In this video, I made pumpkin cinnamon rolls using kabocha pumpkin. For this recipe, you can use any variety of pumpkin that's available to you. These pumpkin cinnamon rolls are also vegan-friendly. Enjoy

INGREDIENTS
2 cups of flour
2 1/2 tablespoons of white sugar
2 teaspoons yeast
3 teaspoons oil
2 tablespoons Puréed pumpkin
1 cup plant-based milk
2 tablespoons cinnamon powder

INSTRUCTIONS
1. Add flour and sugar to a bowl and mix using a spatula.
2. Add some warm water to yeast and leave to proof for 5-6 minutes.
3. Add yeast, vegetable oil, puréed pumpkin, and plant-based milk to flour and mix until well combined using a spatula.
4. Knead the dough with your hands to ensure that ingredients are well combined.
5. Transfer the dough to a lightly oiled bowl and cover with a kitchen cloth or plastic wrap. Leave in a warm place for 1hour.
6. While the dough is proofing combine cinnamon powder, white sugar, and a few teaspoons of plant-based milk and mix.
7. After an hour the dough should have risen. Take off the kitchen cloth or plastic wrap and punch down the dough to release excess air.
8. Roll out the dough on a lightly floured surface and add cinnamon sugar mix then add your puréed pumpkin on top.
9. Lightly brush the edges of the dough with some plant-based milk.
10. Roll up the dough and cut it into the desired size.
11. Bake for 15 minutes at 180 degrees, take out the cinnamon rolls and brush with some plant-based milk
12. Transfer them back to the oven and let cook for 15 minutes
13. After 15 minutes take out your cinnamon rolls, let them cool down and enjoy

PUMPKIN SAUCE
Combine puréed pumpkin and sugar and mix


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