There's no avoiding pumpkins at this time of year, so for this month's baking feature we've opted for an enriched dough with a seasonal addition of pumpkin, and a healthy amount of spice. Nothing beats the smell of freshly baked bread and this recipe ticks all the boxes for warm and cosy baking. Perfect for when the first chill of autumn hits.
Pumpkin Cinnamon Rolls Recipe
You Will Need:
For the dough:
- 100ml Milk,
- 30g Butter,
- 1x 7g Sachet Easy Bake Yeast,
- 35g Strong White Bread Flour, plus a little extra for dusting,
- 2 Tablespoons Soft Brown Sugar,
- 1 Teaspoon Salt,
- 1 Medium Egg,
- 100g Pumpkin Puree,
For the filling
- 50g Butter- at room temperature,
- 50g Soft Brown Sugar,
- 1 Tablespoon Powdered Cinnamon,
- 2 Teaspoons Powdered Ginger,
For the topping
- 150g Cream Cheese
- 30g Maple Syrup
How to Make:
- Place the milk and butter into a saucepan and heat very gently over a low heat until the butter is just melted. Remove from the heat and allow to cool to blood temperature (The point at which you can comfortably hold your little finger in the milk mixture for 30 seconds.) Then add the yeast and stir to combine.
2. Place the flour, brown sugar and salt into a large mixing bowl. Add the egg and pumpkin puree and stir to combine. Slowly add the milk mixture, a little at a time, until the mix comes together to form a dough.
3. Turn the dough out onto a well-floured surface and knead for 5 to 10 minutes until the dough is smooth and elastic.
4. Place the dough back into the mixing bowl, cover with cling film and allow to prove until doubled in size.
5. Make the filling by placing the butter, sugar and spices into a mixing bowl, beat together with a wooden spoon until light and fluffy. Store at room temperature until needed.
6. Prepare a 23cm diameter round cake tin, or an 18 x 25cm rectangular tin, by lining with greaseproof baking paper.
7. Gently punch the dough to deflate. On a lightly floured surface roll the dough into a rectangle, roughly 20cm x 30cm. Spread the filling all over the dough.
8. Starting from the long side of the rectangle roll the dough into a spiral. Use a sharp knife to divide the dough into 8 equal pieces.
9. Place each piece cut side up into the prepared baking tray. Cover with cling film and allow to prove for a further 25- 30 minutes.
10. Pre-heat oven to 200°C /180°C fan/gas mark 4.
11. Bake for 25 to 30 minutes, until golden brown. Allow to cool just a little.
12. To make the topping place both the cream cheese and the maple syrup into a mixing bowl and whisk together until smooth. Drizzle generously over the top of the cinnamon buns.
Best enjoyed warm!
Top Tips for making your Pumpkin Cinnamon Rolls:
- Pumpkin puree is available in most good supermarkets, but if you can't get hold of it you can make your own by chopping up a butternut squash and roasting at 200°C/180°C/ gas mark 4 for 30 to 40 minutes until soft. Allow to cool, peel off the skin and mash to a puree.
- Not a fan of Cinnamon? Why not try Nutella or almond butter, instead of the spiced sugar and butter mixture, for a tasty alternative.
- This recipe works really well with savoury flavours too, simply replace the filling with a few spoonfuls of pesto, serve with a baked camembert for a cosy tear and share treat.
Will you be making your Pumpkin Cinnamon Rolls? They're perfect for this time of year! We would love to see how you use Elle’s recipe so don’t forget to share your makes in the Inspiration area and to #Trimcraft when uploading to social media!
You can also find Elle on Instagram, so why not give her a follow to see more wonderful bakes?