VEGAN MINI PUMPKIN CINNAMON & CARDAMOM ROLLS
A quick and easy baking project that will fill your home with wonderful autumnal aromas and satisfy your sweet tooth with its deliciously warming flavours!
Preparation time: 15 minutes
Baking time: 30 minutes
Makes: 8 rolls
Recipe ever so slightly adapted from Kiley O’Donnell
INGREDIENTS FOR THE DOUGH
1 sheet chilled vegan puff pastry (I used 1 pack of this brand which is 320g)
Plus some vegan butter or oil for greasing the muffin tin
FOR the PUMPKIN FILLING
1/4 cup unsweetened (canned) pumpkin puree
1/4 cup tightly packed caster or brown sugar
1/6 cup (around 40ml) olive oil
1/2 tbs ground cinnamon
1 tsp ground cardamom
a pinch of ground ginger
TO FINISH
1/4 cup caster sugar + 1/2 tbsp cinnamon, for coating
a little bit of plant-based milk to brush the rolls (optional but not essential)
INSTRUCTIONS
Preheat oven to 375F/190C.
Lightly grease a muffin tin and set aside.
In a medium sized bowl, combine the pumpkin puree, sugar, oil, cinnamon, cardamom and ground ginger. Mix well until fully combined.
Roll out the puff pastry sheet onto its enclosed parchment paper to flatten it a little. Spread the pumpkin spice filling onto the sheet of puff pastry.
With a sharp knife or pizza knife, cut the pastry into 8 strips, cutting along the shorter side of the pastry sheet.
Roll each piece like a snail, and place into your prepared muffin tin. Don’t worry if a little bit of the mixture oozes out.
Brush the top of each with plant milk (as a replacement for an egg wash – optional)
Bake for 30 minutes, or until they are a golden brown.
Allow to cool, then remove from the muffin tin.
In a small bowl, mix together the sugar and cinnamon and coat the rolls.
Enjoy!
DOUBLE THE RECIPE:
If you have 2 muffin tins, it’s so quick and easy to double this recipe and freeze any rolls for a rainy day.
Want to see how I made them? Head over to my Reel here, where I share the recipe and some thoughts…