Pumpkin Cinnamon Rolls With Vanilla Cashew Frosting

by Alex Jones | August 13, 2018

Is anyone else excited for pumpkin season? Cause I am! These pumpkin cinnamon rolls are a great treat and the vanilla cashew frosting is such a good way to top them off. Perfect for any time during the day when you need a sweet snack.

Ingredients

For the pumpkin cinnamon rolls

• 5 ½ oz unsweetened almond milk
• 1 cup self raising flour
• 3 tbsp vegan butter
• 3 tbsp caster sugar
• ½ pumpkin puree
• 2 /14 tsp dried active yeast
• 1 tsp vanilla extract
• ½ tsp salt

For the filling

• 3 tbsp softened vegan butter
• 3 tbsp brown sugar
• ½ tsp cinnamon

For the cashew frosting

• ½ cup cashews (soaked for 1 hr in boiling water)
• ½ cup icing sugar
• 5 oz unsweetened almond milk
• 1 tsp vanilla extract

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Method

1. The night before you want to eat your cinnamon rolls, begin by making the dough. In a small pan over a low heat, melt the butter. Add in the sugar and stir until it has dissolved. Set aside to cool.
2. In a large mixing bowl, add the flour, salt, and yeast and combine. In a jug, combine the butter and sugar mixture with the pumpkin puree, almond milk, and vanilla extract. Whisk until fully combined.
3. Make a well in your flour and add the pumpkin mixture slowly, stirring continuously. Your mixture should form a sticky dough.
4. Once your dough has come together fully, tip out onto a well-floured surface and knead for about 5 minutes until smooth. Return the dough to the bowl, cover with cling film and leave to rise in the fridge.
5. The next morning, remove your dough from the fridge and tip onto a lightly floured surface, your dough should have doubled in size overnight. Using your fingers, gently pinch the dough to remove the air.
6. Roll out your dough into a large rectangle. Spread butter over the dough making sure to reach the edges. Mix together the cinnamon and brown sugar and sprinkle over your dough.
7. Starting from one end, gently roll your dough into a sausage shape. Using a sharp knife, cut your dough into 1-inch sections. Repeat until you have used up all of your dough.
8. Grease a baking dish with butter or oil and arrange your rolls in the dish so they are touching. Cover the dish with a clean dishcloth and leave to rise for approx 1 hour.
9. While your cinnamon rolls are rising, preheat your oven to 350 F.
10. Begin to make your vanilla cashew frosting. Drain and rinse your cashews. Add them to a blender and blend until smooth. Add the sugar, vanilla, and almond milk slowly while blending until your frosting is smooth.
11. Scrape your frosting out of the blender into a container and refrigerate until you are serving your rolls.
12. Bake your cinnamon rolls for 20-25 minutes, or until they are golden brown. Pour over the vanilla cashew frosting and serve.

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