Pumpkin Vanilla and Cinnamon Scrolls

Yes pumpkin and vanilla are not common scroll flavors or textures to be included in a recipe, but this recipe is full of surprises.

All I can say is OMG, after eating these I never thought I was a scroll lover but im now converted!

Though you can’t taste the pumpkin, what it does is adds a fluffiness to the scrolls, making them so light.

The vanilla (especially in the icing) along with the cinnamon work brilliantly together.

The best thing about this recipe is the filling. Yes the icing and scroll dough is super tasty the filling is to die for.

I don’t even like walnuts but could eat the mix straight!

Ingredients:

Dough:

60ml warm milk
7g yeast
45g sugar
2 eggs
160g pumpkin puree
475g plain bread flour
¼ tsn salt
100g butter

Filling:

100g butter
45g brown sugar
1 tbsn cinnamon
½ tsn ground ginger
½ tsn ground cloves
40g honey
1 tbsn corn starch
145g pecans

Icing:

2 cups icing sugar
40g corn syrup
1 tbsn vanilla essence
1 + 1/2 tsn ground cinnamon
40g butter
40ml milk

Extra:

20g butter

Method:

Place the milk, yeast and 1 tbsn on the sugar into a bowl, whisk with a hand whisk to combine and leave for 10 mins to froth.
Cut and de-skin the pumpkin into small pieces. Steam in the microwave until a knife inserted into the pumpkin comes out with ease.
Place the pumpkin in a food processor and blitz until pureed.
Add the eggs and puree to the milk mix and whisk with a hand whisk until combine.
Place the flour, salt and remaining sugar into a kitchen aid (or equivalent) and beat on a low speed until combine. Add the puree and beat on medium until well combined.
Dice the butter into pieces and soften slightly in the microwave. With the processor going add the butter 2 pieces at a time and leave beating for 2 minutes.
Once dough is done flour a surface and knead the dough for 3 minutes.
Oil a bowl and place the dough in the bowl. Cover with plastic wrap for 1 hour or until doubled in size.
Meanwhile to make the filling place the pecans into a food processor and blitz until they resemble bread crumbs.
Soften the butter slightly and place all ingredients into a bowl and whisk with a hand whisk until well combined.
Pre-heat the oven to 180c degrees and line a large slice tin with baking paper.
Once dough is ready flour the surface again and place the dough on the surface.
Using a rolling pin roll the dough out to 30cm x 40cm.
Spoon the nut mix over the dough evenly until almost reaching the edges.
Roll up the dough from the longer sides to resemble a long log.
Cut off the 2 ends of the log to make the ends straight.
Cut the log into 12 equal rolls and place cut side up onto the tray.
Cover the tray with plastic wrap and leave aside for 1 hour or until doubled in size.
Once proved melt the extra butter and brush onto the top of each roll.
Place the tray into the oven and bake for 30 minutes or until the scrolls sound hollow when tapped.
Remove from the oven and leave aside to cool slightly (around 10 mins).
Meanwhile make the icing by melting the butter slightly and placing in a bowl with the remaining icing ingredients.
Using a hand whisk beat until well combined.
Drizzle icing over the scrolls and serve.