When you need a midweek pick me up and you’ve got the best way....pumpkin spiced cinnamon rolls with a maple syrup frosting 😍
What do you need for these beauties:
- 250ml whole milk,
- 200g tinned pumpkin purée,
- 125g soft brown sugar plus 1tbsp,
- 2 tbsp cinnamon,
- 500g strong bread flour,
- 7g sachet of yeast,
- 1 tsp of vanilla extract,
- 50g softened butter,
- 300g icing sugar,
- 200g cream cheese,
- 2 tbsp of maple syrup 🍁
Firstly warm your milk in a saucepan before adding 25g of butter. Melt then add the pumpkin purée, 1 tsp of cinnamon, 1 tsp of salt and 1 tbsp of brown sugar.
Weigh the flour in a bowl and add the yeast, before pouring in the pumpkin milk mixture and popping on your kitchen aid (or knead by hand).
Once your dough is soft and springy transfer to an oiled bowl and cover with cling film and prove for 1-2 hours or until doubled in size.
The rest of the butter should now be soft, mash it together with the remaining sugar, cinnamon and vanilla.
Tip your dough onto a floured work surface and roll Into a rectangular shape and spread on your cinnamon butter.
Roll up and cut into 10 equal size pieces and place on a baking tray lined with greaseproof and cook at 180 degrees for around 40 mins.
Once removed and cooled you can add the icing (remaining butter, icing sugar, cream cheese and maple syrup) and enjoy 😋 #crowtherskitchen