Super Soft Pumpkin Cinnamon Rolls
For the tang zhong:
  • 90ml (6tbsp) water
  • 20g (2 tbsp) plain flour
For the dough:
  • 2½ cups (375g) plain flour
  • 1 tsp salt
  • ¼ cup (50g) caster sugar
  • 1½ tsp dried yeast
  • ½ cup pumpkin puree
  • 2 eggs
  • ½ stick (55g) butter, softened (or grated)
For the filling:
  • 1 stick (100g) butter, soft
  • ¾ cup (150g) brown sugar
  • 2 tsp cinnamon
  • ½ tsp cocoa powder
  • 1 tbsp maple syrup (optional)
For the frosting:
  • 1 cup powdered sugar
  • 2 tbsp buttermilk
  1. First, make the tang zhong. Place the water and flour into a small saucepan or frying pan and whisk together. Place over a medium heat, and cool just until the mixture thickens to a gel. Remove from the heat and leave to cool.
  2. For the dough, place the flour, salt, sugar and yeast into the bowl of a stand mixer, fitted with the dough hook.
  3. Add the tangzhong, pumpkin and eggs to the dry ingredients, and knead on a low-medium speed until a dry dough forms.
  4. With the mixer on low, add the butter a little at a time, and knead until it's completely incorporated - about 5-10 minutes. Cover the bowl with plastic, and set aside to rise until doubled in size OR place in the fridge overnight.
  5. Preheat the oven to 180C/350F.
  6. Roll the dough out into a 12in/33cm square, and spread over the filling in an even layer.
  7. Roll up, not too tightly, like a swiss roll, and then trim away the uneven end pieces. Using a serrated knife, gently cut the rest of the roll into 8 even pieces, trying not to squash them.
  8. Arrange the buns in a greased and lined baking dish, cover loosely with plastic and set aside to rise for a further 30-45 minutes.
  9. Bake for 25 minutes, or until light golden brown and cooked through. Leave to cool in the tin until just warm.
  10. To make the frosting, stir together the sugar and buttermilk. Drizzle over the warm buns, and serve.
Recipe by The Sugar Hit at