Pumpkin Cinnamon Rolls

These are taken from Don't Eat Off the Sidewalk*, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!

Pumpkin Cinnamon Rolls
These are taken from Don't Eat Off the Sidewalk, a great vegan blog. Mike doubled the filling, and followed the suggestion of one person to cover the prepared rolls and refrigerate overnight. Bring the rolls to room temp for an hour before baking. Hands down the best cinnamon rolls you've had, or double your money back!


Dough:
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water
3/4 cup pumpkin puree (from can)
1/4 cup soy milk
1/4 cup margarine, melted (we use Earth Balance, a vegan margarine)
1 tablespoon granulated sugar
2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 t cinnamon
1/4 teaspoon ground nutmeg
1/4 t ground ginger
3/4 c all-purpose flour
1 T vegetable oil

Filling:
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled margarine, cut into small pieces

Glaze:
¼ cup margarine, softened
4 oz.Tofutti cream cheese (vegan)
1 tsp vanilla
1 ½ cups powdered sugar

DOUGH
In a large bowl, combine the warm water with the yeast and whisk together with a fork, let stand for 5 minutes. Add the pumpkin, milk, melted margarine, and sugar in with the yeast, and lightly mix. Sift in the first two and a half cups of flour, salt, cinnamon, nutmeg, and ginger, and beat with a mixer at medium speed until smooth.

Turn dough out onto a floured surface. Take the remaining 3/4 cup of flour and use it to flour the top of the dough and your surface a tablespoon at a time, as needed to keep the dough from getting sticky as you knead it. Knead the dough for about ten minutes; the dough will be elastic but soft and still a little sticky to the touch without being floured.

Place the dough in a large bowl coated with oil, turning to coat the top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size.

Punch the dough down; cover and let rest for 5 minutes.

FILLING
Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in margarine with a fork until mixture resembles coarse meal.

Roll the dough into a 12 x 10-inch rectangle on a floured surface. Sprinkle with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place the slices in a 9-inch square or round baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

Bake the rolls for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

GLAZE
Mix all ingredients, and spread over rolls while they’re still a bit warm.

Eat, enjoy!