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Tip both flours into the bowl of a stand mixer fitted with a dough hook, then the yeast, sugar and ½ tsp salt. Add the pumpkin, butter, milk and egg. Knead for 5 mins until the dough is smooth and soft.
Put the ball of dough in an oiled bowl, cover, and leave in a warm place for 1-2 hrs until doubled in size.
To make the cinnamon filling, beat together the softened butter with the sugar, cinnamon and nutmeg until smooth. Line a 25 x 35cm baking tray with a sheet of baking parchment.
Roll the dough out to a large rectangle, roughly 40 x 60cm. It should be easy to roll, but oil the work surface a little if the dough starts to stick. Spread the cinnamon filling over the dough in an even layer. Starting at the shorter edge, tightly roll the dough into a cylinder. Trim the ends, then divide the dough into 12 even-sized rolls. Arrange the rolls on the prepared baking tray, evenly spread out so there's space between each one. Cover lightly and leave to prove for 45 mins, until risen.
Heat the oven to 200C/180C fan/gas mark 6. Prepare the topping by beating together all the ingredients until smooth.
Bake the rolls for 15-18 mins until golden brown and cooked through. Leave to cool for a few minutes, then spread with the topping while still warm – it should melt a little into the rolls. Leave to cool completely on a wire rack before serving. Will keep for up to three days in an airtight container.
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