Plant-Based Pumpkin Spice Cinnamon Rolls

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Go the extra mile this autumn with these homemade plant-based pumpkin spice cinnamon rolls!



240ml Almond milk
28g Vegan butter
2 1/4 teaspoon Instant yeast
1/4 teaspoon Sea salt
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1/2 teaspoon Ground cloves
A pinch of Ground ginger
66g Pumpkin puree
375 - 440g All purpose flour


21g Vegan butter
65g Sugar
1 teaspoons Cinnamon
1 teaspoon Nutmeg
1 teaspoon Allspice
50g Raisins


250g Icing sugar
1 tablespoon Water



In a large pan, gently heat the milk and vegan butter until warm and melted then leave to cool in a large mixing bowl.

Add the yeast, sugar and salt and leave to activate for 10 minutes then add the cinnamon, nutmeg, cloves and ginger and combine. Leave to sit for a few minutes then whisk in the pumpkin puree.

Add a small amount of flour at a time while stirring until a sticky dough forms. When it's too thick to stir, transfer to a lightly floured work surface and knead adding flour as needed.

Grease a clean mixing bowl in oil, add the dough ball, roll it around to coat in oil, cover with clingfilm and leave to double in size.


On a clean, lightly floured work surface, roll out the dough into a thin rectangle and spread vegan butter on top. In a small bowl, combine the sugar, cinnamon, nutmeg and allspice then sprinkle on top of the butter. Sprinkle with raisins and starting at one end, tightly roll up the dough. Cut the dough into 1.5 - 2 inch sections and position on to a well-greased pan.

Brush the cinnamon rolls with melted butter, sprinkle with sugar and bake at 175C for 30 to 40 minutes or until golden brown. Leave to cool before adding the icing.

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