Ingredients:

Pumpkin puree

• 150g pumpkin, peeled and chopped
  
  

Scroll dough

• 3 ¼ cups plain or all-purpose flour, plus more for dusting

• ⅓ cup any plant-based milk, warm

• ½ cup vegan butter or coconut oil, softened

• 3 tbsp regular or coconut sugar

• 1 tbsp instant dried yeast

• ½ tbsp ground cinnamon

• ¼ tbsp ground nutmeg

• ¼ tbsp ground ginger

• Pinch of salt (skip if using salted vegan butter)

Scroll filling

• ½ cup brown or coconut sugar

• ¼ cup vegan butter

• 1 tbsp ground cinnamon

• ½ tbsp ground nutmeg

• ½ tbsp ground ginger

• ½ cup pecans, finely chopped (optional)

Icing (optional)

• ½ cup vegan butter

• ½ cup vegan cream cheese (or more butter)

• 1 cup icing sugar, or to taste

• 1 tbsp maple syrup

Method:

To make the pumpkin puree

• Steam the pumpkin for 15 minutes or until very soft.

• Use a blender or food processor to puree the pumpkin. It should make 1 ½ cups of puree.

To make the dough

• Add the pumpkin puree and all the dough ingredients in a stand mixer or large bowl. Mix then knead for 5-10 minutes until the dough is smooth and elastic.
• Place the dough in a bowl and cover with a damp tea towel. Leave it in a warm place for at least 1 hour or until the dough doubles in size. The dough can be rested in the fridge overnight!

To make the filling

• Mix all the ingredients in a small bowl until a smooth paste forms.

To assemble

• On a lightly floured surface, roll out the dough into a large rectangle about 5mm-1cm thick.

• Spread the filling on the dough 2cm away from the edge. Sprinkle the pecans on top.

• Starting from the long side, roll the dough into a log shape. Use a sharp knife or unflavoured dental floss to cut scrolls out of the log. Arrange the scrolls on a baking tray and cover with a damp tea towel. Set aside to rest for 1-2 hours.

Icing

• Combine all the ingredients in a small bowl until smooth. Add more sugar for a firmer frosting. Chill in the fridge until needed.

Baking the scrolls

• When your scrolls are puffy again and increased in size, preheat the oven to 180°C.

• Bake the scrolls for 15-20 minutes or until they are slightly golden brown. If you insert a skewer in one of the middle scrolls, there should be no raw dough on it.

• When the scrolls have cooled completely, spread the glaze on top.

• The scrolls are best eaten the day they are baked. Alternatively, store the unfrosted scrolls in an airtight container at room temperature for 1 day or the frosted scrolls the fridge for 1-2 days.

Prep and cook time: 45 minutes plus resting

Makes: 12 scrolls