Cinnamon and pumpkin pinwheels
The pumpkin will help these pinwheels keep for longer and contribute a subtle flavour. The most difficult thing about these is trying not to eat them all.
SERVES12
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
TIME TO MAKE2+ hours
MEAL TYPEBreakfast
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Method
- Dissolve the yeast in the warmed milk
- Sift together the plain flour, wholemeal flour and half of the cinnamon
- Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
- Cover dough and allow to rise
- Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
- Heat oven to 220°C
- On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
- Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
- Roll the dough along the long edge to form a long sausage shape
- Cut into approximately 2cm rounds
- Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
- Bake for approximately 15-20 minutes or until cooked through and golden brown
- Remove from oven and lightly brush with melted honey while still hot
- 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.
- 2 tspdried active yeast
- ¾ cupmilk, reduced fat
- 1 cupplain white flour
- 1 cupwholemeal flour
- 1 tbspground cinnamon
- 2 tspmargarine
- ½ cuppumpkin, cooked, mashed, cooled
- ½ tspvanilla extract
- 1 tbspmelted margarine
- 1 tbspbrown sugar
- ¼ cupraisins
- 2 tsphoney, melted
Per serve
- Energy872kJ
- Total Fat3.4g
- Saturated Fat1.4g
- Total Carbohydrate37.7g
- Sugars8.8g
- Dietary Fibre3.1g
- Sodium38mg
Method
- Dissolve the yeast in the warmed milk
- Sift together the plain flour, wholemeal flour and half of the cinnamon
- Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
- Cover dough and allow to rise
- Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
- Heat oven to 220°C
- On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
- Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
- Roll the dough along the long edge to form a long sausage shape
- Cut into approximately 2cm rounds
- Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
- Bake for approximately 15-20 minutes or until cooked through and golden brown
- Remove from oven and lightly brush with melted honey while still hot
- 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.
Ingredients
- 2 tspdried active yeast
- ¾ cupmilk, reduced fat
- 1 cupplain white flour
- 1 cupwholemeal flour
- 1 tbspground cinnamon
- 2 tspmargarine
- ½ cuppumpkin, cooked, mashed, cooled
- ½ tspvanilla extract
- 1 tbspmelted margarine
- 1 tbspbrown sugar
- ¼ cupraisins
- 2 tsphoney, melted
Ingredients
- 2 tspdried active yeast
- ¾ cupmilk, reduced fat
- 1 cupplain white flour
- 1 cupwholemeal flour
- 1 tbspground cinnamon
- 2 tspmargarine
- ½ cuppumpkin, cooked, mashed, cooled
- ½ tspvanilla extract
- 1 tbspmelted margarine
- 1 tbspbrown sugar
- ¼ cupraisins
- 2 tsphoney, melted
Nutrition Facts
Per serve
- Energy872kJ
- Total Fat3.4g
- Saturated Fat1.4g
- Total Carbohydrate37.7g
- Sugars8.8g
- Dietary Fibre3.1g
- Sodium38mg
Method
- Dissolve the yeast in the warmed milk
- Sift together the plain flour, wholemeal flour and half of the cinnamon
- Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
- Cover dough and allow to rise
- Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
- Heat oven to 220°C
- On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
- Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
- Roll the dough along the long edge to form a long sausage shape
- Cut into approximately 2cm rounds
- Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
- Bake for approximately 15-20 minutes or until cooked through and golden brown
- Remove from oven and lightly brush with melted honey while still hot
- 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.
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