It’s the final day of our Pumpkin Week, and we are finishing off with: PUMPKIN SPICE ROLLS??
A must-try this fall!!!
4 cups whole-spelt flour (600 g)
1 cup pumpkin puree (170 g)
1/2 tsp salt
2/3 cup plant-milk (150 ml)
1/2 cube fresh yeast (21 g)
3 tbsp coconut oil (40 g)
1 tsp whole cane sugar
1/8 cup agave syrup (30 g) — if you don’t like it too sweet just leave out
1/3 cup coconut yogurt (100 g)
1/3 cup vegan butter (70 g)
80 g whole cane sugar (80 g)
spice blend: 1/2 tsp cardamon, 1 tsp cinnamon, 1/2 tsp ginger powder
1 cup vegan cream cheese (200 g) — or more coconut yogurt
1/4 cup maple syrup
➡️ Preheat the oven to 190 C (375 F).
Warm up the milk until lukewarm, add the yeast and sugar, blend well and let it sit for 10-15 min to activate. In a big bowl put all the other ingredients, mix until combined and add the activated yeast to knead into a dough. Grease a bowl with oil, put the dough in, cover with a towel and let it rise for 1 hour.
For the Filling, mix all the ingredients together. Put some flour on the work surface and roll the dough into a rectangle. Spread the filling and then roll the dough up (check out our reel to see the steps). Cut into 8-10 slices, place them onto a baking try lined with parchment paper, and let them rise for another 30 min.
Bake them for 25 minutes and let them cool down. Mix the ingredients for the frosting and spread it on top of the rolls.
Enjoy your Pumpkin spice rolls with a nice cup of tea or a homemade pumpkin spice latte☕️.
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