Huge thanks to our Cake & Culinary Ambassador, Rowan Claughton, for this delicious seasonal bake - we hope you enjoy giving it a go at home!
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: 12 rolls
- Prep time: 20 minutes
- Prove time: 2 hours
- Bake time: 35 minutes
- Total time: 2 hours 55 minutes plus cooling
- Flour(s) used: Churchill or Regen Churchill Strong White Bread Flour
Pumpkin Spice Cinnamon Rolls Method
- In the bowl of a stand mixer with a dough hook attachment, combine the dough ingredients until combined. Knead for 7 minutes and transfer to an oiled bowl to prove for an hour.
- Whilst proving, make the pumpkin spice butter by combining the ingredients until smooth.
- Once the dough has proved, roll onto an oiled work surface until wide enough to cut 12 equal portions lengthways. Spread over the butter, roll into a sausage and slice equal rolls.
- Place into a 12 x 9 inch baking dish and leave to prove for another hour. Preheat the oven to 180c fan. Before baking, pour over the double cream and place in the middle of the oven for 35 minutes. Leave to cool.
