Pumpkin Cinnamon Rolls - Vegan No More

This has become one of my favorite cinnamon roll recipes. It was originally a vegan cinny roll recipe from www.donteatoffthesidewalk.com, but I adapted it a bit, both to non-veganize it, for ingredients I had on hand and to add more spice to the mix. You can check out the original recipe too though....(and you can easily re-vegan up the recipe by replacing the milk with soy milk and the butter with Earth balance)

Pumpkin Cinnamon Rolls

Dough:
2 1/4 teaspoons active dry yeast
1/4 cup warm water
3/4 cup Pumpkin or Squash Puree (today I used sweet dumpling squash)
1/4 cup milk
1/4 cup melted butter
1 tablespoon granulated sugar
1 1/2 cups all-purpose flour
1 cup whole wheat pastry flour
1 t cinnamon
1 teas pumpkin pie spice
3/4 c whole wheat pastry flour (I use MUCH less)

Filling:
6 tablespoons granulated sugar
6 tablespoons brown sugar
4 tablespoons all-purpose flour
4 teaspoons ground cinnamon
4 tablespoons melted butter

Glaze:
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

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 butter, and sugar in with the yeast, and lightly mix. Add two and a half cups of flour, and spices and beat with a mixer at medium speed until smooth. Then switch to dough hook (or knead by hand) and knead, adding enough flour from the remaining 3/4 cup, until the dough is 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.

Combine the sugar, brown sugar, flour, and cinnamon in a small bowl. Add melted butter and stir.

Divide dough in half and roll each into a large rectangle on a floured surface. Sprinkle each with brown sugar mixture. Roll up the rectangle tightly, from the long side, pinch seam and ends to seal. Cut roll into(1-inch) slices. Place the slices on a cookie sheet with a silpat or sprayed with oil. Cover and let rise 25 minutes or until doubled in size.

Preheat oven to 375°.

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

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. (I usually don't need as much water as called for)

**My photo is before they were drizzled with the frosting. They look even better when glistening with the glaze!**