One minute it was July, and then I blinked and woke up in November…..what the actual f? I am starting to believe time is speeding up, is it just me? And now the dark, cold evenings are here all I want is a little cinnamonny sweet treat, and sometimes you’ve just got to have what you want.
Since we’ve agreed time is obviously speeding up, we don’t want to miss the tasty pumpkins or squashes that are in abundance at the moment, they’re not just to enjoy at Halloween after all! I’ve often seen sweet recipes using pumpkins and not really understood how or why that would work. That was, until I made these pumpkin cinnamon rolls. It is perfect to puree and makes the perfect addition to these delicious doughy rolls. I’ve made them so they’re not so sugar laden, but they’re definitely a treat and they are totally best when you eat them still warm.
Pumpkin cinnamon rolls
For the rolls:
60ml of warm water
1 tsp sugar
1 sachet of dried yeast
200g wholemeal flour
150g spelt flour
100g self-raising flour
100ml vegetable oil
140ml oat milk (or dairy free alternative)
For the filling:
400g pumpkin or squash
3 tbsp maple syrup
2 tbsp water
3 tbsp cinnamon
2 tbsp xylitol
For the icing:
3 tbsp icing sugar
1 tbsp oat milk (or dairy free alternative)
In a small bowl, add the yeast, warm water and sugar and mix together, set aside for 5 minutes.
In a large bowl, add the flours, xylitol, vegetable oil, milk and yeast mixture. Mix together until the dough has come together and then knead on a oiled surface for ten minutes. (If the dough is to wet add some more flour.)
Pop in a clean bowl and cover with a tea towel. Leave in a warm place and allow it to rise for an hour.
Meanwhile, peel and cube the squash or pumpkin. Steam for 20 minutes until soft.
Peel and slice two apples and add two tablespoons of water, cook in a saucepan on a medium heat for 20 minutes until it has cooked down and is apple puree.
Either mash up the pumpkin, along with the apple puree either using a fork or blitz in a food processor.
Add the maple syrup, stir through and set aside.
Once the dough has risen, heat the oven to 170C, roll it out to a rectangle and spread the pumpkin mixture all over it. Sprinkle with xylitol and plenty of cinnamon.
Roll the dough from the short side, and then slice up and place in a baking dish. I managed to get about 12 rolls from the dough.
Pop in the oven for 30 minutes.
For the icing:
Once the rolls are out of the oven, mix together the icing sugar and milk. Drizzle over the icing once the rolls have cooled a little.
Enjoy these straight away, or as an 11am snack, for breakfast or even desert.
These have converted the way I use pumpkin, no longer just a savoury vegetable, now new doors have opened. And whilst time is running away, it’ll slow down just a little whilst you tuck into one of these.