Pumpkin Cinnamon Swirls
This year (2023) I decided to grow many different pumpkins. That worked and I am now inundated with pumpkins and have no idea what to do with them. So in my effort to use them for more than just pumpkin soup and roasted pumpkin (both very good of course) I give you an experimental recipe. I’m planning to many more things (pumpkin espresso martini is still high on the list) in hope of getting through this glut, and if it means I can inspire you to try something new in the process even better ☺️
Ingredients
Jus'Roll Cinnamon Swirl kit
fresh dough is essential, from frozen does not work
250g Pumpkin puree
any winter squash will do, I used Uchiki Kuri for this
2tbs sugar
2tbs royal icing sugar
heaped
Cinnamon
optional
Directions
Preheat oven
1. Start by roasting your squash, you’ll need this to make puree. (I did mine in the airfryer – oven was broken at the time – so timings & temperatures might be a bit off). I’d say Oven 200°C/Fan 180°C for about 20-25 minutes
2. Whilst the squash roasts you can put the cinnamon butter that comes with the kit into a tall pot or bowl (big enough to add your squash since you’ll be blending the two together)
3. Add 2 tbs of sugar – my latest obsession is golden sugar, to the butter and your roasted squash, blitz & blend together well
4. Once all blended till smooth, roll out the dough and spread the pumpkin-cinnamon butter out over the dough
5. Roll it up and cut into even disks, you can get 6 out of these easily
6. Line a baking tray with baking paper, grease so things won’t stick. Place cinnamon dough pieces on the paper with space around for them to expand
7. Bake at Oven 200°C/Fan 180°C for about 20 minutes
Remove from oven when golden and cooked through
8. In a small bowl mix the powdered sugar with the royal icing sugar and some water. Mix until smooth and poor over the – still warm – cinnamon pumpkin rolls, sprinkling of cinnamon optional. Enjoy!