Pumpkin Cinnamon Rolls

I have been dying to make these for a while now, and when mum roasted a pumpkin for dinner last night….well, that just sealed the deal didn’t it? They were super easy, and super good. The recipe is done in an electric mixer but you could probably do it by hand if you want! And don’t worry, pumpkin lovers will love them, and those who don’t like pumpkin…may not even know it’s there! My brothers didn’t anyway, and they are not the biggest fans of the vegetable AT ALL. Just make sure your pumpkin is cooked and smooth, it doesn’t matter too much how it got to that stage (boiled, roasted etc). You may want to add an icing or glaze, but I couldn’t be bothered (*gasp* bad person!).
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Sorry about the dark picture (maybe you could help, how do I make it bigger and brighter!? I’m still learning….). The dough is a very wet one, so don’t be too worried if you have to add a bit more flour while kneading it and rolling it out. I made the dough before I went to work and then finished them about 5 hours later! The texture was great, almost cakey (but don’t think that you’d be better off making a non yeasted roll, they still are great!) and the filling was nice and thick, but sweet and cinnamon-y. You wouldn’t guess there was pumpkin in there.

Pumpkin Cinnamon Rolls
Ingredients:
1/3 cup milk
25g butter
2/3 cup mashed cooked pumpkin
3 Tbsp brown sugar
1 egg
1&1/2 teaspoons dried active yeast
2 cups flour
1 tsp cinnamon

Filling:
3 Tbsp brown sugar
2 Tbsp cooked, mashed pumpkin
2 tsp ground cinnamon

Instructions:
Melt the butter in the milk in a small saucepan. While this is happening, in an electric mixer, mix the pumpkin and sugar together. Add the warm milk mixture and mix well. Mix in the egg and yeast. In another bowl, mix the flour and cinnamon together. Add half the flour to the batter and mix on low for 5 minutes (this is basically instead of kneading-time to get that gluten working!). Add the rest, mix until well combined and then tip into an oiled bowl. Oil the top of the dough (it will be quite sticky!) and then cover. Leave for 30mins to a few hours, until doubled in size.
Preheat the oven to 200 degrees celsius. Line or grease a tin (square or circle) to put the buns into, or line a tray if you want separate rolls. Flour a surface well and tip out the dough. Knead until smooth then roll (or I just used my hands to stretch the dough) into about a 40x20cm rectangle. Mix the filling ingredients together, then spread over the base evenly (make sure that you leave a ‘margin’ to seal the rolls). Roll up and cut into 9 even pieces. Carefully transfer into the tin or onto the tray (they will be very sticky don’t keep their shape very well, but hang in there! Bake for 20+ minutes, until nice and golden brown.
Cool for a moment or two until you can touch them, and enjoy! Makes about 9.
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