Pumpkin Spice Frosted Cinnamon Rolls

1. Start by pre-heating your oven to 175 degrees Celsius, then place your almond milk in a pan along with 2 tablespoons of cashew butter. Gently heat the milk and cashew butter until the cashew butter is melted. Then remove from the heat and allow to cool until lukewarm.

2. As the milk cools, sieve your flour into a bowl along with your yeast sachet and in a separate bowl, combine your coconut sugar, cinnamon, ginger and nutmeg then place to one side.

3. Combine the warm milk with the flour and stir well to form a dough. Knead the dough on a floured surface to form a smooth ball, then place in a floured bowl and cover to allow to rise for around 1 hour.

4. When the dough has proved for 1 hour and has roughly doubled in size, turn out onto a floured surface and roll out into a large rectangle. Spread your remaining cashew butter evenly on the dough then sprinkle your cinnamon sugar on top, finally, drizzle with 2 tablespoons of maple syrup and roll length ways tightly into a sausage shape.

5. Trim the uneven ends from your roll and slice the remaining roll into 12 equal pieces. Place the pieces into an oven proof dish and place in the oven for around 20 minutes.

6. Whilst the cinnamon rolls bake, combine your icing sugar with the cinnamon, ginger and nutmeg then stir in the almond milk to form a thick frosting.

7.Once baked, allow the cinnamon rolls to cool slightly before frosting and once cool, lather generously with pumpkin spice frosting.

Now all that's left to do is pop the kettle on, curl up with your favourite festive candle burning, a good TV show on and dig in to a sweet, doughy taste of autumn.