Pumpkin Cinnamon Scrolls
Recipe from Krystle | the reality, not perfection. · original post
Soft, fluffy cinnamon rolls with pumpkin, cinnamon, and icing.
Serves 9
pumpkincinnamon-rolls
Ingredients
- warm milk120 g
- pumpkin purée — cooled120 g
- instant yeast2.25 tsp
- caster sugar50 g
- egg + 1 egg yolk1 ea
- melted butter — 4 tbsp75 g
- bread flour360 g
- cinnamon — 1 tsp2.5 g
- nutmeg — ½ tsp1.3 g
- salt — ¾ tsp4.5 g
- softened butter57 g
- brown sugar142 g
- cinnamon — 1 ½ tbsp15 g
- nutmeg — ½ tsp1.3 g
- ginger0.25 tsp
- salt — a pinch0.4 g
- icing sugar and milk combination1 ea
Method
- Mix the warm milk, yeast and sugar. Sit for 5 minutes. Add the pumpkin, egg, egg yolk and melted butter.
- Add the flour, cinnamon, nutmeg and salt. Knead for 8–10 minutes until soft and slightly sticky. Add a little extra flour if needed.
- Cover and let rise until doubled in size.
- Roll into a rectangle, spread with butter and sprinkle over the cinnamon sugar mixture.
- Roll up, cut into 9 rolls and place in a lined baking dish. Let rise again for 1-1.5 hours.
- Bake at 180°C for 20–25 minutes, or until lightly golden.
- Spread with your favourite icing while warm. I used an icing sugar and milk combination.
Watch it on Instagram
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- warm milk · 120 g
- pumpkin purée · 120 g
- instant yeast · 2.25 tsp
- caster sugar · 50 g
- egg + 1 egg yolk · 1 item
- melted butter · 75 g
- bread flour · 360 g
- cinnamon · 17.5 g
- nutmeg · 2.6 g
- salt · 4.9 g
- softened butter · 57 g
- brown sugar · 142 g
- ginger · 0.25 tsp
- icing sugar and milk combination · 1 item