Traditional pumpkin cinnamon rolls with cream cheese frosting
A delicious way to combine pumpkins and cinnamon in to a soft dough rolls with cream cheese frosting. Easy to follow recipe with yeasted - enriched dough.
Ingredients
Cinnamon Rolls Dough
- 250 grams white bread flour strong bread flour
- 200 grams plain cake flour all purpose flour
- 1/2 cup pumpkin puree 130 g
- 1/4 cup caster sugar 60 g
- 1 large egg
- 1/4 tsp salt or less depending on your taste
- 1 1/2 sachet instant active yeast about 10 g of instant active yeast (or 20g fresh yeast)
- 1/2 cup milk 125 ml (use extra milk if the dough is dry)
- 1/4 cup heavy cream (double or single cream) 60 ml
- 50 grams butter unsalted
Filling
- 3 tablespoon cinnamon powder or ground
- 1/2 cup light brown or brown sugar (can be mixed with caster sugar) about 100 - 120 g
- 100 grams butter unsalted
Cream Cheese Frosting
- 100 grams cream cheese full-fat
- 1 cup confectioners (icing) sugar 230 g approx
- 1/2 teaspoon vanilla essence or extract
- pinch of fine salt
Instructions
- Measure out the white bread and the plain flour into a large mixing bowl.
- Add all the other dry ingredients - the sugar, instant yeast and salt.
- In a mixing jug, mix together the milk, cream, butter, pumpkin puree, vanilla essence and egg.
- Gently warm up the liquid mixture in a microwave so that it's a nice room temperature.
- Add the liquid into the flour mix and innitially bring everything together with a wooden mixing spoon.
- When you are ready, tip the dough on your kitchen work counter and start kneading. Count your 10-15 min from now. Don't add any more flour (use a scraper to knead the dough or a little bit of oil if your hands get very sticky).
- Continue kneading until the dough comes together, become elastic and it's nice and strechy.
- Place in a plastic bowl, cover with plastic and leave to rise. The dough should double in size. This can take 45 to 90 minutes depending on your room temperature.
- When doubled in size, gently bring the dough out to an oiled kitchen surface and roll out (from the middle of the dough) to a large rectangle. Use oiled wooden rolling pin.
- Mix the butter with cinnamon and sugar and crumble it with your hands. You can even warm it up a little until you can spread it easily.
- Using a spatula or a large dinner knife, spread a thin layer of the filling mixture over the dough. Make sure that you go all the way to the corners.
- The next job is to roll the dough, starting at the widest side and gently rolling the dough until you get a chunky log.
- Starting from the middle, cut with a sharp knife the dough into 10-12 pieces. These should be around 3-4 cm wide (1.5 – 2 inch). Don't worry if you have less or more.
- Depending on how many rolls you have, decide on a baking tray. It should be big enough to hold all rolls with about 1.5 cm (1 inch) gaps. The rolls will grow as the prove for the second time, but they need to be close enough to support each other (and not to try whilst they bake).
- Grease your baking dish and transfer the rolls (standing up) to the baking tray/dish.
- Cover the rolls and let rise until they are nearly doubled again. This could be about 30 -40 minutes.
- Make sure that your oven is preheated to 330 degrees F (170 degrees C or medium gas oven).
- Once your rolls have risen, spray them with a bit of water and bake on the middle shelf for 25 to 30 minutes.
- Whilst your rolls are baking, prepare your cream cheese frosting by stiring together the cream cheese, confectioners (icing) sugar, vanilla extract, and a pinch of salt. Mix with a fork until nice and light.
- When the rolls are baked, place them (in their baking tray) on a cooling rack.
- Wait until they cool down a little and then spread the cream cheese frosting over them.
- Enjoy them with a pot of freshly made coffee and your friends!
Nutrition
Calories: 343kcalCarbohydrates: 67gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 30mgSodium: 100mgPotassium: 132mgFiber: 3gSugar: 36gVitamin A: 1836IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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