I make a variation of these delicious cinnamon rolls every year as a treat and this year we made these pumpkin cinnamon rolls. They were so delicious with the cream cheese icing on top and the pumpkin cinnamon butter filling. We made so many we were literally eating them for breakfast and snacks for an entire week lol!
I personally can’t think of a better way to enjoy the seasonal pumpkin available at the moment and the delicious warming cinnamon tastes that everyone loves at this time of year! Although I must admit everytime I smell cinnamon it transports me back to a period of morning sickness in America while were were on holiday…there was cinnamon everywhere! Lol!
This recipe works really well for breakfast, snacks, after dinner treats or even for school snacks. My son took them for school snacks for a whole week. They do sound pretty indulgent but I’ve used coconut sugar which I believe may be healthier. I also only use a little icing sugar in the cream cheese to keep the sugar content down. So yes they are carb heavy but lighter on the sugar content than most cinnamon rolls.
This recipe is not particularly Scottish but it is inspired by the seasons and I love to make them in the Autumn months using seasonally available pumpkin. This recipe goes really well with my Traditional Scottish Beef Stew and my cock a leekie soup, as part of a dleicious seasonal meal. The links for the videos are below:
Freezer Tip: These rolls freeze really well and if you want to freeze them bag them up after they are completely cooled and once defrosted again you can then add the icing back onto the rolls. I personally wouldn’t freeze them with the icing I would freeze them before that stage. If you want to freeze a batch I would recommend doubling the recipe, you will need a large mixing bowl for this though.
Things you will need for this recipe:
- I like to use my kitchen aid food mixer for making these pumpkin cinnamon rolls and find the dough hook works really well for this recipe.
- I like to use fresh yeast but if you can’t get any then dried yeast can be used instead. You just need to divide the yeast quantity by three and then you will have your dried yeast quantity.
- I like to rise and bake my rolls in my cast iron skillet pan, it just works so well for this recipe. I would highly recommend investing in one, they are cheap and so easy to use. You can save money by investing in a set of cast iron skillets. They just last forever!
- You will also need a chunky wooden chopping board and a wooden rolling pin for making this recipe.
Pumpkin Cinnamon Rolls Recipe
Makes approx 9-10 cinnamon rolls
- 25g of fresh yeast (or about 7g of dried)
- 250ml of lukewarm whole milk
- 1 small egg
- 425g of white bread flour
- 50g of coconut sugar (or caster sugar)
- 1tsp of cinnamon
- 1tsp of alspice
- 1/2tsp of vanilla
- pinch of sea salt
- 75g of soft butter
- 100g of soft butter
- 75g coconut sugar
- 2 tsp of cinnamon
- 3-4tbsp of cold mashed pumpkin (you can make this by cooking a small amount of pumpkin in boiling water until softened, then mash)
- 1/2 cup of cream cheese
- 2 tbsp of icing sugar (approx)
- Add the milk to a large mixing bowl and crumble the yeast into the warm milk to dissolve. Then mix in the egg until blended through.
- Add the flour, coconut sugar, all the spices, salt and vanilla into the bowl and mix through to form a dough.
- Add the butter into the dough and knead in well. Continue kneading by hand or using a dough hook for a few minutes. The dough should be nice and smooth. If its a little sticky add in some flour, make sure you are also using a well floured work surface.
- Place the dough in a clean bowl and cover the top of the bowl with a clean muslin. Leave to rise and double in size for approximately one hour.
- Blend the filling ingredients together in a small bowl and set aside.
- Take the now risen dough knead very slightly to punch back the dough a little. Roll out on a well floured work surface to a large rectangle to about a 1cm thickeness. You might need to split into two.
- Spread the filling over the top of the large rectangular shaped piece of dough and roll up into a giant sausage shape like the pictures above.
- Slice your giant roll into slices as per the picture and place them in a round cast iron pan which has been greased with butter or another shaped oven proof dish of choice. Leave a small gap between each roll for further rising and expansion.
- Once you have all your rolls in the pan as desired cover and leave them for a further 30 minutes to rise again. Preheat the oven at this stage to about 180oc (160/170 for a fan oven).
- Place them in the oven for 25-30minutes or until golden brown.
- Remove from the oven and leave them to cool slightly in the pan.
- Mix all the topping ingredients together and drizzle over the top. You might need more or less icing sugar than stated just aim for a thick whipping cream consistency.
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