Pumpkin cinnamon buns
Makes 6
Dough
400g plain flour
50g caster sugar
10g dried yeast
240ml milk
55g butter
pinch salt
Filling
100g soft butter
100g brown sugar
2 tsp cinnamon
180g pumpkin puree
Glaze
200g Icing sugar
Water
Pumpkin seeds
Egg wash
1 medium egg
50ml milk
pinch salt
Method
for the dough, heat the milk and butter until butter is melted and allow to cool to room temperature.
In a mixing bowl add the flour, salt, sugar and yeast.
Add the milk and butter to this and mix until a dough is formed.
Place in a greased container and prove in a warm place for 90 minutes until the dough is double in size.
When ready, knock out the excess air and roll the dough out into a rectangle on your floured work surface approx 1/2 inch thick and spread on the butter, brown sugar, cinnamon and pumpkin.
Roll this up like you would a Swiss roll and cut the log into 6 equal pieces.
Place these cut side up in a greased baking dish, cover with a cloth and allow to prove for a further 40 minutes or until double in size.
Mix all the egg wash ingredients together and brush on top of the buns, place this in a preheated oven set at 190C/170C fan/ Gas 5/ 375F and bake for 25-30 minutes or until golden brown on top.
Once baked, remove and allow to cool.
For the glaze, add a little water to the icing sugar and whisk until smooth but not too runny.
Drizzle this over the cinnamon buns and finish with a sprinkle of pumpkin seeds
