Pumpkin cinnamon buns

To make the dough

1. In a small saucepan, place the pumpkin puree, oat milk, butter, 1/2 cup sugar, and salt and mix until combined over low heat. Remove from heat and add vanilla. Let the mixture cool until warm to the touch.

2. Next place the warm water and 1 tbsp sugar in a measuring glass and mix. Add the yeast and lightly stir. Set aside for 10 minutes until the yeast becomes foamy and doubles in size. If it doesn't, it means the yeast is dead or the water was too hot or too cold so make another yeast mixture before going on to the next step.

3. In a bowl, combine the pumpkin mixture and the yeast mixture and stir gently. Add 2 cups of flour at a time until incorporated. The dough will be sticky. Place the dough on a lightly floured and knead for about 10 minutes, sprinkling flour if it gets too sticky.

4. Transfer the dough into a a large oiled bowl, rotate the dough ball so it is well coated so that the dough doesn't stick to the bowl as it rises. Cover with a kitchen towel and place in a warm place (I like to warm the oven to about 60C). Let rise for about 1.5 hours.

5. Remove the kitchen towel and punch down the dough to deflate. Place the dough on a floured surface and let the dough rest for 10 minutes.

6. Grease a 22x33 cm pan. Combine the brown sugar and cinnamon in a small bowl.

7. Roll the dough out to about 50 x 33 cm rectangle (no need to measure exactly). Spread the softened butter over the dough, sprinkle the cinnamon and sugar mixture, and the raisins or sultanas.

8. With the long end towards you, roll up the dough. With the seam side down, cut the log into 12 pieces. Place the rolls cut side up. Cover with a kitchen towel and let rise again for another 1.5 hours.

9. Preheat the oven to 180C and bake uncovered for 25-30 minutes. Enjoy!