Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are a take on the classic cinnamon rolls. This recipe uses pumpkin puree and ready made puff pastry to make a quick and easy Autumn treat!

I have used a Pumpkin Spice Flavour shot, but you could substitute that with a Christmas Punch Flavour Shot. I have also used Velvet Vanilla Natural Flavoured Icing Sugar for the icing, but you could use any flavour you like!

Take a look at our full range of Flavour Shots! and Natural Flavoured Icing Sugars.

We are using a cupcake tin to bake each roll individually to ensure each pastry roll bakes through without over-baking the top.

Ingredients

• 1 pack ready rolled puff pastry
• 4-5 tbsp canned pumpkin puree
• 3tbsp soft brown sugar
• 25g Flavour shot
• Milk for brushing over the Pumpkin Cinnamon Rolls

For the icing:

• 100g Natural Flavoured Icing Sugar of choice (or 90g plain icing sugar combined with 10g flavour shot)
• 3-4tbsp boiling water

Method

Preheat your oven to 190c

1. Remove the pastry from the packaging (but do not remove the paper it’s rolled into), and unroll.
2. Roll the pastry out a little bigger before spreading the pumpkin puree evenly over the surface.
3. Next use a tea strainer to evenly sprinkle the flavour shot over the pumpkin puree before sprinkling over the soft brown sugar.
4. Use the paper to help you roll the pastry, rolling from the long edge.
5. Cut the rolled up pastry into 1.5″ discs and place each into a recess in your cupcake tin, cut side up so you can see the swirl.
6. Brush a little milk over each Pumpkin Cinnamon Roll.
7. Bake for 25-30mins until golden.

Making the icing and finishing off:

1. As soon as the Pumpkin Cinnamon Rolls are baked, make the icing…
2. Mix the Natural Flavoured Icing sugar with just enough boiling water to make a thick but pourable glaze.
3. Pour the glaze over the still hot Pumpkin Cinnamon Rolls.
4. Serve while still warm, or cold. They will keep for up to three days at room temperature.