Pumpkin spice rolls

✔️Lactose-free

These pumpkin spice rolls are pure comfort food. Soft, fluffy and filled with warm autumn spices that make your kitchen smell amazing. The almond milk keeps the rolls extra moist and allows them to soak up even more flavour after baking. Perfect for a cozy weekend, with coffee or whenever you're craving something warm and comforting.

Ingredients

Dough

• 200 ml almond milk

• 70 g vegan butter

• 400 g flour

• A pinch of salt

• 7 g dry yeast

Pumpkin spice filling

• 100 g vegan butter

• 1 tbsp pumpkin spice seasoning

• 1 tsp pumpkin spice syrup

• 1 tbsp cinnamon

• 1 tbsp brown sugar

Extra

• 100 ml almond milk

Instructions

1. Melt te butter in a saucepan and stir in the almond milk. Let the mixture cool slightly, then pour it into a large bowl.

2. In a separate bowl, mix the flour with the salt. Add this to the butter mixture. This prevents the salt from coming into direct contact with the yeast, allowing the dough to rise properly.

3. Knead the dough until smooth. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

4. Mix the butter with the pumpkin spice seasoning, pumpkin spice syrup, cinnamon and brown sugar.

5. Roll out the dough and spread the pumpkin spice mixture evenly over the surface.

6. Roll up the dough tightly and cut it into equal pieces. Place the rolls in an oven dish, cover and let them rise for another 30 minutes.

7. Pour the 50 ml almond milk into the baking dish around the rolls.

8. Bake in a preheated oven at 200 degrees until golden and fully cooked.

9. Once baked, immediately pour the other 50 ml almond milk over the rolls. Let them cool completely so they can absorb the almond milk and become extra soft.