Today is #nationalcinnamonbun day! I do have a recipe for traditional Scandinavian cinnamon rolls, but I wanted to take things a step further by experimenting with sourdough and swapping out the cinnamon for pumpkin spice.
I do have to say, these are the best I've tasted, so squishy and the pumpkin spice takes it to another level completely!
If you want to make pumpkin spice, my recipe for it is here. If this recipe has inspired you to make your own sourdough, then you can find out how to start here.
Ingredients
1/2 cup fed sourdough starter
1/2 cup water
4 cups flour – I used strong white bread flour, but you could use plain flour as an alternative
1/2 cup melted coconut oil
1/2 cup honey
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup softened butter
1 cup light brown sugar
2 tblsp pumpkin spice
NOTE: Fed sourdough starter is sourdough starter that has been given equal parts water and flour, mixed, and allowed to sit at room temperature for 4-12 hours.
Making The Dough
In a roomy mixing bowl, stir together the fed sourdough starter, flour, honey, water, and melted coconut oil. Once you start to feel the mixture starting to clump together, use clean hands to form it into a ball of dough.
Fermenting The Dough
Grease a mixing bowl with flavourless oil or butter and pop your ball of dough into it. Cover it with a piece of beeswax wrap or greased clingfilm.
Cover with a clean tea towel put your dough to rest in a warm, dry, draught-free area. You can do this overnight if it fits your schedule better.
Adding The Remaining Ingredients
In a small bowl, beat together the eggs, baking soda, baking powder, and salt. Squelch this into the ball of dough until it's thoroughly combined. Depending on the temperature of the dough, this might be a messy stage and you might even think there's too much egg mixture to combine with the dough properly.
Just keep squelching, turning and mixing the dough with your hands, it will eventually come together without the need for any additional flour. If you prefer to, you can use a dough hook on a food mixer for this bit.
Cover the dough with a clean tea towel and put it in a warm place, dry, draught-free place for about an hour.
Making The Filling
In a stir together the softened butter, light brown sugar and pumpkin spice.
Making The Pumpkin Spice Roll
Lightly dust your work surface with flour. Gently pat out the dough on the counter, forming it into a rough rectangle. Roll out the dough to just over half a centimetre in thickness.
Spread the pumpkin spice filling over the dough as evenly as you can.
Starting on one of the longer sides of the rectangle of dough, roll it up as tightly as you can. When you reach the other side, pull the end over as tightly as possible, pinching the edge into the main part of the roll to secure it.
Slicing The Rolls
A pro tip here is to avoid slicing the rolls with a knife, as it squashes one edge of the roll. You can either use flavour-free dental floss or cotton thread, I tend to just use the thread.
Depending on the thickness of your slices, you should get 12-14 rolls. I tend to divide the dough in two first, then cut each half into six or seven pieces.
To slice, just slide the thread or floss underneath the dough log, cross one end over the other, then pull the ends away from each other, so it cuts through the log of dough.
Baking The Rolls
Preheat your oven to 190 degrees centigrade
Transfer your slices into buttered casserole dish or skillet. Pour over 1/2 a cup of double cream and let it sink into the rolls for about 30 mins. This step is optional, but it does add an extra something to the rolls when you do it.
Bake for 15-20 mins, checking that the rolls are baked through in the centre.
If you have squished too many rolls into your dish, they can sometimes be a bit doughy when the baking time is up. If this is the case, cover the casserole dish with a lid or cover with foil to stop the rolls from browning further and give them an extra 5 minutes.
Optional Cream Cheese Glaze
170g full-fat cream cheese
1/2 cup double cream
1/2 cup maple syrup or honey
2 tsp vanilla extract
Blend the cream cheese, double cream, maple syrup or honey, and vanilla extract using a stick blender. If you don't have one, then just beat together using a wooden spoon.
Pour over your pumpkin spice rolls and dig in!
Freezing The Rolls
If you have made more rolls than you are able to eat in one sitting, simply store your sliced rolls of dough in the freezer. The night before you want to eat them, transfer into your casserole dish or skillet, cover and leave to defrost over night. Bake as usual following the instructions above.Join the Bramble & Fox community over on Instagram @brambleandfoxshopuk share your photos and chat all things hygge with us!
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