Pumpkin cinnamon rolls with maple soft cheese icing
Makes 12 Prep 45 mins plus 1-2 hrs proving Cook 50 mins
250ml whole milk
150g butter
200g pumpkin purée (from a can
or homemade)
125g light brown soft sugar, plus 1 tbsp 1 tbsp ground cinnamon, plus a pinch 500g strong white bread flour
7g sachet dried fast-action yeast vegetable oil, for the bowl
1 tsp vanilla extract
FOR THE ICING
50g butter, softened
350g icing sugar
200g soft cheese
2 tbsp maple syrup, plus a drizzle
1 Warm the milk in a saucepan until steaming (not boiling). Add 25g butter, then swirl the pan to melt. Whisk in the pumpkin purée, 1 tbsp brown sugar, 1 tsp cinnamon and 1 tsp salt.
2 Weigh the flour out into a large bowl, or the bowl of a stand mixer. Add the yeast, then pour in the warm pumpkin milk mixture and mix into a dough. If using a stand mixer, increase
the speed slightly and continue to mix for 5 mins until soft and springy. If mixing by hand, tip onto a work surface and knead for 10 mins. Put the dough in a clean, oiled bowl and cover with a tea towel. Leave somewhere warm to prove for 1-2 hrs, or until doubled in size.
3 Mix the remaining butter with the rest of the brown sugar and cinnamon, and the vanilla. Set aside. Line a 25 x 35cm baking tin with baking parchment. Tip the dough onto a floured surface and roll out into a rectangle, about 30 x 40cm. Spread the cinnamon butter all over the surface, right to the edges, then roll up from one of the longer sides to make a long sausage.
Cut into 12 equal pieces, and arrange these in the tin, cut-side up.
Cover loosely and leave to prove
for another 30 mins-1 hr, or until doubled in size again. Heat the oven to 180C/160C fan/gas 4.
4 Bake the buns for 45 mins until risen, golden and cooked through. Mix the ingredients for the icing together until smooth. Leave the buns to cool before spreading over the icing. Drizzle with a little more maple syrup and sprinkle with a pinch more cinnamon.
PER SERVING 516 kcals, fat 19g, saturates 12g,
carbs 77g, sugars 45g, fibre 2g, protein 7g, salt 0.9g