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Recipes
Sweet Pumpkin Rolls
By Emma, Bake Then Eat
A sweet pumpkin roll full to bursting with sweet spices and topped with a cinnamon glaze and pecans sprinkled on to...
- For the dough
- 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 + 2/3 cup
- 1 1/2 teaspoons salt
- 680 grams Plain flour (All Purpose) 5 1/2 cups
- For the filling
- 90 grams Unsalted butter 1/2 cup
- 250 grams light brown sugar 1 cup packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 100 grams pecans - optional 1 cup
- For the glaze
- 15 grams Unsalted butter 1 heaped tablespoon
- 40 millilitres milk 2 tablespoons + 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