Pumpkin Spiced Cinnamon Rolls

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SERVES:

Makes 12 rolls

Prep Time:

3 hours

Cook Time:

25 minutes

Nothing says Easter time quite like a warm, gooey, Cinnamon Roll. So of course we had to add a Wonky twist and create this Pumpkin Spiced Cinnamon Rolls recipe.

This is a great one for early risers to bake on an Autumn morning, or as an afternoon activity the day before as you do need to allow time for the dough to rise before they go in the oven.

First up you'll want to make our easy, one ingredient pumpkin puree. This is then added to the dough mixture and makes the rolls super soft and moist. The puree can be made in advance and stored in the fridge until ready to use.

Then it's the cream cheese icing that adds the perfect finishing touch to this brunch bliss recipe, and perfectly compliments the cinnamon flavoured filling.

_INGREDIENTS:

_{PUMPKIN PUREE:}

1/4 pumpkin

_DOUGH:

150ml milk
80g sugar
10g Active Dry yeast
80g butter, melted
1 egg
150g pumpkin puree
550g plain flour
1 tsp Mixed Spice

_{CINNAMON FILLING:}

100g dark brown sugar
60g butter, room temperature
1.5 Tbsp cinnamon

_{CREAM CHEESE ICING:}

100g butter, room temperature
100g cream cheese
100g icing sugar
½ tsp vanilla essence

_METHOD:

_‍Start with the pumpkin purée:‍

Preheat oven to 180°C
Cut a quarter wedge from the pumpkin and remove the seeds (these can be saved and roasted for a crunchy snack!)
Place the cut pumpkin on a baking tray and bake for 40-45 minutes until soft. Scoop the pumpkin flesh into a blender and blitz until puree forms.

To make the dough:

Warm the milk on the stove or in the microwave to about 38°C (if too hot it will deactivate the yeast!). If you don’t have a thermometer, you can use your finger to check the temperature, it should feel a similar temperature to lukewarm water.
In a large mixing bowl, combine the warmed milk and sugar. Sprinkle over the yeast. Set aside for 10 minutes until the yeast becomes foamy.
Add the pumpkin puree, egg, and melted butter. Whisk together until smooth. Add the flour and Mixed Spice. Use a wooden spoon or your hands to bring the dough together.
Transfer the dough to a floured work surface. Knead the dough for 8-10 minutes until a smooth ball forms.
Transfer the dough to a clean bowl rubbed with oil. Cover with a clean towel. Set aside in a sunny warm spot, or the hot water cupboard for 1 hour to proof. The dough should double in size.
Once doubled in size, transfer the dough to a floured work surface. Roll the dough into a rectangle shape, approximately 25cm x 40cm.
In a small bowl mix together the brown sugar and cinnamon. Spread the room temperature butter all over the dough, leaving a small gap around the edges. Sprinkle over the cinnamon and brown sugar.
Starting at the short end of your rectangle, roll up the dough to form a cylinder shape.
Use a cerrated knife to mark out 12 even sized pieces, then cut the dough into 12 rolls.
Place the rolls into a lined baking dish, leaving some space in between each roll. Cover the rolls with a clean tea towel and set aside in the same warm spot for 45 minutes to rise again. The rolls should double in size and be just touching each other.
While the rolls are rising, preheat your oven to 180 degrees celsius.
Bake the rolls for 20-25 minutes. Remove from the oven and allow to cool for 10-15 minutes.
While the rolls are cooling, make the icing. Beat together the cream cheese, butter, icing sugar and vanilla until smooth. Once the pumpkin cinnamon rolls have cooled for 10-15 minutes, spread the icing over the top and serve.

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