Recipe
Pumpkin-Spice Cinnamon Rolls
Soft pumpkin-spice cinnamon rolls with a brown-sugar swirl and cream-cheese icing for an autumnal Halloween bake.
Ingredients
For the dough
For the filling
For the icing
Method
30 mins prep26 mins cook116 mins total
Mix the flour, yeast, sugar, salt, cinnamon and nutmeg in a large bowl. Add the pumpkin purée, warm milk, egg and melted butter, then mix to a soft dough.
Knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for about 1 hour, until doubled in size.
Roll the dough into a rectangle about 35 x 25cm. Spread with the softened butter, then scatter over the brown sugar and cinnamon.
Roll up firmly from one long side. Cut into 10 even pieces and arrange in a lined 23cm square tin, cut-side up. Cover and leave for 30 minutes.
Heat the oven to 180°C, or 160°C fan. Bake for 22–26 minutes until risen and golden.
Beat the cream cheese, icing sugar and milk until smooth. Cool the rolls for 10 minutes, then drizzle over the icing and serve warm.
About this recipe
These soft cinnamon rolls are enriched with pumpkin purée and warm spices, then finished with a tangy cream-cheese icing. The dough stays tender while the brown-sugar filling forms a sticky, fragrant centre.
Allow time for the dough to rise, and cut the rolls neatly before baking. They are at their best warm, with the icing just beginning to melt into the spirals.
