Pumpkin Cinnamon Rolls

12 Ingredients

Number of servings

450grams strong white flour
7grams dry yeast, fast acting
75grams light brown sugar, divided
2/3 cup milk, warm
2 large eggs, beaten
85grams butter, cold and diced
1teaspoons salt
400grams pumpkin puree
3teaspoons cinnamon, divided
6tablespoons honey, divided
50grams pecans, chopped
100grams cream cheese

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These cinnamon rolls get much of their sweetness naturally from pumpkin puree and honey.

You can knead the dough by hand for about 15 minutes if you don't have a stand mixer.

Method

Step 1 of 6

Mix the flour, 50g of sugar and salt in the bowl of a stand mixer and rub in the diced flour with your fingers until you have a breadcrumb consistency. Tip in the yeast and beaten eggs. Pour in the warm milk.

Step 2 of 6

Knead in the stand mixer with the dough hook attachment for 7/8 minutes until smooth and springy. Transfer to a clean bowl and cover with a damp tea towel. Leave to rise in a warm place for 1 hour, until doubled in size.

Step 3 of 6

Mix the pumpkin puree, 4 tbs of honey and 2 teaspoons of cinnamon in a saucepan and bring to the boil. Cook on medium low heat for 20 minutes until thick and reduced to a spreadable consistency. Knock back the dough, lightly knead on a floured work surface and roll out into a large rectangle.

Step 4 of 6

Mix the pecans, 1/2 a tsp of cinnamon and 25g of sugar in a bowl. Spread the dough with the sweet potato mix, leaving a 1cm border, and sprinkle over the pecan mix. Press the pecan mix gently into the dough to stick. Roll up the dough into a long, thick log, sealing the ends. Slice into 12 thick discs.

Step 5 of 6

Fit the dough into a large, lightly greased baking tin, cover with a damp tea towel and leave to rise for 30 minutes. Pre-heat the oven to 180°C and bake the buns for 30 minutes until golden.

Step 6 of 6

Mix the cream cheese, 1/2 a tsp of cinnamon and 2 tbs of honey together to make a glaze. Spread the glaze on the warm buns and serve.