VEGAN PUMPKIN CINNAMON & CARDAMOM ROLLS

 
Vegan pumpkin cinnamon roll recipe - image of a woman's hand reaching down and rolling some dough with a pumkin cinnamon mixture inside
 

It’s been a tough few weeks folks! I don’t think I’ve cried as much since 2020 and seeing that that was the year that almost broke me, I’m sure you can imagine what I’m going through right now. In fact, you might not have to imagine because maybe you’re going through it too. It might even be that all that’s happening is hitting you much harder than it is me. Perhaps it’s hitting much closer to home.

Either way, in the state I found myself in these last few weeks, picking up my camera and posting a reel about growing your audience online was the last thing I wanted to do. It felt impossible frankly, but after watching countless hours of all that’s unfolding in the Middle East, it suddenly dawned on me that creating and posting content could in fact be the best thing I could do right now. Here’s why….

Not only has delving into my creativity (alongside moving my body) always given me strength and hope, I’ve also felt that it’s my mission to provide you with the tools and inspiration needed to tell transformative (food) stories, to live your best creative life and in doing so help spread joy, hope and deliciousness. That realisation allowed me to renew my commitment to show up and share my work online in the most positive, but also most authentic way possible.

 
Vegan pumpkin cinnamon roll recipe - image of a woman's hands rolling out dough
Vegan pumpkin cinnamon roll recipe - image of a worktop strewn with baking tools and small bowls of ingredients like pumpkin, sugar and cardamom pods
 

That all lead to today’s vegan baking recipe. Honestly, there’s nothing more soothing than a baking project, captured with my camera on a rainy day; it allows me to channel and express my emotions in a way that feels right for this moment, whilst filling my home with the most wonderful and delicious smells of freshly baked rolls.

These vegan pumpkin cinnamon and cardamom rolls were my #stressbaking project! And you know what, they didn’t change the political landscape, but they did make me feel better, even if only for a few hours. But sometimes, that’s all you need to gather your strength before you march, donate, and petition all over again.

I hope you’ll find making these super simple rolls enjoyable, delicious and comforting. If you make them, do let me know by tagging me on Instagram. I’d love to see your recreations.

 
Vegan pumpkin cinnamon roll recipe - image of a baking tray with a sheet of pastry on some baking paper, brushed with a cinnamon roll mixture
 

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…

 
Vegan pumpkin cinnamon roll recipe - close up image of baked cinnamon rolls with brown sugar on top
Vegan pumpkin cinnamon roll recipe - image of raw cinnamon rolls during the process of rolling and cutting
 
 
Vegan pumpkin cinnamon roll recipe - overhead image of baked cinnamon rolls on a piece of baking paper
 

BEFORE YOU GO….

Looking for more autumn baking recipes? Try THESE vegan cinnamon apple rolls , THESE vegan pumpkin muffins with chai spices, or maybe go for THESE vegan apple muesli muffins. Or if you’re looking for some delicious cake, how about THIS vegan spiced autumn cake recipe?

vegan recipe, food bloggingK J Espinel