Ingredients

The following ingredients have 16 Servings
  • 1 tsp instant yeast (approx 1/2 a 1/4oz/7g packet, also called fast acting yeast)
  • 1/4 cup water (60ml, warm)
  • 2 cups whole wheat pastry flour (250g)
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 2 tbsp unsalted butter (1oz/28g melted and cooled)
  • 1/3 cup pumpkin puree (85g from can or fresh, but if can NOT pumpkin pie puree)
  • 1 egg
  • 2 tbsp maple syrup
  • 1 tbsp butter
  • 1 apple (large)
  • 1/4 tsp cinnamon
  • 1 tbsp maple syrup
  • 2 tbsp cream cheese
  • 1/2 tbsp butter
  • 1 tbsp maple syrup

Instruction

  • Sprinkle the yeast over the warm water, set aside for approx 5-10min to allow it to 'bloom' and start to foam.
  • Meanwhile, mix together the flour, salt, cinnamon and ginger in a large bowl (or if you want to use a stand mixer to knead, put them in the mixer bowl) Separately, mix together the butter, pumpkin, egg and maple syrup.
  • When the yeast has started bubbling, add the yeast mixture and the pumpkin mixtures to the bowl with the flour and mix well. Turn the mixture out onto a well-floured surface and knead for approx 5 mins until it becomes less sticky. Alternatively, if you are using the stand mixer, put all ingredients in the mixer bowl, mix well then continue for approx 5min with the dough hook. In both cases, the dough will be pretty soft but should become less sticky - you may need a little more flour.
  • Put the dough into a lightly oiled bowl, cover with cling wrap/film and set aside to rise for about an hour in a draft-free place. It should roughly double in size.
  • While the dough is rising, make the filling. First melt the butter in a pan over a medium-low heat and peel, core and finely chop the apple. Add the apple to the pan and cook for approx 5min until the apple becomes soft. Sprinkle in the cinnamon and mash the apple a bit until almost a paste. Add the maple syrup and remove form the heat. Set aside to cool until ready.
  • After the dough has risen, tip the dough onto a floured surface and roll out into a square or rectangle approx 10x12in/25x30cm. Carefully spread the apple mixture over the dough in a thin layer, leaving a slight gap without the filling on two opposite edges (this will be the very center and outside edge).
  • Prepare a pan to put the rolls in - approx 8x8in/20x20cm in size or equivalent. You can line it if you like (with parchment paper) or just brush with oil/butter (though they may stick a little).
  • Carefully roll up the dough along one of the less-covered edges in to a log shape. Finish with the join on the bottom. Using a serrated knife, carefully cut the roll into slices, around 2/3in/2cm thick by putting very little pressure on the knife as you saw through the log of dough. You should get around 16 small-ish rolls. Transfer the slices to the dish, leaving a little bit of a gap between the slices. Cover the dish with cling wrap/film.
  • Either set aside to rise again for around 45min or place in the fridge overnight. If opting for overnight, take them out around 1hr before you will be baking to warm through and rise.
  • Shortly before ready to bake, preheat the oven to 350F/175C. Uncover the rolls and bake for approx 25min until lightly brown.
  • Allow them to cool a few minutes before removing from the pan. Meanwhile, mix up the frosting by beating the cream cheese until it is smooth, then add the butter and maple syrup and mix in well.
  • Spread the frosting over the tops of the rolls and enjoy. Any leftover will keep a couple days in the fridge.