An absolute showstopper by the boss Liam Charles. The spiced cinnamon filling. The sweet, sticky glaze. The perfectly moist golden roll. Incredible.
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Serves
12
Neutral Oil
Egg
Dough
Whole Milk
Butter
Salt
Strong White Bread Flour
Plain Flour
Golden Caster Sugar
Yeast
Cinnamon
Cardamom
Egg
Pumpkin Purée
Filling
Butter
Dark Brown Soft Sugar
Nutmeg
Cinnamon
Clove
Pecans
Glaze
Malted Drink
Icing Sugar
Whole Milk
Double Cream
Vanilla Extract
Serves
12
Neutral Oil
Egg
Dough
Whole Milk
Butter
Salt
Strong White Bread Flour
Plain Flour
Golden Caster Sugar
Yeast
Cinnamon
Cardamom
Egg
Pumpkin Purée
Filling
Butter
Dark Brown Soft Sugar
Nutmeg
Cinnamon
Clove
Pecans
Glaze
Malted Drink
Icing Sugar
Whole Milk
Double Cream
Vanilla Extract
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Press GO to start step-by-step mode and keep your screen awake as you cook.
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!
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