Pumpkin Cinnamon Rolls

Sweet pumpkin cinnamon rolls tied in a cute shape

Roll each ball of dough into a flat disc. Spread the filling, and cut the disc into 12 roughly equal petals.

Fold alternating petals into the center of the disc. Repeat with the remaining petals on top.

Bake and let cool before serving.

Ingredients

Dough

• 150g (3/4 cup) pumpkin puree or other squash puree

• 2 tbsp water

• 1 tbsp ground flaxseed

• 115g (1/2 cup) sourdough starter

• 55g (1/4 cup) vegan margarine, melted

• 50g (1/4 cup) sugar

• 1/2 tsp salt

• 270g (2 1/4 cups) all-purpose flour

Filling

• 75g (3/8 cup) brown sugar

• 15g (1/8 cup) all-purpose flour

• 1/2 tbsp cinnamon

• 1/2 tbsp vegan margarine, melted

Instructions

1. Make the rolls. Combine all of the dough ingredients in a large bowl or stand mixer. Knead until a smooth dough forms.

2. Let the dough rise until slightly puffy. Depending on your starter's activity, this can take anywhere from 4-12 hours.

3. Split the dough into 8 pieces, about 80g each. Roll each piece of dough into a ball and let sit for 15 minutes. Flatten each ball into a thin disc.

4. Make the filling. In a small bowl, combine the filling ingredients until smooth. Spread the mixture evenly over each of the discs.

5. Cut 12 strips coming out of the center of the disc to get a flower shape. Alternate folding half of the petals into the center (see photos). Fold the remaining petals on top.

6. Grease a pan. Place the cinnamon rolls in the pan and cover. Let the rolls rise for a few hours at room temperature or overnight in the fridge.

7. Preheat oven to 375 F. Bake uncovered for 20 to 25 minutes until lightly browned on top. Let cool slightly before serving.