Pumpkin cinnamon rolls

Pumpkin cinnamon rolls with pumpkin spice – my favourite dessert of all. These rolls will fill your home with the scent of autumn spices, and they taste simply fantastic. Soft, warm, sweet and incredibly tasty. The dough contains pumpkin puree, and the filling is made with “pumpkin spice” for a real autumn touch. I used spelt flour and coconut sugar, but you can swap them for another (gluten-containing) flour and a different oil or butter if you like.

And where do I get pumpkin puree? I make it at home! CLICK for the recipe

Get creative with the filling

These are your cinnamon rolls, so adapt them to your own taste. Especially when it comes to the filling, be creative and adjust the ingredients to what you like. Instead of some of the spices you can use a pumpkin spice mix, any spices you like, or add cardamom, allspice or nutmeg. You can also add a spoonful of chocolate chips or chopped nuts. If you would like to avoid oil in the filling, you can replace it with any jam, just add a little more of it than you would the oil. If you don't make the filling exactly according to my recipe, nothing will go wrong – I want you to enjoy these rolls to the maximum, so be creative and make them your own.

Glaze for the cinnamon rolls

The glaze I used for this recipe is actually just ordinary packet pudding. I cooked it with a little more liquid than the instructions recommend, so that it is runnier. If you use chocolate chips or a chocolate spread in the filling, you can use chocolate pudding for the glaze too. If pudding isn't your favourite choice, you can make an icing sugar glaze instead. Mix about 100 g of icing sugar with 15-25 ml of plant-based drink. Start with 15 ml and, if needed, add the liquid very slowly. This glaze becomes runny very quickly, so add the liquid as slowly as you can.

Looking for autumn recipes? Click HERE!