Pumpkin Cinnamon Rolls
by XENIA
Servings: 12 rolls
Ingredients
- 200 g pumpkin purée
- 30 ml oat milk
- 25 g (vegan) butter
- 20 g fresh yeast
- 4 tsp erithrol or any other kind of sugar
- 350 g spelt flour
- 1 pinch salt
- ¼ tsp pumpkin spice
- ¼ tsp vanilla
Filling
- 40 g (vegan) butter
- 25 g coconut sugar or brown sugar
- 1 tsp cinnamon
Frosting
- 25 g (vegan) butter melted
- 60 g (vegan) cream cheese
- 20 g powdered sugar
Instructions
- In a small saucepan, add 200g pumpkin puree, 30ml oat milk and 25g (vegan) butter and stir until the mixture is lukewarm. Set aside
- In a tall bowl, dissolve 20g fresh yeast and add 4 tsp Erithrol. Now pour the pumpkin mixture (step 1) into the yeast and stir briefly.
- In a bowl or kitchen machine, add the yeast mixture (step 2), 350g spelt flour, 1 pinch of salt, ¼ tsp vanilla and ¼ teaspoon of pumpkin spice and mix until you have a homogenous dough. If it is still too sticky, just add a little more flour
- Transfer the dough to a bowl and leave in a warm place with the lid on for 1 hour. The dough should double in size.
- Knead the dough again on a heavily floured work surface, roll out to a rectangle about 0.5cm thick and melt 40g (vegan) butter in parallel. Add to the butter 25g coconut sugar and 1 tsp cinnamon und stir. Now spread it on your rolled out dough. Then roll up the entire dough and cut it into separate slices using dental floss or a large sharp knife.
- Place in a greased baking dish and let rise, covered, for another 30 minutes. This step is really important, so don't leave it out.
- Preheaten oven to 180 degrees celsius and let the cinnamon rolls bake for about 15-20 minutes. Meanwhile prepare the frosting: Melt 25g (vegan) butter and mix it with 60g (vegan) cream cheese and 20g powdered sugar.
- Once the cinnamon rolls are ready, remove from the oven and spread the frosting over the slightly cooled cinnamon rolls.