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Who doesn’t love a good cinnamon bun? You can’t go wrong with slightly enriched dough spread with a cinnamon-spiced butter.
Warm the milk, butter and salt in a small saucepan over a low heat, stirring constantly, until the butter has melted. Remove from the heat and allow to cool until lukewarm.
Combine the flours, sugar, yeast and spices in a large bowl (a stand mixer bowl, if you have one). Make a well in the mixture, then add the eggs and pour the pumpkin purée into the centre.
Pour the lukewarm milk mixture into the bowl, then knead using the stand mixer fitted with the dough hook attachment for 8 minutes.
Alternatively, stir everything until it comes together, then knead on a lightly oiled surface until the dough becomes less sticky and elastic.
Shape the dough into a ball and put it into a lightly oiled bowl. Cover with a clean tea towel or some oiled clingfilm and leave to prove at room temperature for 1½–2 hours until the dough has doubled in size.
To make the filling, mix the butter and sugar in a bowl with the nutmeg, half of the ground cinnamon and all the ground cloves until it forms a smooth paste. Set aside, with the remaining cinnamon in a separate small bowl.
For the glaze, pour the malted drink into a saucepan and simmer over a medium heat for about 20 minutes until it has reduced to 50ml.
Lightly grease the muffin tray. Once the dough has risen, flip it out onto a lightly floured surface and roll it out to make a 35 x 25cm rectangle.
Spread the spiced sweet butter evenly over the dough with a palette knife or table knife. Finish it off with an even sprinkling of the remaining cinnamon and the chopped pecans.
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices. Place each cinnamon roll in a greased muffin tray hole, cut side down.
Place the tray in a large plastic bag, close it loosely and leave to prove at room temperature for a further 50 minutes, or until well risen.
Preheat oven to 200°C/Fan 180°C/Gas 6.
Brush the tops of the buns with beaten egg and bake for 15–20 minutes, or until they are dark golden brown. Remove from the oven, place the tray on a wire rack and allow to cool slightly.
Combine all the ingredients for the glaze in a large bowl, including the reduced malted drink, and whisk until slightly thick.
Slather each bun generously with the glaze and allow it to set.
Warm the milk, butter and salt in a small saucepan over a low heat, stirring constantly, until the butter has melted. Remove from the heat and allow to cool until lukewarm.
Combine the flours, sugar, yeast and spices in a large bowl (a stand mixer bowl, if you have one). Make a well in the mixture, then add the eggs and pour the pumpkin purée into the centre.
Pour the lukewarm milk mixture into the bowl, then knead using the stand mixer fitted with the dough hook attachment for 8 minutes.
Alternatively, stir everything until it comes together, then knead on a lightly oiled surface until the dough becomes less sticky and elastic.
Shape the dough into a ball and put it into a lightly oiled bowl. Cover with a clean tea towel or some oiled clingfilm and leave to prove at room temperature for 1½–2 hours until the dough has doubled in size.
To make the filling, mix the butter and sugar in a bowl with the nutmeg, half of the ground cinnamon and all the ground cloves until it forms a smooth paste. Set aside, with the remaining cinnamon in a separate small bowl.
For the glaze, pour the malted drink into a saucepan and simmer over a medium heat for about 20 minutes until it has reduced to 50ml.
Lightly grease the muffin tray. Once the dough has risen, flip it out onto a lightly floured surface and roll it out to make a 35 x 25cm rectangle.
Spread the spiced sweet butter evenly over the dough with a palette knife or table knife. Finish it off with an even sprinkling of the remaining cinnamon and the chopped pecans.
With the longest edge closest to you, roll the dough up into a cylinder. Cut into 12 even slices. Place each cinnamon roll in a greased muffin tray hole, cut side down.
Place the tray in a large plastic bag, close it loosely and leave to prove at room temperature for a further 50 minutes, or until well risen.
Preheat oven to 200°C/Fan 180°C/Gas 6.
Brush the tops of the buns with beaten egg and bake for 15–20 minutes, or until they are dark golden brown. Remove from the oven, place the tray on a wire rack and allow to cool slightly.
Combine all the ingredients for the glaze in a large bowl, including the reduced malted drink, and whisk until slightly thick.
Slather each bun generously with the glaze and allow it to set.
15 minutes
Serves 18-22 scones
