Cinnamon and pumpkin pin-wheels

The pumpkin will help these pinwheels keep for longer and contribute a subtle flavour.  The most difficult thing about these is trying not to eat them all.

SERVES 12
TIME TO MAKE 2+ hours
MEAL TYPE Dessert
SERVES 12
TIME TO MAKE 2+ hours
MEAL TYPE Dessert

Method

  1. Dissolve the yeast in the warmed milk
  2. Sift together the plain flour, wholemeal flour and half of the cinnamon
  3. Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
  4. Cover dough and allow to rise 
  5. Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
  6. Heat oven to 220°C
  7. On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
  8. Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
  9. Roll the dough along the long edge to form a long sausage shape
  10. Cut into approximately 2cm rounds
  11. Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
  12. Bake for approximately 15-20 minutes or until cooked through and golden brown
  13. Remove from oven and lightly brush with melted honey while still hot
  14. Allow to cool on a wire rack

Tip

It is possible to leave bread dough to rise overnight in the refrigerator. However it is really only useful for the first rise if of a two rise method.

  • 2 tsp
    dried active yeast
  • ¾ cup
    milk, reduced fat
  • 1 cup
    plain white flour
  • 1 cup
    wholemeal flour
  • 1 tbsp
    ground cinnamon
  • 2 tsp
    margarine
  • ½ cup
    pumpkin, cooked, mashed, cooled
  • ½ tsp
    vanilla extract
  • 1 tbsp
    melted margarine
  • 1 tbsp
    brown sugar
  • ¼ cup
    raisins
  • 2 tsp
    honey, melted
Per serve
  • Energy
    872kJ
  • Total Fat
    3.4g
  • Saturated Fat
    1.4g
  • Total Carbohydrate
    37.7g
  • Sugars
    8.8g
  • Total Fat
    3.1g
  • Sodium
    38mg

Method

  1. Dissolve the yeast in the warmed milk
  2. Sift together the plain flour, wholemeal flour and half of the cinnamon
  3. Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
  4. Cover dough and allow to rise 
  5. Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
  6. Heat oven to 220°C
  7. On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
  8. Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
  9. Roll the dough along the long edge to form a long sausage shape
  10. Cut into approximately 2cm rounds
  11. Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
  12. Bake for approximately 15-20 minutes or until cooked through and golden brown
  13. Remove from oven and lightly brush with melted honey while still hot
  14. Allow to cool on a wire rack

Tip

It is possible to leave bread dough to rise overnight in the refrigerator. However it is really only useful for the first rise if of a two rise method.