Pumpkin Spice Cinnamon Rolls are the perfect cold day treat made with real pumpkin and fragrant spice! They’re pillowy soft and sticky and topped with a very simple drizzled icing!
Chilly autumn breakfasts don’t come better than with these pumpkin spice cinnamon rolls. We’re pretty much everything pumpkin spice right now. Give me the smells, sights, sounds, colours and of course flavours of autumn and I’m at my absolutely most content. Top it all with a generous drizzle of sticky sweet icing and a big cup of something hot for complete autumnal indulgence!
- 3/4 cup (180ml) unsweetened non dairy milk
- 1 tsp light brown sugar
- 2 + 1/2 tsp dried active yeast
- 2 + 3/4 cups strong white bread flour
- 1/2 tsp salt
- 1/4 cup vegan butter – diced
- 1/4 cup (50g) pumpkin puree
- 25 drops Foodie Flavours Pumpkin Spice
- 3 tblsp vegan butter – melted
- 1/2 cup (125g) light brown sugar
- 1 tsp ground cinnamon
- 3/4 cup (120g) icing sugar
- 2-3 drops Foodie Flavours Pumpkin Spice
Makes 2 large mugs
- Start by warming the milk and sugar to blood temperature. I find it easiest to do this in a small saucepan as you can keep dipping your finger in to check the temperature!
- Take off the heat, whisk in the yeast, cover and set aside for 5-10 minutes until the top becomes quite frothy
- Meanwhile, put the flour, salt and cubed butter into a large bowl and rub the butter into the flour using your fingertips until there are no lumps of butter left
- When the yeast liquid is ready whisk in the pumpkin puree and pumpkin spice flavour then pour into the bowl of dry ingredients
- Stir everything together until it starts to form a dough then tip out onto your work surface and knead for 5-10 minutes until the dough is stretchy and elastic
- Put the dough into a lightly oiled bowl, cover and put in a warm place until it’s doubled in size – this can take anywhere from 30 minutes to over an hour
- Tip the dough onto a lightly floured work surface and roll out into a large rectangle, roughly 30 x 49 cm (12 x 19 inches)
- Brush all over with the melted butter
- Mix the sugar with the cinnamon and sprinkle that over the butter, covering the whole of the dough as much as possible
- Roll up like a giant Swiss roll. Start at the long edge and roll away from you, keeping the rolls quite tight
- Cut the roll into 12 equal parts – either measured or by eye
- Lay the cut sides up in a lined tin, tray or dish. You want a reasonably large enough dish to accommodate the 12 rolls with some room round each one to give them space to grow during their second prove
- Once again, leave somewhere warm until doubled in size
- About 5 minutes before it’s ready to go in the oven preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Bake for 35-40 minutes until golden and yummy!
- Leave to cool for around 15 minutes before drizzling over the icing. To make the icing, whisk the icing sugar in a bowl with the drops and enough water to make a runny drizzle. If you make it too runny simply add a little more icing sugar
- Eat immediately or leave to cool and store in an airtight container. Homemade bread is best when freshly baked but we had these the next morning for breakfast and they were still very good!
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