Pumpkin Spice Cinnamon Rolls

Ingredients

• 500 g plain white flour
• 75 g sugar
• 2 tsp dry yeast
• 1 ⅓ tbsp cinnamon
• 1 ½ tsp ground ginger
• 1 ½ tsp ground nutmeg
• 3 tsp ground cloves
• 1 tsp salt
• 1 dl milk
• 150 g pumpkin puree
• 1 x eggs
• 200 g butter
• 100 g brown sugar
• 50 g cream cheese
• 100 g powdered sugar
• 2 tbsp maple syrup

Method

1. Combine all-purpose flour, sugar, instant dry yeast, 1/3 cinnamon, 2/2 ginger, 2/2 nutmeg, 2/4 cloves and salt to a stand mixer fitted with a dough hook attachment.
2. Add milk and pumpkin puré to a pot and warm over medium heat to approx. 37 degrees C. Remove from heat.
3. Add the milk mixture and egg to the dry ingredients, and mix for 10 minutes. Add cubed butter and knead for 15-20 minutes.
4. Cover the bowl and let the dough rise for about 1 hour. Meanwhile prepare the filling. Combine
5. Roll the dough into a rectangle of 30x45 cm.
6. Spread the filling over the rolled dough. Then roll into a sausage and cut into 2.5 cm thick slices. Place the spinners in a form that is approx. 33x23 cm and proof for 45 minutes.
7. Preheat the oven to 200 degrees. Brush the buns lightly with milk or egg. Then bake in the middle of the oven for approx. 20-25 minutes or until cooked through. Cover with foil when the spins have acquired the desired colour.
8. While the spins are cooling, prepare the frosting. Mix the cream cheese and butter to a smooth and even consistency. Add the caster sugar and maple syrup and mix further to make a smooth frosting. Pour over the cooled spins. Enjoy!