Super Soft Pumpkin Cinnamon Rolls

• Vegetarian

• Produce

  • 1/2 cup Pumpkin puree

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 3/4 cup Brown sugar
  • 1/4 cup Caster sugar
  • 2 tsp Cinnamon
  • 1/2 tsp Cocoa powder
  • 20 g Plain flour
  • 2 1/2 cups Plain flour
  • 1 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/2 tsp Yeast, dried

• Dairy

  • 1/2 stick Butter
  • 1 stick Butter, soft
  • 2 tbsp Buttermilk

• Liquids

  • 90 ml Water

Found on thesugarhit.com

Description

Ingredients

• 90ml (6tbsp) water
• 20g (2 tbsp) plain flour
• 2½ cups (375g) plain flour
• 1 tsp salt
• ¼ cup (50g) caster sugar
• 1½ tsp dried yeast
• ½ cup pumpkin puree
• 2 eggs
• ½ stick (55g) butter, softened (or grated)
• 1 stick (100g) butter, soft
• ¾ cup (150g) brown sugar
• 2 tsp cinnamon
• ½ tsp cocoa powder
• 1 tbsp maple syrup (optional)
• 1 cup powdered sugar
• 2 tbsp buttermilk

Directions

• First, make the tang zhong. Place the water and flour into a small saucepan or frying pan and whisk together. Place over a medium heat, and cool just until the mixture thickens to a gel. Remove from the heat and leave to cool.
• For the dough, place the flour, salt, sugar and yeast into the bowl of a stand mixer, fitted with the dough hook.
• Add the tangzhong, pumpkin and eggs to the dry ingredients, and knead on a low-medium speed until a dry dough forms.
• With the mixer on low, add the butter a little at a time, and knead until its completely incorporated - about 5-10 minutes. Cover the bowl with plastic, and set aside to rise until doubled in size OR place in the fridge overnight.
• Preheat the oven to 180C/350F.
• Roll the dough out into a 12in/33cm square, and spread over the filling in an even layer.
• Roll up, not too tightly, like a swiss roll, and then trim away the uneven end pieces. Using a serrated knife, gently cut the rest of the roll into 8 even pieces, trying not to squash them.
• Arrange the buns in a greased and lined baking dish, cover loosely with plastic and set aside to rise for a further 30-45 minutes.
• Bake for 25 minutes, or until light golden brown and cooked through. Leave to cool in the tin until just warm.
• To make the frosting, stir together the sugar and buttermilk. Drizzle over the warm buns, and serve.