Vegan cinnamon buns with pumpkin
Autumn is here, yay! With this one, one of my absolute favourites returns to the vegetable section: the Hokkaido pumpkin. This autumn vegetable is so versatile! You might think of pumpkin as a savoury dish like spaghetti carbonara, bolognese or a wholemeal galette, but it can also be used to make sweet creations like pancakes or porridge. So why not add pumpkin to the classic autumnal cinnamon buns? Vegan cinnamon buns are ideal on any café table.
For the classic yeast dough, first combine warm vegetable drink, dry yeast and maple syrup in a bowl. Then we put the whole thing aside briefly so that the yeast can become active. Now add the flour, salt and pumpkin puree. Quickly mix the dough with a dough hook and knead it once more with your hands. Cover the dough ball with a cloth and put it back into the bowl. The volume should roughly double over the hour in a warm place. I use dry yeast in this recipe for simplicity's sake. Alternatively, you can also use the fresh version. Here, the rule of thumb is 7 g dry yeast equals 21 g fresh yeast. In my experience, fresh yeast lasts longer than dry yeast. This gives our vegan cinnamon bun variant a sweeter taste.
In the meantime, we can start making the filling for the vegan cinnamon buns. One of my favourite flavour combinations comes together for this: Lemon and orange zest. Of course, a good dose of cinnamon is also needed for the ultimate autumnal flavour. I used date sugar as the sweetener here. This is made from dried and ground dates and therefore still has some nutrients and fibre, unlike conventional refined sugar. However, it does not melt very well during baking.
When our dough for the vegan cinnamon buns has really stretched, it can be spread out on a lightly floured surface. To keep the dough nice and fluffy, I don't knead it again after the first rising time, but gently shape it directly with my fingertips into an approx. 1 cm thick surface, about 50 x 30 cm in size. Then our cinnamon mixture makes its grand entrance and is spread evenly over the surface up to the edge.
Now it's time to roll up and cut the snails. It's best to mark the cuts with a knife beforehand. To do this, I divide the roll in half until the number of snails I want to make comes out. Here I have a great tip for you: Use a thin thread to cut the vegan pumpkin snails and pass it under the dough roll. Then tie a knot in the thread and tie it all the way up. This way you cut off a piece of the dough roll without squashing it too much. Then place them with one opening facing upwards in a well-greased round baking tin or one lined with baking paper. Cover them and let them rise for about half an hour before putting them in the preheated oven.
During the baking time, we come to the frosting for the topping. Ideally, you should have soaked the cashews in water beforehand. However, so that you don't have to do this for so long or overnight, you can also pour hot water over the kernels in a bowl. This way, they only need to steep for about half an hour so that they can be mixed better later. Next, we need coconut cream. This will settle over the coconut water in a can of coconut milk if you leave it in the fridge overnight - so feel free to think about this in advance. Put the coconut milk and the coconut water in a blender with the lovely combination of lemon and orange zest, maple syrup for sweetness, a little salt and vanilla and blend until creamy. Afterwards, place the cream in the fridge until the pumpkin buns have cooled down so that it becomes a little firmer.
Cooling. A very important point if you want to top your vegan pumpkin buns with the frosting. They should be completely cool after baking so that the frosting does not melt. Alternatively, you can enjoy the snails warm and without the frosting. Spontaneous idea: Or dip the still warm yeast pastry in the creamy frosting. Oh yeah!
- 350 g Hokkaido pumpkin
- 150 ml warm soy drink
- 1 tablespoon maple syrup
- 7gdry yeast
- 500 g spelt flour type 630
- 0.5 tsp salt
- 1 organic orange (grated)
- 1 organic lemon (grated)
- 2 tablespoons cinnamon powder
- 50 g date sugar
- 0.25 tsp salt
- 100 g cashews
- 1 can coconut milk (cream only)
- 0.5 Organic orange (grated)
- 0.5 Organic lemon (grated)
- 2 tablespoons maple syrup
- 0.25 tsp salt
- 1 pinch vanilla
- For the dough, cut the Hokkaido pumpkin into small pieces and boil in a little water for about 15 minutes until very cooked. Then pour off the cooking water and puree the pumpkin with a hand blender until smooth.
- Now mix the warm soy drink with the maple syrup and dry yeast in a large mixing bowl and let stand for 5 minutes.
- Then add the pumpkin puree, flour and salt and mix everything together with a dough hook to form a dough. Then knead with your hands for about 5 minutes and form a ball.
- Cover this in the bowl with a clean kitchen towel and leave to rise in a warm place for 1 hour until the dough has approximately doubled in volume.
- In the meantime, prepare the filling: Finely grate the citrus peel and mix with the remaining ingredients.
- Knead the risen dough again for 5 minutes and then roll out on a lightly floured surface to about 1 cm thick and 30 x 50 cm in size.
- Then sprinkle evenly with the filling mixture to the edges.
- Now roll the whole thing up tightly from the wider side to form a roll. Then cut into 8 pieces of the same size for 8 portions. To do this, keep dividing the roll. Tip: Use a thread to pass under the roll, knot it together and cut snails.
- Line a round baking tin with baking paper or grease it well and place the pieces in it with the opening facing upwards.
- Cover the snails again with a kitchen towel and leave in a warm place for another 30 minutes.
- Meanwhile, pour hot water over the cashews for the topping in a bowl and leave to stand for 30 minutes. This makes them easier to mix later.
- Preheat the oven to 180°C convection.
- Bake the pumpkin buns for 20-25 minutes. Then remove from the oven and leave to cool.
- In the meantime, prepare the topping: Drain the water from the cashews and put the cashews in a blender.
- Then skim the coconut cream from the can of coconut milk over the coconut water and finely grate the citrus peel. Add everything to the blender with the remaining ingredients and blend to a creamy consistency.
- Then pour into a bowl and refrigerate until the pumpkin buns have cooled after baking to firm up.
- Spread the cooled pumpkin buns with the cream and enjoy.
Tip: Put the can of coconut milk in the fridge overnight. This way the cream will settle over the coconut water and you can use it for the topping.