Pumpkins were never my favorite vegetable when growing up. My mum made curry out of it and I didn't like the sweet gravy it produced. But after becoming a mum myself ,I wanted to get over my hate towards pumpkins and discovered that they weren't so bad , especially when turned into sweet dishes. I discovered this recipe in a Taste of Home magazine, and it was divine!!.
I rarely make sweet dishes, and when I do it has to be something really worth the effort and time!. This is one such time worthy recipe. I have changed the recipe a little because I used the type of yeast which needs to wake up before being added to the flour.
Recipe : Pumpkin Cinnamon Buns, recipe adapted from Pumpkin Cinnamon Rolls from Taste of Home magazine.
3 1/4 cups , plain flour
about 1 1/2 tsp active dried yeast
1 cup cooked pumpkin puree ( that's about half a small butternut squash, just peel and boil or steam and puree)
2/3 cup milk
2 tbsp. sugar
2 tbsp. butter
1/2 tsp salt
1 egg beaten
1/2 cup brown sugar
2tbsp butter melted
2 tsp ground cinnamon
2 tbsp. butter
1/4 cup brown sugar
1 tbsp. milk
1 tsp vanilla essence
pinch of salt
1/4 cup icing sugar ( sifted)
1. Warm milk in your microwave ( or stove top). If in microwave for 1 minute at Low setting. It should be slightly warm. Cool just a little , mix in sugar and sprinkle yeast on top. Cover and leave for 10 minutes to froth.
2. Meanwhile melt butter in a small saucepan. Switch off and mix in pumpkin puree . Set a side.
3. Sift 3 cups of flour and salt into a large mixing bowl, make a well in the center. Pour the yeast mixture, pumpkin and butter mixture , milk and the egg into the well and start mixing in with your finger tips. If you need more flour add the remaining 1/4 cup.
4. Flour your work surface lightly and dump the dough on top and knead as much as you can , about 10 minutes. After consulting with my sister , who makes delicious breads and sweet dishes, I discovered that the more you knead , the fluffier and softer it gets, right? Bakers who read this please confirm this for me :).
5. Place your dough in an oiled bowl , cover with cling film and then a clean towel and leave to double in size. For me it took 3 hours. I think it depends on how fresh the yeast is.
6. Mix cinnamon and brown sugar in a bowl and set side.
7. Punch the doubled up dough and place over a floured surface. Roll into a large rectangular shape, about 1 cm thickness.
8. Brush the butter all over the surface of the dough and sprinkle the sugar cinnamon mix. Roll up into a sausage shape, like you do for swiss rolls.
Cut into 1 inch thick slices and arrange in a large baking tray , leave some space in between each so they will expand. Cover with cling film and towel again and leave to rise and double , about 1 hour .
9. Pop in a preheated oven, Gas mark 4, about 180 degree celsius till golden. Remove from tray and cool.
8. While its cooling prepare frosting, melt butter , stir in brown sugar , along with milk and vanilla essence and tiny pinch of salt.Cook over a low heat. Sift in icing sugar and whisk till sugar dissolves and you get a lovely silky texture. Drizzle over the top of the cooled cinnamon buns and enjoy!!