Cinnamon Roll Ups by Liam Charles

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Dough

Step 1.

Warm the milk, butter and sea salt in a small saucepan over a low heat, stirring constantly, until the butter has melted. Remove from the heat and allow to cool until lukewarm.

Step 2.

Combine the flours, sugar, yeast, cinnamon and cardamom in a large bowl (a stand mixer bowl if you have one). Make a well in the mixture then add the eggs (beaten) and pour the pumpkin purée into the centre. Pour the lukewarm milk mixture into the bowl, then knead using the stand mixer fitted with the dough hook attachment for 8 minutes. Alternatively, if you want to get a bit messy, stir everything until it comes together, then knead on a lightly oiled surface until the dough becomes less sticky and elastic.

Step 3.

Shape the dough into a ball and put it into a lightly oiled bowl. Cover with a clean tea towel or some oiled clingfilm and leave to prove at room temperature for 2 hours until the dough has doubled in size.

Filling and Glaze 1

Step 4.

To make that classic cinnamon filling, mix the butter and brown sugar in a bowl with the nutmeg, half of the ground cinnamon and all the ground cloves until it forms a smooth paste. Set aside, with the remaining cinnamon in a separate bowl.

Step 5.

For the sticky glaze, pour the malted drink into a saucepan and simmer over a medium heat for about 20 minutes until it has reduced to 50 ml.

Dough 2

Step 6.

Lightly grease the muffin tray with the neutral oil. Once the dough has risen, flip it out onto a lightly floured surface and roll it out to make 35 x 25cm rectangle. Spread the spiced sweet butter evenly over the dough with a palette knife or table knife. Finish it off with an even sprinkling of the remaining cinnamon and the chopped pecans.

Step 7.

With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices. Place each cinnamon roll in a greased muffin tray hole, cut side down. Place the tray in a large plastic bag, close it loosely and leave to prove at room temperature for a further 50 minutes, or until well risen.

Step 8.

Brush the tops of the buns with your one remaining beaten egg and bake for 20 minutes or until they are dark golden brown. Remove from the oven, place the tray on wire rack and allow to cool slightly.

Filling and Glaze 2

Step 9.

Combine all the ingredients for the glaze in a large bowl, including the reduced malted drink, icing sugar, whole milk, double cream, vanilla extract or paste and whisk until slightly thick.

Finish

Step 10.

Slather each bun generously with the glaze and allow it to set. Munch!

The proof of the pudding is in the prove!

Neutral Oil, for Greasing
1 Large Egg
Dough
110ml Whole Milk
100g Unsalted Butter
1 Tsp Fine Sea Salt
250g Strong White Bread Flour
250g Plain Flour (Plus Extra For Dusting)
4 Tbsp Golden Caster Sugar
10g Fast-Action Dried Yeast
1 Tsp Ground Cinnamon
1 Tsp Cardamom
2 Large Eggs
90g Tinned Pumpkin Purée
Filling
75g Unsalted Butter, Softened (Plus Extra For Greasing)
150g Soft Dark Brown Sugar
¼ Tsp Freshly Grated Nutmeg
1 Tbsp Ground Cinnamon
½ Tsp Ground Cloves
100g Pecans
Glaze
165ml Malted Drink
250g Icing Sugar
60ml Whole Milk
60ml Double Cream
½ Tsp Vanilla Extract or Vanilla Bean Paste