How to prepare them

The rolls:

Heat the plant milk in a bowl until warm (not luke warm, not hot otherwise yeast will not activate). Add in 1 tbsp of sugar and 1 tbsp flour, stir with a spoon gently then sprinkle the yeast, mixing it in with a spoon. Cover the bowl and let the yeast activate for 10 minutes in a warm area (I turned the hob on low heat and placed the bowl next to it).

In a bowl, mix together the flour and salt.

In a different, larger bowl, add the activated yeast, the remaining sugar, plant yogurt, vegan butter and vanilla extract - whisk until combined. 

Start incorporating the flour while whisking gently, once the mixture is becoming thicker, swap the whisk to a large spatula and incorporate the rest of the flour.
Lightly flour a clean surface and place the dough on it, sprinkling some extra flour on top. Knead the dough gently for 3-4 minutes until it forms a non sticky ball.
Place the dough in a large greased (with olive oil) bowl, cover with a clean cloth or clingfilm then let it rise for 1 hour in a warm place. It should double in size.

The filling:

Pumpkin puree: 

Wash, peel and cut a small pumpkin into cubes then place in a bowl. Add 3 tbsp of brown sugar, 3 of maple syrup, 1 tbsp olive oil, 1tbsp ground cinnamon and 1/2 teaspoon of ground cardamom. Mix together with your hand then add in a ceramic tray. Bake at 180° for 30-40 minutes or until soft - save the juice left from the pumpkin in a separate jar and place the pulp in a blender.
Blend until smooth.

In a bowl, mix the softened vegan butter with 4 tbsp of the pumpkin puree.
In a different bowl, mix the brown sugar with the cinnamon.

The icing:

Add the double cream to a bowl and mix at high speed for 3 minutes. Add 3 tbsp of caster sugar then mix for another 2 minutes. Add the vegan cream cheese and 3 tbsp of the pumpkin puree along with the vanilla extract and mix on low speed for 1 minute. Put in the fridge.

Add 1 cup of caster sugar to a pan and melt, then add in 1 cup of walnuts. Stir until combined, then pour on a plate lined with parchment paper. Once cooled, use a knife to cut the caramelized walnuts into small pieces.


The rolls:

After the dough has doubled in size, gently punch down the dough with your fist. Lightly flour a clean surface and place the dough in the centre. Sprinkle some extra flour on top and with a floured rolling pin start rolling the dough into a large rectangle.
Spread the vegan butter & pumpkin mixture all over, then sprinkle the cinnamon & brown sugar on top. Roll the dough tightly, then using a floured knife, start cutting 3cm long rolls.

Add the rolls to a ceramic tray (buttered and floured, or on parchment paper) then cover with cling film and let rise in a warm place for another 30 minutes. In the meantime, preheat the oven at 180°.

Place the tray in the oven and bake for 20-25 minutes until golden. Once removed from the oven, brush over each roll with some of the juice you saved from the baked pumpkin using a pastry brush.

Add 1 spoon of the icing cream on top of each roll, then sprinkle over the caramelized walnuts.

Enjoy hot or cold!