Recipes

Cinnamon and Pumpkin Pin-wheels

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

Cinnamon and Pumpkin Pin-wheels

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 220C
  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

$0.21 per serve as at Nov 2016

Cinnamon and Pumpkin Pin-wheels

To serve

To serve: 10

You need

  • 2 tsp dried active yeast
  • 3/4 cup reduced fat milk
  • 1 cup plain white flour
  • 1 cup wholemeal flour
  • 1 Tbsp ground cinnamon
  • 2 tsp margarine
  • 1/2 cup cooked, mashed pumpkin- cooled
  • 1/2 tsp vanilla extract
  • 1 Tbsp melted margarine
  • 1 Tbsp brown sugar
  • 1/4 cup raisins
  • 2 tsp honey, melted

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 220C
  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

$0.21 per serve as at Nov 2016

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