Maple Pumpkin Cinnamon Rolls Recipe

Maple Pumpkin Cinnamon Rolls Recipe

All the flavours of autumn rolled up in these maple pumpkin cinnamon rolls. Perfectly spiced and soft and chewy, topped with a scrumptious maple frosting.

Ingredients

• For the Maple Pumpkin Rolls
• 2 teaspoons yeast
• 2 teaspoons sugar
• 180ml milk
• 90g unsalted butter, softened
• 555g plain flour
• 1/4 teaspoon salt
• 1 1/2 tablespoons pumpkin spice
• 200g pumpkin puree
• 
  130g Pure Maple Syrup, Dark Robust
  
• 1 egg
• 1 to 2 tablespoons vegetable oil
• For the filling
• 50g unsalted butter, softened
• 1 tablespoon cinnamon
• 1 tablespoon pumpkin spice
• 3 tablespoons brown sugar
• Maple Cream Cheese
• 180g cream cheese, room temperature
• 
  1 to 2 tablespoons Pure Maple Butter Spread, depending how sweet you like it
  

Instructions

1. Warm the milk until lukewarm. Add 60ml of the milk to the yeast and sugar and whisk. Set aside until frothy, about 10 minutes. In the remaining milk, add the butter and heat until melted, then allow to cool slightly.
2. Place the flour into a large mixing bowl and stir in the salt and spices. Fit a mixer with a dough hook. Add the yeast mixture, egg, maple syrup and pumpkin to the flour, then start mixing while adding the warm milk and butter mixture a little at a time. Continue until a soft dough forms. Add a little vegetable oil to the dough and use a rubber spatula to scrape the dough from the sides so it is lightly coated with oil, which helps prevent sticking. Knead for about 10 minutes until elastic. Cover with clingfilm and leave in a warm spot until doubled in size, about 1 hour.
3. Mix together the sugar and spices for the filling.
4. Once risen, knock back the dough by pressing to release the air. Turn out onto a lightly floured surface and roll into a rectangle about 30cm x 40cm.
5. Spread the softened butter over the dough, leaving a 2.5cm border along one long edge. Sprinkle over the sugar and spice mixture. The bordered edge is used to seal the roll.
6. Starting from the 40cm edge, roll the dough up tightly. Pinch along the seam to seal. Using a sharp knife lightly greased with oil, trim about 1cm from each end and bake those separately if you like. Cut the remaining log into 12 equal rolls.
7. Place the 12 rolls into a lined 20cm x 30cm tin and cover with a damp cloth for 25 minutes.
8. Preheat the oven to 190C, fan 170C, gas mark 5. Bake the risen rolls for 20 to 25 minutes until golden and cooked through. After 5 minutes, transfer to a wire rack to cool.
9. Whisk together the maple cream cheese ingredients until smooth.
10. Spread the maple cream cheese over the cooled rolls.