For the pumpkin puree, cut the pumpkin into pieces and, if it is not a Hokkaido pumpkin, peel it. Cook until soft or steam and then finely puree with a hand blender. Of course, you can also use pumpkin puree that you have bought ready-made.

Mix the flour with brown sugar, dry yeast and cinnamon.

Put the plant-based drink in a small saucepan and also add the butter, cut into small pieces. Heat slowly until the butter has melted.

Add the pumpkin puree to the plant-based drink butter mix and stir. The mix should be lukewarm when added to the dry ingredients.

Now mix everything and knead the dough either by hand or with a food processor for 10 minutes. It should be a bit sticky at the end.

Cover the bowl with the batter and let rise in a warm place for 60 minutes, until the volume has doubled.

Place the dough on a floured surface and knead briefly. If it is still too sticky, simply knead in 1-2 tablespoons of flour.

Then roll out the dough and brush with the butter.

Mix the sugar and cinnamon in a small bowl, sprinkle evenly on the butter and roll into a long roll. Now cut them into slices of the same size.

Brush either a large baking dish or muffin molds with butter and dust with a little flour.

Put the cinnamon buns in the mold and cover them in a warm place for another 30 minutes.

Preheat the oven to 180 ° C top / bottom heat.

After 30 minutes, brush the cinnamon rolls with maple syrup and bake in the oven for 20 minutes.