Squash cinnamon swirls

Vegan Baking sweet Autumn
Total: 3 hr 30 min. | Active: 40 min.
vegan, lactose-free

My favourite cinnamon swirls, enhanced with the flavour of autumn – squash! The hazelnuts in the filling provide an additional autumnal touch. These swirls are perfect for a mid-morning snack or an afternoon coffee break. If you're a fan of cinnamon swirls, then I would highly recommend you try my version with squash.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

Squash puree
300 g squash, cut into pieces
  water, boiling
Dough
500 g light spelt flour
½ tsp salt
100 g cane sugar
1 parcel dry yeast
100 g vegan butter substitute, cut into pieces
1 dl almond drink
Shape
100 g vegan butter substitute, soft
100 g cane sugar
3 tbsp ground hazelnuts
2 tbsp cinnamon
1 pinch salt
Bake
2 tbsp maple syrup
Frosting
80 g icing sugar
100 g Skyr Style plain

How it's done

Squash puree

Cook the squash in boiling water for approx. 20 mins. until very soft. Drain the squash, puree until smooth, leave to cool.

Dough

Mix the flour, salt, sugar and yeast in a bowl. Add the squash puree, butter and almond drink, knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

Shape

Combine the butter, sugar, nuts, cinnamon and salt. On a lightly floured surface, roll the dough into a rectangle (approx. 40 x 50 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll up the dough from the long edge. Without exerting pressure, cut into approx. 12 slices using a bread knife, place in the prepared tin and leave to rise at room temperature for a further 30 mins.

Bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C. Remove, brush with maple syrup while still hot, allow to cool slightly.

Frosting

Stir the icing sugar and cream cheese until smooth, spread on top of the cinnamon swirls.

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