pumpkin pie cinnamon scrolls

serves 12

Ingredients

Dough 
60ml (1/4 cup) milk, warmed
2 teaspoons (7g sachet) dried yeast
55g caster sugar
2 eggs, lightly whisked
140g COLD pumpkin puree
375g plain flour, plus extra as needed
100g unsalted butter, cut into 2cm pieces
Sweet Filling
100g margarine
55g dark brown sugar
3 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
2 tablespoons maple syrup
Glaze
1 egg
1 teaspoon water
Icing
80g pure icing sugar, sifted
1 tablespoon milk

Method

1. For the dough: Whisk milk, yeast and 1 tablespoon sugar in a jug. Set aside for 10 minutes or until frothy. Whisk in egg and pumpkin. 
   Pour into a processor or electric mixer.  With the motor running, slowly add flour, yeast and remaining sugar until until dough just comes together. 
   Add margarine, 1 Tablespoon at a time until combined, adding a little extra flour, if necessary, to prevent dough from sticking.
2. Turn onto a lightly floured surface. Knead for 3-4 minutes or until smooth. 
   Place in a greased bowl. Cover and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.
3. For the sweet filling: Use electric beaters to beat the butter, brown sugar, cinnamon, ginger, nutmeg, cloves and 1 tablespoon syrup in a bowl until creamy.
4. Meanwhile, grease a baking dish with butter and preheat oven to 180°C. 
   Roll out dough on a well-floured surface to a 30 x 40cm rectangle. With 1 longside facing you, spread with filling mixture, leaving a 2cm border at long side furthest from you. 
   Starting from long side closest to you, roll up firmly to form a log. Trim ends. Cut into 12 slices. 
   Place in prepared dish. Cover. Set aside to prove for 40 minutes or until doubled in size.
5. For the glaze: Whisk egg and water in a bowl. Brush dough with egg mixture. 
6. Bake for 35 minutes or until scrolls sound hollow when tapped. 
7. Set aside to cool for 10-15 minutes. 
8. For the icing: Combine icing sugar, milk and remaining maple syrup in a bowl. Whisk until smooth. Drizzle over scrolls. 
9. Serve warm.