Steps

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

  

• With a spoon, scoop the cooked pulp 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, break up the previously refreshed and doubled sourdough starter. Add 1/3 cup of liquids: I prefer to mix water and almond milk for convenience, but you can also use just water. Mix briefly to combine.

  

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

  

• Ensure that the sourdough starter is completely dissolved in the liquids and sugar before proceeding to the next step. This ensures even and optimal leavening 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 get the right consistency.

  

• Once 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 yeast 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 appear still rough but already able to cling to the paddle. This consistency indicates you can proceed with the next steps of processing. Alternatively, you can try adding flour or liquids based on the problem encountered.

  

• Replace the paddle with the hook, increase the speed and start kneading the dough to develop the gluten. It will be ready for the next step when it is shiny, well clinging to the hook, and with the bowl sides completely clean.

  

• Add the vegetable oil and let the dough develop the gluten again. When it is compact again, add the aromas: the cinnamon and the seeds from the vanilla pod. Mix everything well, then add a pinch of salt to finish the dough. Continue kneading until it is well developed again: 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, so it develops flavor and softness.

  

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

  

• Add the vegetable oil in a stream while mixing.

  

• The filling should be thick and full-bodied, with a consistency similar to molasses, to adhere well to the dough without dripping.

  

• Take the dough, which should be nearly doubled, and turn it out onto a work surface. I prefer steel because doughs do not stick; if you use a wooden board, it is advisable to brush it with a little vegetable oil to prevent the dough from sticking.

  

• With a rolling pin, roll out the dough into a rectangle about 16×12 inches, ready for filling.

  

• Spread all the filling on the rolled-out dough, leaving a few centimeters border along the edges, so that the closure is simpler and cleaner.

  

• Gently roll up the filled dough like a long sausage, following the example in the photo. Make sure to seal the edges well to prevent the filling from leaking during rising and baking.

  

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

  

• As you cut the wheels, place them in a 24–26 cm springform pan lightly sprayed with cooking spray. Then cover with a silicone lid or plastic wrap for the final rise, so the roses will grow soft and even.

  

• When the wheels are almost doubled in volume, preheat the oven to 350°F. Before baking, gently brush the surface with a bit of almond milk for a uniform bake and a slightly glossy browning.

  

• 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 cake.

  

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

  

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

  

• Let it cool completely before cutting and enjoying it, 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’s perfect at any time of the day: ideal for breakfast or snack, to share with friends and family.