Soph recently forwarded me a Food52 email all about pumpkin, and in there was a recipe for pumpkin cinnamon rolls, with added cream cheese!
I’m not really going to follow their recipe for the bread, I’m just going to make my normal sourdough using a can of pumpkin purée and an egg for the liquid. yes the whole can: I’m paying about £5 (US$7) a can due to it not being a common item in the UK, so I’m not letting any go to waste!
Which will rise and get stretchy folded a few times.
Then into the fridge to proof overnight.
Whoa! That rose more than usual. I knocked it back before it went in the fridge… but maybe putting it in the top of the fridge was the problem? (There was already sourdough pancake mix in the bottom of the fridge!)
In the morning I’m back to Food52 to follow their assembly instructions: roll out the dough, put cream cheese in there, fold over.
Re-roll before adding the cinnamon mixture.
Roll up, trim ends, and into a tray for 30 minutes while the oven heats up.
I’m going to bake at a slightly higher temperature than suggested, as I think sourdough benefits from this, so it’ll be 20-25 minutes at 180C fan. In the end it was nearer 30 minutes until the rolls in the middle were above 80C inside.
After five minutes cooling in the tin I carefully transferred them to a rack.
Once cooled these are getting boxed up to take down to my brother’s for my mum’s birthday meal.
So I’m making the cream cheese frosting but boxing it up too, and I’ll put it on after transporting the rolls, rather than trying to transport them frosted and having them stick to everything.
Safely at their destination, and frosted, it’s finally time to eat!
Mmmm! They smelled bit more like xmas than autumn, but they were enjoyed by all as dessert then breakfast! Would definitely make again (especially if I can find cheaper pumpkin purée!).