VEGAN MINI PUMPKIN CINNAMON & CARDAMOM ROLLS
A fast and straightforward baking undertaking that can fill your property with great autumnal aromas and fulfill your candy tooth with its deliciously warming flavours!
Preparation time: quarter-hour
Baking time: half-hour
Makes: 8 rolls
Recipe ever so barely tailored from Kiley O’Donnell
INGREDIENTS FOR THE DOUGH
1 sheet chilled vegan puff pastry (I used 1 pack of this model 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 (round 40ml) olive oil
1/2 tbs floor cinnamon
1 tsp floor cardamom
a pinch of floor ginger
TO FINISH
1/4 cup caster sugar + 1/2 tbsp cinnamon, for coating
a bit little bit of plant-based milk to brush the rolls (non-obligatory however not important)
INSTRUCTIONS
Preheat oven to 375F/190C.
Evenly grease a muffin tin and put aside.
In a medium sized bowl, mix the pumpkin puree, sugar, oil, cinnamon, cardamom and floor ginger. Combine nicely till absolutely mixed.
Roll out the puff pastry sheet onto its enclosed parchment paper to flatten it a bit. Unfold the pumpkin spice filling onto the sheet of puff pastry.
With a pointy knife or pizza knife, lower the pastry into 8 strips, chopping alongside the shorter aspect of the pastry sheet.
Roll every bit like a snail, and place into your ready muffin tin. Don’t fear if a bit little bit of the combination oozes out.
Brush the highest of every with plant milk (as a substitute for an egg wash – non-obligatory)
Bake for half-hour, or till they’re a golden brown.
Permit to chill, then take away from the muffin tin.
In a small bowl, combine collectively the sugar and cinnamon and coat the rolls.
Get pleasure from!
DOUBLE THE RECIPE:
If in case you have 2 muffin tins, it’s so fast and straightforward to double this recipe and freeze any rolls for a wet day.
Need to see how I made them? Head over to my Reel right here, the place I share the recipe and a few ideas…
