Ingredients
Units
Scale
- 310ml lukewarm oat milk
- 40g granulated sugar
- 7g fast action dried yeast
- 74g salted vegan butter
- 565g all-purpose flour
- 1/2 tsp salt
The filling
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 113g salted vegan butter, softened
- 200g light brown sugar
- 125ml vegan double cream
Frosting
- 40 g salted vegan butter (softened )
- 60 g vegan cream cheese
- 200 g icing sugar
- pinch of ground nutmeg, ground all spice, ground ginger
- 1/4 tsp ground cinnamon
Instructions
- Make the dough: Prepare the yeast mixture: Heat the oat milk until lukewarm. Stir in the granulated sugar and yeast, then set aside until foamy.
- In a large mixing bowl, combine the flour and salt. Melt the vegan butter and allow it to cool slightly. Add it to the foamy yeast mixture and stir. Pour the wet ingredients into the flour mixture and mix until a dough forms.
- Transfer the dough onto a lightly floured surface and knead for 5–10 minutes, until smooth and no longer sticky.
- Grease a large bowl with ½ tablespoon of vegan butter. Place the dough inside and rub another ½ tablespoon of butter over the top. Cover and leave to rise in a warm place for 1 hour, or until doubled in size.
- Pumpkin spice filling: Mix the softened vegan butter, light brown sugar and all the spices together until well combined.
- Shape the rolls: Transfer the risen dough onto a lightly floured surface and roll it into a 12 × 18 inch rectangle. Spread the cinnamon butter evenly over the dough. Cut the dough into 12 equal strips, approximately 1½ inches wide. Roll each strip into a cinnamon roll. Alternatively, roll the dough into a log and cut it into 12 equal rolls.
- Second rise: Arrange the rolls in a lightly greased 9 × 13 inch baking dish lined with parchment paper. Cover and leave to rise for 40 minutes, or until doubled in size.
- Heat the vegan double cream in a small bowl for a few seconds until slightly warm.
- Bake: Pour the cream mixture evenly over the risen cinnamon rolls. Bake in a preheated oven at 180°C (160°C fan) / 350°F for 20–30 minutes, or until golden and cooked through. Cover the baked rolls with a clean tea towel while they cool slightly.
- Cream cheese frosting: Beat the softened vegan butter, vegan cream cheese and vanilla extract until smooth. Add the icing sugar and beat until creamy.
- Finish and serve: Drizzle the cream cheese frosting over the rolls, and dust over a little more pumpkin spice. Serve warm and enjoy!