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Pumpkin Spice Biscoff Cinnamon Rolls

Soft and fluffy Pumpkin Shaped Cinnamon Rolls with gooey Biscoff filling and maple cream cheese glaze!

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Prep: 1 hour
Cook: 15 minutes
Proving Time: 2 hours
Total: 3 hours 15 minutes
Servings: 10 Rolls

Ingredients

For the pumpkin spice bread dough:

  • 80 millilitre Milk full fat or semi skimmed
  • 1 packet Fast-action dried yeast I used Allinson's Time Saver Yeast (11g packet)
  • 50 grams Unsalted butter melted
  • 50 grams White caster sugar
  • 1 medium Egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 150 grams Canned pumpkin puree
  • 460 grams Strong white bread flour plus extra for dusting
  • 1 teaspoon Salt
  • 2 tablespoons Pumpkin spice either shop bought or homemade

For the biscoff filling:

  • 50 grams Unsalted butter melted
  • 150 grams Biscoff Spread warmed in the microwave for 10 seconds
  • 100 grams Light brown sugar
  • 100 grams Biscoff biscuits crushed into fine crumbs

For the cream cheese frosting:

  • 75 grams Full-fat cream cheese use cold from the fridge
  • 4 tablespoons Milk
  • 2 tablespoons Maple syrup
  • 75 grams Icing sugar
Metric - US Customary

Instructions

Start by making the pumpkin spice bread dough:

  • Measure the milk into a jug or bowl and microwave for 30-40 seconds. The milk needs to be 40°C/110°F to activate the yeast. No thermometer? Test the temperature by dipping your finger into the milk, it should feel like warm bathwater.
    80 millilitre Milk
  • Pour the warm milk into the bowl of your electric mixer fitted with a dough hook. Sprinkle the dried yeast over the milk. Leave for 1 minute.
    1 packet Fast-action dried yeast
  • Add the melted butter, sugar, whole egg, egg yolk and pumpkin puree. Use a wooden spoon to mix the ingredients together.
    50 grams Unsalted butter, 50 grams White caster sugar, 1 medium Egg, 1 medium Egg yolk, 150 grams Canned pumpkin puree
  • Stir the bread flour, pumpkin spice and salt together in a bowl to combine. Then, add the ingredients to the bowl of your stand mixer and use a wooden spoon to mix them into a rough dough.
    460 grams Strong white bread flour, 2 tablespoons Pumpkin spice, 1 teaspoon Salt
  • Turn the mixer to medium speed and knead for 8-10 minutes. The dough should look smooth, shiny and spring back if pressed with your finger. If it doesn't spring back, continue kneading for an additional 1-2 minutes.
    No mixer? Knead the dough by hand on a floured surface for 10-15 minutes.
  • Place the dough in a large bowl that's been greased with oil or cooking spray. Loosely cover with clingfilm and a warm kitchen towel.
  • Place the bowl in the warmest spot of your home (I put mine next to a radiator or in the airing cupboard) and leave to prove for 1-1.5 hours, or until the dough has doubled in size. It helps to take before and after photos to compare the difference.

Meanwhile prepare the Biscoff filling:

  • Mix the melted butter, Biscoff spread and brown sugar to make a paste.
    50 grams Unsalted butter, 150 grams Biscoff Spread, 100 grams Light brown sugar
  • Blitz the Biscoff biscuits to fine crumbs using a blender or food processor, or bash with a rolling pin.
    100 grams Biscoff biscuits

Fill and roll the dough:

  • Lightly flour a worktop. Roll the dough out into a large rectangle (roughly 14x10-inch).
  • Spread the Biscoff filling over the dough, taking it right to the edges.
  • Scatter the biscuit crumbs on top and press them into the dough.
  • Use a sharp knife or pizza cutter to slice the dough widthwise into 1-inch strips. Tightly roll up each strip. You should be able to make 9-10 cinnamon rolls.

Shape the rolls into pumpkins:

  • Cut 4 lengths of cooking twine per cinnamon roll, each piece measuring 20cm.
  • Working one cinnamon roll at a time, lay out 4 pieces of twine in a star shape, overlapping them in the middle. Place a roll in the centre.
  • Tie each piece of twine into a knot around the roll and cut off the excess string. Don't tie too tightly, otherwise the twine will cut through the roll during the second proof and baking. The twine should just lightly touch the dough. Repeat for all cinnamon rolls.
  • Flip the rolls over (knot side down) and arrange on several lined baking trays, leaving plenty of space between each.
  • Loosely cover the rolls with clingfilm and a tea towel. Leave to prove for 30-45 minutes. They should puff up and take on the shape of a pumpkin.

Bake the pumpkin rolls:

  • Preheat your oven to 180°C fan / 200°C conventional.
  • Brush the pumpkin rolls with milk. Bake for 15-18 minutes until golden brown, risen, and the filling is gooey. Leave to cool for 20 minutes. Carefully cut the twine and peel it away from the rolls.

Meanwhile, prepare the cream cheese maple glaze:

  • Whisk the cream cheese, milk and maple syrup together until smooth.
    75 grams Full-fat cream cheese, 4 tablespoons Milk, 2 tablespoons Maple syrup
  • Sift in the icing sugar and whisk to combine.
    75 grams Icing sugar

Frost and decorate the rolls:

  • Spoon the glaze over the cinnamon rolls. Finish by pressing a cinnamon stick in the middle. Enjoy!

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