Baking Dessert

Pumpkin scrolls with cream cheese drizzle

Name: Pumpkin scrolls with cream cheese drizzle
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10
Ingredients: 1/2 cup (125ml) milk, warmed; 7g sachet dry instant yeast; 1/4 cup (55g) caster sugar; 3 1/2 cups (560g) strong (baker’s) flour; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon mixed spice; 1/4 cup (60g) brown sugar; 1 egg; 3/4 cup (195g) canned pumpkin puree (see notes); 150g unsalted butter, melted, cooled; 3/4 cup (120g) sultanas; 1/3 cup (80ml) brandy or rum; 3/4 firmly packed cup (180g) brown sugar; 1/2 teaspoon ground cinnamon; 1 1/2 cups icing sugar, sifted; 1/3 cup (80g) cream cheese, softened; 1/4 cup (60ml) milk

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Pumpkin scrolls with cream cheese drizzle

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Pumpkin scrolls with cream cheese drizzle will get your day off to a sweet start.

1/2 cup (125ml) milk, warmed
7g sachet dry instant yeast
1/4 cup (55g) caster sugar
3 1/2 cups (560g) strong (baker’s) flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon mixed spice
1/4 cup (60g) brown sugar
1 egg
3/4 cup (195g) canned pumpkin puree (see notes)
150g unsalted butter, melted, cooled

Filling

3/4 cup (120g) sultanas
1/3 cup (80ml) brandy or rum
3/4 firmly packed cup (180g) brown sugar
1/4 cup (55g) caster sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Cream cheese drizzle

1 1/2 cups icing sugar, sifted
1/3 cup (80g) cream cheese, softened
1/4 cup (60ml) milk

Method

1.

Grease and line the base and sides of a 30cm round cake pan. Combine milk, yeast and 1/2 teaspoon caster sugar in a bowl, then whisk to combine. Set aside for 10 minutes or until frothy.
2.

Stir together flour, spices, brown sugar, remaining caster sugar and 1 teaspoon salt in the bowl of an electric mixer fitted with a dough hook. Add yeast mixture, egg, pumpkin and 90g butter, then beat on medium speed for 3 minutes or until a sticky, wet dough. Tip onto a floured surface and knead for 1 minute or until smooth. Place in a greased bowl, cover with a clean tea towel and rest in a warm place for 1 hour or until doubled in size.
3.

Meanwhile, for the filling, soak sultanas in brandy for 30 minutes. Drain. Combine sugars and spices in a separate bowl.
4.

Knock back the dough, then roll into a 30cm x 40cm rectangle. Brush with the remaining 60g butter, sprinkle over the spice filling and sultanas, leaving a 2cm border. Roll up from the longest end into a log, then cut into 10 even rounds. Place one round, cut-side up, in the centre of the pan then surround with remaining rounds. Cover and leave to rest in a warm spot for 2-3 hours or until doubled in size.
5.

Preheat the oven to 180°C. Bake the scrolls for 25 minutes or until golden. Cool slightly in the pan, then transfer to a wire rack to cool completely.
6.

For the cream cheese drizzle, beat all ingredients until smooth. Drizzle over the cooled scrolls before serving.