Butternut Cinnabuns

Sweet, spicy and delicious!

Advanced
1hr 40 (includes proving time for dough)
Serves Makes 12 rolls
Recipe Ingredients
  • 4 cups SPAR cake flour
  • ½ of a sachet yeast (10g)
  • 1 cup (250ml) cooked and mashed SPAR Freshline butternut
  • ½ – 1 cup (125ml – 250ml) lukewarm milk
  • 2 Tbsp (30ml) soft SPAR butter
  • 2 Tbsp (30ml) granulated sugar
  • ½ tsp salt

FILLING

  • ⅓ cup (80ml) SPAR butter, softened
  • ¾ cup (180ml) SPAR sugar
  • 1 Tbsp (15ml) cinnamon
  • ½ cup (125ml) pecan nuts, chopped

ICING

  • ½ tub SPAR cream cheese, room temperature
  • 4 tablespoons (60ml) SPAR butter, softened
  • 1 cup (250ml) icing sugar, sifted
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
Recipe Method
  1. To make the buns, combine the bun ingredients in a large mixing bowl.
  2. Add enough milk to make a kneadable dough. The softer the dough the better but you need to be able to manage it.
  3. Knead until smooth – it should take about 10 minutes.
  4. Cover and leave to double in size – it should take about 1 hour.
  5. On a lightly floured surface, roll the dough into a rough rectangle of about 40cm x 20cm.
  6. Spread the butter all along the surface of the dough, coat in cinnamon sugar and scatter the pecan nuts evenly across the dough.
  7. Roll the dough up from the shortest side to form a long sausage.
  8. Cut into 12 equal sized rolls.
  9. Pop into a greased baking tray (about 30cm x 20cm). Cover and leave to rise for another 30 minutes.
  10. Preheat the oven to 180C.
  11. Bake the rolls for 30 minutes or until golden.
  12. To make the icing, mix all the ingredients together well until smooth.
  13. Spread the icing all across the rolls and enjoy – they are at their best warm!