Pumpkin cinnamon rolls
Ingredients: For the rolls:
500g puff pastry 200g fresh pumpkin, pureed
4tbsp unsalted butter, melted
50g brown sugar ½ tsp cinnamon Pinch of ground nutmeg
For the glaze:
150g icing sugar ½ tsp cinnamon Pinch of nutmeg Water, to mix
Preheat the oven to 190C/170C (fan)/gas mark 5.
In a medium sized bowl, combine the pumpkin puree, sugar, milk, cinnamon, and nutmeg. Set aside while you prepare the pastry.
Roll out the puff pastry onto a lightly floured surface, creating a large rectangle. Pour the pumpkin filling over the top, using a knife to ensure it is distributed evenly. Starting from the edge furthest away, start to tightly roll the pastry towards you. Continue until you have what looks like a very large swiss roll. Slice the roll into even sized rounds, approximately 15mm wide.
Brush a pie dish with half of the melted butter and pack in the cinnamon rolls. Do not worry if the dish is not completely full as the pastry will expand and any wonkiness will only add to the charm.cover the top of the rolls with the rest of the melted butter. Bake in the oven for 18 minutes, or until golden and crisp.
While the rolls are cooling, combine the icing sugar, cinnamon, and nutmeg in a bowl. Add water, a teaspoon at a time, mixing until you have a smooth, glossy icing. Pour over the top of the rolls while they’re still slightly warm and serve immediately.