On Monday Country Boy took the pig to the abattoirs, and I stayed home with the kids. The trip to the abattoir took several hours so I was wanting an activity to do with the kids. Cooking together is always fun, with the added bonus of getting to eat at the end.
So we made pumpkin and cinnamon scrolls. I made the recipe up, though no doubt, there are lots of similar recipes around.
125g butter cubed
3c SR flour
1c mashed pumpkin (you could use baked or boiled pumpkin).
3/4c milk (the amount of milk you need, will depend on how sloppy your pumpkin is. Start with about 1/2 c and slowly add more if you need it).
60g butter – melted
1c brown sugar
1c icing sugar
3t maple syrup
1. Use your finger tips to rub the butter into the flour. The flour should look like bread crumbs, be slightly sticky and have no visible butter lumps.
2. Stir in the sugar
3. Add the pumpkin and milk, and mix to form a soft dough (only add enough milk to get the dough right).
4. Lightly knead the dough until smooth (not too long or it will be tough).
5. Roll the dough out to form a long rectangle. The dough should be about 5mm thick.
6. Brush melted butter liberally over the dough.
7. Spread brown sugar over the dough, making sure you go right to the edges.
8. Sprinkle the cinnamon over the top of the brown sugar.
9. Roll the dough into a spiral to form a long thin sausage.
10. Cut the dough into 3cm lengths.
11. Place the cut dough pieces in a greased oven proof dish, so that the spirals are showing. Make sure you leave space between each spiral as they will spread as they cook.
12. Bake at 170*c for about 30 minutes.
13. Mix the icing sugar and maple syrup together in a bowl. You may need to add a teaspoon or 2 of water to get the right consistency.
14. When the scrolls are baked, remove from oven. Allow to stand for 5 minutes then drizzle the maple syrup glaze over the top.
Best served warm, but trust me, it won’t last until it is cold!