Pumpkin Cinnamon Rolls Recipe

I love cinnamon rolls and I love pumpkin, so this is heaven! They're so yummy and perfect for the holiday season. I used whole wheat flour so they came out just a bit grainy. Next time, I'll reduce it by two tablespoons. That is usually the trick. But enjoy making these, they're delicious!

Ingredients:

2 1/4 teaspoons active dry yeast
1/4 cup warm water
3/4 cup pumpkin puree
2 tablespoons melted margarine (I use Earth Balance)
2 cups minus 2 tablespoons whole wheat flour
2 tablespoons sugar
1/2 teaspoon salt

 Filling:
1/4 cup brown sugar
1/4 cup sugar
1 tablespoon cinnamon
2 tablespoons melted butter

Icing:

1 teaspoon melted margarine
1 teaspoon vanilla
1 1/2 cup powdered sugar
2 tablespoons non-dairy milk
1/4 cup vegan cream cheese

Directions:

In a small bowl, mix yeast and warm water together. (Make sure yeast is NOT expired.) Add pumpkin puree and margarine to make wet mix.

In a large bowl, whisk together flour, sugar, and salt. Add wet mix to dry ingredients and incorporate until mixed. Knead until smooth, adding extra flour if needed to keep from being sticky. (Don't add too much flour!) Make a ball with the mix and place in a greased, covered bowl. Let it rise in a warm place for an hour or two.

Punch down ball, and then roll out on a floured surface making a big rectangle about 1/4 inch thick.

Rub butter around and then pour cinnamon sugar mix on top to cover whole surface.

Roll up semi-tightly long way (like a hot dog). For the next step, you can either use a serrated knife or unflavored dental floss to cut the cinnamon rolls. If you use dental floss start from bottom and pull two sides of the floss together. Cut about 6 rolls.

Place rolls in a 11x7 greased baking pan. They do not have to be touching, as they will rise. Cover again and let sit for another hour.

Bake the rolls at 375 degrees for 20-25 minutes.

Whisk together all of the icing ingredients. As soon as the rolls are done pour the icing over the rolls.

Eat and Enjoy!!