Pumpkin Cinnamon Rolls - No Frosting
Soft, fluffy sweet bread made with pumpkin puree, filled with a sweet cinnamon butter
Equipment
- 1 Small Bowl
- 1 Whisk or Fork
- 1 large bowl
- 1 stand mixer with hook attachment optional but highly advised
- 1 Rolling Pin
- 1 deep baking tray
- 1 Pastry brush
Ingredients
Pumpkin Dough
- 200 grams pumpkin or butternut squash, peeled and cubed
- 10 grams fresh yeast or 4g active dry yeast
- 100 grams milk
- 35 grams caster sugar
- 300 grams strong flour
- 35 grams butter room temperature
Cinnamon Butter
- 75 grams butter room temperature
- 75 grams brown sugar
- 1 tbsp ground cinnamon
- 1 whole egg for egg wash
- 10 grams milk for egg wash
Instructions
Pumpkin Puree
- To make the pumpkin or butternut squash puree, take the peeled cubes of pumpkin or butternut squash and steam for 15-20 minutes or place into a deep baking tray covered with tinfoil and bake for 20-30 minutes until softened.
- Puree the cooked pumpkin or butternut squash using a hand blender or food processor until smooth. Allow to cool before using.
Pumpkin Dough
- Warm the milk very slightly by putting the milk in a small bowl into the microwave for 20 seconds or heat on a low heat in a saucepan.
- Add the yeast and whisk well. Leave for 5 minutes while you prepare the other ingredients.
- Add the flour, caster sugar, pumpkin puree, yeast milk and soft butter to a large mixing bowl or the bowl of your stand mixer.
- If using a stand mixer, use the dough hook and mix on medium speed for 5 minutes until a smooth dough forms. If mixing by hand, mix together all ingredients until you form a shaggy dough. Place on a lightly floured clean work surface and knead for 5-6 minutes until a smooth ball forms.
- Transfer the dough to a lightly oiled large bowl and cover with cling film.
- For best results, leave the dough to prove overnight in the fridge. If you don't have the time or space, you can prove at room temperature for 1-2 hours until the dough has doubled in size.
- Lightly flour a clean work surface and roll the dough out into a large rectangle.
Cinnamon Butter
- In a small bowl, mix together the softened butter with the brown sugar and cinnamon until combined.
- Spread the cinnamon butter all over the dough.
- Roll the dough up like a swiss roll, into a log starting at the longest end.
- Carefully slice the log into 8 pieces and transfer to a greased and lined deep baking tray, leaving a little space in between.
- In a small bowl, whisk together the egg and milk briskly. Gently brush the egg wash over the pumpkin rolls.
- Leave in a warm place for 45-60 minutes until the rolls have doubled in size.
- Bake at 180°c (360°f) or 170°c (340f) if fan assisted for 30-40 minutes, making sure to turn the tray around halfway through cooking.
- The rolls should be an even golden brown colour on tp when cooked.
- Allow to cool slightly before serving.
- Leftovers can be kept for up to 3 days in an airtight container or wrapped in cling film. Pop into the microwave for 20 seconds or into a hot oven for a minute or two to serve.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.