Vegan Pumpkin Cinnamon Scrolls
Hazel & Cacao: Hazel & Cacao
Serves: 9
- 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
- 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.
- Lightly dust the bench surface with a little flour and roll out the dough into a large rectangle shape (about 1 cm thick).
- Brush the surface of the dough evenly with oil and sprinkle evenly with coconut sugar and ground cinnamon
- Slice strips along the dough about 5-6 cm wide and carefully roll each strip into a scroll shape.
- Place scrolls into an oven-safe dish and bake for 30-35 mins at 180 C or until a toothpick comes out clean.
- 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/
3.5.3251