Pumpkin cinnamon rolls

Method

• step 1

  Tip both flours into the bowl of a stand mixer fitted with a dough hook, then the yeast, sugar and ½ tsp salt. Add the pumpkin, butter, milk and egg. Knead for 5 mins until the dough is smooth and soft.

• step 2

  Put the ball of dough in an oiled bowl, cover, and leave in a warm place for 1-2 hrs until doubled in size.

• step 3

  To make the cinnamon filling, beat together the softened butter with the sugar, cinnamon and nutmeg until smooth. Line a 25 x 35cm baking tray with a sheet of baking parchment.

• step 4

  Roll the dough out to a large rectangle, roughly 40 x 60cm. It should be easy to roll, but oil the work surface a little if the dough starts to stick. Spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a cylinder. Trim the ends, then divide the dough into 12 even-sized rolls. Arrange the rolls on the prepared baking tray, evenly spread out so there's space between each one. Cover lightly and leave to prove for 45 mins, until risen.

• step 5

  Heat the oven to 200C/180C fan/gas mark 6. Prepare the topping by beating together all the ingredients until smooth.

• step 6

  Bake the rolls for 15-18 mins until golden brown and cooked through. Leave to cool for a few minutes, then spread with the topping while still warm – it should melt a little into the rolls. Leave to cool completely on a wire rack before serving. Will keep for up to three days in an airtight container.