First, add lukewarm plant milk and water to a large mixing bowl.
Then add the rest of the dough ingredients in the following order making sure that salt and yeast don't touch: sugar, yeast, olive oil, flour, cinnamon, and finally, salt. Leave out the orange juice for now.
Next, it’s time to start bringing together all the ingredients. Once you've started mixing, add orange juice and form into a round dough.
Knead for approx. 10 minutes (either in a breadmaker or by hand). By this point your dough should be elastic and you should be able to form it into a loose ball.
Finally, cover your dough with a large damp cloth and let rise at room temperature for 1 hour until doubled in size. Make sure the cloth doesn’t touch your dough.
In the meantime, prepare your filling (instructions below).
After the 1hr has passed, sprinkle a dash of flour on a flat surface to make the rolling process smoother. Take your dough out, place it on a floured surface and and use your fists to knock it back. This will help release the extra air.
Start rolling out your dough using a wooden or marble rolling pin. Roll out your dough until it measures approx. 0,5 cm in thickness (this is the equivalent of 0,2 inches).
It’s time to add your filling (see instructions below). Spread it out equally across the surface.
You will now need to fold your dough into thirds. Take the top third of your dough and carefully pull it over the second third. Finally, pull the lowest third of your dough over the second third to create a dough ‘pocket’. Press down the top gently.
Cut dough into 12 equally-sized strips.
Now is the time to form your knots (do not worry too much about the shape - create any knot of your choice). Hold one strip of dough, one hand at each end. Very gently stretch the strip length-wise to create a longer more compact strip of dough. Be careful not to squeeze it too hard as this might make the filling fall out. Hold the left end still whilst twisting the right end of the dough three times. Keep a hold of the left end of the dough and wrap the right end around the back of your fingers. Keep moving the right end to fold all the way around and over your left end of the dough. Finally, push the right end under the left to make your knot. .
Place all your pumpkin rolls on parchment/baking paper.
Once you’ve got your knot rolls ready, it’s time to brush them over with plant milk, cover in cling film and let rise for at least 45 minutes.
In the meantime, pre-heat your oven to 356°F / 180°C fan oven (this is 392°F / 200°C in a non-fan oven).
Once your second rise is finished, brush the rolls again with a mixture of plant milk (2 tsp) and maple syrup (2 tsp). Make sure to cover the entire top surface.
Place the rolls in the pre-heated oven for 10 minutes, then open the oven door to brush them with your maple and milk mixture. Close the oven door and bake for further 6-8 minutes (making the total baking time 16-18 minutes) until golden brown and perfectly soft in the middle.
Once baked, remove from the oven. Best enjoyed fresh out of the oven.