• 150g dark brown soft sugar

• 1½ tsp ground cinnamon

• 1½ tsp ground nutmeg

For the topping

• 25g butter

• 50g soft cheese

• 100g icing sugar

  sifted

• ½ tsp vanilla extract

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Nutrition: per serving

• kcal398
• fat16g
• saturates10g
• carbs56g
• sugars24g
• fibre2g
• protein6g
• salt0.58g

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Method

• step 1

  Tip both flours into the bowl of a stand mixer fitted with a dough hook, then the yeast, sugar and ½ tsp salt. Add the pumpkin, butter, milk and egg. Knead for 5 mins until the dough is smooth and soft.

• step 2

  Put the ball of dough in an oiled bowl, cover, and leave in a warm place for 1-2 hrs until doubled in size.

• step 3

  To make the cinnamon filling, beat together the softened butter with the sugar, cinnamon and nutmeg until smooth. Line a 25 x 35cm baking tray with a sheet of baking parchment.

• step 4

  Roll the dough out to a large rectangle, roughly 40 x 60cm. It should be easy to roll, but oil the work surface a little if the dough starts to stick. Spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a cylinder. Trim the ends, then divide the dough into 12 even-sized rolls. Arrange the rolls on the prepared baking tray, evenly spread out so there's space between each one. Cover lightly and leave to prove for 45 mins, until risen.

• step 5

  Heat the oven to 200C/180C fan/gas mark 6. Prepare the topping by beating together all the ingredients until smooth.

• step 6

  Bake the rolls for 15-18 mins until golden brown and cooked through. Leave to cool for a few minutes, then spread with the topping while still warm – it should melt a little into the rolls. Leave to cool completely on a wire rack before serving. Will keep for up to three days in an airtight container.

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Overall rating

A star rating of 4.3 out of 5.14 ratings

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