Steps

• Cut the chosen pumpkin in half and remove the seeds. Lay the halves in the oven and bake at 350°F for 20–25 minutes, until the flesh becomes soft and easily workable.

  

• With a spoon, scoop out the cooked flesh and transfer it to a bowl. Blend it with an immersion blender until you get a smooth and homogeneous puree. Let it cool completely before proceeding with the vegan pumpkin and cinnamon rose cake dough.
  
  

  

• In the stand mixer, using the paddle attachment, crumble the sourdough starter that has been previously refreshed and doubled. Add 80 g of liquids: I prefer to mix water and almond milk for convenience, but you can also use just water. Briefly mix to combine.

  

• Add the whole brown sugar, which will give an intense aroma to the preparation. Start the stand mixer at low speed to blend the ingredients well.

  

• Make sure the sourdough starter is completely dissolved in the liquids and sugar before proceeding to the next step. This ensures uniform and optimal rising of the dough.

  

• With the stand mixer running at low speed, add the cooled pumpkin puree. I recommend adding it little by little, so you can better control the moisture of the dough and achieve the right consistency.

  

• When the pumpkin puree is completely absorbed, add the white sugar. Alternatively, you can choose to mix the two types of sugar and use half with the starter and the other half in this step: the result will still be balanced and fragrant.

  

• Start adding the flour: to better control the moisture of the pumpkin, I recommend adding at least half before proceeding with the liquids. Once absorbed, continue alternating the liquids with the remaining flour, to obtain a balanced and easily workable dough.

  

• At the end of adding liquids and flours, the dough should be still rough, but already able to cling to the paddle. This consistency indicates that you can proceed to the next steps of processing. Alternatively, you can try adding flour or liquids depending on the problem encountered.

  

• Replace the paddle with the hook, increase the speed, and start working the dough to get it developed. It will be ready for the next step when it appears shiny, well attached to the hook, and the walls of the bowl completely clean.

  

• Add the vegetable oil and let the dough develop again. When it is compact again, add the flavors: cinnamon and the seeds from the vanilla pod. Mix everything well, then add a pinch of salt to close the dough. Continue working until it is again well developed: at this point, the dough is ready!

  

• Transfer the dough to a slightly oiled container and let it rest at room temperature. After about an hour, perform three sets of “slap and fold” to strengthen the structure. Then close the container and place the dough in the refrigerator overnight, allowing it to develop flavors and softness.

  

• The next day, take the dough out of the refrigerator and let it acclimate to room temperature. In the meantime, prepare the filling: in a small bowl, mix the brown sugar and cinnamon until you get a uniform and fragrant mixture.

  

• Add the vegetable oil in a thin stream while mixing.

  

• The filling should be dense and robust, with a consistency similar to molasses, so that it adheres well to the dough without dripping.

  

• Take the dough, which should be almost doubled, and transfer it onto a workboard. I prefer stainless steel, as the doughs do not stick; if you use a wooden board, it is best to brush it with a little vegetable oil to prevent the dough from sticking.

  

• With a rolling pin, roll out the dough to form a rectangle about 16×12 inches, ready to be filled.

  

• Spread all the filling over the rolled-out dough, leaving a few centimeters border along the edges, to make the closure easier and cleaner.

  

• Gently roll the filled dough like a long log, following the photo example. Make sure to seal the closures well to prevent the filling from oozing out during rising and baking.

  

• Once the dough is rolled, use a metal scraper or a sharp knife to cut rolls, each the height of the cake pan you intend to use. This way, the roses will maintain their shape during baking.

  

• As you cut the rolls, place them in a 24–26 cm cake pan slightly sprayed with baking spray. Cover then with a silicone lid or plastic wrap for the final rise, so the roses will rise soft and evenly.

  

• When the rolls are almost doubled in volume, preheat the oven to 350°F. Before baking, gently brush the surface with some almond milk for an even bake and a slightly glossy golden finish.

  

• Bake the vegan pumpkin and cinnamon rose cake for about 40 minutes at 350°F. Thanks to the pumpkin and filling, the cake should not be completely dry: the inside will remain soft and fragrant, while the surface will be golden.

  

• As soon as the rose cake is out of the oven, you can prepare the glaze. In a small bowl, mix powdered sugar and cinnamon until you get a uniform and fragrant mixture, ready to decorate the dessert.

  

• Add a bit of hot water to the powdered sugar and cinnamon, quickly mixing until you obtain a smooth and slightly fluid glaze. Now you are ready to glaze the vegan pumpkin and cinnamon rose cake and make it even more delightful and fragrant.

  

• Gently brush the vegan pumpkin and cinnamon rose cake with the prepared glaze.

  

• Let it cool completely before slicing and enjoying, so the glaze sets and the flavors blend perfectly.

  

• The vegan pumpkin and cinnamon rose cake is finally ready to be enjoyed! Soft, fragrant, and delicately sweet, it is perfect at any time of the day: ideal for breakfast or snack, to share with friends and family.