Pumpkin Cinnamon Rolls

Ingredients dough:

200g Almond milk

20g Yeast (fresh)

80g Pumpkin

450g All purpose flour


40g Cane sugar

Ingredients filling:

250g Pumpkin

30g Cane sugar

3tsp Cinnamon


  1. Steam the pumpkin (Filling and dough). When the pumpkin is soft, you can puree it.
  2. Warm up the almond milk, add the yeast, 80g pumpkin puree, the sugar and stir till combined. (Never heat it over 39°C!)
  3. Add the flour and the salt and knead for about 3 minutes.
  4. Cover with a towel and let rise until double in size, about 1 hour.
  5. Preheat oven (180°C).
  6. Mix all the ingredients for the filling.
  7. On a lightly floured surface, roll out the dough into a thin rectangle.
  8. Brush the dough with the pumpkin mixture.
  9. Starting at one end, tightly roll up the dough and situate seam side down. Cut into 3cm sections and put into a pan. Bake for about 30-45 min.
  10. Frost with a simple mixture of icing sugar and lemon juice.

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