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Pumpkin Rolls with Maple Frosting

Ingredients

  • 250 ml almond milk
  • 1 tbsp sugar
  • 1 tbsp active dry yeast
  • 500 g flour
  • 50 g icing sugar
  • 1/2 tsp salt
  • 1/2 tsp *lapis legit* powder or Speculaas, or mixture of cinnamon+nutmeg+allspice
  • 2 tbsp vegan margarine melted
  • Enough raisins
  • 1/4 c or more chopped mixed nuts (hazelnut, Brazil nut, almond, pecan)
  • Enough brown sugar

Frosting

  • 2 heaping tbsp icing sugar
  • 1 tsp melted vegan margarine
  • Enough maple syrup

Instructions

  • Heat milk in microwave for 35-45 seconds (lukewarm)
  • Stir in sugar, followed with yeast
  • Let stand to bloom
  • Mix ingredients over stand-up mixer with dough hook attachment
  • Mix in 150 g pumpkin puree (should be room temperature. If chilled, heat in microwave to lukewarm)
  • Pour in yeast mixture while keep kneading
  • Knead in 2-3 tbsp vegan margarine
  • Keep kneading until dough is no longer looking wet from the margarine.
  • Cover with cling wrap and let stand for 30 mins in warm area of the kitchen. Dough will rise.
  • After dough rested for 30 mins, Punch down
  • Roll dough into rectangular and brush generously with melted margarine
  • Sprinkle brown sugar all over, followed with mixed mutes, then a handful raisins
  • Roll as you would jelly roll, slice and place on baking sheet, give space
  • Let rolls rest again for 30 mins
  • Preheat oven to 350 F
  • Once rested, bake rolls for 25 mins
  • Move rolls to cooling rack

Frosting

  • Mix everything, frosting should be too thick nor too watery, but for sure you can double everything for thicker frosting!
  • Drizzle all over rolls (for thicker frosting, spoon and spread over rolls)