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Breakfast & brunch

Pumpkin & Three Cheese Scrolls Recipe

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Breakfast & brunch

Snacks
Pumpkin & Three Cheese Scrolls: A frying pan filled with vegan iced pumpkin cinnamon rolls, one piece removed with a spatula. A bowl of plant-based icing and a pastry brush are nearby on a white tea towel.
Pumpkin & Three Cheese Scrolls: A frying pan of iced plant-based cinnamon rolls with a serving missing, plate and icing bowl—great with pumpkin vegan rolls at brekkie.

Pumpkin + plant-based cheese = a dream team! These savoury scrolls feature fluffy dough swirled with herby pumpkin and three kinds of melty vegan cheese, resulting in a crowd-pleasing bake perfect for brunch, picnics, or afternoon tea.

You will need

Serves 4

For the dough:

  • 300g plain flour, plus more for rolling
  • 200g soy milk, plus more to brush
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 1 sachet (7 grams) yeast
  • 100g plant-based butter, cold
  • Big sprig of rosemary, leaves only, finely chopped
  • 15ml olive oil

For the filling:

  • 250g roasted pumpkin
  • 40g vegan Parmesan cheese
  • Salt and pepper, to taste
  • 15ml extra virgin olive oil
  • 150g plant-based blue cheese (I use Artisan)

To serve:

  • 1 tub of vegan cream cheese
  • 1/2 lemon, juice only

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Directions

20 mins to prep

40 mins to bake

  1. Step 1

    Place the flour into a stand mixer with a dough hook if you have one, otherwise a bowl. Add in the sugar, yeast and milk. Slowly knead to roughly combine the ingredients; there shouldn’t be any dry ingredients. Add the salt, butter and rosemary and knead for 10 minutes by hand or 7 minutes by machine.

  2. Step 2

    Place the dough into a large bowl. Drizzle a little olive oil over it, cover and leave to rest in a warm spot for 40 minutes or until doubled in size.

  3. Step 3

    Combine roasted pumpkin chunks with parmesan, salt, pepper and olive oil. Set aside.

  4. Step 4

    Once the dough has come to size, sprinkle some flour onto a clean bench. Place the dough onto the bench and roll out into a 1 cm thick, rectangular slab.

  5. Step 5

    Spoon the pumpkin mixture onto the dough and spread evenly, leaving a 1cm border of dough. Dollop pieces of the blue cheese evenly over the pumpkin.

  6. Step 6

    Roll the slab into a sausage, then cut into approximately 3-inch rounds. Place onto a lined baking tray and let rise one more time for 20 minutes in a warm spot. Meanwhile, preheat the oven to 180°C.

  7. Step 7

    Using a pastry brush, brush the tops of each scroll with soy milk. Bake for 20-30 minutes or until golden. Remove and allow to cool slightly in the tray.

  8. Step 8

    In a bowl, combine the cream cheese with the lemon juice. Once the scrolls have cooled slightly (though are still warm), spread the cream cheese mixture on top to decorate. Serve and enjoy!

Variation

You can use whichever vegetables take your fancy for flavour variations on these scrolls.

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Recipe: Simon Toohey

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