For the pumpkin puree:
150g pumpkin, peeled and chopped
For the scroll dough:
3 1/4 cups plain or all purpose flour, plus more for dusting
1/3 cup any plant based milk, warmed
1/2 cup vegan butter or coconut oil, softened
3 tbsp regular or coconut sugar
1 tbsp dried yeast
1/2 tbsp ground cinnamon
1/4 tbsp ground nutmeg
1/4 tbsp ground ginger
Pinch of salt (skip if using salted vegan butter)
For the scroll filling:
- 1/2 cup brown or coconut sugar
- 1/4 cup vegan butter
- 1 tbsp ground cinnamon
- 1/2 tbsp ground nutmeg
- 1/2 tbsp ground ginger
- 1/2 cup pecans, finely chopped (optional)
For the icing (optional):
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese (or more vegan butter)
- 1 cup icing sugar, or to taste
- 1 tbsp maple syrup
To make the pumpkin puree:
1.Steam the pumpkin for 15 minutes or until very soft.
2.Use a blender or food processor to puree the pumpkin. It should make 1 ½ cups of puree.
To make the dough:
1. 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.
2.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:
1.Mix all the ingredients in a small bowl until a smooth paste forms.
1. On a lightly floured surface, roll out the dough into a large rectangle about 5mm - 1cm thick.
2. Spread the filling on the dough 2cm away from the edge. Sprinkle the pecans on top.
3. 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.
1. 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:
1. When your scrolls are puffy again and increased in size, preheat the oven to 180°C.
2. 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.
3. When the scrolls have cooled completely, spread the glaze on top.
4. 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