Pumpkin Cinnamon Rolls

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 1/4 teaspoons active dry yeast
• 1/4 cup warm water
• 3/4 cup pumpkin puree
• 1/4 cup soymilk
• 1/4 cup margarine, melted
• 1 tablespoon granulated sugar
• 2 1/2 cups flour
• 1 1/4 teaspoons sea salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup flour
• 1 tablespoon vegetable oil
• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar
• 2 tablespoons flour
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons chilled margarine, cut into small pieces
• 3/4 cup powdered sugar
• 1 tablespoon hot water
• 1/4 teaspoon vanilla extract

Recipe

• 1 preheat oven to 375°.
• 2 in a large bowl, whisk the warm water with the yeast, let stand for 5 minutes.
• 3 add the pumpkin, soymilk, 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.
• 4 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.
• 5 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.
• 6 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.
• 7 punch the dough down; cover and let rest for 5 minutes.
• 8 combine the sugar, brown sugar, flour, and cinnamon in a small bowl. cut in margarine with a fork until mixture resembles coarse meal.
• 9 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.
• 10 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.
• 11 bake the rolls for 20 minutes or until golden brown. cool for 15 minutes in pan on a wire rack.
• 12 sift the powdered sugar into a small bowl. add the water and vanilla, and whisk until smooth. it should be thick, but easy to drizzle. if it’s too thick, add another 1/2 teaspoon of water.