Halloween Pumpkin Cinnamon Rolls

Cooking time: 4 hrs

Serves: 9

Ingredients

• 800g white bread flour

• 100g castor sugar

• 10g salt

• 14g instant yeast

• 240g milk

• 100g unsalted butter, melted

• 240g pumpkin puree

• 2 vanilla pod

• 2 large eggs

• 300g light brown sugar

• 20g ground cinnamon

• 4g nutmeg 

• 2g ground cloves

• 250g unsalted butter, softened

• 250g cream cheese

• 250g powdered sugar

Method

• In a large mixing bowl, combine the flour, sugar, salt, and yeast. 

• In a small saucepan, heat the milk until warm (around 43°C). Remove from heat and add melted butter, pumpkin puree, scraped vanilla pod, and egg. Whisk together until well combined.

• Pour the wet ingredients into the dry ingredients and mix at speed 1 for 10 minutes until a soft dough forms.

• Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size. Preheat the oven to 175°C. Grease a baking dish or line it with parchment paper.

• Punch down the risen dough and roll it out into a rectangle shape, about 30x40 centimeters.

• In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and cloves for the filling.

• Spread the softened butter evenly over the rolled-out dough, then sprinkle the sugar and spice mixture on top.

• Starting from the long edge, tightly roll up the dough into a log shape.

• Cut the log into 12 equal-sized rolls and place them in the prepared baking dish. Allowed to prove covered for another 45 minutes.

• Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.

• While the rolls are baking, prepare the cream cheese icing. In a mixing bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.

• Once the rolls are done, remove them from the oven and let them cool for a few minutes.

• Spread or drizzle the cream cheese icing over the warm rolls then Serve the pumpkin cinnamon rolls warm and enjoy!