Cinnamon Rolls With Cashew

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Preparation time: 30 minutes Cooking Time 25 minutes Servings 12


3 tablespoons vegan butter

¾ cup unsweetened almond milk

½ teaspoon salt

3 tablespoons caster sugar

1 teaspoon vanilla extract

½ cup pumpkin puree

3 cups all-purpose flour

2 ¼ teaspoons dried active yeast

3 tablespoons softened vegan butter

3 tablespoons brown sugar

½ teaspoon cinnamon

½ cup cashews, soaked 1 hour in boiling water ½ cup icing sugar

1 teaspoon vanilla extract

2/3 cup almond milk


Grease a baking sheet and pop to one side. Find a small bowl, add the butter and pop into the microwave to melt. Add the sugar and stir well then set aside to cool.
Grab a large bowl and add the flour, salt and yeast.
Stir well to mix together.
Place the cooled butter into a jug, add the pumpkin puree, vanilla and almond milk.
Stir well together. Pour the wet ingredients into the dry and stir well to combine.
Tip onto a flat surface and knead for 5 minutes, adding extra flour as needed to avoid sticking.
Pop back into the bowl, cover with plastic wrap and pop into the fridge overnight.
Next morning, remove the dough from the fridge and punch down with your fingers.
Using a rolling pin, roll to form an 18” rectangle then spread with butter.
Find a small bowl and add the sugar and cinnamon.
Mix well then sprinkle with the butter.
Roll the dough into a large sausage then slice into sections.
Place onto the greased baking sheet and leave in a dark place to rise for one hour.
Preheat the oven to 350°F.
Meanwhile, drain the cashews and add them to your blender.
Whizz until smooth. Add the sugar and the vanilla then whizz again.
Add the almond milk until it reaches your desired consistency.
Pop into the oven and bake for 20 minutes until golden. Pour the glaze over the top then serve and enjoy.


Calories 226, Total Fat 6.5g, Saturated Fat 3.4g, Cholesterol 0mg, Sodium 113mg, Total Carbohydrate 38g, Dietary Fiber 1.9g, Total Sugars 11.3g, Protein 4.9g, Calcium 34mg, Iron 2mg, Potassium 153mg