Pumpkin Spice Apple Cinnamon Rolls

Combine fall flavors in these pumpkin spice cinnamon rolls with apple filling and a maple glaze.

Spread the filling and apples over the dough.

Bake until lightly browned.

Glaze the cinnamon rolls and serve.

Ingredients

Dough

• 100g (1/2 cup) pumpkin puree

• 60ml (1/4 cup) soy milk

• 115g (1/2 cup) sourdough starter

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

• 50g (1/4 cup) sugar

• 1/2 tsp salt

• 1/4 tsp allspice

• 1 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 270-300g (2 1/4 - 2 1/2 cups) all-purpose flour

Filling

• 75g brown sugar

• 2 tablespoons sugar, divided

• 2 tsp cinnamon, divided

• 2 tablespoons vegan margarine, melted

• 1 apple, peeled and finely diced

Glaze

• 90g (3/4 cup) powdered sugar

• 1.5 tbsp maple syrup

• 1-2 tbsp water

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. Roll out the dough into a large rectangle, about 1/4 of an inch thick.

4. Make the filling. In a small bowl, combine the brown sugar, 1 tbsp of the sugar, 1 tsp of the cinnamon, and the margarine. Spread the mixture evenly over the dough.

5. In the same bowl, toss the remaining 1 tbsp sugar, 1 tsp cinnamon, and diced apples. Spread the apples evenly over the dough.

6. Roll the dough up along the long side. Cut the log into 9 equal pieces.

7. Grease a square 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.

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

9. Make the glaze. Combine all of the glaze ingredients in a bowl. Drizzle on top of the rolls and serve.