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!
