My love with America first started in year six when I become obsessed with Julia Roberts in Pretty Woman. Without realising what Viv did for a living was I made my year six birthday party ‘H’ theme so I could dress up as a ‘h*re’ (clearly my spelling wasn’t as good as my creativity). It gets better. My best friend at the time dressed up as Hail Mary. You can only imagine how good the photos were.
Given that it’s Americas favourite holiday coming up I thought to experiment a classic. To an Australian the thought of using sweet potato and pumpkin in sweet things is too strange but I figured I needed to give it a go. Americans did give us burgers, blue cheese dressing & red velvet cake after all.
Happy Thanksgiving Ya’ll !
These are seriously seriously seriously good. Sweet, salty, sticky, caramely goodness with pumpkin! Who knew?
Pumpkin Cinnamon Scrolls
Adapted from Smitten Kitchen
70g softened butter
460g wholemeal flour – plain will also work
1/2 tsp of cinnamon, nutmeg, cardamon & salt
50g brown sugar
50g caster sugar
1/2 cup milk
1 sachet (7-11g) of dry instant yeast
180g pumpkin puree – I used canned pumpkin but homemade will work
10g melted butter
100g brown sugar
Place the milk in the microwave for 30 seconds then add it to the yeast. Leave aside to allow the yeast to activate for 5 minutes or so.
Using a stand mixer with the dough attachment, mix together the flour, sugars, spices and salt before pouring in the softened butter and egg. Mix for a few seconds then add the milk/yeast mixture. Work this dough for 8-10 minutes. If it looks a little wet sprinkle over more flour.
Pour a tablespoon of oil in a large bowl then transfer the dough into it, making sure it’s covered in the oil – this will prevent the dough from sticking to the bowl. Cover with glad wrap and leave to rise for 40-60 minutes.
While thats happening mix all the filling ingredient together – except the butter – and leave aside.
Once risen, pre heat your oven to 170 and line and grease a large cake tin.
Using a rolling pin, roll out the dough on a floured surface so it’s about 2cm thick and ressembles a square or rectangle. Using a pastry brush or your hands cover the dough with the filling butter then pour over the dry filling mix. Carefully roll the dough into a long log.
Gently cut the dough into 10cm srolls and place upward in the cake tin leaving little gaps between each scroll. Bake for 25 minutes. These will keep in an airtight container for around 2 days (if they last that long).