It’s PUMPKIN TIME!

Now that I’m one half of a UK-US power couple I figured it was time to bring out the big guns. I definitely bought 4 cans of pumpkin this week.

These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.

INGREDIENTS

For the cinnamon roll dough

3 tbsp vegan butter (I use Pure or Earth Balance )

) 170ml unsweetened almond milk

1/2 tsp salt

3 tbsp caster sugar

1 tsp vanilla extract

1/2 cup pumpkin puree

340g self raising flour

2 1/4 tsp dried active yeast

For the filling

3 tbsp softened vegan butter

3 tbsp brown sugar

1/2 tsp cinnamon

For the cashew frosting

1/2 cup cashews, soaked 1 hour in boiling water

1/2 cup icing sugar

1 tsp vanilla extract

140-150ml almond milk

















The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky. Once the dough has come together, tip onto a well floured surface and knead for 5 minutes until smooth. Return the dough to the bowl and cover with cling film. Leave in the fridge over night. The next morning lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air. Roll the dough out into an approximately 18 inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1 inch sections. Repeat until you have used all the dough. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for 1 hour to rise. Whilst the rolls are rising preheat the oven to 350f/180c. Prepare the glaze, drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth. Scrape out the frosting into a container and refrigerate until time to use. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!





