For the dough:
- 325g plain flour
- 3 tbsp caster sugar
- 1 tsp table salt
- 1 packet dried yeast
- 1/4 tsp ground nutmeg
- 125ml whole milk
- 60g unsalted butter, softened
- 150g canned pumpkin puree
- 1 large, free range egg
For the filling:
- 50g unsalted butter, at room-temperature
- 150g dark brown sugar
- 3 tbsp ground cinnamon
- 1/2 tsp ground ginger
For the cream cheese frosting:
- 150g full fat cream cheese
- 150g icing sugar
- 1tsp vanilla extract
- To make the dough, heat the milk and butter in a small saucepan over a medium heat until warm to the touch, don’t let it get too hot. Pour the warm milk into a jug and stir in the yeast packet and 1tbsp sugar, set aside for 5 minutes.
- In the bowl of an electric mixer fitted with a dough hook add the flour and remaining sugar and mix together. While the mixer is still running at the lowest speed, pour the milk into the dry ingredients in a slow, steady stream. Mix until everything is incorporated then add the eggs and the pumpkin puree. If the dough looks especially wet add another 50g flour. Mix for another minute or so before turning out onto a lightly floured surface and knead by hand for 5 minutes.
- Spray a large mixing bowl with oil and pop the dough into the greased bowl, cover with a sheet of oiled cling film and leave until doubled in size. This usually takes around an hour. Don’t worry if it takes a little longer, just keep an eye on it.
- Stir the brown sugar, ginger and cinnamon together in a small bowl and set aside.
- Grease a 9×13″ high sided baking tray with butter and set aside while you prepare your rolls.
- Roll your dough out on a lightly floured surface until you get a rectangular shape measuring around 19×15″. Spread the dough with the soft butter then sprinkle liberally with the brown sugar cinnamon mixture. Take the longest edge of the dough and carefully roll it up into a long sausage. Cut the sausage in half then cut each half into six equally sized pieces. Place the cut rolls into the greased baking tray.
- Wrap the baking tray tightly in clingfilm and place in the fridge overnight. The rolls will continue to rise but at a much slower pace.
- When you’re about ready to bake remove them from the fridge and leave the tray in a warm place for 60/70 minutes to puff up.
- Preheat the oven to 170C and bake for 20-25 minutes until the rolls are just beginning to brown.
- While the rolls are baking, mix the icing sugar, cream cheese and vanilla in the bowl of an electric mixer until smooth and spreadable. Once the rolls have finished baking, allow to cool for 5 minutes before spreading with the frosting and serve immediately.
Leftovers can be reheated in the microwave for 30 seconds.
If you don’t want to make these ahead of time simply skip the refrigeration step and allow to rise in a warm place for 60 minutes and bake as normal.
- Category: Baking
Keywords: Cinnamon Rolls, Pumpkin, Overnight, Bread, Cinnamon