These lovely sweet pumpkin rolls are a perfect autumnal breakfast. Stuffed to bursting with sweet spices and pecans and all topped with a sweet cinnamon glaze. How good does that sound? Not just for breakfast but for any time of the day? Seriously you will go nuts for these.
Not long ago I was afraid of any kind of yeast based baking, I had once attempted a loaf of bread but to be honest with you I think it would have made a better deadly weapon than a loaf of bread. It was hard and it tasted far too salty and honestly, it was awful. So I shied away from baking with yeast for a few good years.
But not long after I started this blog I tried it again and was really pleased with the results ever since I have been slowly gaining confidence and trying new things.
But getting back to this post its pumpkin season and with my growing confidence in bread, I thought this year I am not going to buy my sweet pumpkin rolls I am going to make them and boy was I pleased with the results and another brilliant thing about these rolls… no kneading needed, seriously!
The pumpkin lends a wonderful flavour to this bread and its only boosted by the sweet spices of cinnamon, nutmeg and ginger and all that is held together by the wonderful caramelised brown sugar running through it. The great thing about these rolls is you don’t have to add the glaze to them, they are amazing without it and you can almost kid yourself into believing you are being good by foregoing the glaze.
What I like to do is have one batch made with the glaze for immediate eating and another batch without (making them perfect for freezing!) then when they are defrosted I can easily reheat them and have a side dish of glaze ready to go. Or if you have loads of friends around they have the choice of with or without. I like it with glaze 🙂
Either way, the choice is yours. So if like me you are a little wary of yeast baked products this is a great starting point as I previously said there is no kneading involved in the baking of these amazing sweet rolls. No kneading = less work for yummy end products!!!
- 60 millilitres tepid water, (1/4 cup)
- 1 scant tablespoon dried yeast
- 240 millilitres milk, (1 cup)
- 90 grams Unsalted butter, (1/2 cup)
- 100 grams sugar, (1/2 cup)
- 425 grams (1 15 ounce can) pumpkin puree, (1 and ⅔ cups)
- 1½ teaspoons salt
- 680 grams Plain flour (All Purpose), (5 and ½ cups)
- 90 grams Unsalted butter, (1/2 cup)
- 250 grams light brown sugar, (1 cup packed)
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 100 grams pecans - optional, (1 cup)
- 15 grams Unsalted butter, (1 heaped tablespoon)
- 40 millilitres milk, (2 tablespoons and 2 teaspoons)
- 75 grams light brown sugar, (3/8 cup)
- 1 teaspoon ground cinnamon
- pinch of salt
- 110 grams Icing sugar (Confectioners sugar), (1 cup)
- Sprinkle yeast over the tepid water in a bowl and leave it to dissolve for a few minutes.
- While that’s dissolving warm the milk and butter in a small saucepan until the butter has melted. Add the sugar and stir until the sugar has fully dissolved, do not allow this mix to boil, just gently heat it. Once done take off the heat and leave to cool down till its just warm to the touch.
- While that’s cooling measure out your flour into a large bowl and add the salt and the spices.
- Once your milk mixture is just warm to the touch stir in the yeast and the pumpkin and pour it into the flour and spice mix.
- Mix everything together until all the flour is mixed in. You may need to get your hands in to get everything fully combined. You want your dough to be a little sticky still but not overly wet.
- If you feel your dough is a little too sticky, you can combine up to another 60 grams (1/2 cup) of flour. For me sometimes I have needed the extra flour and other times I have not.
- Once everything is combined, cover and leave the dough to rise for anything between 1 – 3 hours depending on how warm your room is. You are waiting for it to double in size, once this happens beat the dough back down and either refrigerate it for the following morning or get ready to shape the rolls.
- Sprinkle your worktop liberally with flour and place the dough on top. Pat it into a rough rectangle then use a rolling pin to flatten it until it is about half an inch thick. Make sure to keep that rectangle shape, longer than it is wide.
- Melt the butter in the microwave in a medium-sized bowl once melted add the sugar and spices and stir everything together.
- Spread this mix over the dough, leaving an inch of uncovered dough at the top. Sprinkle half of the pecans over the dough if you are using them.
- Starting with the edge closest to you roll the dough into a cylinder and pinch it closed at the top and ends.
- Rub a little butter on the base of your tins – I used two 9-inch shallow pie dishes. But two 9-inch cake tins will work well also. With a sharp knife cut your dough into 1½ inch rounds.
- Place the rounds into your baking dish / tins leaving a little room in-between. And leave them for 30 minutes (an hour if the dough is from the fridge) for the final proving. You want them to swell and fill your dish.
- About 20 minutes before baking preheat your oven to 190C / 375F / Gas mark 5. When the proving time is up, place your pans in the middle of your oven for 20 to 25 minutes. You want your rolls to be a deep rich orange colour and the tops nicely golden and the edges starting to look a little toasted. Once cooked take out of the oven and leave to cool in the dishes/tins while you make the glaze.
- In a small saucepan over a medium heat add the milk and butter and keep on the heat until the butter has melted. Add the brown sugar and the salt; keep on the heat until the sugar has melted. Take off the heat once done.
- In a medium sized bowl mix the icing sugar and ground cinnamon and give them a quick mix. Pour in the liquid ingredients and beat until everything is well combined and no lumps remain.
- Once the rolls have been out of the oven for at least 5 minutes drizzle liberally with glaze and sprinkle the reaming pecans over the top then delve in!