Cinnamon Pumpkin Bun

Autumn is over....when another season taking place, the markets will have offers on the Pumpkin. Is a bargain I'm brought the whole pumpkin just  £ 0.10. Unbelievable...the oven is calling.

Adapted from: My Kitchen Snippets

Dough

3 cups flour
1 teaspoon ground cinnamon
3 tablespoon sugar
1 1/2 teaspoons salt
1 packet/7 gram dried yeast
½ teaspoon salt
1 cup pumpkin puree – drains and squeeze out all the water
2 eggs
1/4 cup milk *
4 tablespoon butter

Filling

4 tablespoon soft butter

4 tablespoon dark brown sugar(I'm used light brown sugar)
½ teaspoon cinnamon powder
½ cup pumpkin seeds(I'm replace with melon seeds, will try to use raisin on next attempt)

Note from My Kitchen Snippets :*Adjust the amount of milk. It depends on your environment, the dryness of your flour and the wetness of your pumpkin puree. It’s always best to start with the lesser amount; you can always add more, but it’s pretty hard to go back and add less.

Method:

1. Fit the mixer with the dough hook attachment. Combined all the dried ingredients for the dough and mix it well. Combined the eggs and pumpkin. Add it into the dried ingredients and turn on the mixer to medium speed. Slowly drizzle in the milk until the dough comes together and forms a nice ball of dough. (I'm used bread maker to make the dough)
2. Slowly add in the cut butter and continue to mix until dough is smooth. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and let it rest and raise at room temperature until double it size. 
3. Punch down the dough; dust the work counter with some flour. Roll out the dough into rectangle shape and about 1/3” thickness, spread on the soft butter. Combined together the brown sugar, cinnamon and pumpkin seeds. Sprinkle it all over the roll out dough.
4. With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the roll. Cut the rolls into ¾” pieces and arrange them in a well butter baking pan. 
5. Cover them and let them rest and rise for an hour or until they are doubled in size. Bake them at 350°F for about 25-30 minutes or until they are golden brown. (I'm bake at 160 C)
6. Remove them from the oven and let them cool on wire rack.