250ml whole milk
200g pumpkin purée (from a can or homemade)
125g light brown soft sugar, plus 1 tbsp
1 tbsp ground cinnamon, plus a pinch
500g strong white bread flour
7g sachet dried fast-action yeast
1 tsp vanilla extract
For the icing
50g butter, softened
350g icing sugar
200g cream cheese
2 tbsp maple syrup, plus a drizzle
Warm the milk in a saucepan until steaming (not boiling), then add 25g butter. Swirl the pan to melt the butter, then add the pumpkin purée, 1 tbsp of the light brown sugar, 1 tsp of the cinnamon and 1 tsp salt.
Weigh the our into a large bowl, or the bowl of a freestanding mixer and add the yeast. Pour in the warm pumpkin milk mixture and mix to a dough. If using a mixer, turn it up a notch and keep it going for 5 mins until soft and springy. If mixing by hand, tip onto a work surface and knead for 10 mins. Return to a clean, oiled bowl, and cover with cling lm. Leave somewhere warm for 1-2 hrs, or until doubled in size.
The butter should be soft by now. Mash it with the remaining brown sugar, cinnamon and vanilla.
Line a 25cm x 35xm baking tin with parchment. Tip the dough onto a oured work surface and roll to a rectangle, about 30cm x 40cm. Spread the cinnamon butter all over the surface, right to the edges, then roll from one of the longer sides to make a sausage. Cut into 12 equal pieces and arrange in the baking tin, cut-sides up. Cover loosely with cling lm and set aside to rise for another 30 mins-1 hr until doubled in size. Heat oven to 180C/160C fan/gas 4.
Uncover the buns and bake for 45 mins, or until risen, golden and cooked through. Mix the ingredients for the icing until smooth. When the buns are cooked, let them cool before spreading them thickly with the icing. Drizzle with a little extra maple syrup and sprinkle with a pinch more cinnamon.
516 kcals • fat 19g • saturates 12g • carbs 77g • sugars 45g • fibre 2g • protein 7g • salt 0.9g