Vegan Pumpkin Cinnamon Scrolls
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Serves: 9
Ingredients
  • 1 cup pumpkin purée
  • 2 tbsp maple syrup
  • 2 cups wholemeal spelt flour
  • 2 tsp baking powder
  • ¼ tsp baking soda
  • FILLING:
  • Avocado oil for brushing
  • ⅓ cup coconut sugar
  • 3 tsp ground cinnamon
  • FROSTING:
  • ¼ cup soy yogurt (or yogurt of choice)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • ⅛ cup plant milk to thin
Method
  1. Mix all dough ingredients together in a bowl and knead with your hands for a few minutes until a dough ball forms. Sit covered for 20 minutes.
  2. Lightly dust the bench surface with a little flour and roll out the dough into a large rectangle shape (about 1 cm thick).
  3. Brush the surface of the dough evenly with oil and sprinkle evenly with coconut sugar and ground cinnamon
  4. Slice strips along the dough about 5-6 cm wide and carefully roll each strip into a scroll shape.
  5. Place scrolls into an oven-safe dish and bake for 30-35 mins at 180 C or until a toothpick comes out clean.
  6. For the frosting: blend all ingredients in a blender until smooth and drizzle over scrolls once cooled.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-pumpkin-cinnamon-scrolls/