Pumpkin Cinnamon Rolls
Cinnamon Roll Dough:
- 3/4 cup + 2 tablespoons oat drink
- 3 tablespoons + 1 teaspoon sugar
- 2 teaspoons dry yeast
- 1 cup pumpkin puree
- 3 tablespoons + 1 teaspoon melted margarine
- 4 1/4 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 3/4 teaspoon salt
Filling:
- 2/3 cup dark brown sugar
- 2 tablespoons ground cinnamon
- 13 tablespoons margarine, at room temperature (approximately 1 1/2 sticks + 1 tablespoon)
Cream Cheese Glaze:
- 1 tub of Stockeld Cream Cheese (approximately 5.3 oz)
- 1/2 cup icing sugar
- 3 tablespoons + 1 teaspoon pure maple syrup
- Pinch of salt
- Start by heating up your milk until lukewarm. Add your milk and sugar to a mixing bowl and sprinkle the dry yeast on top. Dunk in some pumpkin purée, melted (and cooled down) margarine, pumpkin pie spice, salt and mix. Slowly add the flour, one deciliter at a time until a dough forms. Using a dough hook on your stand mixer, knead dough for 10 minutes on the lowest setting. You could also use your hands for this but it’s a workout ;). Cover the bowl with a tea towel and allow the dough to rise for 1 hour, or until doubled in size.
- To make the filling, just add sugar and cinnamon to your room-temperature margarine and mix until smooth. Transfer the dough to a floured surface and roll out as flat as possible. Spread the butter mixture evenly on the dough leaving a small 2 cm margin around the edges. Roll up the dough and cut out 8-10 even buns. Place the rolls in a baking pan lined with parchment paper and let the cinnamon rolls rise for yet another 30 minutes. In the meantime, preheat the oven to 180ºC/356ºF. Once the oven is ready, bake the buns for 25 minutes or until golden brown on top.
- To make the frosting, add a pack of Stockeld Cream Cheese, the icing sugar and maple syrup to a small bowl and whisk together until combined. Drizzle the maple frosting over the hot pumpkin cinnamon rolls and devour!
