Easy #Vegan Pumpkin Spice #CinnamonRolls with Cream Cheese & Chocolate Filling on a cozy night in 🌙

Dough: 180ml + 1 tbsp milk 60g vegan butter 2 tbsp sugar 2¼ tsp yeast 175g plain flour 175g strong white bread flour 1 tbsp pumpkin pie spices A pinch of salt 60g pumpkin puree Filling: 100g cream cheese 2 tbsp sugar 1 tbsp cinnamon 1 tbsp cornstarch 50g dark chocolate Glaze: 1-2 tbsp maple syrup 30g icing sugar 1-2 tsp water Make the milk mix: warm together 180ml milk and the butter until melted and lukewarm. Whisk in the sugar and now sprinkle over the yeast. Allow to sit for 5 minutes so that the yeast can bloom. After this time, whisk together. For the dough: into a large mixing bowl, stir together the flours, pumpkin pie spices and salt. Pour in the milky mix and the pumpkin and stir to a sticky dough. Tip onto a floured surface and gently knead for 1 minute to form a soft, smooth ball of dough. Transfer to a lightly greased bowl, cover and leave somewhere warm for 20 minutes. Preheat the oven to 180ºC and lightly dust a surface. Make the filling: whisk together the cream cheese, coconut sugar, cinnamon and cornstarch until smooth and creamy. To shape the dough: punch down the dough and transfer onto the surface. Roll out the dough to a large rectangle to about 36cm x 30cm. Spread over all the cream cheese filling and sprinkle over the chocolate. Trim the ends and carefully slice the dough into 7-8 strips, about 3.5 or 4-cm wide. Roll up each strip into a cinnamon rolls. You can now bake them as they are in a dish, brushed with milk, in the oven for 25 minutes, until fluffy. #BakersSecret #RecipeOfTheDay #CinnamonRollRecipe #BakingShorts #SweetTreats #HomemadeCinnamonRolls #PumpkinSpice #DessertIdeas #EasyBaking #BreakfastTreats #Foodie #BakingTutorial #DeliciousDesserts #QuickRecipes