This is one of my rare forays into bread baking. Possibly inspired by the Great British Bake off but mainly inspired by a jar of Pecan Pumpkin Butter I bought from America. I debated about what recipe to use it in and came up with pumpkin pie, pumpkin cookies or pumpkin cake but in the end I decided to make a version of cinnamon rolls using pumpkin, pecan and maple syrup. I have to admit that I threw the first lot of dough away as I was not happy with it and it just wouldn't come together. I made it the second time with the same ingredients and it worked beautifully. It definitely takes a little time to make your own dough but it's absolutely, totally worth it. The bread was so soft and light it felt like cotton wool on the inside. The pumpkin pecan filling was absolutely delicious and you can clearly taste the pumpkin with a hint of apple and spice. The maple cinnamon glaze complemented the flavours and my kitchen smelt heavenly whilst baking this. This is my first time trying the Clarks Pure Canadian No1 Light Maple Syrup. It comes in a lovely glass flask and tastes better than the regular maple syrup. The taste is purer and it smells divine!
These rolls are perfect for a weekend breakfast or even at a Halloween party as it has very autumnal flavours. You can easily add some Halloween sprinkles or make an orange glaze (with orange colouring) for a more Halloween feel. This success has now inspired me to try making more of my own bread so look out for more bread recipes in the future.
I'm entering this to Treat Petite hosted by Kat from the Baking Explorer and Stuart from Cakeyboi. The theme this month is Trick or Treat. The deadline has past but Kat has kindly agreed to include this in the round up - thank you.
I used my new (ish) Lekue bread maker which I bought from Lakeland - it's silicone and you can weigh and mix the ingredients in there and knead the dough...
arrange in a tin leaving a small gap between each roll. Cover with a damp tea towel and leave it for another 30 minutes or so
you can see that the dough has expanded further to fill all the gaps. Brush with a beaten egg before baking
Bread recipe from BBC Food
For the dough
500g strong white bread flour
1 teaspoon salt
50g brown sugar
1.5 teaspoon dried yeast
For the filling
1 jar of pecan pumpkin butter
100g pecans - lightly roasted and roughly chopped
1 beaten egg to brush on top of the the dough before baking
For the maple cinnamon glaze
60mls maple syrup
1-2 teaspoons ground cinnamon (adjust to taste)
250g icing sugar
few tablespoons of milk (optional)
- Start by making the dough - place the flour, salt and sugar in a bowl and mix. Add in the yeast and then rub the butter into the flour mixture until it resembles breadcrumbs.
- Make a well in the centre and pour in the milk and crack in the egg.
- Mix together with your hands - don't worry if it's sticky, be patient and it will come together.
- Turn the dough out onto a clean surface ( I used a silicone mat) and knead the dough until it is smooth and elastic. This can take up to 10 minutes!
- To test if it's ready, take a small piece of dough and stretch it as then as possible - you should be able to see the light through it and it should not break easily.
- Place the dough in a lightly oiled bowl or in a silicone bread maker if you have one. Cover and leave to prove for about 90 minutes.
- Prepare the filling by lightly roasting the nuts and then roughly chopping them.
- Scoop out the pecan pumpkin butter and add the prepared nuts.
- When the dough is ready, punch it a few times with your knuckles to knock the air out
- Roll the dough out to a rectangle as shown.
- Spread the filling evenly making sure to go right to the edge.
- Starting with the long side, roll the dough up into a sausage shape as you would a swiss roll.
- Cut into 12 equal slices.
- Place the slices with the spiral facing up in a lined square tin.
- Cover with a damp tea towel and leave to prove for a further 45-60 minutes.
- Preheat the oven to 200C.
- The buns should have expanded and will feel springy to the touch.
- Beat an egg in a bowl and brush the tops of the buns.
- Bake at 200C for 10 minutes and then lower the temperature to 180C and bake for a further 15-20 minutes.
- Make the maple cinnamon glaze by mixing the icing sugar with the ground cinnamon. Pour in the maple syrup and mix until smooth.
- Add a few drops of milk if required.
- Once the buns are ready, remove from the oven and drizzle the glaze on top.
- Best served warm but it kept well for a few days in an airtight container.
Disclaimer: I was sent some Clarks maple syrup for review purposes including this Clarks Pure Canadian No1 Light Maple Syrup. This is not a sponsored post and all opinions expressed are my own.