Cinnamon and pumpkin pinwheels

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 220°C
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

Tip

• It is possible to leave bread dough to rise overnight in the refrigerator. However, it is really only useful for the first rise if of a two rise method.
• For children under 5 years do not include the dried fruit.