Pumpkin Spice Scrolls, fresh from the oven and drizzled in maple glaze, are hard to resist. Soft dough with a buttery, spiced filling and sticky icing make me happy that the weather has turned chilly. Cold weather has several compensations, none more so than food.
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Don’t think making these pumpkin spice scrolls requires culinary prowess. Follow the recipe, exude a little patience for the dough to rise then really, it’s not difficult to turn out warm, yeasty scrolls.
Like any homemade bready creations, these scrolls are best served on the day they’re made so they’re soft, warm and at their best.
The trick with these pumpkin spice scrolls, if it is really “a trick”, is to not add all the flour at once as areas, countries and climates all have an effect on wheat therefore – baking outcomes. None more obvious than in bread-like recipes. So, as I suggest in the recipe, starting by adding less flour, turn out the dough, then keep adding a little more flour, a little more and such until the dough is as soft as a baby’s bum.
Now if you love the idea of pumpkin and warm spices but making dough isn’t your schtick, then try these Pumpkin Walnut Streusel Muffins. Perfect for the somewhat impatient as their wait is only 25 minutes versus over three hours for the scrolls. But, if you’re feeling up for a culinary challenge of the best kind, then give these a crack. Warm spiced, buttery, soft dough drizzled in a sticky-finger glaze served with a bracingly strong hot coffee sounds like culinary bliss to me. Thanks for stopping by. Toodles, Lovoni xo
PUMPKIN SPICE SCROLLS
Equipment
- muffin pan
Ingredients
- 2/3 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 2 large eggs, at room temperature
- 1/4 cup white sugar
- 2 1/2 to 3 cups bread flour
- 1/2 teaspoon sea salt
- 1/3 cup melted butter
PUMPKIN SPICE FILLING
- 1/2 cup softened butter
- 1/2 cup packed dark brown sugar
- 2 teaspoons pumpkin pie spice
- 2/3 cup almond flour ground almonds (3oz/90g)
MAPLE GLAZE
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- 2 tablespoons melted butter, approximately
Instructions
To make the filling:
- Combine all the ingredients together in a small bowl. Cover and let stand in a warm place to prevent the butter hardening until ready to use.
- Lightly grease a 12-hole muffin pan with non-stick spray or melted butter.
- Whisk milk, yeast, eggs and sugar in a small bowl until well combined.
- Combine 2 1/2 cups of flour and salt in a medium bowl. Add the milk mixture and melted butter and stir until a soft dough forms. Turn the dough onto a lightly floured surface. Knead for about 5 minutes until a soft dough forms, adding the remaining 1/2 cup of flour a little at a time as needed to form a smooth, soft and elastic dough.
- Place the dough in a greased medium-sized bowl. Cover with plastic wrap and let stand in a warm place for 2 hours or until dough has about doubled in size.
- Roll dough on a lightly floured surface to a 12 x 10-inch (30 x 25cm) rectangle with one of the long sides closest to you. Spread the filling evenly over the dough, leaving a 1/2-inch border along the top long side of the dough.
- Starting with the long side closest to you, carefully and evenly roll the dough up to enclose the filling. Cut into 12, 1-inch(2.5cm) thick slices. Place a piece, one cut side up, into the muffin pan. Cover with parchment paper or greased plastic wrap. Let stand in a warm place for 45 minutes or until risen.
- Preheat the oven to 350F (180C). Bake on center rack for 20 to 25 minutes or until golden brown. Turn out onto a wire rack.
To make the glaze:
- Combine all the ingredients in a small bowl; drizzle over warm scrolls. Serve warm
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