PUMPKIN CINNAMON ROLLS
(yeast free)

1 tablespoon butter, softened
1/2 cup sugar
1 egg
2 1/4 cups self raising flour
1 cup cold mashed pumpkin

FILLING

57 grams butter, softened
1 cup brown sugar
3 teaspoons cinnamon powder

preheat oven to 200 c.
line a baking tray with baking paper.

in a medium sized bowl, using an electric mixer, beat the butter and sugar. add egg and pumpkin and beat till combined.

fold in flour. if too sticky, add more flour.

turn onto a lightly floured board and knead lightly.

using hands, pat into a rectangle about 9" x 15"

mix the softened butter, brown sugar and cinnamon together and spread onto the dough, leaving edges free.

starting on the long side, roll into a log.

slice into 12 pieces and place on tray.

cook 15 - 18 mins or until golden on top.

cool and ice.

ICING

2 cups icing sugar
1 tablespoon butter, softened
4 tablespoons milk
cinnamon

mix the icing sugar, butter and milk together until smooth.

place spoonfuls on each of the scrolls and sprinkle with cinnamon.

serve with butter.

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