ingredients
for the rolls:
- 2-4 tbsp Sweet Freedom Pumpkin Spice syrup
- 2 tbsp vegan margarine
- 1 tsp cinnamon
- 2 tsp unrefined coconut sugar (optional)
- 1 sheet ready-roll puff pastry
for the topping:
- 3 tbsp vegan cream cheese
- 1 tsp Sweet Freedom Pumpkin Spice syrup
- 1 tsp unrefined coconut sugar (optional)
- Handful chopped pecan nuts (optional)
make
- Pre-heat your oven at 180°C.
- In a small bowl, mix the margarine with the coconut sugar (if using) and cinnamon. Add the Sweet Freedom Pumpkin Spice Syrup and stir well.
- Spread the mix on top of the pastry sheet before rolling it up and cutting up 6-8 cinnamon rolls.
- Arrange them on a baking tray or in a small cake pan and bake for 20-25 minutes.
- Meanwhile, add all ingredients (apart from the pecan nuts if using) into a small pan and heat up until combined, approximately 3-5 minutes. Stir frequently to avoid burning.
- Let the cinnamon rolls cool completely before topping them with the cream cheese frosting. Decorate with the chopped pecan nuts if using and enjoy!
Thank you @vegancinemascroll for the fab recipe and image!
